Elastic properties of chemically modified baker's yeast cells studied by AFM

2011 ◽  
Vol 43 (13) ◽  
pp. 1636-1640 ◽  
Author(s):  
Arturas Suchodolskis ◽  
Vidmantas Feiza ◽  
Arunas Stirke ◽  
Ana Timonina ◽  
Almira Ramanaviciene ◽  
...  
Keyword(s):  
Elastic Properties ◽  
Baker’S Yeast ◽  
Yeast Cells ◽  
Baker's Yeast ◽  
Chemically Modified

Purification and Properties of a Thermo-labile Antigen from Baker’s Yeast Cells

1981 ◽  
Vol 45 (12) ◽  
pp. 2713-2721
Author(s):  
Youichi Tamai ◽  
Hiroshi Shinmoto ◽  
Masayoshi Takakuwa
Keyword(s):  
Baker’S Yeast ◽  
Yeast Cells ◽  
Baker's Yeast ◽  
Purification And Properties

A greener bioreduction using baker’s yeast cells in supercritical carbon dioxide and glycerol system

2019 ◽  
Vol 143 ◽  
pp. 330-335
Author(s):  
Jonas Daci da Silva Serres ◽  
Pamela Taisline Bandeira ◽  
Paloma Cabral Zappani ◽  
Leandro Piovan ◽  
Marcos Lúcio Corazza
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Baker’S Yeast ◽  
Yeast Cells ◽  
Baker's Yeast ◽  
Supercritical Carbon

scholarly journals Fractionation of yeast biomass II. Release of cytoplazmatic content of baker's yeast cells.

1988 ◽  
Vol 34 (8) ◽  
pp. 241-245 ◽  
Author(s):  
E. ŠTURDÍK ◽  
R. KOLLÁR ◽  
I. BERNÁT ◽  
M. MIKULÁŠOVÁ ◽  
J. FORSTHOFFER ◽  
...  
Keyword(s):  
Baker’S Yeast ◽  
Yeast Cells ◽  
Baker's Yeast ◽  
Yeast Biomass

Atomic Force Microscopy Study of Living Baker's Yeast Cells

2011 ◽  
Vol 4 (2) ◽  
pp. 368-376 ◽  
Author(s):  
L. Mikoliunaite ◽  
A. Makaraviciute ◽  
A. Suchodolskis ◽  
A. Ramanaviciene ◽  
Y. Oztekin ◽  
...  
Keyword(s):  
Atomic Force Microscopy ◽  
Microscopy Study ◽  
Baker’S Yeast ◽  
Yeast Cells ◽  
Baker's Yeast ◽  
Atomic Force Microscopy Study ◽  
Force Microscopy ◽  
Atomic Force

scholarly journals Aquaporin-Mediated Improvement of Freeze Tolerance of Saccharomyces cerevisiae Is Restricted to Rapid Freezing Conditions

2004 ◽  
Vol 70 (6) ◽  
pp. 3377-3382 ◽  
Author(s):  
An Tanghe ◽  
Patrick Van Dijck ◽  
Didier Colavizza ◽  
Johan M. Thevelein
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Freeze Tolerance ◽  
Baker’S Yeast ◽  
Yeast Cells ◽  
Freezing Injury ◽  
Crystal Formation ◽  
Rapid Freezing ◽  
Baker's Yeast ◽  
Cooling Rates ◽  
The Difference

ABSTRACT Previous observations that aquaporin overexpression increases the freeze tolerance of baker's yeast (Saccharomyces cerevisiae) without negatively affecting the growth or fermentation characteristics held promise for the development of commercial baker's yeast strains used in frozen dough applications. In this study we found that overexpression of the aquaporin-encoding genes AQY1-1 and AQY2-1 improves the freeze tolerance of industrial strain AT25, but only in small doughs under laboratory conditions and not in large doughs under industrial conditions. We found that the difference in the freezing rate is apparently responsible for the difference in the results. We tested six different cooling rates and found that at high cooling rates aquaporin overexpression significantly improved the survival of yeast cells, while at low cooling rates there was no significant effect. Differences in the cultivation conditions and in the thawing rate did not influence the freeze tolerance under the conditions tested. Survival after freezing is determined mainly by two factors, cellular dehydration and intracellular ice crystal formation, which depend in an inverse manner on the cooling velocity. In accordance with this so-called two-factor hypothesis of freezing injury, we suggest that water permeability is limiting, and therefore that aquaporin function is advantageous, only under rapid freezing conditions. If this hypothesis is correct, then aquaporin overexpression is not expected to affect the leavening capacity of yeast cells in large, industrial frozen doughs, which do not freeze rapidly. Our results imply that aquaporin-overexpressing strains have less potential for use in frozen doughs than originally thought.

