Journal of
Yeast and Fungal Research

  • Abbreviation: J. Yeast Fungal Res.
  • Language: English
  • ISSN: 2141-2413
  • DOI: 10.5897/JYFR
  • Start Year: 2010
  • Published Articles: 126

Article in Press

Effect of temperature and osmotic stress on the growth and cell viability of Candida maltosa

Kazi Ruksaad Raiyaan, Sadia Afrin, Kazi Asma Ahmed Shamima, Meher Nahid and Mohammad Nazrul Islam Bhuiyan*

  •  Received: 12 August 2021
  •  Accepted: 22 October 2021
With a prior examination to bacterial response toward heat and osmotic stresses, the present research attempted to observe these effects on yeast species in cheese. The Candida maltosa yeast strain was isolated from cheese and identified through biochemical characteristics as well as finally confirmed by BIOLOGTM microbial identification system. To understand its growth and budding pattern within high temperature and osmotic stresses, the study considered the ability of this yeast up to 44°C temperature for 72 h and osmotic stress tolerance was observed at 32.5°C in diverse dextrose (0.04 g/l, 0.12 g/l, 0.2 g/l, 0.28 g/l, 0.36 g/l) and sucrose (0.02 g/l, 0.06 g/l, 0.1 g/l, 0.14 g/l, 0.18 g/l) concentrations, respectively. The capability of C. maltosa strain was evaluated by determining the CFU/ml and culture absorbance at 600 nm within different time intervals. The optimal growth of C. maltosa was observed at 32.5°C, and growth retardation was scrutinized at 44°C. Effect of elevated sugar concentrations revealed that the yeast cell can grow well in high dextrose and sucrose concentrations. Remarkably, budding of C. maltosa was capable to 240 min at 37°C to 40°C and suppressed at 44°C.

Keywords: Candida maltosa; heat shock; osmotic stress; critical growth temperature; morphological transformation.