Articoli di riviste: "Saccharomyces cerevisiae – Cultures cellulaires"

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Alencar, Elvira Maria Bezerra de, Cristina Maria de Souza-Motta, Bruno Souza Walter, Rejane Maria Pessoa Santos, Olga Martins Marques e Lusinete Aciole de Queiroz. "Fermentation capacity of Saccharomyces cerevisiae cultures". Brazilian Archives of Biology and Technology 52, n. 4 (agosto 2009): 819–24. http://dx.doi.org/10.1590/s1516-89132009000400004.

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This work aimed at the assessment of fermentative capacity of original diploid, monocellular haploid and recuperated diploid cultures of S. cerevisiae in sterilized sugar-cane wort. Twenty eight cultures were analyzed, four being original diploids (URM-4420, Itaiquara Ferment FIT, Lallemand Ferment FLA and Wild Ferment SEL); 12 monocellular haploids from original ones and 12 recuperated diploids from the monocells. The ethanol percentage ranged from 1.7 to 6.2% and the unfermentable reducing sugars from 0.45 to 0.50g/100mL. The highest ethanol percentages were produced by the monocellular cultures URM-MH3 (4.8%) in 12 h and SEL-MH1 (6.2%) in 24 h, corresponding to the productivity values of 3.15 and 2.03 g.L-1.h-1, respectively. The recuperated diploids did not present detectable ethanol content by the method used. The results showed that depending on the physiological state of the yeasts, being in the diploid or monocellular haploid form, different percentages of ethanol could be produced.

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Araújo, Ofelia Q. F., Maria Alice Z. Coelho, Isabel C. P. Margarit, Carlos A. Vaz-Junior e Maria Helena M. Rocha-Leão. "Electrical stimulation of saccharomyces cerevisiae cultures". Brazilian Journal of Microbiology 35, n. 1-2 (giugno 2004): 97–103. http://dx.doi.org/10.1590/s1517-83822004000100016.

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ДЖАКИБАЕВА, Г. Т., А. К. САДАНОВ, Э. Т. ИСМАИЛОВА, Б. Б. БАЙМАХАНОВА, А. Е. МОЛЖИГИТОВА, Г. Б. БАЙМАХАНОВА, О. Н. ШЕМШУРА, М. Б. АЛИМЖАНОВА, Д. А. ТЛЕУБЕКОВА e А. Е. ЕЛУБАЕВА. "EVALUATION OF THE INHIBITORY ACTIVITY OF COLLECTION YEAST CULTURES AGAINST THE CAUSATIVE AGENT OF BACTERIAL BURN ERWINIA AMYLOVORA". МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, n. 2(41) (12 giugno 2023): 173–82. http://dx.doi.org/10.53729/mv-as.2023.02.11.

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В статье представлены результаты скрининга коллекционных культур дрожжей на антагонистическую активность против возбудителя бактериального ожога Erwinia amylovora. Из 36 исследованных штаммов дрожжей 4 культуры обладали ингибирующей активностью. К ним относятся: Torulopsis kefir var kumis №114 3, Kluyveromyces marxianus19, Torulopsis sphaerica№117, Saccharomyces cerevisiae (vini) 2 комплекс №20. Зоны подавления роста патогена у них составляли 22, 23,5, 22,5 и 26 мм, соответственно. Наибольшая антагонистическая активность была у штамма дрожжей Saccharomyces cerevisiae (vini) 2 комплекс №20. Анализ компонентного состава 4 дрожжевых культур (Torulopsis kefyr var.kumis №114 3, Kluyveromyces marxianus19, Torulopsis sphaerica№117, Saccharomyces cerevisiae (vini) 2 комплекс №20) показал, что у культур Saccharomyces cerevisiae (vini) 2 комплекс №20 и Torulopsis sphaerica№117 выявлено 13 химических соединений, из которых основное соединение - фенилэтиловый спирт. Его процентное содержание составляет 43,1%. У культуры Torulopsis kefyr var.kumis №114 3 обнаружено 12 химических веществ, из которых основное соединение - изоамиловый спирт - 15,7%. А у культуры Kluyveromyces marxianus 19 10 соединений, основное из которых этилацетат – 12,24%. Полученные данные свидетельствуют о том, что исследованные дрожжевые культуры представляют интерес для дальнейшего изучения их как агентов биоконтроля возбудителя бактериального ожога E. аmylovorа. The article presents the results of screening of collection yeast cultures for antagonistic activity against the causative agent of bacterial burn Erwinia amylovora. Of the 36 yeast strains studied, only 4 cultures had inhibitory activity. These are Torulopsis kefir var kumis №114 3, Kluyveromyces marxianus 19, Torulopsis sphaerica№117, Saccharomyces cerevisiae (vini)2 complex №20. Their pathogen growth suppression zones were (22, 23.5, 22.5 and 26 mm), respectively. The greatest antagonistic activity was in the yeast strain Saccharomyces cerevisiae (vini)2 complex №20. The analysis of the component composition of 4 yeast cultures (Torulopsis kefyr var.kumis №114 3, Kluyveromyces marxianus 19, Torulopsis sphaerica №117, Saccharomyces cerevisiae (vini) 2 complex №20) showed that 13 chemical compounds were detected in cultures of Saccharomyces cerevisiae (vini) 2 complex №20 and Torulopsis sphaerica №117, of which the main compound is Phenylethyl alcohol. Their percentage is 43.1%, respectively. The culture of Torulopsis kefyr var.kumis №114 has 12 chemical compounds, of which the main compound is 1-Butanol, 3-methyl - 15.7%.And the Kluyveromyces marxianus culture has 19 10 compounds, the main compound Ethyl Acetate is 12.24%. The data obtained indicate that the studied yeast cultures are of interest for further study of them as agents of biocontrol against the causative agent of bacterial burn E. amylovora.

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Domizio, Paola, Cristina Romani, Francesca Comitini, Mirko Gobbi, Livio Lencioni, Ilaria Mannazzu e Maurizio Ciani. "Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae". Annals of Microbiology 61, n. 1 (3 settembre 2010): 137–44. http://dx.doi.org/10.1007/s13213-010-0125-1.

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Dimopoulou, Maria, Elli Goulioti, Vicky Troianou, Chrisavgi Toumpeki, Spiros Paramithiotis, Yves Gosselin, Etienne Dorignac, Georgios Papadopoulos e Yorgos Kotseridis. "Effect of Saccharomyces cerevisiae and Saccharomyces pastorianus Co-Inoculation on Alcoholic Fermentation Behavior and Aromatic Profile of Sauvignon Blanc Wine". Fermentation 8, n. 10 (14 ottobre 2022): 539. http://dx.doi.org/10.3390/fermentation8100539.

