Effects of elevated temperature on growth, respiratory-deficient mutation, respiratory activity, and ethanol production in yeast

1988 ◽  
Vol 34 (8) ◽  
pp. 1014-1017 ◽  
Author(s):  
Midori Yamamura ◽  
Yoichi Nagami ◽  
Vitchuporn Vongsuvanlert ◽  
Jaroon Kumnuanta ◽  
Teijiro Kamihara
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Elevated Temperature ◽  
Yeast Extract ◽  
Respiratory Activity ◽  
Culture Conditions ◽  
Inoculum Size ◽  
Yeast Strains ◽  
Thermotolerant Strain ◽  
Grown Culture ◽  
Respiratory Deficient

Some mesophilic yeasts and a thermotolerant strain of Saccharomyces cerevisiae were found to grow at 40 °C in complex media containing 1% yeast extract when an inoculum of 106 or more cells∙mL−1 was used. Yeast extract (6%) permitted Saccharomyces cerevisiae to grow at 40 °C even with a smaller inoculum size (105 cells∙mL−1). The fraction of respiratory-deficient (petite) mutants in 40 °C grown culture was less than 10% except for the thermotolerant strain, which showed greatly increased levels depending on culture conditions. Seven of eight yeast strains exhibited extremely reduced cytochrome oxidase activity when grown at 40 °C irrespective of the frequency of the petite mutation. In contrast, the accumulation of ethanol in the medium and the ethanol-producing activity of the cells were not affected by growth at 40 °C.

scholarly journals Saccharomyces Cerevisiae Strains Selected from Nature Significantly Increased the Production of 2-Phenylethanol Through Protoplast Fusion

2021 ◽  
Author(s):  
Lucheng Lin ◽  
Zhiwei Xu ◽  
Weixia Wang ◽  
Kun Wang ◽  
Tingheng Zhu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protoplast Fusion ◽  
Agar Plate ◽  
Breeding Strategy ◽  
Phenotypic Traits ◽  
Industrial Strain ◽  
Genetic Traits ◽  
Good Tolerance ◽  
Yeast Strains ◽  
Thermotolerant Strain

Abstract Background: 2-Phenylethanol (2-PE) is an aromatic alcohol with rose fragrance, which is widely used as an additive in food, tobacco and daily chemical industries. Yeast is the main microorganism producing natural 2-PE, but it is limited by low production and weak tolerance. Nature and fermented products is a resource treasury of yeasts with excellent traits. Screening strains with good phenotypic traits and conducting breeding by cell fusion for genetic pyramiding is an effective way to improve strains. Results: In this study, 25 strains of 2-PE-producing yeasts were isolated from Chinese brewed samples. Three Saccharomyces cerevisiae strains with good traits in tolerance and 2-PE titre were screened out. The strain LSC-1 produces 2-PE of 3.41 g/L with an increase of 9.3% compared to the industrial strain CWY132. The strain NGER shows good tolerance to 2-PE at the concentration of 3.60 g/L in agar plate, and the thermotolerant strain S.C-1 shows growth ability at 41℃. Two rounds of protoplast fusion were performed with these three parent strains for pyramiding of traits. A fusant strain RH2-16 with high 2-PE titre and increased tolerance was obtained. Using 5g/L L-phenylalanine as the precursor substrate, the maximum titre of 2-PE produced by the RH2-16 strain through fermentation and transformation is 4.31 g/L, and the average titre is 4.04 g/L. The molar conversion rate of L-Phe reached 115% in 36 h. Compared to the parental strain LSC-1 and the industrial strain CWY132, 2-PE titre in RH2-16 increased by 26.4% and 38.1%, respectively.Conclusion: Diversified S. cerevisiae strains with different traits can be isolated from the brewing related samples. Protoplast fusion technology can effectively pyramid excellent genetic traits and breed yeast strains with significantly improved tolerance and 2-PE titre. Our research provided a breeding strategy for S. cerevisiae and a strain for industrial production of 2-PE.

scholarly journals Pseudomonas fluorescens: A Bioaugmentation Strategy for Oil-Contaminated and Nutrient-Poor Soil

