Enriquecimento proteico da palma forrageira com Saccharomyces Cerevisiae por cultivo semissólido / Protein enrichment of forage cactus with Saccharomyces Cerevisiae by semisolid cultivation

ABSTRACT Polarized growth in the budding yeast Saccharomyces cerevisiae depends upon the asymmetric localization and enrichment of polarity and secretion factors at the membrane prior to budding. We examined how these factors (i.e., Cdc42, Sec4, and Sro7) reach the bud site and found that their respective mRNAs localize to the tip of the incipient bud prior to nuclear division. Asymmetric mRNA localization depends upon factors that facilitate ASH1 mRNA localization (e.g., the 3′ untranslated region, She proteins 1 to 5, Puf6, actin cytoskeleton, and a physical association with She2). mRNA placement precedes protein enrichment and subsequent bud emergence, implying that mRNA localization contributes to polarization. Correspondingly, mRNAs encoding proteins which are not asymmetrically distributed (i.e., Snc1, Mso1, Tub1, Pex3, and Oxa1) are not polarized. Finally, mutations which affect cortical endoplasmic reticulum (ER) entry and anchoring in the bud (myo4Δ, sec3Δ, and srp101) also affect asymmetric mRNA localization. Bud-localized mRNAs, including ASH1, were found to cofractionate with ER microsomes in a She2- and Sec3-dependent manner; thus, asymmetric mRNA transport and cortical ER inheritance are connected processes in yeast.

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Protein enrichment of yam peels by fermentation with Saccharomyces cerevisiae (BY4743)

Annals of Agricultural Sciences ◽

10.1016/j.aoas.2017.01.002 ◽

2017 ◽

Vol 62 (1) ◽

pp. 33-37 ◽

Cited By ~ 13

Author(s):

Tawakalitu E. Aruna ◽

Ogugua C. Aworh ◽

Akeem O. Raji ◽

Aderonke I. Olagunju

Keyword(s):

Saccharomyces Cerevisiae ◽

Protein Enrichment

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Protein Enrichment of Potato Peels Using Saccharomyces cerevisiae via Solid-State Fermentation Process

Advances in Chemical Engineering and Science ◽

10.4236/aces.2019.91008 ◽

2019 ◽

Vol 09 (01) ◽

pp. 99-108

Author(s):

Onoh Ikechukwu Maxwell ◽

Udeh Benson Chinwuba ◽

Mbah Gordian Onyebuchukwu

Keyword(s):

Saccharomyces Cerevisiae ◽

Solid State ◽

Solid State Fermentation ◽

Fermentation Process ◽

Protein Enrichment ◽

Potato Peels

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Enriquecimento proteico do resíduo de abacaxi mediante fermentação semissólida

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i5.4665 ◽

2016 ◽

Vol 11 (5) ◽

pp. 39

Author(s):

Gabriela Muricy de Souza Silva ◽

Jessyka Silva da Costa ◽

Maria do Carmo de Souza Cabral Filha ◽

Amanda Beatriz Sales de Lima ◽

Osvaldo Soares da Silva

Keyword(s):

Saccharomyces Cerevisiae ◽

Soluble Solids ◽

Protein Enrichment ◽

Important Paper ◽

Total Soluble Solids ◽

Initial Concentration

A fermentação em estado semissólido executa um papel importante no aproveitamento de resíduos sólidos, devido à síntese de diferentes compostos, cujo grande interesse seja voltado para segmentos industriais. Objetivou-se estudar o processo de fermentação semissólida do resíduo de abacaxi, utilizando a levedura Saccharomyces cerevisiae, com 10% de inoculo e avaliando o efeito da concentração inicial da levedura, assim como o tempo de fermentação sobre o teor proteico. O processo foi acondicionado em estufa de circulação de ar forçada a 55 °C, durante 48 horas, sendo feita pesagens nos intervalos de 0, 14, 18, 24, 38, 42 e 48 h e realizadas analises físico-químicas e granulométrica. Mediante os resultados, observou-se uma diminuição da umidade com o passar do tempo chegando a atingir 0,91% ao final do estudo, já o teor proteico, aumentou consideravelmente, com proteína bruta de 14% para 20,56%, após 48 h, o teor de sólidos solúveis totais apresentou um declínio possivelmente devido o consumo de carboidratos pela levedura. Foi realizada a análise granulométrica do resíduo, onde se observou que cerca de 80% das partículas apresentaram diâmetro maior que 2,4 milímetros. Através da fermentação semissólida dos resíduos de abacaxi foi possível elevar o teor proteico e aumentar a concentração de nutrientes, transformando um rejeito em um possível produto para destino humano ou animal com alto valor agregado.Protein enrichment of pineapple residue by semisolid fermentationAbstract: The fermentation in state semissólido executes an important paper in the use of solid residues, due to the synthesis of different compounds, which great interest is turned for industrial segments. The objective of this work studied the process of fermentation semissólida of the pineapple residues, using the yeast Saccharomyces cerevisiae, with 10 % of inoculo and value the effect of the initial concentration of the yeast, as well as the time of fermentation on the proteinic tenor. The process was conditioned in stove of circulation of air forced to 55 °C, during 48 hours, being done weighing in the intervals of 0, 14, 18, 24, 38, 42 and 48 h and carried out analyses chemical-physical and granulométrica. By means of the results, a reduction of the moisture was observed with the spending time coming reaching 0,91 % to the end of the study, already the proteinic tenor, it increased considerably, with brutish protein of 14 % for 20,56 %, after 48 h, the tenor of total soluble solids presented a decline possibly owed the consumption of carbohydrates by the yeast. The analysis was carried out granulométrica of the residue, where it was noticed that nearly 80 % of the particles presented diameter bigger than 2,4 millimeters. Through the fermentation semissólida of the pineapple residues it was possible to lift up the proteinic tenor and to increase the concentration of nutritious ones, transforming one I reject in a possible product for human or animal destiny with high collected value.