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Enhancing the sensory profile of wines by exposing the aromas of the grape variety through the involvement of microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile. The Sauvignon blanc must has been inoculated with mixed and pure cultures of S. pastorianus and S. cerevisiae strains. For the mixed fermentation schemes, one strain of S. pastorianus has been inoculated with different proportions of S. cerevisiae (S. pastorianus to S. cerevisiae: 99%–1%, 95%–5%, 90%–10%, 80%–20% and 70%–30% w/w) in co-inoculation with two commercial strains of S. cerevisiae. A total of 13 fermentations trials, three monocultures and 10 mixed cultures were performed in biological triplicate. The fermentation kinetics have been controlled by density measurement and classical oenological analyses were performed based on the International Organisation of Vine and Wine (OIV) analytical methods. The population dynamics were evaluated by the specific interdelta PCR reaction of the Saccharomyces species at the beginning and at the end of the fermentation process. The volatile compounds of the wine aroma, such as the esters, higher alcohols and thiols were analyzed by GC/MS. Sensory assessment by trained panel was carried out for all produced wines. Complete depletion of the sugars was achieved between 10 and 13 days for all the fermentation trials. The population dynamics analysis revealed that the S. cerevisiae strain was the most predominant at the end of the fermentation process in all inoculation ratios that were tested. The wines that were fermented with S. pastorianus, either in pure or mixed cultures, were characterized by significantly lower acetic acid production and higher malic acid degradation when compared to the wines that were fermented only with S. cerevisiae strains. The aroma profile of the produced wines was highly affected by both inoculation ratio and the S. cerevisiae strain that was used. The presence of S. pastorianus strain enhanced the production of the varietal thiols when compared to the samples that were fermented with the S. cerevisiae pure cultures. The mixed inoculation cultures of Saccharomyces species could lead to wines with unique character which can nicely express the varietal character of the grape variety.

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Vicky, Troianou, Dimopoulou Maria, Gosselin Yves, Dorignac Etienne e Kotseridis Yorgos. "Comparison of the influence of Saccharomyces pastorianus to Saccharomyces cerevisiae and Saccharomyces bayanus inoculation ratio to oenological characteristics of Sauvignon Blanc wine". BIO Web of Conferences 68 (2023): 02031. http://dx.doi.org/10.1051/bioconf/20236802031.

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The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of S. pastorianus and S. cerevisiae or S. bayanus. For the mixed fermentation schemes, one strain of S. pastorianus has been inoculated under different proportions (99%/1%, 97%/3%, 95%/5%, 90%/10% and 70%/30% w/w) in co-inoculation with two commercial strains of S. cerevisiae and one commercial Saccharomyces bayanus strain. The fermentation kinetics has been controlled by density measurement and classical oenological analyses were performed based on OIV analytical methods. The population dynamics was evaluated by the specific interdelta PCR reaction of the Saccharomyces species in the beginning and in the end of the fermentation process. Volatile compounds of the wine aroma, such as esters, higher alcohols and thiols were analyzed by GC/MS. Sensory assessment by trained panel was carried out for all wines. The wines fermented with S. pastorianus, either in pure or mixed cultures, were characterized by significantly lower acetic acid production and higher malic acid degradation when compared to the wines fermented with S. cerevisiae strains. The presence of S. pastorianus strain enhanced the production of the varietal thiols when compared to the samples fermented with the S. cerevisiae pure cultures. The wines produced by the S. bayanus or cerevisiae monocultures and the ones produced by the co-culture with S. pastorianus at 70%-30% ratio (S. pastorianus to S. bayanus or cerevisiae) were overall better rated from a sensory point of view.

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Nasuti, Chiara, Jennifer Ruffini, Laura Sola, Mario Di Bacco, Stefano Raimondi, Francesco Candeliere e Lisa Solieri. "Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures". Microorganisms 11, n. 9 (23 agosto 2023): 2138. http://dx.doi.org/10.3390/microorganisms11092138.

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The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, which were followed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addition, three putative S. cerevisiae × Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and had the STA1 gene downstream as a full-length promoter. During hopped wort fermentation, four S. cerevisiae strains and the S. cerevisiae × S. uvarum hybrid WY213 exceeded non-Saccharomyces strains in fermentative rate and ethanol production except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast to the phenotypic profile described for the species. According to the STA1+ genotype, S. cerevisiae partially consumed dextrin. Among the volatile organic compounds (VOCs) produced by S. cerevisiae and the S. cerevisiae × S. uvarum hybrid, phenylethyl alcohol, which has a fruit-like aroma, was the most prevalent. In conclusion, the strains characterized here have relevant brewing properties and are exploitable as indigenous craft beer starters.

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Fiaux, Jocelyne, Z. Petek Çakar, Marco Sonderegger, Kurt Wüthrich, Thomas Szyperski e Uwe Sauer. "Metabolic-Flux Profiling of the Yeasts Saccharomyces cerevisiae and Pichia stipitis". Eukaryotic Cell 2, n. 1 (febbraio 2003): 170–80. http://dx.doi.org/10.1128/ec.2.1.170-180.2003.

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ABSTRACT The so far largely uncharacterized central carbon metabolism of the yeast Pichia stipitis was explored in batch and glucose-limited chemostat cultures using metabolic-flux ratio analysis by nuclear magnetic resonance. The concomitantly characterized network of active metabolic pathways was compared to those identified in Saccharomyces cerevisiae, which led to the following conclusions. (i) There is a remarkably low use of the non-oxidative pentose phosphate (PP) pathway for glucose catabolism in S. cerevisiae when compared to P. stipitis batch cultures. (ii) Metabolism of P. stipitis batch cultures is fully respirative, which contrasts with the predominantly respiro-fermentative metabolic state of S. cerevisiae. (iii) Glucose catabolism in chemostat cultures of both yeasts is primarily oxidative. (iv) In both yeasts there is significant in vivo malic enzyme activity during growth on glucose. (v) The amino acid biosynthesis pathways are identical in both yeasts. The present investigation thus demonstrates the power of metabolic-flux ratio analysis for comparative profiling of central carbon metabolism in lower eukaryotes. Although not used for glucose catabolism in batch culture, we demonstrate that the PP pathway in S. cerevisiae has a generally high catabolic capacity by overexpressing the Escherichia coli transhydrogenase UdhA in phosphoglucose isomerase-deficient S. cerevisiae.

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Saparbekova, A. A., A. S. Latif e Z. R. Ahmedova. "SELECTION OF ACTIVE YEAST STRAINS FOR FERMENTED BEVERAGES FROM PLANT MATERIALS". REPORTS 6, n. 334 (15 dicembre 2020): 49–55. http://dx.doi.org/10.32014/2020.2518-1483.135.

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Fresh juices obtained under sterile conditions, including pomegranate juice, cherries, cherries, red grapes, watermelon juice, beetroot juice, sugar cargo, as well as flushes from the surface of juice-containing berries growing in the Turkestan region were used as sources of yeast cultures. Of 180 isolated yeast species, the majority are Saccharomyces - 159, 71 pure cultures are the most typical for the region and suitable for fermentation. A subsequent study of the morphological characteristics of cells, physiological and biochemical properties, clarification of antagonistic activity, and resistance to antibiotics made it possible for further selection of strains. The most highly active and appropriate by technological parameters were selected: Saccharomyces cerevisiae Al-06 (from grapes), Saccharomyces cerevisiae Gl -8 (from sugar sorghum juice) and Saccharomyces cerevisiae-Az-12 (from pomegranate juice). Thus, the analyzes showed the possibility of using plant materials not only as freshly squeezed juice of pomegranate, cherry, grape, watermelon juice, sugar cargo, but also as sources of active yeast.

