Previous research has shown that, during aerobic growth of S. cerevisiae, the presence of 0.6 M sodium chloride in the growth medium stimulates an increase in the free intracellular content of lysine in the yeast cells over those grown at 0.0 M NaCl. The present extension of that research reveals that 0.6 M NaCl also increases the amino acid pool content of the other basic essential amino acids, histidine and arginine. However, in general, S. cerevisiae grown at 0.0 M NaCl showed higher intracellular levels of the essential amino acids other than lysine, histidine and arginine compared with cells grown at 0.6 M NaCl. © 1989 Academic Press Limited.
Malaney, G. W., Tanner, R. D., Shipp, E. A., & Slonim, A. E. (1989). The effects of high sodium chloride in the growth medium on the content of the essential amino acids in the intracellular pool in Baker’s yeast during aerobic fermentation of glucose. Food Microbiology, 6(1), 1–6. https://doi.org/10.1016/S0740-0020(89)80032-2