Study of osmotic stresses on the viability of Saccharomyces cerevisiae

With a preceding scrutiny of bacterial cellular responses against heat shock and oxidative stresses, current research further endeavored to explore the impact of the combined influence of high temperature (44°C- 46°C) and high sugar (dextrose and sucrose) concentrations on the growth and budding Saccharomyces cerevisiae SUBSC01. Cell growth was measured employing the traditional approach of estimation of the optical density at 600nm (OD600) and the enumeration of colony forming units (CFUs) on the agar plates up to 450 minutes. Subsequent transformation in the yeast morphology and the cellular arrangement were noticed, and the retention of cell viability under the stressed conditions was fostered by spot tests. A complete growth retardation was observed at 45 °C with the high concentrations of dextrose (3.6×104 µg/ml) and sucrose (1.8×105 µg/ml). Notably, yeast budding was found at 44 °C and 45°C up to 270 minutes of incubation, which was found to be suppressed at 46 °C. Taken together, current investigation demonstrated the stress response in yeast cells in the phenotypic level which is coherent with the existing knowledge on the osmotic stress response events in yeasts.