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Grochowska, Sylwia, Włodzimierz Nowak, Małgorzata Lasik-Kurdyś, Robert Mikuła e Jacek Nowak. "The effect of Saccharomyces cerevisiae on in vitro growth and fermentation of Selenomonas ruminantium and Megasphaera elsdenii". Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego 13, n. 3 (29 settembre 2017): 9–22. http://dx.doi.org/10.5604/01.3001.0010.5453.

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Stimulation of lactate utilization by Selenomonas ruminantium and Megasphaera elsdenii may help in reducing problems associated with rumen acidosis. The objective of this study was to determine the effect of a Saccharomyces cerevisiae live culture and Saccharomyces cerevisiae fermentation products on in vitro growth and fermentation of lactate-utilizing ruminal bacteria, S. ruminantium (ATCC 19205) and M. elsdenii (ATCC 25940). The cultures were run for 0, 6, 12, 24 and 48 h under anaerobic conditions on a growth medium supplemented with a yeast live culture (SC) or with yeast fermentation products (SCFP) and, as reference, on the same medium without supplementation (CON). Neither SC nor SCFP had a significant effect on the growth of S. ruminantium after 6, 12 and 24 h of incubation, but the live yeast culture significantly (P≤0.05) improved the growth of these bacteria after 48 h of incubation. The yeast fermentation products significantly (P≤0.05) decreased pH and increased lactate synthesis by S. ruminantium. The Saccharomyces cerevisiae live culture significantly improved the growth of M. elsdenii after 12 and 24 h of incubation, and the S. cerevisiae fermentation products increased its growth after 48 h. The After 24 and 48 h of incubation the Saccharomyces cerevisiae live culture reduced the concentration of total volatile fatty acids (VFA), while caproate was the main product of in vitro fermentation of M. elsdenii (P≤0.05). Saccharomyces cerevisiae live cultures may improve microbial fibre fermentation in the rumen by maintaining optimal pH conditions.

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Larsson, C., G. Lid�n, C. Niklasson e L. Gustafsson. "Calorimetric control of fed-batch cultures of Saccharomyces cerevisiae". Bioprocess Engineering 7, n. 4 (dicembre 1991): 151–55. http://dx.doi.org/10.1007/bf00387410.

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Mattar, Jessy R., Mohammad F. Turk, Maurice Nonus, Nikolai I. Lebovka, Henri El Zakhem e Eugene Vorobiev. "Stimulation of Saccharomyces cerevisiae Cultures by Pulsed Electric Fields". Food and Bioprocess Technology 7, n. 11 (18 maggio 2014): 3328–35. http://dx.doi.org/10.1007/s11947-014-1336-4.

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Vágvölgyi, C., J. Kucsera e L. Ferenczy. "A physical method for separating Saccharomyces cerevisiae cells according to their ploidy". Canadian Journal of Microbiology 34, n. 9 (1 settembre 1988): 1102–4. http://dx.doi.org/10.1139/m88-194.

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A centrifugation technique, using genetically marked Saccharomyces cerevisiae strains, has been developed to separate Saccharomyces cerevisiae cells of different ploidy levels from exponential phase cultures. The method involves the conversion of yeast cells to protoplasts, the separation of the protoplasts on an osmotically stabilized Nycodenz gradient, and their regeneration. This type of selection may be of importance where selectable markers are not available.

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Chasseriaud, Laura, Warren Albertin, Mélisande Blein-Nicolas, Thierry Balliau, Michel Zivy, Joana Coulon e Marina Bely. "Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must". Beverages 9, n. 3 (15 settembre 2023): 81. http://dx.doi.org/10.3390/beverages9030081.

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The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared to pure inoculation with Saccharomyces cerevisiae. In this work, two commercial strains, T. delbrueckii Zymaflore® Alpha and S. cerevisiae Zymaflore® X5 (Laffort compagny, Floirac, France), were investigated in Sauvignon blanc must using a fermentor with a double compartment allowing for physical separation of the two yeast species. The physical separation of the two species resulted in significant differences in the growth, fermentation kinetics (maximum fermentation rate (+13%)), fermentation duration (−14%) and the production of 3SH (+35%) in comparison to mixed cultures with contact. Proteomic analysis confirmed cell–cell contact interactions, as strong differences were observed for both species between mixed cultures with and without physical contact. T. delbrueckii mortality in mixed cultures with physical contact may be explained by an oxidative stress. Indeed two proteins implicated in the oxidative stress response were found in significantly higher amounts: a cytosolic catalase T and a cytoplasmic thioredoxin isoenzyme. For S. cerevisiae, an increase in proteins involved in the respiratory chain and proton transport were found in higher amounts in pure cultures and mixed culture without physical contact. Our results confirmed that the two mixed inoculations increased certain minor esters (ethylpropanoate, ethyl dihydrocinnamate and ethyl isobutanoate) specifically produced by T. delbrueckii, 3.4-fold more compared to in the pure S. cerevisiae culture. In conclusion, these results provide new insights into the underlying mechanisms involved in cell–cell contact and confirm the benefits of using T. delbrueckii species under winemaking conditions.

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Eelderink-Chen, Zheng, Gabriella Mazzotta, Marcel Sturre, Jasper Bosman, Till Roenneberg e Martha Merrow. "A circadian clock in Saccharomyces cerevisiae". Proceedings of the National Academy of Sciences 107, n. 5 (19 gennaio 2010): 2043–47. http://dx.doi.org/10.1073/pnas.0907902107.

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Circadian timing is a fundamental biological process, underlying cellular physiology in animals, plants, fungi, and cyanobacteria. Circadian clocks organize gene expression, metabolism, and behavior such that they occur at specific times of day. The biological clocks that orchestrate these daily changes confer a survival advantage and dominate daily behavior, for example, waking us in the morning and helping us to sleep at night. The molecular mechanism of circadian clocks has been sketched out in genetic model systems from prokaryotes to humans, revealing a combination of transcriptional and posttranscriptional pathways, but the clock mechanism is far from solved. Although Saccharomyces cerevisiae is among the most powerful genetic experimental systems and, as such, could greatly contribute to our understanding of cellular timing, it still remains absent from the repertoire of circadian model organisms. Here, we use continuous cultures of yeast, establishing conditions that reveal characteristic clock properties similar to those described in other species. Our results show that metabolism in yeast shows systematic circadian entrainment, responding to cycle length and zeitgeber (stimulus) strength, and a (heavily damped) free running rhythm. Furthermore, the clock is obvious in a standard, haploid, auxotrophic strain, opening the door for rapid progress into cellular clock mechanisms.

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Dlangamandla, Nkosikho, Seteno Ntwampe, Justine Angadam, Boredi Chidi e Maxwell Mewa-Ngongang. "Kinetic Parameters of Saccharomyces cerevisiae Alcohols Production Using Nepenthes mirabilis Pod Digestive Fluids-Mixed Agro-Waste Hydrolysates". Fermentation 5, n. 1 (17 gennaio 2019): 10. http://dx.doi.org/10.3390/fermentation5010010.

