Methylated sterols from polyene-resistant strains of the yeast Saccharomyces cerevisiae

1987 ◽  
Vol 23 (4) ◽  
pp. 514-515
Author(s):  
Z. A. Zhakovskaya ◽  
T. E. Ogorodnikova ◽  
N. P. Mikhailova ◽  
K. A. V'yunov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Saccharomyces Cerevisiae ◽  
Resistant Strains

The Resistance of Yeast Saccharomyces Cerevisiae to Extreme Conditions

2021 ◽  
pp. 113-118
Author(s):  
Elvira A. Islammagomedova ◽  
Eslanda A. Khalilova ◽  
Rasul Z. Gasanov ◽  
Aida A. Abakarova ◽  
Dinara A. Aliverdieva
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Extreme Values ◽  
Maximum Size ◽  
Surface Color ◽  
Yeast Saccharomyces Cerevisiae ◽  
Wide Range ◽  
Extreme Factors ◽  
Alkaline Conditions ◽  
Biotechnological Processes ◽  
Resistant Strains

The resistance of the yeast Saccharomyces cerevisiae DAW-3а and Y-503 to the conditions of extreme values of pH, NaCl, temperature has been studied. Under different cultivation modes, the rounded shape of DAW-3a cells is pre-served and this parameter Y-503 changes. Under conditions of different pH values and 30°C, the maximum sizes of cells and giant colonies of the polyploid Y-503 strain were found in comparison with the haploid DAW-3a; at 37°C, the advantage of Y-503 was not observed and the colony sizes of both strains were practically the same. The reaction of the strains to critical concentrations of NaCl in the medium was identical: a decrease in the size of cells and colonies was found; change in the shape, surface, color and structure of colonies. Under conditions of the simultaneous influence of an elevated temperature of 37°C, a wide range of pH and 5 % NaCl, the cell size decreased slightly; under neutral and alkaline conditions of cultivation, a slightly greater tolerance of yeast to salt stress was established; a decrease in the size of giant colonies was found, while the maximum size of the studied strains was noted at pH 11.0, the minimum at pH 3.0. The study of the tolerance of the yeast S. cerevisiae DAW-3a and Y-503 to extreme factors is of particular interest in connection with the possibility of using stress-resistant strains in biotechnological processes.

PREPARASI DEINOCOCCUS RADIODURANS DAN KHAMIR DALAM MATERIAL KECAP L-DRYING SEBAGAI BAHAN UJI PROFISIENSI

2016 ◽  
Vol 13 (1) ◽  
pp. 93
Author(s):  
Titin Yulinery ◽  
Ratih M.Dewi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Deinococcus Radiodurans ◽  
Test Preparation ◽  
Quality Parameters ◽  
Soy Sauce ◽  
Yeast Saccharomyces Cerevisiae ◽  
Microbiological Test ◽  
Bacterial Contaminants ◽  
Minimum Number ◽  
Important Quality

Tes kemampuan adalah salah satu kegiatan penting dalam pengendalian mutu dan jaminan kualitas mikrobiologi laboratorium untuk mengukur kompetensi analis dan analisis uji profisiensi membutuhkan persiapan Model mikroorganisme adalah kualitas standar dan validitas. Mikrobiologi uji kualitas produk kedelai utama diarahkan pada kehadiran Saccharomyces cerevisiae ragi (S. cerevisiae), S. Bailli, S. rouxii dankontaminan bakteri seperti Bacillus dan Deinococcus. Jenis ragi dan bakteri yang terlibat dalam proses dan dapat menjadi salah satu parameter kualitas penting dalam persiapan yang dihasilkan. Jumlah dan viabilitas bakteri dan ragi menjadi parameter utama dalam proses persiapan bahan uji. Jumlah tersebut adalah jumlah minimum yang berlaku dapat dianalisis. Jumlah ini harus dibawah 10 CFU diperlukan untuk menunjukkan tingkat hygienitas proses dan tingkat minimal kontaminasi. Viabilitas bakteri dan bahan tes ragi persiapan untuk tes kemahiran kecap yang diawetkan dengan L-pengeringan adalah teknik Deinococcus radiodurans (D. radiodurans) 16 tahun, 58 tahun S. cerevisiae, dan S. roxii 13 tahun. kata kunci: Viabilitas, Deinococcus, khamir, L-pengeringan, Proficiency AbstractProficiency test is one of the important activities in quality control and quality assurance microbiology laboratory for measuring the competence of analysts and analysis Proficiency test requires a model microorganism preparations are standardized quality and validity. Microbiological test of the quality of the main soy products aimed at thepresence of yeast Saccharomyces cerevisiae (S. cerevisiae), S. bailli, S. rouxii and bacterial contaminants such as Bacillus and Deinococcus. Types of yeasts and bacteria involved in the process and can be one of the important quality parameters in the preparation produced. The number and viability of bacteria and yeasts become themain parameters in the process of test preparation materials. The amount in question is the minimum number that is valid can be analyzed. This amount must be below 10 CFU required to indicate the level of hygienitas process and the minimum level of contamination. Viability of bacteria and yeast test preparation materials for proficiencytest of soy sauce that preserved by L-drying technique is Deinococcus radiodurans ( D. radiodurans ) 16 years, 58 years S. cerevisiae, and S. roxii 13 years. key words : Viability, Deinococcus, Khamir, L-drying, Proficiency

INTERACTION OF THE HIM1 GENE PRODUCT WITH HELICASES Srs2 (RadH) AND Mph1 YEAST SACCHAROMYCES CEREVISIAE

Tsitologiya ◽  
2018 ◽  
Vol 60 (7) ◽  
pp. 555-557 ◽  
Author(s):  
E. A. Alekseeva ◽  
◽  
T. A. Evstyukhina ◽  
V. T. Peshekhonov ◽  
V. G. Korolev ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Gene Product ◽  
Yeast Saccharomyces Cerevisiae
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