2020 ◽  
Vol 17 (19) ◽  
pp. 6959
Author(s):  
Eduardo Jahir Gutiérrez ◽  
María del Rosario Abraham ◽  
Juan Carlos Baltazar ◽  
Guadalupe Vázquez ◽  
Eladio Delgadillo ◽  
...  
Keyword(s):  
Surface Tension ◽  
Pseudomonas Fluorescens ◽  
Yeast Extract ◽  
Petroleum Hydrocarbons ◽  
Respiratory Activity ◽  
Culture Conditions ◽  
Total Petroleum Hydrocarbons ◽  
Solid Culture ◽  
Soil Extracts ◽  
Poor Soil

Bioremediation technology is one of the most profitable and sustainable strategies for remediating soils contaminated with hydrocarbons. This study focuses on assessing the influence of biostimulation and bioaugmentation with Pseudomonas fluorescens to contribute to the removal of total petroleum hydrocarbons (TPHs) of a soil. Laboratory studies were carried out (measurements of emitted CO2, surface tension, and residual TPH) to select the best bioaugmentation and biostimulation treatment. The sources of C, N, and P were glucose–yeast extract, NH4Cl–NaNO3, and K2HPO4–K3PO4, respectively. The effect of culture conditions on the reduction of TPH and respiratory activity was evaluated through a factorial design, 23, in a solid culture system. After 80 days of incubation, it was observed that treatments of yeast extract–NH4Cl–K2HPO4 (Y4) and glucose–NaNO3–K3PO4 (Y5) presented a higher level of TPH removal (20.91% and 20.00% degradation of TPH, respectively). Biostimulation favors the production of biosurfactants, indirectly measured by the change in surface tension in the soil extracts. The treatments Y4 and Y5 showed a lower change value of the surface tension (23.15 and 23.30 mN·m−1 at 25 °C). A positive correlation was determined between the change in surface tension and the removal of TPH; hence there was a contribution of the biosurfactants produced to the removal of hydrocarbons.

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

scholarly journals Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 27
Author(s):  
Dimitrios Kontogiannatos ◽  
Vicky Troianou ◽  
Maria Dimopoulou ◽  
Polydefkis Hatzopoulos ◽  
Yorgos Kotseridis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Ethanol Tolerance ◽  
Random Amplified Polymorphic Dna ◽  
Yeast Strains ◽  
Rapd Pcr ◽  
Autochthonous Yeast ◽  
Polymerase Chain ◽  
Grape Varieties ◽  
H2s Production

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

scholarly journals Mating of 2 Laboratory Saccharomyces cerevisiae Strains Resulted in Enhanced Production of 2-Phenylethanol by Biotransformation of L-Phenylalanine

2017 ◽  
Vol 27 (2) ◽  
pp. 81-90 ◽  
Author(s):  
Jolanta Mierzejewska ◽  
Aleksandra Tymoszewska ◽  
Karolina Chreptowicz ◽  
Kamil Krol
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Batch Culture ◽  
Fold Increase ◽  
Biotechnological Production ◽  
Aromatic Alcohol ◽  
Enhanced Production ◽  
Yeast Strains ◽  
First Time

2-Phenylethanol (2-PE) is an aromatic alcohol with a rosy scent which is widely used in the food, fragrance, and cosmetic industries. Promising sources of natural 2-PE are microorganisms, especially yeasts, which can produce 2-PE by biosynthesis and biotransformation. Thus, the first challenging goal in the development of biotechnological production of 2-PE is searching for highly productive yeast strains. In the present work, 5 laboratory <i>Saccharomyces cerevisiae</i> strains were tested for the production of 2-PE. Thereafter, 2 of them were hybridized by a mating procedure and, as a result, a new diploid, <i>S. cerevisiae</i> AM1-d, was selected. Within the 72-h batch culture in a medium containing 5 g/L of <smlcap>L</smlcap>-phenylalanine, AM1-d produced 3.83 g/L of 2-PE in a shaking flask. In this way, we managed to select the diploid <i>S. cerevisiae</i> AM1-d strain, showing a 3- and 5-fold increase in 2-PE production in comparison to parental strains. Remarkably, the enhanced production of 2-PE by the hybrid of 2 yeast laboratory strains is demonstrated here for the first time.

