scholarly journals Improving isobutanol production with the yeast Saccharomyces cerevisiae by successively blocking competing metabolic pathways as well as ethanol and glycerol formation

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Johannes Wess ◽  
Martin Brinek ◽  
Eckhard Boles
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Metabolic Pathways ◽  
Yeast Saccharomyces Cerevisiae ◽  
Glycerol Formation

Glycerol production by yeasts under osmotic and sulfite stress

1999 ◽  
Vol 45 (8) ◽  
pp. 695-699 ◽  
Author(s):  
Blagica Petrovska ◽  
Eleonora Winkelhausen ◽  
Slobodanka Kuzmanova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Osmotic Pressure ◽  
Pichia Anomala ◽  
Candida Boidinii ◽  
Glycerol Production ◽  
Yeast Saccharomyces Cerevisiae ◽  
Pichia Angusta ◽  
Glycerol Yield ◽  
Glycerol Formation ◽  
Osmotolerant Yeast

The yeasts Saccharomyces cerevisiae,Candida boidinii,Pichia angusta, and Pichia anomala were tested for glycerol production both under osmotic stress and by addition of a sulfite-steering agent. The osmotic pressure was increased by employing glucose concentrations from 50 to 200 g/L and by supplementing with NaCl (40 g/L). Of all the yeasts, S. cerevisiae exhibited the highest level of osmotolerance. The increased osmotic pressure affected glycerol formation the most in C. boidinii. In both Pichia species, glycerol formation was not sufficiently induced when exposed to sugar and salt stress. The addition of 40 g/L Na2SO3 to the medium containing 100 g/L glucose shifted the metabolism of all yeasts towards glycerol formation. Saccharomyces cerevisiae achieved 68.6%, while C. boidinii reached 25.5% of the theoretical glycerol yield, respectively. The highest glycerol yield, 82.3% of the theoretical, was produced by S. cerevisiae under microaerophilic conditions.Key words: glycerol, osmotolerant yeast, sulfite-tolerant yeast, Saccharomyces cerevisiae,Candida boidinii.

scholarly journals Thermodynamic analysis of Saccharomyces cerevisiae growth

2019 ◽  
Author(s):  
Laura Fernandes de Almeida Meirelles ◽  
Andreas Karoly Gombert ◽  
Pedro Alcântara Pessôa Filho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Thermodynamic Analysis ◽  
Metabolic Pathways ◽  
Atp Synthesis ◽  
Chemical Bonds ◽  
Yeast Saccharomyces Cerevisiae ◽  
Glucose Molecule ◽  
Released Energy

The yeast Saccharomyces cerevisiae is able to oxidize the glucose molecule through the metabolic pathways of fermentation and respiration, storing the released energy in the chemical bonds of the ATP molecule. However, less than half of this energy is used for ATP synthesis, supporting the hypothesis that the cell stores the spare energy in the chemical bonds of other components, in addition to releasing some of the energy in the form of heat. To verify this hypothesis, the present work validated a series of analyzes for the determination of the cell's composition, whether in relation to macromolecular and elemental components or metabolites. These analyzes will be applied in bioreactor cultivations under anaerobiosis or under aerobiosis, allowing to evaluate if the composition of the cells varies in these two conditions.

Yeast sphingolipid metabolism: clues and connections

2004 ◽  
Vol 82 (1) ◽  
pp. 45-61 ◽  
Author(s):  
Kellie J Sims ◽  
Stefka D Spassieva ◽  
Eberhard O Voit ◽  
Lina M Obeid
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stress Response ◽  
Protein Interactions ◽  
Special Interest ◽  
Metabolic Pathways ◽  
Cellular Localization ◽  
Genetic Interactions ◽  
Sphingolipid Metabolism ◽  
Protein Protein Interactions ◽  
Yeast Saccharomyces Cerevisiae

This review of sphingolipid metabolism in the budding yeast Saccharomyces cerevisiae contains information on the enzymes and the genes that encode them, as well as connections to other metabolic pathways. Particular attention is given to yeast homologs, domains, and motifs in the sequence, cellular localization of enzymes, and possible protein–protein interactions. Also included are genetic interactions of special interest that provide clues to the cellular biological roles of particular sphingolipid metabolic pathways and specific sphingolipids.Key words : yeast, sphingolipid metabolism, subcellular localization, protein–protein interactions, stress response, aging.

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
Sign in / Sign up

Export Citation Format

Share Document