Cell size and morphological properties of yeast Saccharomyces cerevisiae in relation to growth temperature

Cell size and morphological properties of yeast Saccharomyces cerevisiae in relation to growth... Abstract Cell volume is an important parameter for modelling cellular processes. Temperature-induced variability of cellular size, volume, intracellular granularity, a fraction of budding cells of yeast Saccharomyces cerevisiae CEN.PK 113-7D (in anaerobic glucose unlimited batch cultures) were measured by flow cytometry and matched with the performance of the biomass growth (maximal specific growth rate (μ_max), specific rate of glucose consumption, the rate of maintenance, biomass yield on glucose). The critical diameter of single cells was 7.94 μm and it is invariant at growth temperatures above 18.5°C. Below 18.5°C, it exponentially increases up to 10.2 μm. The size of the bud linearly depends on μ_max, and it is between 50% at 5°C and 90% at 31°C of the averaged single cell. The intracellular granularity (SSC-index) negatively depends on μ_max. There are two temperature regions (5–31°C vs. 33–40°C) where the relationship between SSC-index and various cellular parameters differ significantly. In supraoptimal temperature range (33–40°C), cells are less granulated perhaps due to a higher rate of the maintenance. There is temperature dependent passage through the checkpoints in the cell cycle which influences the μ_max. The results point to the existence of two different morphological states of yeasts in these different temperature regions. budding yeast, cellular size, cellular volume, growth temperature, anaerobic batch growth, surface-to-volume ratio, intracellular morphology, intracellular granularity, cell cycle, maintenance © FEMS 2018. This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/about_us/legal/notices) http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png FEMS Yeast Research Oxford University Press

Cell size and morphological properties of yeast Saccharomyces cerevisiae in relation to growth temperature

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Publisher
Blackwell
Copyright
© FEMS 2018.
ISSN
1567-1356
eISSN
1567-1364
D.O.I.
10.1093/femsyr/foy052
Publisher site
See Article on Publisher Site

Abstract

Abstract Cell volume is an important parameter for modelling cellular processes. Temperature-induced variability of cellular size, volume, intracellular granularity, a fraction of budding cells of yeast Saccharomyces cerevisiae CEN.PK 113-7D (in anaerobic glucose unlimited batch cultures) were measured by flow cytometry and matched with the performance of the biomass growth (maximal specific growth rate (μ_max), specific rate of glucose consumption, the rate of maintenance, biomass yield on glucose). The critical diameter of single cells was 7.94 μm and it is invariant at growth temperatures above 18.5°C. Below 18.5°C, it exponentially increases up to 10.2 μm. The size of the bud linearly depends on μ_max, and it is between 50% at 5°C and 90% at 31°C of the averaged single cell. The intracellular granularity (SSC-index) negatively depends on μ_max. There are two temperature regions (5–31°C vs. 33–40°C) where the relationship between SSC-index and various cellular parameters differ significantly. In supraoptimal temperature range (33–40°C), cells are less granulated perhaps due to a higher rate of the maintenance. There is temperature dependent passage through the checkpoints in the cell cycle which influences the μ_max. The results point to the existence of two different morphological states of yeasts in these different temperature regions. budding yeast, cellular size, cellular volume, growth temperature, anaerobic batch growth, surface-to-volume ratio, intracellular morphology, intracellular granularity, cell cycle, maintenance © FEMS 2018. This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/about_us/legal/notices)

Journal

FEMS Yeast ResearchOxford University Press

Published: Apr 26, 2018

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