Sugar and Polyol Permeability of Salmonella and Osmophilic Yeast Cell Membranes Measured by Turbidimetry, and its Relation to Heat Resistance

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Abstract
Studies of turbidity of Salmonella typhimurium 7M 4987 and of two osmophilic yeasts (Saccharomyces rouxii NCYC 381 and Schizosaccharomyces pombe NCYC 380) in solutions of sucrose, glucose, fructose, sorbitol and glycerol up to 0·5 molal indicate that the extent by which turbidity (a measure of the degree of plasmolysis) increases correlates well with the degree of protection afforded by the solutes (at higher concentration) during heating at 65·. These results support the hypothesis that degree of protection of the solutes can be correlated with degree of plasmolysis or cell shrinkage, indicating that heat resistance is associated more with dehydration of the cell than with replacement of cell water by solutes.