An osmophile is an
extremophile
An extremophile () is an organism that is able to live (or in some cases thrive) in extreme environments, i.e., environments with conditions approaching or stretching the limits of what known life can adapt to, such as extreme temperature, press ...
microorganism adapted to environments generating high
osmotic pressure
Osmotic pressure is the minimum pressure which needs to be applied to a Solution (chemistry), solution to prevent the inward flow of its pure solvent across a semipermeable membrane.
It is also defined as the measure of the tendency of a soluti ...
s, such as
aqueous solution
An aqueous solution is a solution in which the solvent is water. It is mostly shown in chemical equations by appending (aq) to the relevant chemical formula. For example, a solution of table salt, also known as sodium chloride (NaCl), in water ...
s with high
salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...
or
sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose
Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
concentrations (''e.g.'',
brine
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawat ...
s or
sirups). Osmophiles are similar to
halophile
A halophile (from the Greek word for 'salt-loving') is an extremophile that thrives in high salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more ...
s (salt-loving organisms) in that a critical aspect of both types of environment is their low
water activity
In food science, water activity (''aw'') of a food is the ratio of its vapor pressure to the vapor pressure of water at the same temperature, both taken at equilibrium. Pure water has a water activity of one. Put another way, ''aw'' is the equi ...
, a
W. High sugar concentrations represent a
growth-limiting factor for many microorganisms, yet osmophiles protect themselves against this high osmotic pressure by the synthesis of
osmoprotectant
Osmoprotectants or compatible solutes are small organic molecules with neutral charge and low toxicity at high concentrations that act as osmolytes and help organisms to survive in extreme osmotic stress. Osmoprotectants can be placed in three che ...
s such as
alcohol
Alcohol may refer to:
Common uses
* Alcohol (chemistry), a class of compounds
* Ethanol, one of several alcohols, commonly known as alcohol in everyday life
** Alcohol (drug), intoxicant found in alcoholic beverages
** Alcoholic beverage, an alco ...
s and
amino acid
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although over 500 amino acids exist in nature, by far the most important are the 22 α-amino acids incorporated into proteins. Only these 22 a ...
s. Many osmophilic microorganisms are
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...
s; some
bacteria
Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...
are also osmophilic.
Osmophilic yeasts are important because they cause
food spoilage
Food spoilage is the process whereby food becomes unsuitable to ingest by a person; it is a matter of food safety. Bacteria and various fungi are the causes of spoilage, and can create serious consequences for consumers, but there are preventive ...
in the sugar and sweet goods industry, with products such as fruit juices, fruit juice concentrates, liquid sugars (such as golden syrup), honey, and in some cases
marzipan
Marzipan is a confectionery, confection consisting primarily of sugar and almond meal (ground almonds), sometimes augmented with almond oil or extract.
It is often made into Confectionery, sweets; common uses are chocolate-covered marzipan and ...
. Among the most osmophilic are:
See also
*
*
References
*
*
{{Extremophile
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