Inducing Yeast Cell Synchrony: α-Factor Arrest Using Low Cell Concentration

2006 ◽  
Vol 2006 (1) ◽  
pp. pdb.prot4171
Author(s):  
David C. Amberg ◽  
Daniel J. Burke ◽  
Jeffrey N. Strathern
Keyword(s):  
Yeast Cell ◽  
Cell Concentration ◽  
Cell Synchrony

Inducing Yeast Cell Synchrony: Dilution of Stationary-Phase Cultures

2006 ◽  
Vol 2006 (1) ◽  
pp. pdb.prot4176
Author(s):  
David C. Amberg ◽  
Daniel J. Burke ◽  
Jeffrey N. Strathern
Keyword(s):  
Stationary Phase ◽  
Yeast Cell ◽  
Cell Synchrony

INVESTIGATION OF GRAPHENE CHANNEL INTERACTION WITH YEAST CELL FOR CELL COUNTING APPLICATION

2016 ◽  
Vol 78 (7-5) ◽  
Author(s):  
Fatin Norshafini Zainol ◽  
Muhammad Syazwan Dollah ◽  
Mohd Ridzuan Ahmad ◽  
Shaharin Fadzli Abd Rahman
Keyword(s):  
Yeast Cell ◽  
Cell Concentration ◽  
Cell Counting ◽  
Suitable Material ◽  
Channel Interaction ◽  
Channel Resistance ◽  
Cell Counter

Graphene superior and unique properties make it a suitable material for biosensor. In this work, graphene interaction with yeast cell is investigated for development of graphene-based cell counter. The fabricated graphene channel was characterized by means of two-terminal and solution-gated three-terminal measurement setup. The correlation between graphene channel resistance and cell concentration was confirmed. The yeast cell was found to give n-type doping which modulate the conductivity of graphene channel.

Cell concentration and dead cell rate sensing of yeast cell by impedance measurement

2019 ◽  
Vol 2019.32 (0) ◽  
pp. 1C33
Author(s):  
Kento NISHIBAYASHI ◽  
Daisuke KAWASHIMA ◽  
Liu XIAYI ◽  
Hiromichi OBARA ◽  
Masahiro TAKEI
Keyword(s):  
Yeast Cell ◽  
Cell Concentration ◽  
Impedance Measurement ◽  
Dead Cell

Inducing Yeast Cell Synchrony: Hydroxyurea Arrest

2006 ◽  
Vol 2006 (1) ◽  
pp. pdb.prot4174
Author(s):  
David C. Amberg ◽  
Daniel J. Burke ◽  
Jeffrey N. Strathern
Keyword(s):  
Yeast Cell ◽  
Cell Synchrony

Nonlinear Dynamics of Brewing Yeast Cell Growth in Alginate Micro-Beads

2006 ◽  
Vol 518 ◽  
pp. 519-524 ◽  
Author(s):  
Iva Pajić-Lijaković ◽  
V. Nedović ◽  
B. Bugarski
Keyword(s):  
Nonlinear Dynamics ◽  
Mass Transfer ◽  
Cell Growth ◽  
Yeast Cell ◽  
Cell Concentration ◽  
Brewing Yeast ◽  
Final Cell Concentration ◽  
Alginate Matrices ◽  
Optimal Diameter ◽  
Cell Leakage

The nonlinear dynamics of brewing yeast cell growth in porous Ca-alginate matrices is considered experimentally and theoretically. The applications of alginate matrices include the reduction of internal mass transfer resistance, minimized cell leakage and growth restriction due to interactions between matrices and cell membranes comparatively to free cell culture conditions. The effects of micro-bead diameters in the range 0.3-2.0 mm on yeast cell growth were investigated. The stochastic mathematical model from the Langevin class is proposed for the interpretation of cell growth, affected by four micro-processes: micro-environmental quality changes due to nutrient diffusion into the micro-beads, cell leakage, repulsive interactions between boundary layers around the cells themselves, which contribute to the dynamics of cell growth as a negative, nonlinear feedback restriction and random kinetics effects. Such a model is used for the prediction of the optimal diameter of micro-beads, which ensures maximal final cell concentration. The results of cell growth in alginate matrices study have indicated an optimal diameter of 0.5-0.6 mm for micro-beads. Immobilized cells in these beads were not restricted significantly by mass transfer of nutrients and by cell leakage. The highest final cell concentration value indicated the largest feed-back restriction quantified by the constitutive parameter b.

