A COMPARATIVE STUDY OF ASCOSPORE FORMATION BY 43 YEAST CULTURES

1950 ◽  
Vol 28f (11) ◽  
pp. 413-416 ◽  
Author(s):  
A. M. Adams
Keyword(s):  
Comparative Study ◽  
Solid Medium ◽  
Agar Medium ◽  
Comparative Tests ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Ascospore Formation

In comparative tests for ascospore formation by 43 different yeast strains a solid medium containing acetate and dextrose was shown to be superior to two other sporulation media. Ascospores were formed more frequently and in greater numbers on the former medium. Eleven cultures of the thirty forming ascospores on acetate–dextrose agar yielded 50% or more asci, and seven cultures formed asci only on this agar medium.

An evaluation of a dried yeast culture on milk yield and composition in dairy cows fed grass and maize silage

1999 ◽  
Vol 1999 ◽  
pp. 84-84
Author(s):  
S. P. Williams ◽  
S. P. Marsh ◽  
D. Williams
Keyword(s):  
Dairy Cows ◽  
Solid Medium ◽  
Yeast Culture ◽  
Maize Silage ◽  
Grass Silage ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Cow Performance ◽  
Semi Solid ◽  
Effect Of Feeding

There is considerable interest in the effect of dietary supplementation with probiotics or yeast cultures on dairy cow performance. Yeast cultures such as Diamond V ‘XP’ are produced by growing selected yeast strains on a semi-solid medium under stressed conditions, which are then dried. They are now used by a majority of the high yielding herds in North America (McCullough, 1995) and have been shown to have a significant effect on butterfat and protein yield with grass silage fed UK dairy cows (Rowlinson et al., 1995). The objective of this work was to evaluate the effect of feeding a yeast culture to a medium-high yielding (8,100 kg) herd of dairy cows fed a diet based on grass and maize silage.

A CONVENIENT METHOD OF OBTAINING ASCOSPORES FROM BAKERS' YEAST

1949 ◽  
Vol 27c (4) ◽  
pp. 179-189 ◽  
Author(s):  
A. M. Adams
Keyword(s):  
Convenient Method ◽  
Sodium Acetate ◽  
Solid Medium ◽  
Genetic Research ◽  
Yeast Cells ◽  
Sporulation Medium ◽  
Direct Transfer ◽  
Yeast Cultures ◽  
High Yields ◽  
Solid Nutrient Medium

The superiority of methods involving the use of sporulation media containing acetate, first introduced by Stantial and Elder, over several commonly employed methods is established. A new method for obtaining ascospores from bakers' yeast cultures is recommended involving the direct transfer of vegetative cells from a solid nutrient medium to a solid medium containing acetate. High yields of ascospores are consistently produced after seven days' incubation. This method should lend itself particularly to use in the preparation of ascospores for instructional work, and for genetic research in yeast, and may also find application in yeast taxonomy. The technique recommended is as follows: vegetative yeast cells are multiplied on tomato juice agar or on dextrose nutrient agar, and are then transferred to a solid sporulation medium containing 0.04% dextrose, 0.14% anhydrous sodium acetate, and 2% agar.

Differentiation of Yeast Cultures in Ruminant Feedingstuffs Using a Rapid DNA Fingerprinting Technique

1994 ◽  
Vol 1994 ◽  
pp. 101-101
Author(s):  
Elizabeth Moore ◽  
Denis R. Headon
Keyword(s):  
Sodium Dodecyl ◽  
Yeast Cells ◽  
Microbial Populations ◽  
Yeast Culture ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Genetic Sequences ◽  
Polymerase Chain ◽  
Different Strains ◽  
Triton X

Research indicates that certain yeast strains are beneficial in their capacity to stimulate key microbial populations. This stimulation is strain specific with similar yeast strains exerting their effect on totally different microbial populations. Future yeast culture supplements may contain mixtures of different strains designed to suit specific diets. This, therefore, requires the development of a rapid sensitive technique to differentiate among taxonomically similar yeast strains in animal diets. This technique, termed the Randomly Amplified Polymorphic DNA (RAPD) assay, is based upon the use of randomly designed short polynucleotide primers to amplify genetic sequences from the DNA of the desired yeast strain. Our objective involves the development of this technique to distinguish between closely related yeast strains present in feed. The feed sample investigated was a standard cattle ration containing three strains of Saccharomyces cerevisiae (1026, 2045 and 2020) and Candida utilis 3001 at a concentration of 106 CFU/g respectively. Isolation of single colonies of yeast strains present was achieved by feed extraction in dilution buffer followed by plating a series of dilutions on rose-bengal agar. Thirty randomly selected colonies were cultured in YPD (1% yeast extract, 2% peptone, 2% glucose) broth for 24 - 30 hours at 30°C. Genomic DNA was isolated from yeast cells by standard methods based on subjection of the cells to vortex mixing in the presence of glass beads, triton X-100, sodium dodecyl sulphate, phenol and chloroform. Isolated DNA from randomly selected colonies was amplified by Polymerase Chain Reaction (PCR) for 45 cycles of 1 min at 94°C, 1 min at 36°C and 1 min at 72°C using randomly designed 10 bp primers.

