scholarly journals Efficiency of Selected Mutagens in Generating Xanthophyllomyces dendrorhous Strains Hyperproducing Astaxanthin

2013 ◽  
Vol 62 (1) ◽  
pp. 67-72 ◽  
Author(s):  
BARBARA STACHOWIAK
Keyword(s):  
Uv Radiation ◽  
Ethidium Bromide ◽  
Industrial Production ◽  
Pigment Production ◽  
Ethyl Methanesulfonate ◽  
Commercial Application ◽  
Xanthophyllomyces Dendrorhous ◽  
Wild Yeast ◽  
Yeast Strains ◽  
Astaxanthin Content

Astaxanthin is a xanthophill pigment with commercial application in the aquaculture, pharmaceutical, food and cosmetic industries. The red yeast Xanthophyllomyces dendrorhous is one of the most promising microorganisms for its industrial production. However, astaxanthin content in wild yeast strains is low. Pigment production by X. dendrorhous can be improved by mutagenesis. The aim of the study was to assess the efficiency of four mutagens: UV radiation, benomyl, ethyl methanesulfonate and ethidium bromide in generating asthaxanthin-hyperproducing strains of the yeast Xanthophyllomyces dendrorhous DSM 5626. Mutations with benomyl, ethidium bromide and UV radiation generated a group of hyperpigmented mutants exhibiting increases up to 100% in astaxanthin content. Ethyl methanesulfonate turned out to be useless in this respect.

scholarly journals Evolutionary trade-offs between unicellularity and multicellularity in budding yeast

2018 ◽  
Author(s):  
Jennie J. Kuzdzal-Fick ◽  
Lin Chen ◽  
Gábor Balázsi
Keyword(s):  
Mitotic Exit ◽  
Fundamental Question ◽  
Bet Hedging ◽  
Evolutionary Transitions ◽  
Wild Yeast ◽  
Yeast Strains ◽  
Trade Offs ◽  
Mitotic Exit Network ◽  
Multicellular Organisms ◽  
Benefits And Costs

ABSTRACTMulticellular organisms appeared on Earth through several independent major evolutionary transitions. Are such transitions reversible? Addressing this fundamental question entails understanding the benefits and costs of multicellularity versus unicellularity. For example, some wild yeast strains form multicellular clumps, which might be beneficial in stressful conditions, but this has been untested. Here we show that unicellular yeast evolves from clump-forming ancestors by propagating samples from suspension after larger clumps have settled. Unicellular yeast strains differed from their clumping ancestors mainly by mutations in the AMN1 (Antagonist of Mitotic exit Network) gene. Ancestral yeast clumps were more resistant to freeze/thaw, hydrogen peroxide, and ethanol stressors than their unicellular counterparts, while unicellularity was advantageous without stress. These findings inform mathematical models, jointly suggesting a trade-off between the benefits and downsides of multicellularity, causing bet-hedging by regulated phenotype switching as a survival strategy in unexpected stress.

Effects of Oxygen Supply on Growth and Carotenoids Accumulation by Xanthophyllomyces dendrorhous

2009 ◽  
Vol 64 (11-12) ◽  
pp. 853-858 ◽  
Author(s):  
Wenjun Wang ◽  
Longjiang Yu
Keyword(s):  
Oxygen Transfer ◽  
Oxygen Supply ◽  
Cell Concentration ◽  
Oxygen Limitation ◽  
Xanthophyllomyces Dendrorhous ◽  
Transfer Coefficients ◽  
Total Carotenoids ◽  
Dissolved Oxygen Tension ◽  
Astaxanthin Content ◽  
Biomass Yields

The effects of oxygen supply on growth and carotenoids accumulation by Xanthophyllomyces dendrorhous were studied. Initial volumetric oxygen transfer coefficients (KLa) within the range 21.5 - 148.5 h-1 had significant effects on growth and carotenoids accumulation, and an increase of the initial KLa value led to higher carotenoids, astaxanthin and biomass yields by X. dendrorhous. At an initial KLa value of 148.5 h-1, a maximal cell concentration of 19.37 g l-1 and optimal carotenoids and astaxanthin productions of 18.1 and 14.5 mg l-1 were obtained, as well as a maximal astaxanthin content of 0.8 mg g DCW-1, respectively. A higher oxygen supply was advantageous to astaxanthin biosynthesis and the ratio of astaxanthin in the total carotenoids. An increasing initial KLa value gave stronger fluorescence intensities by X. dendrorhous, resulting in the maximal intensity of fluorescence at the KLa value 148.5 h-1. The cell growth of X. dendrorhous was significantly inhibited when dissolved oxygen tension (DOT) was controlled at ~20% air saturation, which was due to the oxygen limitation in broth. The astaxanthin yield and content at ~50% DOT were higher than those at ~20% DOT.

