The metabolic activity of the protoplasts and normal cells of Saccharomyces cerevisiae and the effect of inhibitors

1968 ◽  
Vol 14 (8) ◽  
pp. 853-860 ◽  
Author(s):  
L. Drobnica ◽  
J. Augustín ◽  
A. Svoboda ◽  
O. Necas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Digestive Enzymes ◽  
Anaerobic Fermentation ◽  
Synthetic Medium ◽  
Normal Cells ◽  
Large Molecules ◽  
Osmotic Stabilizer ◽  
Kinetics Of ◽  
Intense Aeration ◽  
Effect Of Inhibitors

Protoplasts of Saccharomyces cerevisiae obtained after 1 hours treatment with digestive enzymes of snail are, under the specified conditions, most suitable for metabolic experiments. By estimating the kinetics of the incorporation of leucine-14C, adenine-14C, uracil-14C, respiration, and anaerobic fermentation in protoplasts in a synthetic medium ((NH4)2SO4 used as source of nitrogen, glucose as source of carbon, five vitamins, and KCl as osmotic stabilizer) under intense aeration it was found that the incorporation of all the above-mentioned 14C-compounds and the rate of respiration rise with the increase in the size of the protoplasts. Thymidine-14C is not incorporated in cells or protoplasts. Comparative studies on the effects of the antibiotics chloramphenicol, oxytetracycline, cyanein, and isothiocyanates characterized by large molecules supplied data showing no differences in the action of these compounds on the cells and protoplasts of S. cerevisiae.

scholarly journals Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

2012 ◽  
Vol 78 (22) ◽  
pp. 8102-8111 ◽  
Author(s):  
Lucie Crépin ◽  
Thibault Nidelet ◽  
Isabelle Sanchez ◽  
Sylvie Dequin ◽  
Carole Camarasa
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Synthetic Medium ◽  
Nitrogen Compounds ◽  
Nitrogen Catabolite Repression ◽  
Complex Environments ◽  
Key Factors ◽  
Content Type ◽  
Mechanistic Basis ◽  
Kinetics Of

ABSTRACTThe efficiency of nitrogen use is a key determinant of the completion of alcoholic fermentation. We analyzed the kinetics of consumption of 18 nitrogen compounds by 14Saccharomyces cerevisiaestrains of various origins in a synthetic medium that mimicked a grape must. The kinetic profiles of total nitrogen consumption were diverse, but the order of nitrogen source consumption was similar for all strains. The nitrogen compounds could be classified into three groups, according to their order of use: prematurely consumed (Lys), early consumed (Asp, Thr, Glu, Leu, His, Met, Ile, Ser, Gln, and Phe), and late consumed (ammonium, Val, Arg, Ala, Trp, and Tyr). The initial concentrations of these compounds did not alter the order in which they were consumed, except for arginine and ammonium. Early consumed amino acids are transported by specific permeases under Ssy1p-Ptr3p-Ssy5 (SPS)-mediated control that are expressed at the beginning of consumption. Most nitrogen compounds consumed late are transported by permeases under nitrogen catabolite repression (NCR), and others (Val, Trp, and Tyr) are transported by SPS-regulated low-affinity permeases. Therefore, the kinetic characteristics of transporters, as well as SPS and NCR, are likely key factors controlling the temporal sequence of consumption of nitrogen compounds and constitute a system highly conserved inS. cerevisiaespecies. This work sheds new light on the mechanistic basis of the sequential use of different nitrogen compounds in complex environments.

scholarly journals DAF1, a mutant gene affecting size control, pheromone arrest, and cell cycle kinetics of Saccharomyces cerevisiae.

1988 ◽  
Vol 8 (11) ◽  
pp. 4675-4684 ◽  
Author(s):  
F R Cross
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Cycle ◽  
Critical Size ◽  
Size Control ◽  
Mutant Gene ◽  
G1 Phase ◽  
Wild Type ◽  
Alpha Factor ◽  
Multiple Copies ◽  
Kinetics Of

The mating pheromone alpha-factor arrests Saccharomyces cerevisiae MATa cells in the G1 phase of the cell cycle. Size control is also exerted in G1, since cells do not exit G1 until they have attained a critical size. A dominant mutation (DAF1-1) which causes both alpha-factor resistance and small cell size (volume about 0.6-fold that of the wild type) has been isolated and characterized genetically and by molecular cloning. Several alpha-factor-induced mRNAs were induced equivalently in daf1+ and DAF1-1 cells. The DAF1-1 mutation consisted of a termination codon two-thirds of the way through the daf1+ coding sequence. A chromosomal deletion of DAF1 produced by gene transplacement increased cell volume about 1.5-fold; thus, DAF1-1 may be a hyperactive or deregulated allele of a nonessential gene involved in G1 size control. Multiple copies of DAF1-1 also greatly reduced the duration of the G1 phase of the cell cycle.