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Avaliação do processo de enriquecimento proteico de resíduo de abacaxi

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v12i1.4625 ◽

2017 ◽

Vol 12 (1) ◽

pp. 95

Author(s):

Deocleciano Cassiano de Santana Neto ◽

Elny Alves Onias ◽

Jayuri Susy Fernandes de Araújo ◽

Ana Marina Assis Alves ◽

Osvaldo Soares da Silva

Keyword(s):

Saccharomyces Cerevisiae ◽

Protein Content ◽

Animal Feed ◽

Value Added ◽

Protein Enrichment ◽

Energy Potential ◽

Initial Concentration ◽

Air Circulation ◽

Enrichment Process ◽

Value Added Products

O beneficiamento do abacaxi para fins industriais produz um grande volume de rejeitos, que têm potencial energético e podem ser aproveitados gerando produtos com valor agregado. O objetivo deste trabalho foi estudar o processo de enriquecimento nutricional dos resíduos de abacaxi (casca e coroa), com a utilização da levedura Saccharomyces cerevisiae, através do processo de fermentação semissólida, avaliando a concentração inicial de leveduras e temperatura de fermentação sobre o teor proteico. A fermentação foi realizada em biorreatores de bandejas com circulação de ar, contendo 1000 g do resíduo, com 4,65% de levedura, a temperatura de 38 °C, por um período de 48 h de onde foram retiradas sete amostras a cada 8 h e levadas à estufa com temperatura de 55 °C, sendo ao fim da fermentação trituradas em moinho de facas. A fermentação semissólida utilizando o resíduo de abacaxi demonstrou que o microrganismo cresceu e aumentou o teor de proteína do resíduo em função do tempo em que o mesmo permaneceu em temperatura controlada, mostrando-se viável para alimentação animal.Evaluation of protein enrichment process pineapple residueAbstract: Pineapple processing for industrial purposes produces a large volume of waste, which have energy potential and can be leveraged to generate value-added products. The objective of this work was to study the nutritional enrichment process pineapple residues (bark and crown), with the use of the yeast Saccharomyces cerevisiae, through the process of fermentation semisolid, evaluating the initial concentration of yeast and fermentation temperature on the protein content. Fermentation was carried out in trays, bioreactors with air circulation containing 1000 g of residue, with 4.65% of yeast, the temperature of 38 °C, for a period of 48 h where seven samples were taken every 8 h and taken the greenhouse with a temperature of 55 °C, being the end of fermentation pounded into knife mill. Semisolid fermentation using the pineapple residue showed that the microorganism grew and increased the protein content of the residue in function of time in which the same remained in controlled temperature, showing up for animal feed.

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Noncanonical contributions of MutLγ to VDE-initiated crossovers during Saccharomyces cerevisiae meiosis

10.1101/510297 ◽

2019 ◽

Author(s):

Anura Shodhan ◽

Darpan Medhi ◽

Michael Lichten

Keyword(s):

Saccharomyces Cerevisiae ◽

Meiotic Recombination ◽

Meiotic Chromosome ◽

Chromosome Size ◽

Protein Enrichment ◽

Poor Region ◽

Primary Determinant ◽

Recombination Pathway ◽

Chromosome Axis ◽

Dependent Processes

In Saccharomyces cerevisiae, the meiosis-specific axis proteins Hop1 and Red1 are present nonuniformly across the genome. In a previous study, the meiosis-specific VMAl-derived endonuclease (VDE) was used to examine Spo11-independent recombination in a recombination reporter inserted in a Hop1/Red1-enriched region (HIS4) and in a Hop1/Red1-poor region (URA3). VDE-initiated crossovers at HIS4 were mostly dependent on Mlh3, a component of the MutLγ meiotic recombination intermediate resolvase, while VDE-initiated crossovers at URA3 were mostly Mlh3-independent. These differences were abolished in the absence of the chromosome axis remodeler Pch2, and crossovers at both loci become partly Mlh3-dependent. To test the generality of these observations, we examined inserts at six additional loci that differed in terms of Hop1/Red1 enrichment, chromosome size, and distance from centromeres and telomeres. All six loci behaved similarly to URA3: the vast majority of VDE-initiated crossovers were Mlh3-independent. This indicates that, counter to previous suggestions, meiotic chromosome axis protein enrichment is not a primary determinant of which recombination pathway gives rise to crossovers during VDE-initiated meiotic recombination. In pch2Δ mutants, the fraction of VDE-induced crossovers that were Mlh3-dependent increased to levels previously observed for Spo11-initiated crossovers in pch2Δ, indicating that Pch2-dependent processes play an important role in controlling the distribution of factors necessary for MutLγ-dependent crossovers.

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