scholarly journals Detection and production of extracellular collagenolytic enzyme from Zygosaccharomyces rouxii.

1996 ◽  
Vol 42 (6) ◽  
pp. 517-523 ◽  
Author(s):  
TAING OK ◽  
FUMIO HASHINAGA
Keyword(s):  
Zygosaccharomyces Rouxii ◽  
Collagenolytic Enzyme

scholarly journals ZrFsy1, a High-Affinity Fructose/H+ Symporter from Fructophilic Yeast Zygosaccharomyces rouxii

PLoS ONE ◽  
2013 ◽  
Vol 8 (7) ◽  
pp. e68165 ◽  
Author(s):  
Maria José Leandro ◽  
Hana Sychrová ◽  
Catarina Prista ◽  
Maria C. Loureiro-Dias
Keyword(s):  
Zygosaccharomyces Rouxii ◽  
High Affinity

Regulation of aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii compared to Saccharomyces cerevisiae

2000 ◽  
Vol 27 (1-2) ◽  
pp. 151-156 ◽  
Author(s):  
Catrinus van der Sluis ◽  
Bart A Smit ◽  
Sybe Hartmans ◽  
Eelko G ter Schure ◽  
Johannes Tramper ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Zygosaccharomyces Rouxii

scholarly journals Wash-free colorimetric homogeneous immunoassay for Zygosaccharomyces rouxii

RSC Advances ◽  
2017 ◽  
Vol 7 (55) ◽  
pp. 34307-34314 ◽  
Author(s):  
Hong Guo ◽  
Ya Hong Yuan ◽  
Chen Niu ◽  
Zhouli Wang ◽  
Yue Qiu ◽  
...  
Keyword(s):  
Zygosaccharomyces Rouxii ◽  
Homogeneous Immunoassay

A rapid and convenient AuNP-based method for detecting large microbes was developed.

Heat preadaptation improved the ability of Zygosaccharomyces rouxii to salt stress: a combined physiological and transcriptomic analysis

2020 ◽  
Vol 105 (1) ◽  
pp. 259-270
Author(s):  
Dingkang Wang ◽  
Min Zhang ◽  
Jun Huang ◽  
Rongqing Zhou ◽  
Yao Jin ◽  
...  
Keyword(s):  
Salt Stress ◽  
Transcriptomic Analysis ◽  
Zygosaccharomyces Rouxii

scholarly journals Mechanism for Restoration of Fertility in Hybrid Zygosaccharomyces rouxii Generated by Interspecies Hybridization

2017 ◽  
Vol 83 (21) ◽  
Author(s):  
Jun Watanabe ◽  
Kenji Uehara ◽  
Yoshinobu Mogi ◽  
Yuichiro Tsukioka
Keyword(s):  
Mating Type ◽  
Whole Genome Duplication ◽  
Gene Loss ◽  
Genome Duplication ◽  
Draft Genome ◽  
Content Type ◽  
Zygosaccharomyces Rouxii ◽  
Interspecies Hybridization ◽  
Random Gene Loss ◽  
Interspecies Hybrid

ABSTRACT The mechanism of whole-genome duplication (WGD) in yeast has been intensively studied because it has a large impact on yeast evolution. WGD has shaped the genomic architecture of modern Saccharomyces cerevisiae; however, the mechanism for restoring fertility after interspecies hybridization, which would be involved in the process of WGD, has not been thoroughly elucidated. In this study, we obtained a draft genome sequence of the salt-tolerant yeast Zygosaccharomyces rouxii NBRC110957 and revealed that it is a hybrid lineage of Z. rouxii (allodiploid) with two subgenomes equivalent to NBRC1876. Because this allodiploid yeast can mate with other allodiploid strains and form spores, it can be a good model of restoring fertility after interspecies hybridization. We observed that NBRC110957 and NBRC1876 contain six mating-type-like (MTL) loci. There are no large deletions or deleterious mutations in MTL loci, except for several-base-pair deletions in the X region in certain MTL loci. We also assigned only one mating-type (MAT) locus that exclusively determines mating types from six MTL loci. These results suggest that it is possible to recover mating competence regardless of whether cells lose one MAT locus through random gene loss by mitotically dividing after interspecies hybridization. Moreover, we propose that perturbation of gene expression and substantial breakdown of MAT heterozygosity caused by chromosomal rearrangement at MTL loci play roles in restoring the mating competence of allodiploids. This scenario can provide a mechanism for restoring fertility after interspecies hybridization that is compatible with random gene loss models and suggests genomic plasticity during WGD in yeast. IMPORTANCE A whole-genome duplication occurred in an ancestor of the baker's yeast Saccharomyces cerevisiae. The origins of this complex and multifaceted process, which requires intra- or interspecies hybridization followed by dysfunction of one mating-type (MAT) locus to regain mating competence, has not been thoroughly elucidated. In this study, we provide a mechanism for regaining fertility in an interspecies hybrid, Zygosaccharomyces rouxii. The draft genome sequence analysis and mating test showed that the Z. rouxii strain used in this study is an intact interspecies hybrid, suggesting that it is possible to recover fertility regardless of whether cells lose one MAT locus.

