The toxic effect of NaCl and KCl on growth of the marine yeast Debaryomyces hansenii on glucose or glycerol was studied. Above a threshold value, both salts reduced the specific growth rate, specific glucose and glycerol respiration rates and specific glucose fermentation rate, as well as biomass yields. The exponential inhibition constant, k, and minimum toxic concentration, Cmin were similar ...

A traditional Czech bakery white bread product is commonly made with directly mixed dough the addition of yeast. In order to be able reduce salt content final without compromising its acceptability consumers, was prepared pre-ferments and wheat sourdoughs. The aim deepen flavour background thus have a positive effect on sensory properties. Wheat sourdoughs were tested using starter cult...

Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd,...

The SOS (for Salt Overly Sensitive) pathway plays essential roles in conferring salt tolerance in Arabidopsis thaliana. Under salt stress, the calcium sensor SOS3 activates the kinase SOS2 that positively regulates SOS1, a plasma membrane sodium/proton antiporter. We show that SOS3 acts primarily in roots under salt stress. By contrast, the SOS3 homolog SOS3-LIKE CALCIUM BINDING PROTEIN8 (SCABP...

Rates and equilibrium values of cation absorption by Baker's yeast, Saccharomyces cerevisiae, are in accord with a diffusion-limited exchange process which is independent of metabolic activity (7). At equilibrium the alkali ion content per unit volume of wet yeast exceeds the solution concentration by about 50fold in 10-3 M solution and about 800-fold at 10-5 M. Bromide anions in equilibrium wi...

Yeast nucleosomes are known to be intrinsically less stable than those from higher eukaryotes. This difference presents significant challenges for the production of yeast nucleosome core particles (NCPs) and chromatin for in vitro analyses. Using recombinant yeast, human, and chimeric histone proteins, we demonstrate that three divergent amino acids in histone H3 (Q120 K121 K125 ) are responsib...

Molecular studies of salt tolerance of eukaryotic microorganisms have until recently been limited to the baker's yeast Saccharomyces cerevisiae and a few other moderately halotolerant yeast. Discovery of the extremely halotolerant and adaptable fungus Hortaea werneckii and the obligate halophile Wallemia ichthyophaga introduced two new model organisms into studies on the mechanisms of salt tole...