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In this study, microbial growth kinetics and modeling of alcohols production using Saccharomyces cerevisiae were evaluated using different hydrolysates in a single pot (batch) system. Mixed agro-waste hydrolysates from different pre-treatment methods, i.e., N. mirabilis/CP and HWP/DAP/CP, were used as the sole nutrient source in the fermentations used to produce the alcohols of interest. The maximum Saccharomyces cerevisiae concentration of 1.47 CFU/mL (×1010) was observed with HWP/DAP/CP hydrolysates, with a relative difference of 21.1% when compared to the N. mirabilis/CP cultures; the product yield based on biomass generation was relatively (20.2%) higher for the N. mirabilis/CP cultures. For the total residual phenolic compounds (TRPCs) generation, a relative difference (24.6%) between N. mirabilis/CP and HWP/DAP/CP pre-treatment systems was observed, suggesting that N. mirabilis/CP generates lower inhibition by-products. This was further evidenced by the lowest substrate utilization rate (3.3 × 10−4 g/(L·h)) for the N. mirabilis/CP cultures while achieving relatively similar product formation rates to those observed for the HWP/DAP/CP. A better correlation (R2 = 0.94) was obtained when predicting substrate utilization for the N. mirabilis/CP cultures. Generally, the pre-treatment of mixed agro-waste using N. mirabilis/CP seemed appropriate for producing hydrolysates which Saccharomyces cerevisiae can effectively use for alcohol production in the biorefinery industry.

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Gray, Joseph V., Gregory A. Petsko, Gerald C. Johnston, Dagmar Ringe, Richard A. Singer e Margaret Werner-Washburne. "“Sleeping Beauty”: Quiescence in Saccharomyces cerevisiae". Microbiology and Molecular Biology Reviews 68, n. 2 (giugno 2004): 187–206. http://dx.doi.org/10.1128/mmbr.68.2.187-206.2004.

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SUMMARY The cells of organisms as diverse as bacteria and humans can enter stable, nonproliferating quiescent states. Quiescent cells of eukaryotic and prokaryotic microorganisms can survive for long periods without nutrients. This alternative state of cells is still poorly understood, yet much benefit is to be gained by understanding it both scientifically and with reference to human health. Here, we review our knowledge of one “model” quiescent cell population, in cultures of yeast grown to stationary phase in rich media. We outline the importance of understanding quiescence, summarize the properties of quiescent yeast cells, and clarify some definitions of the state. We propose that the processes by which a cell enters into, maintains viability in, and exits from quiescence are best viewed as an environmentally triggered cycle: the cell quiescence cycle. We synthesize what is known about the mechanisms by which yeast cells enter into quiescence, including the possible roles of the protein kinase A, TOR, protein kinase C, and Snf1p pathways. We also discuss selected mechanisms by which quiescent cells maintain viability, including metabolism, protein modification, and redox homeostasis. Finally, we outline what is known about the process by which cells exit from quiescence when nutrients again become available.

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Hu, Lujun, Xiaodie Chen, Rui Lin, Teng Xu, Dake Xiong, Li Li e Zhifeng Zhao. "Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum". Foods 12, n. 3 (2 febbraio 2023): 655. http://dx.doi.org/10.3390/foods12030655.

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This study explored the effect of the combination of Saccharomyces yeast, non-Saccharomyces yeast (Pichia kudriavzevii), and Lactiplantibacillus plantarum during cider fermentation on physicochemical properties, antioxidant activities, flavor and aroma compounds, as well as sensory qualities. Ciders fermented with the triple mixed-cultures of these three species showed lower acid and alcohol content than those fermented with the single-culture of S. cerevisiae. The antioxidant activities were enhanced by the triple mixed-culture fermentation, giving a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate and total antioxidant capacity; specifically, the SPL5 cider showed the highest DPPH radical scavenging rate (77.28%), while the SPL2 gave the highest total antioxidant capacity (39.57 mmol/L). Additionally, the triple mixed-culture fermentation resulted in improved flavor and aroma with a lower acidity (L-malic acid) and higher aroma compounds (Esters), when compared with the single-culture fermented ciders (Saccharomyces cerevisiae); more specifically, the SPL4 cider resulted in the highest total flavor and aroma compounds. In addition, sensory evaluation demonstrated that ciders produced using the triple mixed-cultures gained higher scores than those fermented using the single-culture of S. cerevisiae, giving better floral aroma, fruity flavor, and overall acceptability. Therefore, our results indicated that the triple mixed-cultures (S. cerevisiae, P. kudriavzevii, and L. plantarum) were found to make up some enological shortages of the single S. cerevisiae fermented cider. This study is believed to provide a potential strategy to enhance cider quality and further give a reference for new industrial development protocols for cider fermentation that have better sensory qualities with higher antioxidant properties.

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Passeti, Tania Aguiar, Vinícius Crescêncio Queiroz, Roberto Lopes Almeida, Susana Nogueira Diniz e Audrey de Souza Marquez. "Homeopathy on cultures of Saccharomyces cerevisiae and impact on fermentation". International Journal of High Dilution Research - ISSN 1982-6206 21, n. 1 (6 maggio 2022): 18. http://dx.doi.org/10.51910/ijhdr.v21i1.1179.

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Introduction: Studies have shown that homeopathy modulates the activity of both single-and multi-celled organisms; therefore, we propose a study into the action of Arnica Montana and S. cerevisiae fungus nosode on growth “in vitro”, and on the fermentation of S. cerevisiae on brewer’s wort. Methods: 250 µL of medication in 30% alcohol were placed in 5 mL of Sabouraud Broth (SB) or wort, with 20 µL of fungus ata McFarland standard of 0.5 and in a dilution of 1:100. Fungal growth was evaluated via spectrophotometry at 600 nm or a cell count in a Neubauer chamber in a kinetic of 1 to 5 days’ incubation at 25ºC. The production of alcohol by the fungus was evaluated using the BRIX index in the same kinetic. 1x107 fungi/mL were previously incubated with medication for 5 days and, afterwards, placed in 20 mL of fresh wort, incubated at 25ºC for 7 days and evaluated for growth and sugar consumption. Results and Discussion: The SB results revealed that after 2 days incubation with Arnica 30CH, an increase in fungal growth was observed (p<0.0001), while with nosode 6 and 30CH there was a reduction in growth after 2 and 5 days incubation (p<0.001). The fungi incubated with Arnica 30CH exhibited increased sugar consumption after 2 and 5 days incubation (p<0.05), while the nosode 30CH resulted in lower sugar consumption after 2 and 3 days incubation (p<0.05). The results for fungal growth and sugar consumption with the wort were similar to those using SB. The fungal cultures previously incubated with homeopathic medication and subsequent incubation with fresh wort indicated a loss of distinction, both in terms of fungal growth and sugar consumption. This piece of data may suggest action by the homeopathic medication only when in contact with the cells. Conclusion: The treatment of the S. cerevisiae fungus using Arnica and the S. cerevisiae nosode produced a significant modulation in fungal growth and sugar consumption.

