Intracellular physiological events of yeast Rhodotorula glutinis during storage at +4 °C

摘要: Samples of the cheese yeast Rhodotorula glutinis were analysed during storage at +4 degrees C for cultivability, viability, vitality (metabolic activity), membrane potential state, intracellular pH, and carbohydrate content. The results have allowed to describe cellular events occurring storage. loss came with decrease fall trehalose content under a threshold value induced deterioration potential. Later, when all cells depolarised, pH decreased cultivability dropped, whereas viable still slowly. Then, it led an intermediate physiological state similar but non-cultivable state. Finally, viability dropped. In this work, we defined rapid methods relevant sequence in R. storage, applied them understand weak without samples. These might allow rapidly test sample quality before use predict, moment harvesting, conservation yeast.