Search results for "YEAST"
showing 10 items of 792 documents
Biogenesis of the Yeast Cell Wall
1984
Yeast cells are covered by a rigid structure that protects the protoplast from osmotic changes and gives the characteristic shape to the cell. Studies on the composition of the wall of several species of yeast and other fungi have shown that they contain mainly polysaccharides with minor amounts of other materials. A completely rigid and continuous wall, nevertheless, would render growth impossible because cell extension would be restricted, so that an equilibrium must exist between softening (partial degradation) of wall and incorporation of new material into free ends of the polymers. From these considerations, it seems clear that the walls must be structurally and enzymatically a complex…
Interrelations of the yeast Candida utilis and Cr(VI): metal reduction and its distribution in the cell and medium
2001
Abstract An effect of chromium(VI) ions on the growth and bioaccumulation properties of growing cells of Candida Utilis was studied. Molasses media for yeast growth containing 20 g glucose l −1 and 50+500 mg Cr(VI) l −1 were used in batch cultivation. Addition of 100 mg Cr(VI) l −1 resulted in a threefold decrease in the cell concentration, as compared with the culture grown without metal. Cr(VI) inhibited culture growth in a concentration-dependent manner, this dependence was not linear. Glucose consumption by growing cells depended on the initial Cr(VI) concentration in the medium and correlated with growth activity. No inhibitory effect of high Cr(VI) concentrations on the activity of so…
Hemin induces germ tube formation in Candida albicans.
1997
Hemin induced germination of Candida albicans blastoconidia when cells grown up to the early exponential phase were shifted from 28 to 37 degrees C (70 to 75% of cells exhibited germ tubes). N-Acetyl-D-glucosamine (GlcNAc), another inducer of myceliation in this fungus, caused a similar effect. The combination of hemin and GlcNAc resulted in a higher percentage (95%) of blastoconidial germination. These results suggest that in addition to temperature, hemin levels and carbon source may coordinately regulate the expression of subsets of genes involved in the yeast-to-mycelium transition in C. albicans.
Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybr…
2008
The effects of temperature, pH and sugar concentration (50% glucose + 50% fructose) on the growth parameters of Saccharomyces cerevisiae T73, S. kudriavzevii IFO 1802T and the hybrid strain S. cerevisiae × S. kudriavzevii W27 were studied by means of response surface methodology based in a central composite circumscribed design. Lag phase could not be properly modelled in the wine model system, where yeasts started the fermentation in few hours after inoculation. In the case of the maximum specific growth rate (μ max), the temperature was the most important variable for three yeasts, although the effects of sugar concentration (in T73 and W27) and pH (W27 and 1802) were also significan…
Comparison of simultaneous saccharification and fermentation and separate hydrolysis and fermentation processes for butanol production from rice straw
2020
Abstract Rice straw (RS) is one of the lignocellulosic wastes with the highest global production. The main objective of this study was to maximise the butanol production by Clostridium beijerinckii DSM 6422 from RS pretreated by microwave-assisted hydrothermolysis. Two different fermentation strategies were compared: separate hydrolysis and fermentation (SHF, two-step process) and simultaneous saccharification and fermentation (SSF, one-step process). In parallel, the variables that significantly affected the butanol production were screened by using fractional factorial designs. Butanol concentration and productivity at 48 h were, respectively, 8% and 173% higher in SSF than in SHF. A one-…
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.
2013
The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…
Cr(VI) sorption by intact and dehydrated Candida utilis cells: differences in mechanisms
2001
The Cr(VI) sorption kinetics by intact and dehydrated Candida utilis cells were studied. Yeast dehydration led to enhanced Cr(VI) sorption activity by cells during the first 15–20 min of rehydration. In experiments with K2Cr2O7 as a chromium source, [Cr2O7]2− was converted into [CrO4]2− during incubation with dehydrated biomass. An effect of the considerably enhanced Cr(VI) sorption activity by dehydrated cells in the buffered media at pH≈8.0 can serve as another confirmation of the different sorption mechanisms of intact and dehydrated C.utilis cells. This effect was not revealed in water solution at pH 8.0. This phenomenon will be studied in further investigations.
Profiling of RNA modifications by multiplexed stable isotope labelling
2014
The combination of (15)N/(13)C stable isotope labelling (SIL) and LC-MS/MS revealed a total of 52 modifications in RNA from E. coli and yeast, including 10 previously undescribed modifications. Two modifications, N-ribosylnicotinamide and 2-methylthioadenosine, were newly detected in species hitherto thought not to contain these modifications.
Biochemical aspects of stuck and sluggish fermentation in grape must
1998
Recently a number of studies have focused on the factors responsible for the occurrence of stuck and sluggish fermentations. Results from these studies indicate that together with nutritional deficiencies and inhibitory substances, technological practices could lead to such situations. This review explains, from a biochemical point of view, the influence of nutritional deficiencies, inhibitory substances and technological practices on yeast cell development and physiology and the fermentation process.
Yeast β-glucans and microalgal extracts modulate the immune response and gut microbiome in Senegalese sole (Solea senegalensis)
2019
One bottleneck to sustainability of fish aquaculture is the control of infectious diseases. Current trends include the preventive application of immunostimulants and prebiotics such as polysaccharides. The present study investigated how yeast β-glucan (Y), microalgal polysaccharide-enriched extracts (MAe) and whole Phaeodactylum tricornutum cells (MA) modulated the gut microbiome and stimulated the immune system in Senegalese sole (Solea senegalensis) when administered by oral intubation. Blood, intestine and spleen samples were taken at 3 h, 24 h, 48 h and 7 days after treatment. The short-term response (within 48 h after treatment) consisted of up-regulation of il1b and irf7 expression in…