20

Jules, Matthieu, Jean François e Jean Luc Parrou. "Autonomous oscillations in Saccharomyces cerevisiae during batch cultures on trehalose". FEBS Journal 272, n. 6 (3 marzo 2005): 1490–500. http://dx.doi.org/10.1111/j.1742-4658.2005.04588.x.

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VERDUYN, C., E. POSTMA, W. A. SCHEFFERS e J. P. VAN DIJKEN. "Energetics of Saccharomyces Cerevisiae in Anaerobic Glucose-Limited Chemostat Cultures". Journal of General Microbiology 136, n. 3 (1 marzo 1990): 405–12. http://dx.doi.org/10.1099/00221287-136-3-405.

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22

Malinowski, Janusz J., Christine Lafforgue e Gérard Goma. "Rheological behaviour of high density continuous cultures of Saccharomyces cerevisiae". Journal of Fermentation Technology 65, n. 3 (gennaio 1987): 319–23. http://dx.doi.org/10.1016/0385-6380(87)90094-x.

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23

Zhao, Kong-Nan, e Ian H. Frazer. "Saccharomyces cerevisiae Is Permissive for Replication of Bovine Papillomavirus Type 1". Journal of Virology 76, n. 23 (1 dicembre 2002): 12265–73. http://dx.doi.org/10.1128/jvi.76.23.12265-12273.2002.

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ABSTRACT We recently demonstrated that Saccharomyces cerevisiae protoplasts can take up bovine papillomavirus type 1 (BPV1) virions and that viral episomal DNA is replicated after uptake. Here we demonstrate that BPV virus-like particles are assembled in infected S. cerevisiae cultures from newly synthesized capsid proteins and also package newly synthesized DNA, including full-length and truncated viral DNA and S. cerevisiae-derived DNA. Virus particles prepared in S. cerevisiae are able to convey packaged DNA to Cos1 cells and to transform C127 cells. Infectivity was blocked by antisera to BPV1 L1 but not antisera to BPV1 E4. We conclude that S. cerevisiae is permissive for the replication of BPV1 virus.

24

Nissen, Peter, e Nils Arneborg. "Characterization of early deaths of non- Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae". Archives of Microbiology 180, n. 4 (1 ottobre 2003): 257–63. http://dx.doi.org/10.1007/s00203-003-0585-9.

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25

Maligoy, Mathieu, Myriam Mercade, Muriel Cocaign-Bousquet e Pascal Loubiere. "Transcriptome Analysis of Lactococcus lactis in Coculture with Saccharomyces cerevisiae". Applied and Environmental Microbiology 74, n. 2 (9 novembre 2007): 485–94. http://dx.doi.org/10.1128/aem.01531-07.

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ABSTRACT The study of microbial interactions in mixed cultures remains an important conceptual and methodological challenge for which transcriptome analysis could prove to be the essential method for improving our understanding. However, the use of whole-genome DNA chips is often restricted to the pure culture of the species for which the chips were designed. In this study, massive cross-hybridization was observed between the foreign cDNA and the specific Lactococcus lactis DNA chip. A very simple method is proposed to considerably decrease this nonspecific hybridization, consisting of adding the microbial partner's DNA. A correlation was established between the resulting cross-hybridization and the phylogenetic distance between the microbial partners. The response of L. lactis to the presence of Saccharomyces cerevisiae was analyzed during the exponential growth phase in fermentors under defined growth conditions. Although no differences between growth kinetics were observed for the pure and the mixed cultures of L. lactis, the mRNA levels of 158 genes were significantly modified. More particularly, a strong reorientation of pyrimidine metabolism was observed when L. lactis was grown in mixed cultures. These changes in transcript abundance were demonstrated to be regulated by the ethanol produced by the yeast and were confirmed by an independent method (quantitative reverse transcription-PCR).

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Iattici, Fabrizio, Martina Catallo e Lisa Solieri. "Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology". Beverages 6, n. 1 (9 gennaio 2020): 3. http://dx.doi.org/10.3390/beverages6010003.

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Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.

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Cheraiti, Naoufel, StÃ¯Â¿Â½phane Guezenec e Jean-Michel Salmon. "Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions". Applied and Environmental Microbiology 71, n. 1 (gennaio 2005): 255–60. http://dx.doi.org/10.1128/aem.71.1.255-260.2005.

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ABSTRACT Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. The S. cerevisiae-S. uvarum hybrid strain produced large amounts of acetaldehyde for which the S. cerevisiae strain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media by S. cerevisiae.

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Granata, Timothy, Cindy Follonier, Chiara Burkhardt e Bernd Rattenbacher. "Methods for Oxygenation of Continuous Cultures of Brewer’s Yeast, Saccharomyces cerevisiae". Fermentation 7, n. 4 (26 novembre 2021): 282. http://dx.doi.org/10.3390/fermentation7040282.

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Maintaining steady-state, aerobic cultures of yeast in a bioreactor depends on the configuration of the bioreactor system as well as the growth medium used. In this paper, we compare several conventional aeration methods with newer filter methods using a novel optical sensor array to monitor dissolved oxygen, pH, and biomass. With conventional methods, only a continuously stirred tank reactor configuration gave high aeration rates for cultures in yeast extract peptone dextrose (YPD) medium. For filters technologies, only a polydimethylsiloxan filter provided sufficient aeration of yeast cultures. Further, using the polydimethylsiloxan filter, the YPD medium gave inferior oxygenation rates of yeast compared to superior results with Synthetic Complete medium. It was found that the YPD medium itself, not the yeast cells, interfered with the filter giving the low oxygen transfer rates based on the volumetric transfer coefficient (KLa). The results are discussed for implications of miniaturized bioreactors in low-gravity environments.

29

Abbott, Derek A., Erwin Suir, Giang-Huong Duong, Erik de Hulster, Jack T. Pronk e Antonius J. A. van Maris. "Catalase Overexpression Reduces Lactic Acid-Induced Oxidative Stress in Saccharomyces cerevisiae". Applied and Environmental Microbiology 75, n. 8 (27 febbraio 2009): 2320–25. http://dx.doi.org/10.1128/aem.00009-09.

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ABSTRACT Industrial production of lactic acid with the current pyruvate decarboxylase-negative Saccharomyces cerevisiae strains requires aeration to allow for respiratory generation of ATP to facilitate growth and, even under nongrowing conditions, cellular maintenance. In the current study, we observed an inhibition of aerobic growth in the presence of lactic acid. Unexpectedly, the cyb2Δ reference strain, used to avoid aerobic consumption of lactic acid, had a specific growth rate of 0.25 h−1 in anaerobic batch cultures containing lactic acid but only 0.16 h−1 in identical aerobic cultures. Measurements of aerobic cultures of S. cerevisiae showed that the addition of lactic acid to the growth medium resulted in elevated levels of reactive oxygen species (ROS). To reduce the accumulation of lactic acid-induced ROS, cytosolic catalase (CTT1) was overexpressed by replacing the native promoter with the strong constitutive TPI1 promoter. Increased activity of catalase was confirmed and later correlated with decreased levels of ROS and increased specific growth rates in the presence of high lactic acid concentrations. The increased fitness of this genetically modified strain demonstrates the successful attenuation of additional stress that is derived from aerobic metabolism and may provide the basis for enhanced (micro)aerobic production of organic acids in S. cerevisiae.

