scholarly journals Genetic basis of variation in heat and ethanol tolerance in Saccharomyces cerevisiae

2018 ◽  
Author(s):  
Linda Riles ◽  
Justin C. Fay
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Temperature ◽  
Amino Acid ◽  
Genetic Basis ◽  
Ethanol Tolerance ◽  
Temperature Tolerance ◽  
Single Amino Acid ◽  
Amino Acid Polymorphism ◽  
Fermentative Capacity ◽  
Single Amino Acid Polymorphism

ABSTRACTSaccharomyces cerevisiae has the capability of fermenting sugar to produce concentrations of ethanol that are toxic to most organisms. Other Saccharomyces species also have a strong fermentative capacity, but some are specialized to low temperatures, whereas S. cerevisiae is the most thermotolerant. Although S. cerevisiae has been extensively used to study the genetic basis of ethanol tolerance, much less is known about temperature dependent ethanol tolerance. In this study, we examined the genetic basis of ethanol tolerance at high temperature among strains of S. cerevisiae. We identified two amino acid polymorphisms in SEC24 that cause strong sensitivity to ethanol at high temperature and more limited sensitivity to temperature in the absence of ethanol. We also identified a single amino acid polymorphism in PSD1 that causes sensitivity to high temperature in a strain dependent fashion. The genes we identified provide further insight into genetic variation in ethanol and temperature tolerance and the interdependent nature of these two traits in S. cerevisiae.

scholarly journals Isolation and Characterization of Temperature and Ethanol Tolerant Strain of Saccharomyces cerevisiae Strains From Naturally Fermented Juices

2019 ◽  
Vol 16 (1) ◽  
pp. 97-103
Author(s):  
Sonia Kumari ◽  
Awadhesh K.Jha ◽  
Anil K Singh
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Temperature ◽  
Date Palm ◽  
Ethanol Tolerance ◽  
Stress Test ◽  
Temperature Tolerance ◽  
Microbial Count ◽  
Fermentative Capacity ◽  
Isolation And Characterization ◽  
Local Sources

Saccharomyces cerevisiae is common yeast of economic importance in food and brewing industries. This study aimed at isolating the yeast from local sources, viz. Toddy, Date palm toddy, Fermented dough, Fermented fruit juice of apple and orange and then characterized on the basis of their morphology, microbial count, temperature, ethanol tolerance, flocculation, and fermentative ability and on stress test, to see if they can serve as a sources for industrial purposes. Some of them were found to possess high temperature and ethanol tolerance ability, some had high flocculation and fermentative capacity and survived when subjected to various stress conditions. Saccharomyces cerevisiae isolated from these local sources can be used effectively in the bakery and brewing industries. The yeast isolated from date palm has ability to grow at low temperature, have high ethanol tolerance ability and high flocculation ability. Likewise yeast isolated from toddy has ability to grow at high temperature and also have good ethanol tolerance ability. The ability of yeast to flocculate have benefit of easy separation from the final product at the end of fermentation without filtration/centrifugation and it is a important source for bakers industry while yeast that have good ethanol tolerance ability and high temperature tolerance ability can be use in alcoholic industry from various sources.

scholarly journals A single amino acid polymorphism in the glycosyltransferase CpsK defines four Streptococcus suis serotypes

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
David Roy ◽  
Taryn B. T. Athey ◽  
Jean-Philippe Auger ◽  
Guillaume Goyette-Desjardins ◽  
Marie-Rose Van Calsteren ◽  
...  
Keyword(s):  
Amino Acid ◽  
Streptococcus Suis ◽  
Single Amino Acid ◽  
Amino Acid Polymorphism ◽  
Single Amino Acid Polymorphism

scholarly journals Identification, immunomodulatory activity, and immunogenicity of the major helper T-cell epitope on the K blood group antigen