The effect of feeding a dried yeast culture on the performance of beef cattle finishing on a grass silage based ration

1998 ◽  
Vol 1998 ◽  
pp. 74-74
Author(s):  
D G Chapple ◽  
H F Grundy ◽  
K P A Wheeler ◽  
S P Marsh
Keyword(s):  
Beef Cattle ◽  
Yeast Culture ◽  
Consumer Resistance ◽  
Grass Silage ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Performance Enhancers ◽  
Semi Solid ◽  
Finishing Beef Cattle ◽  
Effect Of Feeding

There is increasing consumer resistance to feeding antibiotic performance enhancers to beef cattle which has created interest in the use of yeast cultures as an alternative. Yeast cultures such as Diamond V ‘XP’ (Rumenco) are produced by growing selected yeast strains (on a semi-solid medium under stressed conditions) which are then dried. Yeast cultures are now used in a considerable number of North American beef feed lots. The objective of this work was to evaluate the effect of feeding ‘XP’ Yeast to finishing beef cattle on a typical UK grass silage-based diet.

The Influence of a dietary supplement of a dried yeast culture on milk yield and composition in dairy cows on grass silage

1996 ◽  
Vol 1996 ◽  
pp. 75-75 ◽  
Author(s):  
P. Rowlinson ◽  
S.P. Marsh ◽  
C. Tufnell ◽  
W. Taylor
Keyword(s):  
Dairy Cows ◽  
Yeast Culture ◽  
Grass Silage ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Holstein Friesian ◽  
Cow Performance ◽  
Semi Solid ◽  
Dietary Treatments ◽  
Effect Of Feeding

There is considerable interest in the effect of dietary supplementation with probiotics or yeast cultures on diary cow performance. Yeast cultures such as Diamond V 'XP' are produced by growing selected yeast strains on a semi-solid medium under stressed conditions, which are then dried. Yeast cultures are now used by a majority of the high yielding herds in North America (McCullough 1995). The objective of this work was to evaluate the effect of feeding 'XP' Yeast to a moderate-high yielding (X, 6800kg) herd of dairy cows fed a typical UK diet based on grass silage.72 recently calved Holstein-Friesian dairy cows were allocated to one of two dietary treatments on which they remained throughout 150 days of winter feeding. Both groups received ad libitum grass silage which had a Dry Matter of 224 g/Kg, an estimated ME of 10.8 MJ/Kg DM and a Crude Protein (CP) of 156 g/Kg DM.

scholarly journals Bismuth sulphite media for the isolation of V. cholerae

1940 ◽  
Vol 40 (5) ◽  
pp. 532-537 ◽  
Author(s):  
W. James Wilson ◽  
L. V. Reilly
Keyword(s):  
Vibrio Cholerae ◽  
Solid Medium ◽  
Agar Medium ◽  
Phenol Red ◽  
Cholera Vibrio ◽  
Enrichment Medium ◽  
The Media ◽  
El Tor

1. A fluid enrichment medium containing sulphite and bismuth based on Read's modification of one of Wilson & Blair's media has been devised and the claims of Read (1939) and Seal (1939) as to the value of such a medium has been confirmed.2. A saccharose mannitol sulphite bismuth alcohol phenol red agar medium is described and has been found to allow rich growth of the true cholera vibrio and to inhibit the growth not only of B. coli and B. lactis aërogenes but of many vibrios liable to be mistaken for the true vibrio cholerae.3. Thirty-one strains of true cholera vibrios, obtained from the National Collection, grew rapidly and profusely in the media.4. Of twenty-five cholera-like and para-cholera strains six grew well, whilst the growth of nineteen was scanty or nil.5. Of eleven El Tor vibrios five grew in both fluid and solid bismuth media, five grew only on the solid medium and in one no growth occurred in either medium. The El Tor colonies were much smaller than those of the epidemic cholera strains.

