The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer

F. Abas, . and Lai O. M., . and Nyam K. L., . and Tan C. P., . and Goh K. M., . The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer. pp. 294-301. ISSN 22317546

The present work demonstrated a method to determine the growing activities of typical soy sauce fermentation yeasts under sonication stimulation in stress and/or enriched conditions. The yeast activities were determined using a programmed spectrophotometer which automatically records the optical density (OD) of the growth media. The increasing OD values were directly proportionally to the amount of yeast cells within the growth media. Spectrometry method provides a typical sigmoidal curve with the lag time maximum growth rate and average growth rate of microorganisms. Activities of two industrial yeast strains (Zygosaccharomyces spp. and Candida spp.) under sonication stimulations (0.5 cycles 60 amplitude) at different salt contents (1 3 and 5) glucose contents (5 10 and 15) sonication durations (10 20 and 30 min) and incubation temperatures (30 and 37C) were investigated in a 24-h growth cycle model system by one-factor-at-a-time (OFAT) design. Overall sonication treatment in the presence of salt was not lethal to yeast cells. The maximum growth rate of both yeast strains was significantly reduced (p 0.05) when the sample was treated with 5 salt content coupled with sonication. However when the sample was further enriched with glucose at 10 it yielded significantly highest growth rate (0.1310 0.0107 OD/h). Finally 10 min sonication and 30C incubation temperature were found to be better as compared to the other treatment combinations. Sonication did not exert any detrimental effect on investigated yeasts and stimulated the growth when enrichment was appropriately provided.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(02)%202021/09%20-...

Abstract

The present work demonstrated a method to determine the growing activities of typical soy sauce fermentation yeasts under sonication stimulation in stress and/or enriched conditions. The yeast activities were determined using a programmed spectrophotometer which automatically records the optical density (OD) of the growth media. The increasing OD values were directly proportionally to the amount of yeast cells within the growth media. Spectrometry method provides a typical sigmoidal curve with the lag time maximum growth rate and average growth rate of microorganisms. Activities of two industrial yeast strains (Zygosaccharomyces spp. and Candida spp.) under sonication stimulations (0.5 cycles 60 amplitude) at different salt contents (1 3 and 5) glucose contents (5 10 and 15) sonication durations (10 20 and 30 min) and incubation temperatures (30 and 37C) were investigated in a 24-h growth cycle model system by one-factor-at-a-time (OFAT) design. Overall sonication treatment in the presence of salt was not lethal to yeast cells. The maximum growth rate of both yeast strains was significantly reduced (p 0.05) when the sample was treated with 5 salt content coupled with sonication. However when the sample was further enriched with glucose at 10 it yielded significantly highest growth rate (0.1310 0.0107 OD/h). Finally 10 min sonication and 30C incubation temperature were found to be better as compared to the other treatment combinations. Sonication did not exert any detrimental effect on investigated yeasts and stimulated the growth when enrichment was appropriately provided.

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Item Type:	Article
AGROVOC Term:	Soy sauce
AGROVOC Term:	Fermentation
AGROVOC Term:	Yeasts
AGROVOC Term:	Zygosaccharomyces
AGROVOC Term:	Candida
AGROVOC Term:	Experimental design
AGROVOC Term:	Sampling
AGROVOC Term:	Spectrophotometers
AGROVOC Term:	Microorganisms
AGROVOC Term:	Spectrometry
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9869

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