Application of Calorimetry to the Study of Ethanol Tolerance of Some Yeast Strains
Open Access
- 1 January 1996
- journal article
- Published by The Society for Antibacterial and Antifungal Agents, Japan in Biocontrol Science
- Vol. 1 (1) , 3-10
- https://doi.org/10.4265/bio.1.3
Abstract
A calorimetric procedure was applied to the study of the inhibitory action of ethanol on the growth of yeast cells. Heat evolved during growth of cultures in media with different amounts of ethanol was recorded as a function of time by using a multiplex batch calorimeter with 24 units. The presence of ethanol affected both the growth rate constant μ and the time tα necessary for the culture to reach a selected level of calorimetric signal. Methodology is presented to quantitatively analyze the recorded data. Based on the analysis of μ and tα, respectively, the parameters defined are: the concentrations of ethanol which inhibit 50% of the growth activity of the cells (named Kμ and Kθ) and the concentration of ethanol at which the growth activity is completely lost (MICμ and MICθ). The values of these parameters were determined for 10 yeast strains grown at 30°C in presence of ethanol. Significance of results, factors that affect the method, and suitability of the procedure for the study of other drugmicroorganism interactions are also discussed.Keywords
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