A Novel Laboratory Activity for Teaching about the Evolution of Multicellularity

2014 ◽  
Vol 76 (2) ◽  
pp. 81-87 ◽  
Author(s):  
William C. Ratcliff ◽  
Allison Raney ◽  
Sam Westreich ◽  
Sehoya Cotner
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Assessment Instruments ◽  
Liquid Media ◽  
Yeast Saccharomyces Cerevisiae ◽  
Laboratory Activity ◽  
Evolution Of Complexity ◽  
Yeast Strains

The evolution of complexity remains one of the most challenging topics in biology to teach effectively. We present a novel laboratory activity, modeled on a recent experimental breakthrough, in which students experimentally evolve simple multicellularity using single-celled yeast (Saccharomyces cerevisiae). By simply selecting for faster settling through liquid media, yeast evolve to form snowflake-shaped multicelled clusters that continue to evolve as multicellular individuals. We present core experimental and curriculum tools, including discussion topics and assessment instruments, and provide suggestions for teacher customization. Prelab and postlab assessments demonstrate that this lab effectively teaches fundamental concepts about the transition to multicellularity. Yeast strains, the student lab manual, and an introductory presentation are available free of charge.

Effects of lactic acid bacteria and Saccharomyces cerevisiae on growth of Aspergillus westerdijkiae and ochratoxin A production and toxicity

2014 ◽  
Vol 7 (3) ◽  
pp. 313-320 ◽  
Author(s):  
M. Piotrowska ◽  
J. Roszak ◽  
M. Stańczyk ◽  
J. Palus ◽  
E. Dziubałtowska ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Fungal Growth ◽  
Lactobacillus Brevis ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bacteria Growth ◽  
Yeast Strains ◽  
Aspergillus Westerdijkiae

The aim of this study was to examine three strains of the yeast Saccharomyces cerevisiae and three strains of lactic acid bacteria belonging to the genus Lactobacillus for their antifungal activity against the ochratoxin A producer Aspergillus westerdijkiae, as well as for their effect on OTA genotoxicity and cytotoxicity. When inoculated simultaneously, fungal growth was completely inhibited by S. cerevisiae. In the case of lactic acid bacteria, growth inhibition also occurred but to a less extent. A significant decrease in toxin production in co-culture with the yeast strains and LAB was observed. The supernatant of 24-h-old cultures of yeast strains in medium with OTA did not influence significantly the viability of porcine kidney epithelial LLC-PK1 cell line, whereas the supernatant from the LAB increased the viability compared to the control. Regarding genotoxicity, a decreased fragmentation of DNA was observed in the presence of the supernatant from wine and brewing yeasts, and Lactobacillus brevis strains. Based on the results obtained, it might be concluded that S. cerevisiae yeasts and lactic acid bacteria could be used to minimise the negative effect of OTA on humans and animals.

NADPH is important for isobutanol tolerance in a minimal medium of Saccharomyces cerevisiae

2021 ◽  
Author(s):  
Yuki Yoshikawa ◽  
Ryo Nasuno ◽  
Hiroshi Takagi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Minimal Medium ◽  
Yeast Cells ◽  
Yeast Saccharomyces Cerevisiae ◽  
Acetaldehyde Dehydrogenase ◽  
Phosphogluconate Dehydrogenase ◽  
Yeast Strains ◽  
Glucose 6 Phosphate Dehydrogenase

Abstract We showed that the isobutanol sensitivity in glucose-6-phosphate dehydrogenase-deficient cells of the yeast Saccharomyces cerevisiae was rescued by an alternative NADPH producer, acetaldehyde dehydrogenase, but not in the cells lacking 6-phosphogluconate dehydrogenase. This phenotype correlated with the intracellular NADPH/NADP+ ratio in yeast strains. Our findings indicate the importance of NADPH for the isobutanol tolerance of yeast cells.

Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation

2010 ◽  
Vol 156-157 ◽  
pp. 266-271
Author(s):  
Da Wei Zhang ◽  
Wenbin Dong ◽  
Lei Jin ◽  
Jie Zhang ◽  
Yuan Chang Jin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Concentration ◽  
Ethanol Yield ◽  
Growth Dynamics ◽  
Yeast Growth ◽  
Yeast Saccharomyces Cerevisiae ◽  
Spontaneous Fermentation ◽  
Potential Source ◽  
Yeast Strains ◽  
Better Than

Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.

scholarly journals Occurrence and Distribution of Strains of Saccharomyces cerevisiae in China Seas

2021 ◽  
Vol 9 (6) ◽  
pp. 590
Author(s):  
Bai-Chuan Tian ◽  
Guang-Lei Liu ◽  
Zhe Chi ◽  
Zhong Hu ◽  
Zhen-Ming Chi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Tolerance ◽  
Biological Research ◽  
Alcohol Tolerance ◽  
Marine Environments ◽  
Yeast Saccharomyces Cerevisiae ◽  
Higher Alcohol ◽  
Yeast Strains ◽  
Lower Ability ◽  
Mangrove Trees