scholarly journals Evaluación de la diversidad de bacterias lácticas y levaduras en quesos frescos de cabra de la quebrada de Humahuaca

2015 ◽  
Vol 13 (1) ◽  
pp. 03
Author(s):  
E Gustavo Ancasi ◽  
S Maldonado ◽  
R Oliszewski
Keyword(s):  
Candida Albicans ◽  
Kluyveromyces Lactis ◽  
Debaryomyces Hansenii ◽  
Pichia Anomala ◽  
Dekkera Bruxellensis ◽  
Sabouraud Agar ◽  
Zygosaccharomyces Rouxii ◽  
Candida Magnoliae ◽  
Candida Versatilis

Los quesos frescos de cabra artesanales de la quebrada de Humahuaca son elaborados con leche cruda, cuya maduración genera sabores, aromas y texturas característicos de la región. Los objetivos de este estudio fueron identificar y caracterizar bacterias lácticas (BAL) y levaduras nativas, aisladas de quesos frescos de esta zona productora. De un total de 36 muestras sembradas en agar Sabouraud, agar MRS y M17, se obtuvieron 128 levaduras y 39 lactobacilos, los que fueron identificados fenotípicamente y evaluadas las siguientes propiedades tecnológicas: pH a la coagulación, tasa de acidificación, proteólisis en agar leche, lipólisis en agar triacetina, producción de acetoína en leche reconstituida y asimilación del citrato en agar citrato. Lb. delbruekii subsp. bulgaricus, Lb. casei subsp. pseudoplantarum, Lb. plantarum var. arabinosus, Lb. plantarum var. plantarum, Lb. casei subsp. rhamnosus, Lb. acidophilus, Lb. helveticus, Lb. fermentum, Lb. brevis var. brevis, Lactococos sp. y Enterococcus sp. fueron las bacterias lácticas identificadas. Del total de los aislamientos, 41,6% coagularon la leche en 10 horas y 33% en 5 horas. Lb. helveticus coaguló la leche a pH de 5,40 en 5 horas, hasta alcanzar un valor final de 4,16 en 24 h, mientras que Lb. delbrueckii subsp. bulgaricus y Lb. fermentum iniciaron la coagulación en 5 horas, con valores de pH iniciales de 4,81 y 4,92 hasta valores finales de 4,19 y 4,21 respectivamente. Lb. helveticus, Lb. delbrueckii subsp. bulgaricus, Lb. plantarum var. arabinosus, Lb. fermentum, Lb. casei subsp. rhamnsosus, Lb. casei subsp. pseudoplantarum, Lb. brevis var. brevis, en orden descendente, demostraron tener capacidad acidificante. Lb. fermentum y Lb. casei subsp. pseudoplantarum desarrollaron actividad proteolítica y sólo Lb. plantarum var. plantarum demostró tener actividad lipolítica. Las levaduras aisladas fueron Debaryomyces hansenii, Zygosaccharomyces rouxii, Kluyveromyces lactis, Wickerbamiela domerquiae, Dekkera bruxellensis, Candida valdiviana, Candida novakii, Dekkera bruxellensis, Candida versatilis, Candida magnoliae, Candida albicans, Pichia anómala, Dekkera anómala y Rodotorula sp. Cepas de D. hansenii, C. magnoliae, Z. rouxii,C. versatilis y K. lactis tuvieron actividad proteolítica y lipólitica, y una cepa de W. domerquiae tuvo solamente actividad proteolítica. Algunas cepas de K. lactis produjeron acetoína y D. bruxellensis y C. versatilis metabolizaron el citrato, hidrolizaron la caseína y tuvieron actividad lipolítica.  Los resultados obtenidos en este estudio muestran que la composición de las poblaciones de BAL y levadura en quesos artesanales es específica de la región. Los conocimientos adquiridos en este estudio podrían ser utilizados para la obtención de cultivos iniciadores con cepas de BAL y levaduras específicas de la región, destinados a la producción de quesos frescos con origen geográfico específico.

Effect of Solute Type on Sorbate Resistance in Zygosaccharomyces rouxii

1988 ◽  
Vol 53 (3) ◽  
pp. 914-916 ◽  
Author(s):  
L.M. LENOVICH ◽  
R.L. BUCHANAN ◽  
N.J. WORLEY ◽  
L. RESTAINO
Keyword(s):  
Zygosaccharomyces Rouxii
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