Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations

Stéphane Guyot, Laurence Pottier, Lucie Bertheau, Jennifer Dumont, Eminence Dorelle Hondjuila Miokono, Sébastien Dupont, Mélanie Ragon, Emmanuel Denimal, Ambroise Marin, John E. Hallsworth, Laurent Beney, Patrick Gervais*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

38 Downloads (Pure)


Although mechanisms involved in response of Saccharomyces cerevisiae to osmotic challenge are well described for low and sudden stresses, little is known about how cells respond to a gradual increase of the osmotic pressure (reduced water activity; aw) over several generations as it could encounter during drying in nature or in food processes. Using glycerol as a stressor, we propagated S. cerevisiae through a ramp of the osmotic pressure (up to high molar concentrations to achieve testing‐to‐destruction) at the rate of 1.5 MPa day‐1 from 1.38 to 58.5 MPa (0.990–0.635 aw). Cultivability (measured at 1.38 MPa and at the harvest osmotic pressure) and glucose consumption compared with the corresponding sudden stress showed that yeasts were able to grow until about 10.5 MPa (0.926 aw) and to survive until about 58.5 MPa, whereas glucose consumption occurred until 13.5 MPa (about 0.915 aw). Nevertheless, the ramp conferred an advantage since yeasts harvested at 10.5 and 34.5 MPa (0.778 aw) showed a greater cultivability than glycerol‐shocked cells after a subsequent shock at 200 MPa (0.234 aw) for 2 days. FTIR analysis revealed structural changes in wall and proteins in the range 1.38–10.5 MPa, which would be likely to be involved in the resistance at extreme osmotic pressure.
Original languageEnglish
Pages (from-to)1445-1461
Number of pages17
JournalMicrobial Biotechnology
Issue number4
Early online date19 Mar 2021
Publication statusPublished - Jul 2021


  • Research Article
  • Research Articles


Dive into the research topics of 'Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations'. Together they form a unique fingerprint.

Cite this