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Anhydrobiosis in yeast: activation effect.

Intracellular substances released into the medium during rehydration of dry yeast cells can significantly improve the quality of a synthetic medium. Acceleration of yeast growth in this medium and increased yield of biomass are observed simultaneously. The change in the molecular arrangement of intracellular membranes as a result of the strong dehydration of live organisms is a negative phenomenon that reduces the level of cell viability. However, this phenomenon also represents an adaptive mechanisms which facilitates the maintenance of population viability as a whole under extreme environmental conditions.

Rehydration Solutions↗

Flow cytometry and cell sorting for yeast viability assessment and cell selection.

Yeast suspensions were analysed by flow cytometry after dye staining for determination of total and viable cell densities. Results were comparable to traditional colony counting and, in addition, provided further information on the percentage of total cells that were viable. The flow cytometric methods provided results within 20 min whereas colony counts were not available until 36 h. We evaluated a number of fluorescent dyes: ChemChrome Y (CY), oxonol (Ox), propidium iodide (PI), Fungolight and rhodamine 123, for accurate determination of viability of industrial yeast cultures and freshly re-hydrated high activity dried yeast (HADY). PI, Ox and CY gave the most conclusive live/dead discrimination and were the simplest to use. Culturing after dye staining and cell sorting demonstrated that the yeast remained viable after cell sorting and incubation with PI, CY or Ox. The methods, therefore, permit physical selection of individual yeast cells from populations of mixed viability. Sorting demonstrated that PI stained non-culturable cells whilst CY stained culturable cells. Analysis of yeast stained simultaneously with CY and PI or with Ox and PI demonstrated that PI and CY assays were in mutual agreement with respect to viability assessments. The Ox assay was in agreement with CY and PI for live/heat-killed mixtures. However, for re-hydrated HADY, Ox stained a significantly (P < or = 0.05) higher proportion of cells than did PI.

Colony Count, Microbial↗

Development of a simplified method for the determination of folates in baker's yeast by HPLC with ultraviolet and fluorescence detection.

A simplified HPLC method for rapid determination of folates in yeast with ultraviolet and fluorescence detection without sample purification has been developed. By use of the column Aquasil C(18), specially designed for polar analytes, and gradient elution, it was possible to separate and determine five folate derivatives: tetrahydrofolate, 5-methyltetrahydrofolate, and 5-formyltetrahydrofolate with fluorescence detection, and 10-formylfolic acid and folic acid with ultraviolet detection. The sample preparation required only a small amount of dry yeast (25-50 mg) and included an extraction of folates by heat treatment and deconjugation of folate polyglutamates to monoglutamates with the use of rat serum conjugase. Validation involved investigation of matrix effects, determination of recovery by standard addition method, repeatability, and stability tests. The dominating folate forms in commercial dry baker's yeast were found to be tetrahydrafolate and 5-methyltetrahydrofolate with a total folate content of 2890 microg/100 g (63.4 nmol/g). The simplicity of the method makes it suitable for folate screening studies of different yeast strains.

Chromatography, High Pressure Liquid↗

A comparative study on the biosorption characteristics of some yeasts for Remazol Blue reactive dye.

Biosorption capacities and rates of different kinds of dried yeasts (Saccharomyces cerevisiae, Schizosaccharomyces pombe, Kluyveromyces marxianus, Candida sp., C. tropicalis, C. lipolytica, C. utilis, C. quilliermendii and C. membranaefaciens) for Remazol Blue reactive dye from aqueous solutions were compared under laboratory conditions as a function of initial pH and initial dye concentration. Optimum initial biosorption pH was determined as 2 for all the yeasts. All the yeast species showed comparable and very high dye sorption at 100 mg/l initial dye concentration. The equilibrium sorption capacity of the biomass increased with increasing initial dye concentration up to 400 mg/l for Candida sp. C. lipolytica and C. tropicalis; up to 300 mg/l for C. quilliermendii and C. utilis and up to 200 mg/l for S. cerevisiae, S. pombe, K. marxianus and C. membranaefaciens while the adsorption yield of dye showed the opposite trend for all the yeasts. Among the nine yeast species, C. lipolytica exhibited the highest dye uptake capacity (Q(0) = 250 mg/g). Both the Freundlich and Langmuir adsorption models were found suitable for describing the biosorption of the dye by all the Candida yeasts (except C. membranaefaciens). The results indicated that the dye uptake process followed the pseudo-second-order kinetics for each dye-yeast system.