scholarly journals The Effect of Inhibitors on the Oxygen Kinetics of Terminal Oxidases of Tetrahymena pyriformis ST

Microbiology ◽  
1980 ◽  
Vol 121 (1) ◽  
pp. 117-125
Author(s):  
D. LLOYD ◽  
B. KRISTENSEN ◽  
H. DEGN
Keyword(s):  
Tetrahymena Pyriformis ◽  
Terminal Oxidases ◽  
Oxygen Kinetics ◽  
Kinetics Of ◽  
Effect Of Inhibitors

Glucose uptake kinetics of Saccharomyces cerevisiae monitored with a newly developed FIA

1996 ◽  
Vol 50 (1) ◽  
pp. 1-12 ◽  
Author(s):  
S.A. Rothen ◽  
M. Saner ◽  
S. Meenakshisundaram ◽  
B. Sonnleitner ◽  
A. Fiechter
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Glucose Uptake ◽  
Uptake Kinetics ◽  
Kinetics Of

Exogenous dTMP utilization by a novel tup mutant of Saccharomyces cerevisiae

1982 ◽  
Vol 152 (1) ◽  
pp. 111-119
Author(s):  
L F Bisson ◽  
J Thorner
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Culture Medium ◽  
De Novo ◽  
The Other ◽  
Normal Cells ◽  
Pyrimidine Bases

The rate and extent of entry of dTMP were measured in strains of Saccharomyces cerevisiae carrying two new tup mutations (tup5 and tup7) and most of the other tup mutations which have been reported previously by others. The tup7 mutation allowed dramatically greater accumulation of dTMP than any of the other mutations tested. Specific labeling of DNA by [CH3-3H]dTMP, fate of the dTMP pool inside of the cells, and degradation of the dTMP in the culture medium were investigated in strains carrying the tup7 mutation. The extracellular dTMP was not appreciably degraded, and that accumulated intracellularly was readily phosphorylated to dTDP and dTTP. Under optimum labeling conditions, 60 to 80% of the total thymidylate residues in newly synthesized DNA were derived from the exogenously provided dTMP, even in the absence of a block in de novo dTMP biosynthesis. An apparent Km for entry of 2 mM dTMP was found. The tup7 mutation increased permeability to dTMP (and some other 5'-mononucleotides), but did not affect uptake of nucleosides and purine and pyrimidine bases. Uptake of dTMP could be almost completely inhibited by moderate concentrations of Pi. These findings and other observations suggest that entry of dTMP in strains carrying the tup7 mutation is mediated by a permease whose function in normal cells is the transport of Pi.

scholarly journals Dicarboxylic Amino Acid Uptake in Normal, Friedreich's Ataxia, and Dicarboxylic Aminoaciduria Fibroblasts

1979 ◽  
Vol 6 (2) ◽  
pp. 263-273 ◽  
Author(s):  
S.B. Melancon ◽  
B. Grenier ◽  
L. Dallaire ◽  
M. Potier ◽  
G. Fontaine ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Uptake ◽  
Friedreich’S Ataxia ◽  
Friedreich's Ataxia ◽  
Acid Uptake ◽  
Normal Cells ◽  
Dicarboxylic Amino Acid ◽  
Normal Individuals ◽  
Kinetics Of

SummaryGlutamic and aspartic acid uptake was measured in skin fibroblasts from patients with Friedreich's Ataxia, dicarboxylic aminoaciduria, and normal individuals. The results showed no difference in uptake kinetics of either dicarboxylic amino acids between Friedreich's Ataxia and normal cells, but reduced uptake velocities in dicarboxylic aminoaciduria fibroblasts. Friedreich's Ataxia fibroblasts were, however, less calcium-dependant and more magnesium and phosphate-dependent than controls in glucose-free incubation mixture. This difference might be related to some degree of glucose intolerance by Friedreich's Ataxia fibroblasts in culture.

scholarly journals Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

Fermentation ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 2 ◽  
Author(s):  
Antonio Alfonzo ◽  
Raimondo Gaglio ◽  
Marcella Barbera ◽  
Nicola Francesca ◽  
Giancarlo Moschetti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Density ◽  
Titratable Acidity ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Promising Strategy ◽  
Total Titratable Acidity ◽  
Bread Production ◽  
Kinetics Of

The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.

Effect of temperature on fermentation kinetics of waste sulphite liquor by Saccharomyces cerevisiae

2007 ◽  
Vol 53 (3) ◽  
pp. 285-291 ◽  
Author(s):  
S. Rousseau ◽  
D. Rouleau ◽  
L. Yerushalmi ◽  
R. C. Mayer
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Effect Of Temperature ◽  
Fermentation Kinetics ◽  
Kinetics Of
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