Role of cations in the flocculation of Saccharomyces cerevisiae and discrimination of the corresponding proteins

1991 ◽  
Vol 37 (5) ◽  
pp. 397-403 ◽  
Author(s):  
Hiroshi Kuriyama ◽  
Itaru Umeda ◽  
Harumi Kobayashi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Surface ◽  
Inhibitory Effect ◽  
Surface Proteins ◽  
Promoting Effect ◽  
Yeast Strains ◽  
Yeast Flocculation ◽  
Different Types ◽  
Anionic Groups

Asexual yeast flocculation was studied using strong flocculents of Saccharomyces cerevisiae. The inhibitory effect of cations on flocculation is considered to be caused by competition between those cations and Ca2+ at the binding site of the Ca2+-requiring protein that is involved in flocculation. Inhibition of flocculation by various cations occurred in the following order: La3+, Sr2+, Ba2+, Mn2+, Al3+, and Na+. Cations such as Mg2+, Co2+, and K+ promoted flocculation. This promoting effect may be based on the reduction of electrostatic repulsive force between cells caused by binding of these cations anionic groups present on the cell surface. In flocculation induced by these cations, trace amounts of Ca2+ excreted on the cell surface may activate the corresponding protein. The ratio of Sr2+/Ca2+ below which cells flocculated varied among strains: for strains having the FLO5 gene, it was 400 to 500; for strains having the FLO1 gene, about 150; and for two alcohol yeast strains, 40 to 50. This suggests that there are several different types of cell surface proteins involved in flocculation in different yeast strains. Key words: yeast, flocculation, protein, cation, calcium.

scholarly journals Subtelomeric Repeat Amplification Is Associated With Growth at Elevated Temperature in yku70 Mutants of Saccharomyces cerevisiae

Genetics ◽  
2000 ◽  
Vol 154 (3) ◽  
pp. 1039-1051
Author(s):  
Barbara Fellerhoff ◽  
Friederike Eckardt-Schupp ◽  
Anna A Friedl
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Elevated Temperature ◽  
Alternative Pathway ◽  
Dna Amplification ◽  
Strand Break ◽  
Significant Loss ◽  
Growth Defect ◽  
Slight Reduction ◽  
Telomeric Sequences ◽  
Repair Defect

Abstract Inactivation of the Saccharomyces cerevisiae gene YKU70 (HDF1), which encodes one subunit of the Ku heterodimer, confers a DNA double-strand break repair defect, shortening of and structural alterations in the telomeres, and a severe growth defect at 37°. To elucidate the basis of the temperature sensitivity, we analyzed subclones derived from rare yku70 mutant cells that formed a colony when plated at elevated temperature. In all these temperature-resistant subclones, but not in cell populations shifted to 37°, we observed substantial amplification and redistribution of subtelomeric Y′ element DNA. Amplification of Y′ elements and adjacent telomeric sequences has been described as an alternative pathway for chromosome end stabilization that is used by postsenescence survivors of mutants deficient for the telomerase pathway. Our data suggest that the combination of Ku deficiency and elevated temperature induces a potentially lethal alteration of telomere structure or function. Both in yku70 mutants and in wild type, incubation at 37° results in a slight reduction of the mean length of terminal restriction fragments, but not in a significant loss of telomeric (C1-3A/TG1-3)n sequences. We propose that the absence of Ku, which is known to bind to telomeres, affects the telomeric chromatin so that its chromosome end-defining function is lost at 37°.

Mutation in genes coding for glucose-induced degradation-deficient protein contribute to high malate production in yeast strains No. 28 and No. 77 used for industrial brewing of sake

2021 ◽  
Author(s):  
Hiroaki Negoro ◽  
Atsushi Kotaka ◽  
Hiroki Ishida
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Nonsense Mutation ◽  
Yeast Strain ◽  
Homozygous Mutation ◽  
Alcohol Fermentation ◽  
Protein Coding ◽  
Protein Coding Genes ◽  
Yeast Strains

ABSTRACT Saccharomyces cerevisiae produces organic acids including malate during alcohol fermentation. Since malate contributes to the pleasant flavor of sake, high-malate-producing yeast strain No. 28 and No. 77 have been developed by the Brewing Society of Japan. In this study, the genes responsible for the high malate phenotype in these strains were investigated. We had found previously that the deletion of components of the glucose induced degradation-deficient (GID) complex led to high malate production in yeast. Upon examining GID protein-coding genes in yeast strain No. 28 and No. 77, a nonsense homozygous mutation of GID4 in strain No. 28, and of GID2 in strain No. 77, were identified as the cause of high malate production. Furthermore, complementary tests of these mutations indicated that the heterozygous nonsense mutation in GID2 was recessive. In contrast, the heterozygous nonsense mutation in GID4 was considered semi-dominant.

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