Tolerance of immobilized baker’s yeast in organic solvents

By determining the metabolic activity retention of baker’s yeast after 24 h exposure to various organic solvents, the tolerances of immobilized baker’s yeast and free cells in organic solvents were studied, respectively. The effects of pre-incubation time and temperature on the tolerance of immobilized baker’s yeast were examined in detail. The results showed that the tolerance of immobilized baker’s yeast was higher than that of free cells and increased with the increase of logP value of organic solvent. In addition, the effect of temperature on the tolerance of immobilized baker’s yeast was similar to its effect on the growth of baker’s yeast. The tolerance of immobilized baker’s yeast reached maximum at 30°C and decreased when it was in the climax of budding.