30

Fernández-Pacheco, Pilar, Carolina Cueva, María Arévalo-Villena, M. Victoria Moreno-Arribas e Ana Briones Pérez. "Saccharomyces cerevisiae and Hanseniaspora osmophila strains as yeast active cultures for potential probiotic applications". Food & Function 10, n. 8 (2019): 4924–31. http://dx.doi.org/10.1039/c9fo00732f.

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This work allowed the evaluation of the gastrointestinal resistance of five yeasts (Saccharomyces and non-Saccharomyces) in order to assess some biotechnological characteristics linked to the potential probiotics.

31

Kręgiel, Dorota, Ewelina Pawlikowska, Hubert Antolak, Urszula Dziekońska-Kubczak e Katarzyna Pielech-Przybylska. "Exploring Use of the Metschnikowia pulcherrima Clade to Improve Properties of Fruit Wines". Fermentation 8, n. 6 (25 maggio 2022): 247. http://dx.doi.org/10.3390/fermentation8060247.

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Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics. This study examines the use of controlled mixed fermentations with the Metschnikowia pulcherrima clade, Saccharomyces cerevisiae Tokay, and non-conventional yeasts: Wickerhamomyces anomalus and Dekkera bruxellensis. We investigated the assimilation profiles, enzyme fingerprinting, and metabolic profiles of yeast species, both individually and in mixed systems. The chemical complexity of apple wines was improved using the M. pulcherrima clade as co-starters. M. pulcherrima with S. cerevisiae produced a wine with a lower ethanol content, similar glycerol level, and a higher level of volatilome. However, inoculation with the Dekkera and Wickerhamomyces strains may slightly reduce this effect. The final beneficial effect of co-fermentation with M. pulcherrima may also depend on the type of fruit must.

32

Arslan, Ebru, Zeynep Çelik e Turgut Cabaroğlu. "Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines". Foods 7, n. 9 (5 settembre 2018): 147. http://dx.doi.org/10.3390/foods7090147.

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The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of T. delbrueckii-214 and S. cerevisiae-1088 and a mixture of T. delbrueckii-214 and S. cerevisiae-1088 (1:1). The presence of the non-Saccharomyces T. delbrueckii-214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of T. delbrueckii-214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure S. cerevisiae-1088. This study confirms the role of T. delbrueckii in wine aroma and the potential of non-Saccharomyces use in winemaking.

33

Rosini, Gianfranco. "Interaction between killer strains of Hansenula anomala var. anomala and Saccharomyces cerevisiae yeast species". Canadian Journal of Microbiology 31, n. 3 (1 marzo 1985): 300–302. http://dx.doi.org/10.1139/m85-056.

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The cross-reaction between 6 killer strains of Saccharomyces cerevisiae and 41 killer strains of Hansenula anomala var. anomala was examined. Fifteen strains of Hansenula killed one or more cultures of S. cerevisiae. None of the killer strains of H. anomala var. anomala was killed by S. cerevisiae killer strains or by killer strains of the same species. In S. cerevisiae different killer toxin and immunity systems were represented. Intraspecific killing activity was not found among the 41 strains of H. anomala var. anomala.

34

Phuong, Huong Thi, Yuki Ishiwata-Kimata, Yuki Nishi, Norie Oguchi, Hiroshi Takagi e Yukio Kimata. "Aeration mitigates endoplasmic reticulum stress in Saccharomyces cerevisiae even without mitochondrial respiration". Microbial Cell 8, n. 4 (5 aprile 2021): 77–86. http://dx.doi.org/10.15698/mic2021.04.746.

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Saccharomyces cerevisiae is a facultative anaerobic organism that grows well under both aerobic and hypoxic conditions in media containing abundant fermentable nutrients such as glucose. In order to deeply understand the physiological dependence of S. cerevisiae on aeration, we checked endoplasmic reticulum (ER)-stress status by monitoring the splicing of HAC1 mRNA, which is promoted by the ER stress-sensor protein, Ire1. HAC1-mRNA splicing that was caused by conventional ER-stressing agents, including low concentrations of dithiothreitol (DTT), was more potent in hypoxic cultures than in aerated cultures. Moreover, growth retardation was observed by adding low-dose DTT into hypoxic cultures of ire1∆ cells. Unexpectedly, aeration mitigated ER stress and DTT-induced impairment of ER oxidative protein folding even when mitochondrial respiration was halted by the ro mutation. An ER-located protein Ero1 is known to directly consume molecular oxygen to initiate the ER protein oxidation cascade, which promotes oxidative protein folding of ER client proteins. Our further study using ero1-mutant strains suggested that, in addition to mitochondrial respiration, this Ero1-medaited reaction contributes to mitigation of ER stress by molecular oxygen. Taken together, here we demonstrate a scenario in which aeration acts beneficially on S. cerevisiae cells even under fermentative conditions.

35

Eldarov, Mikhail A., e Andrey V. Mardanov. "Metabolic Engineering of Wine Strains of Saccharomyces cerevisiae". Genes 11, n. 9 (20 agosto 2020): 964. http://dx.doi.org/10.3390/genes11090964.

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Modern industrial winemaking is based on the use of starter cultures of specialized wine strains of Saccharomyces cerevisiae yeast. Commercial wine strains have a number of advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality, it has become increasingly critical to develop new wine strains and winemaking technologies. Novel opportunities for precise wine strain engineering based on detailed knowledge of the molecular nature of a particular trait or phenotype have recently emerged due to the rapid progress in genomic and “postgenomic” studies with wine yeast strains. The review summarizes the current achievements of the metabolic engineering of wine yeast, the results of recent studies and the prospects for the application of genomic editing technologies for improving wine S. cerevisiae strains.

36

Xu, Ahui, Yiwen Xiao, Zhenyong He, Jiantao Liu, Ya Wang, Boliang Gao, Jun Chang e Du Zhu. "Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines". Journal of Fungi 8, n. 2 (27 gennaio 2022): 128. http://dx.doi.org/10.3390/jof8020128.

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This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica, as well as in sequential and mixed inoculations (1:1 or 1:100 ratio) with S. cerevisiae in Nanfeng tangerine wines were evaluated. C. ethanolica was found to produce the most polyphenols (138.78 mg/L) during pure fermentation, while H. guilliermondii produced the most volatile aroma compounds (442.34 mg/L). The polyphenol content produced during sequential fermentation with S. cerevisiae and H. guilliermondii (140.24 mg/L) or C. ethanolica (140.21 mg/L) was significantly higher than other co-fermentations. Meanwhile, the volatile aroma compounds were found to be more abundant in S. cerevisiae/H. guilliermondii mixed fermentation (1:1 ratio) (588.35 mg/L) or S. cerevisiae/H. guilliermondii sequential fermentation (549.31 mg/L). Thus, S. cerevisiae/H. guilliermondii sequential fermentation could considerably boost the polyphenol and volatile aroma component contents in Nanfeng tangerine wines. The findings of this study can be used to drive strategies to increase the polyphenol content and sensory quality of tangerine wines and provide a reference for selecting the co-fermentation styles for non-Saccharomyces yeast and S. cerevisiae in fruit wine fermentation.

