scholarly journals Biotransformation, Using Recombinant CYP450-Expressing Baker’s Yeast Cells, Identifies a Novel CYP2D6.10A122V Variant Which Is a Superior Metabolizer of Codeine to Morphine Than the Wild-Type Enzyme

ACS Omega ◽  
2018 ◽  
Vol 3 (8) ◽  
pp. 8903-8912 ◽  
Author(s):  
Ibidapo S. Williams ◽  
Linda Gatchie ◽  
Sandip B. Bharate ◽  
Bhabatosh Chaudhuri
Keyword(s):  
Baker’S Yeast ◽  
Yeast Cells ◽  
Baker's Yeast ◽  
Wild Type ◽  
Wild Type Enzyme

Crystallographic Study of the Recombinant Flavin-Binding Domain of Baker's Yeast Flavocytochromeb2:  Comparison with the Intact Wild-Type Enzyme†

Biochemistry ◽  
2002 ◽  
Vol 41 (13) ◽  
pp. 4264-4272 ◽  
Author(s):  
L. M. Cunane ◽  
J. D. Barton ◽  
Z.-W. Chen ◽  
F. E. Welsh ◽  
S. K. Chapman ◽  
...  
Keyword(s):  
Baker’S Yeast ◽  
Binding Domain ◽  
Baker's Yeast ◽  
Wild Type ◽  
Wild Type Enzyme ◽  
Crystallographic Study ◽  
Flavin Binding

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

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

scholarly journals Analysis of Free Oligosaccharides (fOS) from Wild-Type Saccharomyces cerevisiae (Baker's Yeast) using Two Different Extraction Methods

2020 ◽  
Vol 49 (1) ◽  
pp. 85-92
Author(s):  
Iqbal Jalaludin ◽  
Amirul Husna Sudin ◽  
Dharshini Elangovan ◽  
Hussein M. Al-Bajalan ◽  
Nur Maisarah Sarizan ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Extraction Methods ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Wild Type ◽  
Free Oligosaccharides

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.

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