A Cell-free Amino Acid-incorporating System from Saccharomyces cerevisiae. Variation in Ribosomal Activity and in RNA Synthesis during Logarithmic Growth*

Biochemistry ◽  
1964 ◽  
Vol 3 (7) ◽  
pp. 959-967 ◽  
Author(s):  
Jean M. Lucas ◽  
A. H. W. M. Schuurs ◽  
Melvin V. Simpson
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Rna Synthesis ◽  
A Cell ◽  
Ribosomal Activity ◽  
Logarithmic Growth

A cell-free amino acid incorporating system from Azotobacter vinelandii

1969 ◽  
Vol 129 (1) ◽  
pp. 228-241 ◽  
Author(s):  
Julian Scheinbuks ◽  
Joel Oppenheim ◽  
Leon Marcus
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Azotobacter Vinelandii ◽  
A Cell

Commercial Saccharomyces cerevisiae as a starter culture in “Wanergao”: A traditional fermented food in China

2020 ◽  
pp. 108201322094176
Author(s):  
Xuefeng Zeng ◽  
Weiyang Wan ◽  
Laping He ◽  
Li Deng ◽  
Jin Fan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Starter Culture ◽  
Amino Acid Content ◽  
Fermented Food ◽  
Control Group ◽  
Restoring Force

To explore the effect of commercial Saccharomyces cerevisiae on the quality of traditional “Wanergao” for reasonable consuming guidance, the dominant microbes, physicochemical property, free amino acid content, texture, and sensory properties during fermentation of “Wanergao” were illustrated in this paper. Compared with the samples in the control group, “Wanergao” samples in the two groups that were subjected to S. cerevisiae inoculation had weaker acidity (the pH values dropped from 4.39 ± 0.08 to 4.36 ± 0.07 and 4.36 ± 0.07 within 2 h during fermentation), higher fermenting rate (volume increased from 100 ± 1.31 to 305 ± 4.61 and 316 ± 4.93 mL separately within 3 h), and the dominant lactic acid bacteria and yeast being leukonid and S. cerevisiae. More amylose, ethanol, and free amino acid were detected in “Wanergao” produced with S. cerevisiae inoculation compared with “Wanergao” produced by sourdough. The two kinds of “Wanergao” presented various hardness (2318 ± 112, 2279 ± 103), springiness (0.76 ± 0.03, 0.71 ± 0.03), chewiness (1.43 ± 0.05, 1.41 ± 0.06), and cohesiveness (0.68 ± 0.03, 0.62 ± 0.03) after fermentation. The result of sensory analysis revealed that “Wanergao” in the S. cerevisiae group had higher elasticity, aroma, and restoring force. The experiment demonstrated that “Wanergao” produced by using S. cerevisiae is a kind of fermented rice product with rich fragrance, high amount of nutrients, and strong elasticity.

A cell-free amino acid incorporating system from an extremely halophilic bacterium

Biochemistry ◽  
1968 ◽  
Vol 7 (6) ◽  
pp. 2249-2256 ◽  
Author(s):  
S. T. Bayley ◽  
E. Griffiths ◽  
C. F. Rollin
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Halophilic Bacterium ◽  
A Cell

scholarly journals Studies on the biosynthesis of gramicidin S in a cell-free system from Bacillus brevis. Further attempts to elucidate its mechanism of synthesis

1967 ◽  
Vol 105 (2) ◽  
pp. 451-453 ◽  
Author(s):  
K. J. Figenschou ◽  
L. O. Frøholm ◽  
S. G. Laland
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Cell Free Extract ◽  
Bacillus Brevis ◽  
Free System ◽  
Cell Free System ◽  
Gramicidin S ◽  
A Cell

1. The pH optima for the incorporation of 14C-labelled amino acids into gramicidin S by an 11000g cell-free extract from Bacillus brevis have been determined. The pH optima for leucine, proline, phenylalanine, ornithine and valine were 7·5–7·7, 7·5–7·7, 7·7–7·9, 7·7–7·9 and 8·0–8·2 respectively. Hence the greatest difference in pH optima existed between leucine and valine, where it was 0·5pH unit. 2. The 11000g cell-free extract incorporated into gramicidin S only the l-isomers of valine, proline and ornithine. However, both isomers of leucine are utilized and the experiments indicate that a leucine racemase exists in the 11000g cell-free extract. With phenylalanine the l-isomer is utilized much more effectively than the d-isomer. This is noteworthy since it is the d-isomer that occurs in gramicidin S. The experiments indicate that conversion of the l-isomer into the d-form takes place at a stage beyond that of the free amino acid.

Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto

1996 ◽  
Vol 2 (2) ◽  
pp. 87-93 ◽  
Author(s):  
M. Dizy ◽  
M.C. Polo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Sulphur Dioxide ◽  
Free Amino ◽  
Amino Acid Content ◽  
Malolactic Fermentation ◽  
Peptidase Activity ◽  
Yeast Saccharomyces Cerevisiae

Five vinifications were performed in 500 L tanks using two musts of the Malvar white grape variety. Four vinifications were carried out with or without the addition of sulphur dioxide by spontaneous fermentation and by a mixed culture of yeasts (Kloeckera apiculata, Torulaspora delbrueckii and Saccharomyces cerevisiae var ellipsoideus). A fifth experiment was performed with the addition of sulphur dioxide and the inoculation of a commercial active dry yeast ( Saccharomyces cerevisiae 71 B). The decrease in amino acids during fermentation was similar in all the experiments carried out on the same must in which there was no malolactic fermentation, regardless of the species of yeast conducting the fermentation, the free amino acid content of the corresponding must or whether sulphur dioxide was added to the musts or not. There was a smaller decrease in free amino acid concentration in wines where malolactic fermentation took place. This could be related to the release of amino acids from the wines' peptides by the peptidase activity of lactic acid bacteria.

scholarly journals Translation of Pseudomonas aeruginosa Bacteriophage PP7 RNA by a Cell-Free Amino Acid Incorporating System from Escherichia coli

1974 ◽  
Vol 13 (6) ◽  
pp. 1326-1330 ◽  
Author(s):  
B. A. Bassel ◽  
E. C. Walsh ◽  
Jia-Yen Chi ◽  
M. E. Curry ◽  
J. G. Brown
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
A Cell
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