BIOACCUMULATION OF METAL IONS BY YEAST CELLS OF SACCHAROMYCES CEREVISIAE
 
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Pol. J. Food Nutr. Sci. 2000;50(4):31–39
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ABSTRACT
The ability for bioaccumulation of chosen metals by two strains of baker’s yeast (Mautner and YT) grown in the natural brewer’s wort and synthetic (Rose’a) medium in the presence of other elements (ion pairs) was investigated. The metal content was determinated by ASA method (Zn 2+ , Co 2+ , Cu 2+ , Mn 2+ ) , and by photometric method (Ca 2+ and Mg 2+). Final ion balance was worked out (Table 8), and the microscopic documentation of cells by transmission and scanning method was performed.It was demonstrated that accumulation of investigated elements in cells was mainly the function of growth medium, yeast strain, and the presence of other ions. Calcium, magnesium and manganese was accumulated by cells in relatively small amounts (Tables 2, 3 and 7). Magnesium uptake was significantly affected by Co 2+ and Zn 2+ ions (Table 3). Bioaccumulation of zinc, cobalt and copper was in the range of 0.1 to over 6.0 mmol per 1 gram of dry weight of yeast (Tables 4, 5 and 6) depending on the strain and the kind of medium. Supplementing the Rose growth medium with zinc and cobalt salts, and brewer’s wort with the addition of calcium or magnesium increased the amount of copper (20 - 100 %) accumulated in yeast biomass of Mautner strain. Microscopic documentation (Figures 1-6) shows that Zn2+ and Mn2+ ions limited the destructive effect of increased concentrations of Co 2+ and Cu 2+ on yeast cells.
ISSN:1230-0322