scholarly journals Thermodynamic Characterization of <i>Saccharomyces cerevisiae</i> Catalyzed Fermentation of Cane Sugar

2014 ◽  
Vol 04 (01) ◽  
pp. 21-25 ◽  
Author(s):  
Egharevba Felix ◽  
Ogbebor Clara ◽  
Akpoveta Oshevwiyo Vincent
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cane Sugar ◽  
Thermodynamic Characterization

scholarly journals Thermodynamic characterization of yeast triosephosphate isomerase refolding: insights into the interplay between function and stability as reasons for the oligomeric nature of the enzyme

2003 ◽  
Vol 370 (3) ◽  
pp. 785-792 ◽  
Author(s):  
Hugo NÁJERA ◽  
Miguel COSTAS ◽  
D. Alejandro FERNÁNDEZ-VELASCO
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Triosephosphate Isomerase ◽  
Guanidinium Chloride ◽  
Yeast Saccharomyces Cerevisiae ◽  
Thermodynamic Characterization ◽  
Model Simulations ◽  
State Process ◽  
The Stability ◽  
Slow Dissociation

The reasons underlying the oligomeric nature of some proteins such as triosephosphate isomerase (TIM) are unclear. It has been proposed that this enzyme is an oligomer, mainly because of its stability rather than for functional reasons. To address this issue, the reversible denaturation and renaturation of the homodimeric TIM from baker's yeast (Saccharomyces cerevisiae) induced by guanidinium chloride and urea have been characterized by spectroscopic, functional and hydrodynamic techniques. The unfolding and refolding of this enzyme are not coincident after ‘conventional’ equilibrium times. Unfolding experiments did not reach equilibrium, owing to a very slow dissociation and/or unfolding process. By contrast, equilibrium was reached in the refolding direction. The simplest equilibrium pathway compatible with the obtained data was found to be a three-state process involving an inactive and expanded monomer. The Gibbs energy changes for monomer folding (ΔGfold0 = −16.6±0.7kJ·mol-1) and monomer association (ΔGassoc0 = −70.3±1.1kJ·mol-1) were calculated from data obtained in the two denaturants. From an analysis of the present data and data from the literature on the stability of TIM from different species and for other β/α barrels, and model simulations on the effect of stability in the catalytic activity of the enzyme, it is concluded that the low stability of the monomers is neither the only, nor the main, cause for the dimeric nature of TIM. There is interplay between function and stability.

scholarly journals Thermodynamic characterization of the Saccharomyces cerevisiae telomerase RNA pseudoknot domain in vitro

RNA ◽  
2012 ◽  
Vol 18 (5) ◽  
pp. 973-991 ◽  
Author(s):  
F. Liu ◽  
Y. Kim ◽  
C. Cruickshank ◽  
C. A. Theimer
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Telomerase Rna ◽  
Thermodynamic Characterization ◽  
Rna Pseudoknot

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

Thermodynamic characterization of liquid alloys with demixing tendency: Bi–Ga

2008 ◽  
Vol 99 (1) ◽  
pp. 18-23 ◽  
Author(s):  
Beatrix Huber ◽  
Klaus W. Richter ◽  
Hans Flandorfer ◽  
Adolf Mikula ◽  
Herbert Ipser
Keyword(s):  
Liquid Alloys ◽  
Thermodynamic Characterization

Thermodynamic Characterization of Ruthenium β-Diketonate Complex Ru(thd)3 as a Precursor for the CVD Preparation of Coatings

2020 ◽  
Vol 65 (5) ◽  
pp. 747-751
Author(s):  
S. V. Sysoev ◽  
T. M. Kuzin ◽  
L. N. Zelenina ◽  
K. V. Zherikova ◽  
N. V. Gelfond
Keyword(s):  
Thermodynamic Characterization

Characterization of sterol-ester hydrolase in Saccharomyces cerevisiae

1978 ◽  
Vol 525 (1) ◽  
pp. 87-92 ◽  
Author(s):  
Shigeru Taketani ◽  
Takashi Osumi ◽  
Hirohiko Katsuki
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sterol Ester ◽  
Ester Hydrolase
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