The yeast Saccharomyces cerevisiae has been widely applied in fermentation industries, chemical industries and biological research and it is widespread in different environments, especially in sugar-rich environments. However, little is known about the occurrence, distribution and roles of S. cerevisiae in marine environments. In this study, only 10 strains among all the yeasts isolated from different marine environments belonged to S. cerevisiae. It was found that most of the strains of S. cerevisiae in marine environments occurred in guts, the surface of marine fish and mangrove trees. In contrast, they were not found in seawater and sediments. All the strains of S. cerevisiae isolated from the marine environments had a lower ability to produce ethanol than the highly alcohol-producing yeast Saccharomyces sp. W0 isolated from fermented rice, but the strains 2E00400, 2E00558, 2E00498, 2E00723, 2E00724 could produce higher concentrations of ethanol than any other marine-derived strains of S. cerevisiae obtained in this study. However, some of them had higher ethanol tolerance and higher trehalose content than Saccharomyces sp. W0. In particular, ethanol tolerance of the yeast strain 2E00498 was higher than that of Saccharomyces sp. W0. This may be related to the harsh marine environments from which they were isolated. Such yeast strains with higher alcohol tolerance could be used to further improve the alcohol tolerance of Saccharomyces sp. W0.

scholarly journals Crossbreeding of Yeasts Domesticated for Fermentation: Infertility Challenges

2020 ◽  
Vol 21 (21) ◽  
pp. 7985
Author(s):  
Nobuo Fukuda
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sexual Reproduction ◽  
Genetic Information ◽  
Yeast Saccharomyces Cerevisiae ◽  
Yeast Strains ◽  
Fermentative Production ◽  
Universal Feature ◽  
Ancient Times ◽  
Biotechnological Processes ◽  
Eukaryotic Organisms

Sexual reproduction is almost a universal feature of eukaryotic organisms, which allows the reproduction of new organisms by combining the genetic information from two individuals of different sexes. Based on the mechanism of sexual reproduction, crossbreeding provides an attractive opportunity to improve the traits of animals, plants, and fungi. The budding yeast Saccharomyces cerevisiae has been widely utilized in fermentative production since ancient times. Currently it is still used for many essential biotechnological processes including the production of beer, wine, and biofuels. It is surprising that many yeast strains used in the industry exhibit low rates of sporulation resulting in limited crossbreeding efficiency. Here, I provide an overview of the recent findings about infertility challenges of yeasts domesticated for fermentation along with the progress in crossbreeding technologies. The aim of this review is to create an opportunity for future crossbreeding of yeasts used for fermentation.

scholarly journals A Genomewide Screen for Petite-negative Yeast Strains Yields a New Subunit of the i-AAA Protease Complex

2006 ◽  
Vol 17 (1) ◽  
pp. 213-226 ◽  
Author(s):  
Cory D. Dunn ◽  
Marina S. Lee ◽  
Forrest A. Spencer ◽  
Robert E. Jensen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mitochondrial Dna ◽  
Cell Viability ◽  
Yeast Saccharomyces Cerevisiae ◽  
Inner Membrane ◽  
Mitochondrial Inner Membrane ◽  
Yeast Strains ◽  
Petite Negative Yeast ◽  
Yeast Mutants ◽  
The Relationship

Unlike many other organisms, the yeast Saccharomyces cerevisiae can tolerate the loss of mitochondrial DNA (mtDNA). Although a few proteins have been identified that are required for yeast cell viability without mtDNA, the mechanism of mtDNA-independent growth is not completely understood. To probe the relationship between the mitochondrial genome and cell viability, we conducted a microarray-based, genomewide screen for mitochondrial DNA-dependent yeast mutants. Among the several genes that we discovered is MGR1, which encodes a novel subunit of the i-AAA protease complex located in the mitochondrial inner membrane. mgr1Δ mutants retain some i-AAA protease activity, yet mitochondria lacking Mgr1p contain a misassembled i-AAA protease and are defective for turnover of mitochondrial inner membrane proteins. Our results highlight the importance of the i-AAA complex and proteolysis at the inner membrane in cells lacking mitochondrial DNA.

A functional autophagy pathway is required for rapamycin-induced degradation of the Sgs1 helicase in Saccharomyces cerevisiae

2013 ◽  
Vol 91 (3) ◽  
pp. 123-130 ◽  
Author(s):  
Rim Marrakchi ◽  
Chedly Chouchani ◽  
Jeremie Poschmann ◽  
Emil Andreev ◽  
Mohamed Cherif ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genomic Instability ◽  
Biological Processes ◽  
Yeast Saccharomyces Cerevisiae ◽  
Rapid Degradation ◽  
Yeast Strains ◽  
Autophagy Pathway

In yeast Saccharomyces cerevisiae, the immunosuppressant rapamycin mimics starvation by inhibiting the kinase Tor1. We recently documented that this treatment triggers a rapid degradation of Sgs1, a helicase involved in several biological processes such as the prevention of genomic instability. Herein, we show that yeast strains deleted for genes ATG2, ATG9, and PEP4, encoding components of the autophagy pathway, prevent rapamycin-induced degradation of Sgs1. We propose that defects in the autophagy pathway prevent degradation of key proteins in the rapamycin response pathway and as a consequence cause resistance to the drug.

scholarly journals Multiple new genes that determine activity for the first step of leucine biosynthesis in Saccharomyces cerevisiae.