A comparative study of the ori sequences from the mitochondrial genomes of twenty wild-type yeast strains

Gene ◽  
1984 ◽  
Vol 32 (3) ◽  
pp. 459-473 ◽  
Author(s):  
Godeleine Faugeron-Fonty ◽  
Caroline Le Van Kim ◽  
Miklos de Zamaroczy ◽  
Regina Goursot ◽  
Giorgio Bernardi
Keyword(s):  
Comparative Study ◽  
Mitochondrial Genomes ◽  
Wild Type ◽  
Yeast Strains ◽  
Wild Type Yeast

scholarly journals A comparative study between different preservation methods on the viability of some yeast cultures

2021 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Reham Abdallah ◽  
Ibrahim Sayed Ahmed ◽  
amal hassan ◽  
hemmat Elshesheetawy
Keyword(s):  
Comparative Study ◽  
Preservation Methods ◽  
Yeast Cultures

scholarly journals The recovery of anaerobic bacteria from swabs

1974 ◽  
Vol 72 (3) ◽  
pp. 339-347 ◽  
Author(s):  
J. G. Collee ◽  
B. Watt ◽  
R. Brown ◽  
Sandra Johnstone
Keyword(s):  
Solid Medium ◽  
Standard Sample ◽  
Agar Medium ◽  
Anaerobic Bacteria ◽  
Original Sample ◽  
Progressive Loss ◽  
Apparent Loss ◽  
Oxygen Sensitive ◽  
Wild Strains ◽  
Sampling Procedures

SUMMARYWhen a standard sample of a simulated exudate containing known numbers of anaerobic bacteria was taken up on a swab and plated on solid medium, the number of colonies subsequently cultured represented a very small proportion of the original sample. Evidence is produced that the apparent loss is not primarily attributable to inactivation on the swab but rather to retention of organisms on the swab. This was demonstrable withClostridium welchiiand withBacteroidesspecies that have hitherto been regarded as relatively oxygen-sensitive.When stock strains ofBacteroidesspecies were held for some hours on swabs, some progressive loss of viability was demonstrable. A measure of protection was afforded when these organisms were held aerobically on blood agar medium, but a very exacting anaerobe and some wild strains of faecal anaerobes showed gradual inactivation under these conditions.These findings may have important implications in relation to currently employed bacteriological sampling procedures with swabs in clinical practice.

scholarly journals Determination of the oenological properties of yeast strains isolated from spontaneously fermented grape musts obtained from cool climate grape varieties

2020 ◽  
Vol 246 (11) ◽  
pp. 2299-2307
Author(s):  
Monika Cioch-Skoneczny ◽  
Paweł Satora ◽  
Szymon Skoneczny ◽  
Aneta Pater
Keyword(s):  
Organic Acids ◽  
Wine Production ◽  
Amine Nitrogen ◽  
Alcohol Extract ◽  
Grape Must ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Organoleptic Characteristics ◽  
Grape Musts ◽  
Cool Climate

Abstract The international competitiveness of the wine sector and consumer demands for the unique wine styles pose challenges in improving the fermentation process. The basis of proper alcoholic fermentation is knowledge about how individual yeast strains interact with the aroma, taste and color of wine, what results in possibility to select species used as starter cultures. To use the value of non-Saccharomyces yeast strains in wine production and to minimize the possibility of wine deterioration, it is necessary to precisely recognize the yeast cultures present on the fruit of the vine and in grape must, as well as their metabolic properties. The aim of the study was to determine the oenological properties of yeasts isolated from spontaneously fermented grape musts obtained from cool climate grapes. For this purpose, Zweigelt grape must was fermented with yeast monocultures. Alcohol, extract, sugars, glycerol, total acidity and free amine nitrogen were analyzed in the obtained wines. Poor fermentation properties of yeast strains results in obtaining wines with relatively large amounts of residual sugars and low alcohol. A decrease in overall acidity was noted in sets with the participation of M. pulcherrima MG971264, while in other tests the opposite trend was observed. Although some microorganisms have the ability to assimilate organic acids found in wine, they are not able to carry out fermentation or they do it inefficiently. Solution to this problem may, therefore, be use of mixed cultures of noble and non-Saccharomyces yeast, what effectively reduce the concentration of organic acids, while not adversely affecting the organoleptic characteristics of the drink.

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