scholarly journals Screening Wild Yeast Strains for Alcohol Fermentation from Various Fruits

Mycobiology ◽  
2011 ◽  
Vol 39 (1) ◽  
pp. 33 ◽  
Author(s):  
Yeon-Ju Lee ◽  
Yu-Ri Choi ◽  
So-Young Lee ◽  
Jong-Tae Park ◽  
Jae-Hoon Shim ◽  
...  
Keyword(s):  
Alcohol Fermentation ◽  
Wild Yeast ◽  
Yeast Strains

Xanthophyllomyces dendrorhous for the industrial production of astaxanthin

2010 ◽  
Vol 88 (3) ◽  
pp. 645-658 ◽  
Author(s):  
Marta Rodríguez-Sáiz ◽  
Juan Luis de la Fuente ◽  
José Luis Barredo
Keyword(s):  
Industrial Production ◽  
Xanthophyllomyces Dendrorhous

Detection of FLO Genes in Lager and Wild Yeast Strains

2008 ◽  
Vol 66 (3) ◽  
pp. 184-187 ◽  
Author(s):  
Luis C. Damas-Buenrostro ◽  
Gerardo Gracia-González ◽  
Carlos E. Hernández-Luna ◽  
Luis J. Galán-Wong ◽  
Benito Pereyra-Alférez ◽  
...  
Keyword(s):  
Wild Yeast ◽  
Yeast Strains

scholarly journals Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds

Biomolecules ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 890
Author(s):  
Tomasz Tarko ◽  
Aleksandra Duda-Chodak ◽  
Paweł Sroka ◽  
Magdalena Januszek
Keyword(s):  
Antioxidant Activity ◽  
Alcoholic Beverage ◽  
Control Sample ◽  
Wine Yeast ◽  
Volatile Components ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Wild Yeast ◽  
Yeast Strains

The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine yeast, cider yeast, distillery yeast, and wild yeast strains. Some of the inoculated samples were oxygenated immediately after yeast inoculation, and some on the second and third fermentation days. The control sample was non-oxygenated must fermented in bottles. Higher extract concentration and acidity as well as lower potency were observed in cider treated with micro-oxygenation. Must oxygenation in most cases contributed to the reduction of polyphenol content and to the antioxidant activity of ciders, especially when fermented using wild yeast. The oxygenation of musts before fermentation caused an increase in the content of esters and alcohols in ciders. However, the oxygenation of musts during fermentation reduced the concentration of these volatile components. The oxygenation of musts during fermentation produced a differentiated effect on terpenoid concentration in ciders.

Influence of Metal Ions on β-D-glucosidase Activity, Growth and Astaxanthin Production of Xanthophyllomyces dendrorhous

2013 ◽  
Vol 740 ◽  
pp. 478-482 ◽  
Author(s):  
Lu Chan Gong ◽  
Yu Mei Sun ◽  
Wen Zhu Tang ◽  
Xiao Yi Chen
Keyword(s):  
Cell Growth ◽  
Metal Ions ◽  
Cell Morphology ◽  
Xanthophyllomyces Dendrorhous ◽  
Glucosidase Activity ◽  
Cell Biomass ◽  
Astaxanthin Content ◽  
Dry Cell

Influence of Mn2+, Mg2+and Ca2+on β-D-glucosidase activity produced byXanthophyllomyces dendrorhouswas measured. The presence of Mn2+could increase the β-D-glucosidase activity and the change in cell morphology of obviously improves the cell growth and the astaxanthin biosynthesis. The cell biomass, the astaxanthin yield and the astaxanthin content in dry cell was reached to 3.65 g L-1, 3.06 mg L-1and 0.84 mg g-1at 72 h of fermentation respectively, which were higher than those in absence of Mn2+.

Polyphasic Identification of Wild Yeast Strains Isolated from Greek Sourdoughs

2000 ◽  
Vol 23 (1) ◽  
pp. 156-164 ◽  
Author(s):  
Spiros Paramithiotis ◽  
Martin R.A. Müller ◽  
Matthias A. Ehrmann ◽  
Effie Tsakalidou ◽  
Herbert Seiler ◽  
...  
Keyword(s):  
Wild Yeast ◽  
Yeast Strains

scholarly journals Wild yeast strains ferment galactose in whey permeate

2018 ◽  
Vol 32 (S1) ◽  
Author(s):  
Molly R. Loughrin ◽  
Stephen Nold ◽  
Rana Delshadi
Keyword(s):  
Whey Permeate ◽  
Wild Yeast ◽  
Yeast Strains
Sign in / Sign up

Export Citation Format

Share Document