37

Vuralhan, Zeynep, Marcos A. Morais, Siew-Leng Tai, Matthew D. W. Piper e Jack T. Pronk. "Identification and Characterization of Phenylpyruvate Decarboxylase Genes in Saccharomyces cerevisiae". Applied and Environmental Microbiology 69, n. 8 (agosto 2003): 4534–41. http://dx.doi.org/10.1128/aem.69.8.4534-4541.2003.

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ABSTRACT Catabolism of amino acids via the Ehrlich pathway involves transamination to the corresponding α-keto acids, followed by decarboxylation to an aldehyde and then reduction to an alcohol. Alternatively, the aldehyde may be oxidized to an acid. This pathway is functional in Saccharomyces cerevisiae, since during growth in glucose-limited chemostat cultures with phenylalanine as the sole nitrogen source, phenylethanol and phenylacetate were produced in quantities that accounted for all of the phenylalanine consumed. Our objective was to identify the structural gene(s) required for the decarboxylation of phenylpyruvate to phenylacetaldehyde, the first specific step in the Ehrlich pathway. S. cerevisiae possesses five candidate genes with sequence similarity to genes encoding thiamine diphosphate-dependent decarboxylases that could encode this activity: YDR380w/ARO10, YDL080C/THI3, PDC1, PDC5, and PDC6. Phenylpyruvate decarboxylase activity was present in cultures grown with phenylalanine as the sole nitrogen source but was absent from ammonia-grown cultures. Furthermore, the transcript level of one candidate gene (ARO10) increased 30-fold when phenylalanine replaced ammonia as the sole nitrogen source. Analyses of phenylalanine catabolite production and phenylpyruvate decarboxylase enzyme assays indicated that ARO10 was sufficient to encode phenylpyruvate decarboxylase activity in the absence of the four other candidate genes. There was also an alternative activity with a higher capacity but lower affinity for phenylpyruvate. The candidate gene THI3 did not itself encode an active phenylpyruvate decarboxylase but was required along with one or more pyruvate decarboxylase genes (PDC1, PDC5, and PDC6) for the alternative activity. The Km and V max values of the two activities differed, showing that Aro10p is the physiologically relevant phenylpyruvate decarboxylase in wild-type cells. Modifications to this gene could therefore be important for metabolic engineering of the Ehrlich pathway.

38

Kompala, Dhinakar S. "Cybernetic modeling of spontaneous oscillations in continuous cultures of Saccharomyces cerevisiae". Journal of Biotechnology 71, n. 1-3 (maggio 1999): 267–74. http://dx.doi.org/10.1016/s0168-1656(99)00033-4.

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39

Fuge, E. K., E. L. Braun e M. Werner-Washburne. "Protein synthesis in long-term stationary-phase cultures of Saccharomyces cerevisiae." Journal of Bacteriology 176, n. 18 (1994): 5802–13. http://dx.doi.org/10.1128/jb.176.18.5802-5813.1994.

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40

Hans, M. A., E. Heinzle e C. Wittmann. "Quantification of intracellular amino acids in batch cultures of Saccharomyces cerevisiae". Applied Microbiology and Biotechnology 56, n. 5-6 (1 settembre 2001): 776–79. http://dx.doi.org/10.1007/s002530100708.

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Ruiz-Terán, Francisco, Paulina N. Martínez-Zepeda, Sara Y. Geyer-de la Merced, Hipócrates Nolasco-Cancino e Jorge A. Santiago-Urbina. "Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures". Food Science and Biotechnology 28, n. 2 (16 ottobre 2018): 459–67. http://dx.doi.org/10.1007/s10068-018-0490-2.

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42

Comas Sanchez, P., I. Martinez Monge, M. Lecina, A. Casablancas e J. J. Cairó Badillo. "Metabolic flux analysis of glucose/ethanol metabolism in Saccharomyces cerevisiae cultures". New Biotechnology 44 (ottobre 2018): S115. http://dx.doi.org/10.1016/j.nbt.2018.05.1025.

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43

Nissen, T. L., U. Schulze, J. Nielsen e J. Villadsen. "Flux Distributions in Anaerobic, Glucose-Limited Continuous Cultures of Saccharomyces Cerevisiae". Microbiology 143, n. 1 (1 gennaio 1997): 203–18. http://dx.doi.org/10.1099/00221287-143-1-203.

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44

Henry, Karl W., Joseph T. Nickels e Thomas D. Edlind. "ROX1 and ERG Regulation in Saccharomyces cerevisiae: Implications for Antifungal Susceptibility". Eukaryotic Cell 1, n. 6 (dicembre 2002): 1041–44. http://dx.doi.org/10.1128/ec.1.6.1041-1044.2002.

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ABSTRACT Yeasts respond to treatment with azoles and other sterol biosynthesis inhibitors by upregulating the expression of the ERG genes responsible for ergosterol production. Previous studies on Saccharomyces cerevisiae implicated the ROX1 repressor in ERG regulation. We report that ROX1 deletion resulted in 2.5- to 16-fold-lower susceptibilities to azoles and terbinafine. In untreated cultures, ERG11 was maximally expressed in mid-log phase and expression decreased in late log phase, while the inverse was observed for ROX1. In azole-treated cultures, ERG11 upregulation was preceded by a decrease in ROX1 RNA. These inverse correlations suggest that transcriptional regulation of ROX1 is an important determinant of ERG expression and hence of azole and terbinafine susceptibilities.

45

Steele, D. F., e S. Jinks-Robertson. "An examination of adaptive reversion in Saccharomyces cerevisiae." Genetics 132, n. 1 (1 settembre 1992): 9–21. http://dx.doi.org/10.1093/genetics/132.1.9.

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Abstract Reversion to Lys+ prototrophy in a haploid yeast strain containing a defined lys2 frameshift mutation has been examined. When cells were plated on synthetic complete medium lacking only lysine, the numbers of Lys+ revertant colonies accumulated in a time-dependent manner in the absence of any detectable increase in cell number. An examination of the distribution of the numbers of early appearing Lys+ colonies from independent cultures suggests that the mutations to prototrophy occurred randomly during nonselective growth. In contrast, an examination of the distribution of late appearing Lys+ colonies indicates that the underlying reversion events occurred after selective plating. No accumulation of Lys+ revertants occurred when cells were starved for tryptophan, leucine or both lysine and tryptophan prior to plating selectively for Lys+ revertants. These results indicate that mutations accumulate more frequently when they confer a selective advantage, and are thus consistent with the occurrence of adaptive mutations in yeast.

46

Snoep, J. L., M. Mrwebi, J. M. Schuurmans, J. M. Rohwer e M. J. Teixeira de Mattos. "Control of specific growth rate in Saccharomyces cerevisiae". Microbiology 155, n. 5 (1 maggio 2009): 1699–707. http://dx.doi.org/10.1099/mic.0.023119-0.