Genetics ◽  
1988 ◽  
Vol 119 (1) ◽  
pp. 13-20 ◽  
Author(s):  
P Drain ◽  
P Schimmel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wild Type ◽  
Leucine Biosynthesis ◽  
Yeast Saccharomyces Cerevisiae ◽  
Multiple Components ◽  
New Genes ◽  
Yeast Strains ◽  
Complementation Groups ◽  
Or Genes ◽  
New Mutations

Abstract The first step in the biosynthesis of leucine is catalyzed by alpha-isopropylmalate (alpha-IPM) synthase. In the yeast Saccharomyces cerevisiae, LEU4 encodes the isozyme responsible for the majority of alpha-IPM synthase activity. Yeast strains that bear disruption alleles of LEU4, however, are Leu+ and exhibit a level of synthase activity that is 20% of the wild type. To identify the gene or genes that encode this remaining activity, a leu4 disruption strain was mutagenized. The mutations identified define three new complementation groups, designated leu6, leu7 and leu8. Each of these new mutations effect leucine auxotrophy only if a leu4 mutation is present and each results in loss of alpha-IPM synthase activity. Further analysis suggests that LEU7 and LEU8 are candidates for the gene or genes that encode an alpha-IPM synthase activity. The results demonstrate that multiple components determine the residual alpha-IPM synthase activity in leu4 gene disruption strains of S. cerevisiae.

scholarly journals Detection of the Typical Condition of chitinase Production from the Yeast Saccharomyces cerevisiae S4

2010 ◽  
Vol 7 (4) ◽  
pp. 1303-1309
Author(s):  
Baghdad Science Journal
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Solid State ◽  
Solid State Fermentation ◽  
Specific Activity ◽  
Liquid Media ◽  
Yeast Saccharomyces Cerevisiae ◽  
Chitinase Production ◽  
Quantitative Screening ◽  
Typical Condition ◽  
Fermentation Media

Five Saccharomyces cerevisiae isolated from the ability of chitinase production from the isolates were studied. Quantitative screening appeared that Saccharomyces cerevisiae S4 was the highest chitinase producer specific activity 1.9 unit/mg protein. The yeast was culture in liquid and solid state fermentation media (SSF). Different plant obstanases were used for (SSF) with the chitine, while liquid media contained chitine with the diffrented nitrogen source. The favorable condition for chitinase producers were incubated at 30 ºC at pH 6 and 1% colloidal chitine.

Saccharomyces cerevisiae strains used industrially for bioethanol production

2021 ◽  
Author(s):  
Ana Paula Jacobus ◽  
Jeferson Gross ◽  
John H. Evans ◽  
Sandra Regina Ceccato-Antonini ◽  
Andreas Karoly Gombert
Keyword(s):  
Saccharomyces Cerevisiae ◽  
North America ◽  
Ethanol Production ◽  
Corn Starch ◽  
The United States ◽  
Fuel Ethanol ◽  
Genetically Engineered ◽  
Yeast Saccharomyces Cerevisiae ◽  
Yeast Strains ◽  
Ethanol Yields

Abstract Fuel ethanol is produced by the yeast Saccharomyces cerevisiae mainly from corn starch in the United States and from sugarcane sucrose in Brazil, which together manufacture ∼85% of a global yearly production of 109.8 million m3 (in 2019). While in North America genetically engineered (GE) strains account for ∼80% of the ethanol produced, including strains that express amylases and are engineered to produce higher ethanol yields; in South America, mostly (>90%) non-GE strains are used in ethanol production, primarily as starters in non-aseptic fermentation systems with cell recycling. In spite of intensive research exploring lignocellulosic ethanol (or second generation ethanol), this option still accounts for <1% of global ethanol production. In this mini-review, we describe the main aspects of fuel ethanol production, emphasizing bioprocesses operating in North America and Brazil. We list and describe the main properties of several commercial yeast products (i.e., yeast strains) that are available worldwide to bioethanol producers, including GE strains with their respective genetic modifications. We also discuss recent studies that have started to shed light on the genes and traits that are important for the persistence and dominance of yeast strains in the non-aseptic process in Brazil. While Brazilian bioethanol yeast strains originated from a historical process of domestication for sugarcane fermentation, leading to a unique group with significant economic applications, in U.S.A., guided selection, breeding and genetic engineering approaches have driven the generation of new yeast products for the market.

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