Purification and Properties of Phenylalanyl-tRNA Synthetase from Baker's Yeast

1975 ◽  
Vol 53 (12) ◽  
pp. 1316-1322
Author(s):  
Afzal Hossain
Keyword(s):  
Sodium Dodecyl ◽  
Deae Cellulose ◽  
Trna Synthetase ◽  
Baker’S Yeast ◽  
Yeast Cells ◽  
Baker's Yeast ◽  
Steady State Kinetic ◽  
Purification And Properties ◽  
State Kinetic ◽  
Single Subunit

In an effort to avoid proteolytic fragmentation of enzymes extracted from yeast cells, the (L-phenylalanine:tRNAPhe ligase (AMP-forming) phenylalanyl-tRNA synthetase (EC 6.1.1.20)) has been isolated from toluene lysates of baker's yeast in the presence of the protease inhibitor, phenylmethylsulfonyl fluoride. The procedure includes ammonium sulfate fractionation and chromatography on DEAE-cellulose and hydroxyl-apatite columns. Acrylamide gel electrophoresis of the enzyme in the presence of sodium dodecyl sulfate indicates a single subunit of 75 000; other isolations have led to two subunits of 75 000 and 63 000, respectively, in agreement with other workers. Steady state kinetic analysis of the enzyme has also been carried out. The apparent kinetic patterns resulting from application of Cleland's procedure, in which the substrates are varied pair-wise in the presence of saturating concentrations of the third component, suggest a reaction mechanism in which ATP and phenylalanine enter the reaction in an obligatory ordered fashion but do not completely eliminate a random mechanism.

scholarly journals Effect of overexpression of SNF1 on the transcriptional and metabolic landscape of baker’s yeast under freezing stress

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Lu Meng ◽  
Xu Yang ◽  
Xue Lin ◽  
Huan-Yuan Jiang ◽  
Xiao-Ping Hu ◽  
...  
Keyword(s):  
Gene Expression ◽  
Protein Kinase ◽  
Cellular Response ◽  
Carbon Sources ◽  
Cell Activity ◽  
Baker’S Yeast ◽  
Yeast Cells ◽  
Freezing Stress ◽  
Baker's Yeast ◽  
Cell Tolerance

Abstract Background Freezing stress is the key factor that affecting the cell activity and fermentation performance of baker’s yeast in frozen dough production. Generally, cells protect themselves from injury and maintain metabolism by regulating gene expression and modulating metabolic patterns in stresses. The Snf1 protein kinase is an important regulator of yeast in response to stresses. In this study, we aim to study the role of the catalytic subunit of Snf1 protein kinase in the cell tolerance and dough leavening ability of baker’s yeast during freezing. Furthermore, the effects of SNF1 overexpression on the global gene expression and metabolite profile of baker’s yeast before and after freezing were analysed using RNA-sequencing and untargeted UPLC − QTOF-MS/MS, respectively. Results The results suggest that overexpression of SNF1 was effective in enhancing the cell tolerance and fermentation capacity of baker’s yeast in freezing, which may be related to the upregulated proteasome, altered metabolism of carbon sources and protectant molecules, and changed cell membrane components. SNF1 overexpression altered the level of leucin, proline, serine, isoleucine, arginine, homocitrulline, glycerol, palmitic acid, lysophosphatidylcholine (LysoPC), and lysophosphatidylethanolamine (LysoPE) before freezing, conferring cells resistance in freezing. After freezing, relative high level of proline, lysine, and glycerol maintained by SNF1 overexpression with increased content of LysoPC and LysoPE. Conclusions This study will increase the knowledge of the cellular response of baker’s yeast cells to freezing and provide new opportunities for the breeding of low-temperature resistant strains.

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