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In this contribution we resolve the long-standing dispute whether or not the Monod constant (KS), describing the overall affinity of an organism for its growth-limiting substrate, can be related to the affinity of the transporter for that substrate (KM). We show how this can be done via the control of the transporter on the specific growth rate; they are identical if the transport step has full control. The analysis leads to the counter-intuitive result that the affinity of an organism for its substrate is expected to be higher than the affinity of the enzyme that facilitates its transport. Experimentally, we show this indeed to be the case for the yeast Saccharomyces cerevisiae, for which we determined a KM value for glucose more than two times higher than the KS value in glucose-limited chemostat cultures. Moreover, we calculated that at glucose concentrations of 0.03 and 0.29 mM, the transport step controls the specific growth rate at 78 and 49 %, respectively.

47

Galonja-Coghill, Tamara, Ljiljana Kostadinovic, Gorica Cvijanovic, Jelena Boskovic e Dzejn Parkin. "ELF electro-magnetic fields as stress factors in some yeasts and molds". Zbornik Matice srpske za prirodne nauke, n. 120 (2011): 147–53. http://dx.doi.org/10.2298/zmspn1120147g.

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The possibility of species targeted growth inhibition of three yeast (Candida albicans, Cryptococcus neoformans and Saccharomyces cerevisiae) and one mold species (Aspergillus fumigatus) by electromagnetic fields of certain characteristics was investigated. Cultures were exposed to sinusoidal 50 Hz fields, and 10, 40 and 70 mT magnetic components and 20 V/m electric component, for 30 minutes. Cell density in yeast cultures and germination time and rate in mold cultures were investigated.

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Vinayak Khisti, Ujwala, Suyash Arun Kathade, Mayur Arjun Aswani, Pashmin Kaur Anand e Nirichan Kunchirman Bipinraj. "Isolation and Identification of Saccharomyces cerevisiae from Caterpillar Frass and their Probiotic Characterization". Biosciences, Biotechnology Research Asia 16, n. 1 (28 marzo 2019): 179–86. http://dx.doi.org/10.13005/bbra/2735.

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Probiotics are live microorganisms which upon ingestion confer health benefits to the host and are widely applied for human and animal welfare. The present study reports the isolation of yeast cells from caterpillar frasses and its probiotic characterization. Out of four yeast cultures isolated, all found to be non-hemolytic and cultures designated as CV-I, CV-II CV-III and CV-IV showed good bile tolerance at 1.2%. These cultures possessed the ability to grow pH range of 1.5 – 10, exhibited auto-aggregation and co-aggregation capabilities, which are essential for growth in alimentary canal and reduction of pathogen adherence on the intestinal epithelial cells. All cultures exhibited good tolerance to temperature up to 42°C. Isolate CV-I showed wide range of antimicrobial activities against pathogenic bacteria and fungi. This study is the first report of isolation and characterization of probiotic yeast from caterpillar frass. The isolate CV-I has been identified as Saccharomyces cerevisiae by molecular methods. This culture is an ideal candidate for further probiotic exploration.

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Hazelwood, Lucie A., Michael C. Walsh, Marijke A. H. Luttik, Pascale Daran-Lapujade, Jack T. Pronk e Jean-Marc Daran. "Identity of the Growth-Limiting Nutrient Strongly Affects Storage Carbohydrate Accumulation in Anaerobic Chemostat Cultures of Saccharomyces cerevisiae". Applied and Environmental Microbiology 75, n. 21 (4 settembre 2009): 6876–85. http://dx.doi.org/10.1128/aem.01464-09.

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ABSTRACT Accumulation of glycogen and trehalose in nutrient-limited cultures of Saccharomyces cerevisiae is negatively correlated with the specific growth rate. Additionally, glucose-excess conditions (i.e., growth limitation by nutrients other than glucose) are often implicated in high-level accumulation of these storage carbohydrates. The present study investigates how the identity of the growth-limiting nutrient affects accumulation of storage carbohydrates in cultures grown at a fixed specific growth rate. In anaerobic chemostat cultures (dilution rate, 0.10 h−1) of S. cerevisiae, the identity of the growth-limiting nutrient (glucose, ammonia, sulfate, phosphate, or zinc) strongly affected storage carbohydrate accumulation. The glycogen contents of the biomass from glucose- and ammonia-limited cultures were 10- to 14-fold higher than those of the biomass from cultures grown under the other three glucose-excess regimens. Trehalose levels were specifically higher under nitrogen-limited conditions. These results demonstrate that storage carbohydrate accumulation in nutrient-limited cultures of S. cerevisiae is not a generic response to excess glucose but instead is strongly dependent on the identity of the growth-limiting nutrient. While transcriptome analysis of wild-type and msn2Δ msn4Δ strains confirmed that transcriptional upregulation of glycogen and trehalose biosynthesis genes is mediated by Msn2p/Msn4p, transcriptional regulation could not quantitatively account for the drastic changes in storage carbohydrate accumulation. The results of assays of glycogen synthase and glycogen phosphorylase activities supported involvement of posttranscriptional regulation. Consistent with the high glycogen levels in ammonia-limited cultures, the ratio of glycogen synthase to glycogen phosphorylase in these cultures was up to eightfold higher than the ratio in the other glucose-excess cultures.

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Boender, Lï¿½onie G. M., Erik A. F. de Hulster, Antonius J. A. van Maris, Pascale A. S. Daran-Lapujade e Jack T. Pronk. "Quantitative Physiology of Saccharomyces cerevisiae at Near-Zero Specific Growth Rates". Applied and Environmental Microbiology 75, n. 17 (10 luglio 2009): 5607–14. http://dx.doi.org/10.1128/aem.00429-09.

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ABSTRACT Growth at near-zero specific growth rates is a largely unexplored area of yeast physiology. To investigate the physiology of Saccharomyces cerevisiae under these conditions, the effluent removal pipe of anaerobic, glucose-limited chemostat culture (dilution rate, 0.025 h−1) was fitted with a 0.22-μm-pore-size polypropylene filter unit. This setup enabled prolonged cultivation with complete cell retention. After 22 days of cultivation, specific growth rates had decreased below 0.001 h−1 (doubling time of >700 h). Over this period, viability of the retentostat cultures decreased to ca. 80%. The viable biomass concentration in the retentostats could be accurately predicted by a maintenance coefficient of 0.50 mmol of glucose g−1 of biomass h−1 calculated from anaerobic, glucose-limited chemostat cultures grown at dilution rates of 0.025 to 0.20 h−1. This indicated that, in contrast to the situation in several prokaryotes, maintenance energy requirements in S. cerevisiae do not substantially change at near-zero specific growth rates. After 22 days of retentostat cultivation, glucose metabolism was predominantly geared toward alcoholic fermentation to meet maintenance energy requirements. The strict correlation between glycerol production and biomass formation observed at higher specific growth rates was not maintained at the near-zero growth rates reached in the retentostat cultures. In addition to glycerol, the organic acids acetate, d-lactate, and succinate were produced at low rates during prolonged retentostat cultivation. This study identifies robustness and by-product formation as key issues in attempts to uncouple growth and product formation in S. cerevisiae.

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