Blood ◽  
2012 ◽  
Vol 119 (23) ◽  
pp. 5563-5574 ◽  
Author(s):  
Jillian Stephen ◽  
Lindsay S. Cairns ◽  
Wendy J. Pickford ◽  
Mark A. Vickers ◽  
Stanislaw J. Urbaniak ◽  
...  
Keyword(s):  
Amino Acid ◽  
Blood Group ◽  
Mhc Class Ii ◽  
Cell Epitope ◽  
Single Amino Acid ◽  
Immunomodulatory Activity ◽  
Amino Acid Polymorphism ◽  
C Terminus ◽  
Single Amino Acid Polymorphism ◽  
Linked Suppression

Abstract The K blood group remains an important target in hemolytic disease of the newborn (HDN), with no immune prophylaxis available. The aim was to characterize the Th response to K as a key step in designing specific immunotherapy and understanding the immunogenicity of the Ag. PBMCs from K-negative women who had anti-K Abs after incompatible pregnancy, and PBMCs from unimmunized controls, were screened for proliferative responses to peptide panels spanning the K or k single amino acid polymorphism. A dominant K peptide with the polymorphism at the C terminus elicited proliferation in 90% of alloimmunized women, and it was confirmed that responding cells expressed helper CD3+CD4+ and “memory” CD45RO+ phenotypes, and were MHC class II restricted. A relatively high prevalence of background peptide responses independent of alloimmunization may contribute to K immunogenicity. First, cross-reactive environmental Ag(s) pre-prime Kell-reactive Th cells, and, second, the K substitution disrupts an N-glycosylation motif, allowing the exposed amino acid chain to stimulate a Th repertoire that is unconstrained by self-tolerance in K-negative individuals. The dominant K peptide was effective in inducing linked suppression in HLA-transgenic mice and can now be taken forward for immunotherapy to prevent HDN because of anti-K responses.

scholarly journals A Single-Amino-Acid Polymorphism in Reovirus Protein  2 Determines Repression of Interferon Signaling and Modulates Myocarditis

2011 ◽  
Vol 86 (4) ◽  
pp. 2302-2311 ◽  
Author(s):  
S. C. Irvin ◽  
J. Zurney ◽  
L. S. Ooms ◽  
J. D. Chappell ◽  
T. S. Dermody ◽  
...  
Keyword(s):  
Amino Acid ◽  
Single Amino Acid ◽  
Interferon Signaling ◽  
Amino Acid Polymorphism ◽  
Single Amino Acid Polymorphism

scholarly journals Finding new structural and sequence attributes to predict possible disease association of single amino acid polymorphism (SAP)

2007 ◽  
Vol 23 (12) ◽  
pp. 1444-1450 ◽  
Author(s):  
Z.-Q. Ye ◽  
S.-Q. Zhao ◽  
G. Gao ◽  
X.-Q. Liu ◽  
R. E. Langlois ◽  
...  
Keyword(s):  
Amino Acid ◽  
Disease Association ◽  
Single Amino Acid ◽  
Amino Acid Polymorphism ◽  
Single Amino Acid Polymorphism

scholarly journals Functional variation in phyllogen, a phyllody‐inducing phytoplasma effector family, attributable to a single amino acid polymorphism

2020 ◽  
Vol 21 (10) ◽  
pp. 1322-1336
Author(s):  
Nozomu Iwabuchi ◽  
Yugo Kitazawa ◽  
Kensaku Maejima ◽  
Hiroaki Koinuma ◽  
Akio Miyazaki ◽  
...  
Keyword(s):  
Amino Acid ◽  
Single Amino Acid ◽  
Amino Acid Polymorphism ◽  
Functional Variation ◽  
Single Amino Acid Polymorphism

Recognizing Single Amino Acid Polymorphism in Proteins

2003 ◽  
Vol 75 (19) ◽  
pp. 4956-4963 ◽  
Author(s):  
Peiran Liu ◽  
Fred E. Regnier
Keyword(s):  
Amino Acid ◽  
Single Amino Acid ◽  
Amino Acid Polymorphism ◽  
Single Amino Acid Polymorphism
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