Optimization of Square-wave Electroporation for Increasing the Permeability of Yeast Cells

doi:10.7506/spkx1002-6630-201015011

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15): 50-54.doi: 10.7506/spkx1002-6630-201015011

• Basic Research • Previous Articles Next Articles

Optimization of Square-wave Electroporation for Increasing the Permeability of Yeast Cells

JI Zhao-jun，SUN Bo*，CHI Yu-jie，XU Ning

College of Food Science, Northeast Agricultural University, Harbin 150030, China

Received:2009-11-24 Revised:2010-06-08 Online:2010-08-15 Published:2010-12-29
Contact: SUN Bo E-mail:bosun1962@163.com

Abstract

Abstract:

Yeast (Saccharomyces cerevisiae CICC 1012) cells were statically cultured in YEPD medium at 30 ℃ for 24 h and then separated by centrifugation at 3000 r/min after the end of culture and suspended in an electric pulse medium (containing sucrose, Tris-HCl and MgCl2, at pH 7.5) at a cell concentration of 1×108 CFU/mL before square-wave electric pulse treatment under different operating conditions. Electric field strength of 7 kV/cm, pulse duration of 50μs, pulse number of 14, time interval of 2 s, and sucrose concentration of 0.6 mol/L were found optimum. The percentage survival of yeast cells was 81.16% and the percentage of electroporated yeast cells was 65.14% under these optimum conditions. This study suggests that the permeability of yeast cells can be increased by square-wave electroporation.

Key words: square-wave electric pulse, electroporation, yeast, permeability

CLC Number:

Q93.31

JI Zhao-jun，SUN Bo*，CHI Yu-jie，XU Ning. Optimization of Square-wave Electroporation for Increasing the Permeability of Yeast Cells[J]. FOOD SCIENCE, 2010, 31(15): 50-54.

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Optimization of Square-wave Electroporation for Increasing the Permeability of Yeast Cells

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