Potential of Two Metschnikowia pulcherrima (Yeast) Strains for In Vitro Biodegradation of Patulin

2011 ◽  
Vol 74 (1) ◽  
pp. 154-156 ◽  
Author(s):  
K. R. N. REDDY ◽  
D. SPADARO ◽  
M. L. GULLINO ◽  
A. GARIBALDI
Keyword(s):  
Food Safety ◽  
Yeast Cell ◽  
Cell Walls ◽  
Cell Concentration ◽  
Safety Issue ◽  
Important Food ◽  
Yeast Strains ◽  
Metschnikowia Pulcherrima ◽  
The World

Patulin contamination of apple and other fruit-based foods and beverages is an important food safety issue, as consumption of these commodities throughout the world is great. Studies are therefore necessary to reduce patulin levels to acceptable limits or undetectable levels to minimize toxicity. This study was undertaken to investigate the efficacy of two Metschnikowia pulcherrima strains (MACH1 and GS9) on biodegradation of patulin under in vitro conditions. These yeast strains were tested for their abilities to degrade patulin in liquid medium amended with 5, 7.5, 10, and 15 μg/ml patulin and a yeast cell concentration of 1 × 108 cells per ml at 25°C. Of the two strains tested, MACH1 completely (100%) reduced patulin levels within 48 h, and GS9 within 72 h, at all concentrations of patulin. MACH1 effectively degraded the patulin within 24 h by 83 to 87.4%, and GS9 by 73 to 75.6% at 48 h, regardless of concentration. Patulin was not detected in yeast cell walls. This indicates that yeast cell walls did not absorb patulin, and that they completely degraded the toxin. Patulin had no influence on yeast cell concentration during growth. Therefore, these yeast strains could potentially be used for the reduction of patulin in naturally contaminated fruit juices. To our knowledge, this is the first report regarding the potential of M. pulcherrima strains for patulin biodegradation.

scholarly journals Analysis of methods for quantifying yeast cell concentration in complex lignocellulosic fermentation processes

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ruifei Wang ◽  
Bettina Lorantfy ◽  
Salvatore Fusco ◽  
Lisbeth Olsson ◽  
Carl Johan Franzén
Keyword(s):  
Yeast Cell ◽  
Cell Concentration ◽  
Cell Mass ◽  
Cell Counting ◽  
Predictive Capacity ◽  
Fermentation Processes ◽  
Limited Applicability ◽  
The Media ◽  
Qpcr Quantification ◽  
Auto Fluorescence

AbstractCell mass and viability are tightly linked to the productivity of fermentation processes. In 2nd generation lignocellulose-based media quantitative measurement of cell concentration is challenging because of particles, auto-fluorescence, and intrinsic colour and turbidity of the media. We systematically evaluated several methods for quantifying total and viable yeast cell concentrations to validate their use in lignocellulosic media. Several automated cell counting systems and stain-based viability tests had very limited applicability in such samples. In contrast, manual cell enumeration in a hemocytometer, plating and enumeration of colony forming units, qPCR, and in situ dielectric spectroscopy were further investigated. Parameter optimization to measurements in synthetic lignocellulosic media, which mimicked typical lignocellulosic fermentation conditions, resulted in statistically significant calibration models with good predictive capacity for these four methods. Manual enumeration of cells in a hemocytometer and of CFU were further validated for quantitative assessment of cell numbers in simultaneous saccharification and fermentation experiments on steam-exploded wheat straw. Furthermore, quantitative correlations could be established between these variables and in situ permittivity. In contrast, qPCR quantification suffered from inconsistent DNA extraction from the lignocellulosic slurries. Development of reliable and validated cell quantification methods and understanding their strengths and limitations in lignocellulosic contexts, will enable further development, optimization, and control of lignocellulose-based fermentation processes.

Inducing Yeast Cell Synchrony: Nocodazole Arrest

2006 ◽  
Vol 2006 (1) ◽  
pp. pdb.prot4175
Author(s):  
David C. Amberg ◽  
Daniel J. Burke ◽  
Jeffrey N. Strathern
Keyword(s):  
Yeast Cell ◽  
Cell Synchrony

Inducing Yeast Cell Synchrony: α-Factor Arrest Usingbar1Mutants

2006 ◽  
Vol 2006 (1) ◽  
pp. pdb.prot4173 ◽  
Author(s):  
David C. Amberg ◽  
Daniel J. Burke ◽  
Jeffrey N. Strathern
Keyword(s):  
Yeast Cell ◽  
Cell Synchrony
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