Adsorption↗

[Effect of culture media on the composition of free amino acids in Saccharomyces cerevisiae yeast].

The quantitative and qualitative compositions of free amino acids of the yeast Saccharomyces cerevisiae Y-503 cultivated in different nutrient media were studied by liquid chromatography. The yeast grown in the medium containing geothermal water was shown to accumulate more amino acids. During lyophilization, the stabilization of the physiological activity of the yeast in this nutrient medium was observed. The increased biological value of dry yeast was shown to depend on the content of free amino acids, including essential amino acids: arginine, histidine, leucine, isoleucine, lysine, threonine, serine and phenylalanine.

Amino Acids↗

Immunoreactivities of PKC delta, eta, zeta in baker's yeast, lobster and wheat germ.

Varied immunoreactive bands of protein kinase C delta (PKC delta), PKC eta, and PKC zeta were detected in crude extracts of wheat germ, lobster tail meat, and three strains of baker's yeast by analysis of Western blots. Protease-deficient and Fleischmann's Active Dry yeasts exhibited immunoreactivity of PKC delta, whereas wheat germ and Fleischmann's RapidRise yeast displayed immunoreactivities of both PKC delta and PKC zeta. Lobster tail meat showed immunoreactivities of PKC eta and PKC zeta. These positive and negative immunoreactivities reflected evolutionary conservation and divergence, respectively, of these PKC isozymes in eukaryotes.

Animals↗

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine.

Low temperature alcoholic fermentations are becoming more frequent due to the wish to produce wines with more pronounced aromatic profiles. However, their biggest drawback is the high risk of stuck and sluggish fermentations. Changes in the plasma membrane composition may be an adaptive response to low temperature fermentations. The production of volatile compounds and the changes in the membrane fatty acids were determined by GC to show the degree of cell adaptation and performance at low temperatures (13 degrees C) taking 25 degrees C as reference. The tests were done in two strains of Saccharomyces cerevisiae and one strain of Saccharomyces bayanus. Low temperatures restricted yeast growth and lengthened the fermentations. The analysis of plasma membrane fatty acids showed that dry yeasts had similar levels of unsaturation, between 70% and 80%, with no medium-chain fatty acids (MCFA). Long-chain saturated fatty acids (SFA) were the most frequent membrane fatty acids throughout the fermentations. Lipid composition changed with the growth temperature. The optimal membrane fluidity at low temperatures was modulated by changes in the unsaturation degree in S. cerevisiae strains. In S. bayanus, however, this change in the unsaturated fatty acid (UFA) percentage was not observed at different growth temperatures but the concentration of MCFA at low fermentation temperatures was higher. Concentrations of volatile compounds were higher in wines produced at lower temperatures and depended on the strain.

Chromatography, Gas↗

Physical and chemical cell disruption for the recovery of intracellular proteins.

There are many ways to disrupt microorganisms and plant and animal tissue. Selecting the best cell disruption method depends on the factors listed in Table 6. The kind or type of cells is an important consideration. For example, some disruption methods which work well for animal tissue do not work at all for microorganisms. A guideline for the suitabiity of a given disruption method for some cell types is given in Table 7. The ratings in this table are not incontestable and, as mentioned earlier, combinations of methods can sometimes produce satisfactory results whereas one method alone fails. The disruptibility of cells can be influenced by their growth and storage history. For microorganisms, cells in log phase growth tend to produce thinner cell walls which are more easy to disrupt. This and other conditions which can influence microbial cell disruptiability are listed in Table 8. The cell disruption method selected will depend on its capability to process samples of a certain size or to be able to process multiple samples in a reasonable period of time. Other considerations are the availability, cost, and general utility of the disruption equipment. Thus, in a research environment the purchase of an expensive cell disrupter which processes a wide variety of cell types may be more easy to justify than a specialized disrupter. And if the long-term goal is to scale up, the choice of disruption methods narrow considerably. Indeed, several of the most successful laboratory cell disruption methods have no possibility of being scaled up. Despite possible scale-up difficulties, in the case of many bioactive recombinant products expressed at high levels in microorganisms, this concern may be irrelevant. Few of these products are likely to be manufactured in really large amounts and current laboratory scale or pilot plant scale production equipment may be entirely adequate. For instance, active human TNF (tissue necrosis factor) can be expressed in Pichia pastoris yeast at levels of 100 g/kg of yeast (dry weight). At this level of expression, only a few kilograms of r-DNA yeast needs be disrupted to meet the worldwide demand for this research material. Finally, the operating and energy requirements which affect the economics of the disruption process (batch versus continuous, disruption yield, cell fragment size, effect of added enzymes on downstream separation, etc.) are important considerations in the selection of production equipment.

