Effects of glucose and chromium(iii) concentrations in the medium on the uptake of51Cr by brewer's yeast

Abstract

The incorporation of trivalent chromium into S. carlsbergensis as function of time, the effects of chromium and glucose concentrations in the medium on the uptake of⁵¹Cr by the yeast cells, and the effect of chromium on growth of the yeast were studied.

⁵¹Cr was taken up by yeast cells most rapidly during the logarithmic growth period in Sabouraud's liquid medium containing 5% glucose. Cells grown in a medium containing only 0.5% glucose at the beginning of cultivation incorporated very little⁵¹Cr, and incorporation ceased when the glucose concentration was reduced to less than 0.1%. Addition of 5% glucose into this culture resulted in a very rapid increase in the⁵¹Cr uptake. The second glucose addition did not notably increase the rate of⁵¹Cr uptake by the yeast. Chromium, reduced yeast growth slightly, however, was not clearly toxic.