PCR differentiation of commercial yeast strains using intron splice site primers.

1996 ◽  
Vol 62 (12) ◽  
pp. 4514-4520 ◽  
Author(s):  
M de Barros Lopes ◽  
A Soden ◽  
P A Henschke ◽  
P Langridge
2012 ◽  
Vol 118 (3) ◽  
pp. 315-324 ◽  
Author(s):  
Yu Ping Zhao ◽  
Ji Ming Li ◽  
Bao Chun Zhang ◽  
Ying Yu ◽  
Chun Hua Shen ◽  
...  

2020 ◽  
Vol 8 (3) ◽  
pp. 1489-1498 ◽  
Author(s):  
Vladimir S. Puškaš ◽  
Uroš D. Miljić ◽  
Jovana J. Djuran ◽  
Vesna M. Vučurović

2010 ◽  
Vol 30 (3) ◽  
pp. 761-765
Author(s):  
Rodrigo Bacelar da Costa-Silva ◽  
Mario Ribeiro de Melo-Júnior ◽  
Marcos Antônio de Moraes Junior
Keyword(s):  

2016 ◽  
Vol 197 ◽  
pp. 373-381 ◽  
Author(s):  
Florin Vararu ◽  
Jaime Moreno-García ◽  
Cătălin-Ioan Zamfir ◽  
Valeriu V. Cotea ◽  
Juan Moreno

1994 ◽  
Vol 14 (5) ◽  
pp. 3426-3433 ◽  
Author(s):  
B Carr ◽  
P Anderson

Imprecise excision of the Caenorhabditis elegans transposon Tc1 from a specific site of insertion within the unc-54 myosin heavy chain gene generates either wild-type or partial phenotypic revertants. Wild-type revertants and one class of partial revertants contain insertions of four nucleotides in the unc-54 third exon (Tc1 "footprints"). Such revertants express large amounts of functional unc-54 myosin despite having what would appear to be frameshifting insertions in the unc-54 third exon. We demonstrate that these Tc1 footprints act as efficient 5' splice sites for removal of the unc-54 third intron. Splicing of these new 5' splice sites to the normal third intron splice acceptor removes the Tc1 footprint from the mature mRNA and restores the normal translational reading frame. Partial revertant unc-54(r661), which contains a single nucleotide substitution relative to the wild-type gene, is spliced similarly, except that the use of its new 5' splice site creates a frameshift in the mature mRNA rather than removing one. In all of these revertants, two alternative 5' splice sites are available to remove intron 3. We determined the relative efficiency with which each alternative 5' splice site is used by stabilizing frameshifted mRNAs with smg(-) genetic backgrounds. In all cases, the upstream member of the two alternative sites is used preferentially (> 75% utilization). This may reflect an inherent preference of the splicing machinery for the upstream member of two closely spaced 5' splice sites. Creation of new 5' splice sites may be a general characteristic of Tc1 insertion and excision events.


2010 ◽  
Vol 61 (1) ◽  
pp. 153-157 ◽  
Author(s):  
Ileana Vigentini ◽  
Claudia Picozzi ◽  
Roberto Foschino

2019 ◽  
Vol 12 ◽  
pp. 02021 ◽  
Author(s):  
M. Schmitt ◽  
S. Broschart ◽  
C.-D. Patz ◽  
D. Rauhut ◽  
M. Friedel ◽  
...  

Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.


Author(s):  
Carlos Eduardo Alves Dantas ◽  
Juliany Karoline Barros da Silva ◽  
Jonas Luiz Almada da Silva ◽  
Mayara Salgado Silva ◽  
Júlio Otávio Portela Pereira

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 80 ◽  
Author(s):  
Edward Kerr ◽  
Duin McDiarmid ◽  
James Fraser ◽  
Benjamin Schulz

Flocculation is one of the most important characteristics of brewing yeast as it allows for the easy and cheap removal of cells after fermentation. The genes responsible for both the Flo1 and NewFlo flocculation phenotypes are well characterized. However, the relationship between Flo protein abundance and flocculation efficiency is poorly understood. In this present study, we used mass spectrometry proteomics to compare the cell wall and whole cell proteomes of commercial yeast strains with diverse flocculation behaviors. We found that the relative abundance of Flo1/5 or Flo10 in the cell wall was correlated with the ability of these yeast strains to flocculate. Analysis of whole cell proteomes identified differences in the proteomes of yeast strains and identified the potential for high metabolic diversity. Characterization of the cell wall and whole cell proteomes during fermentation showed high levels of Flo10 in cells that settled early during fermentation. Our data reveal the diversity of the cell wall and global proteomes of brewing yeast, highlighting the potential biochemical diversity present in yeast that can be utilized in the production of fermented beverages.


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