Animals↗

Subunit structure and multifunctional properties of yeast phosphoglyceromutase.

1. A new and efficient method for preparation of pure phosphoglyceromutase from baker's yeast (Saccharomyces cerevisiae) is described. Proteolytic alterations of the enzyme during extraction can be minimized by grinding the dried yeast with aluminium oxide at low temperature. 2. Yeast phosphoglyceromutase contains four highly similar, probably idential subunits of molecular weight 28000, a conclusion based on the following observations. Polyacrylamide gel electrophoresis containing dodecylsulphate or urea gives a single band, indicating that the enzyme is composed of four subunits similar in their molecular weight and net charge. Cyanogen bromide cleavage and tryptic digestion of the enzyme yield the number of peptides expected for identical subunites from the amino acid composition analysis. 3. The purified phosphoglyceromutase preparation has bisphosphoglyceromutase activity synthesizing 2,3-bisphosphoglycerate from 1,3-bisphosphoglycerate and 3-phosphoglycerate. It has been reported that yeast phosphoglyceromutase catalyzes the hydrolysis of 2,3-bisphosphoglycerate at the same active site which catalyzes the phosphoglyceromutase reaction [Sasaki, R. et al (1971) Biochim. Biophys, Acta, 227, 584-594, 595-607]. Immunological studies and chemical modification experiments indicate that bisphosphoglyceromutase activity also is due to the phosphoglyceromutase protein and involves amino groups which have been shown to be essential for the other two activities.

Amino Acids↗

Viability and thermal stability of a strain of Saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices.

The viability and thermal stability of a freeze-dried yeast strain were studied in relation to some physical properties of the matrices in which the cells were freeze-dried. Samples of inoculum with solutions of the matrix components [polyvinylpyrrolidone (PVP), maltose, trehalose, maltodextrins, or mixtures of maltodextrin and trehalose] and controls without matrices were freeze-dried and then equilibrated at several relative humidities. Viability was determined before and after freeze-drying and after heat treatment (100 min at 70 degrees C). Freeze-drying with trehalose, PVP, maltose or 1.8-kDa maltodextrin, and mixtures of maltodextrin/trehalose increased viability in comparison with controls. The 3.6-kDa maltodextrin was ineffective at protecting the cells during freeze-drying. The glass transition temperature (Tg), which depends on moisture content, was indicated as a possible factor to determine the stability of labile materials. Protective effects of the excipients during thermal treatment were analysed in relation to the physical changes (collapse or structural shrinkage) which were dependent on the Tg of the systems. The presence of a certain amount of amorphous disaccharides during freeze-drying and heating was found to be a critical factor for ensuring cell viability, which was protected even in rubbery (above Tg) matrices.

Freeze Drying↗

Characteristics and efficiency of glutamine production by coupling of a bacterial glutamine synthetase reaction with the alcoholic fermentation system of baker's yeast.

Glutamine production with bacterial glutamine synthetase (GS) and the sugar-fermenting system of baker's yeast for ATP regeneration was investigated by determining the product yield obtained with the energy source for ATP regeneration (i.e., glucose) for yeast fermentation. Fructose 1,6-bisphosphate was accumulated temporarily prior to the formation of glutamine in mixtures which consisted of dried yeast cells, GS, their substrate (glucose and glutamate and ammonia), inorganic phosphate, and cofactors. By an increase in the amounts of GS and inorganic phosphate, the amounts of glutamine formed increased to 19 to 54 g/liter, with a yield increase of 69 to 72% based on the energy source (glucose) for ATP regeneration. The analyses of sugar fermentation of the yeast in the glutamine-producing mixtures suggested that the apparent hydrolysis of ATP by a futile cycle(s) at the early stage of glycolysis in the yeast cells reduces the efficiency of ATP utilization. Inorganic phosphate inhibits phosphatase(s) and thus improves glutamine yield. However, the analyses of GS activity in the glutamine-producing mixtures suggested that the higher concentration of inorganic phosphate as well as the limited amount of ATP-ADP caused the low reactivity of GS in the glutamine-producing mixtures. A result suggestive of improved glutamine yield under the conditions with lower concentrations of inorganic phosphate was obtained by using a yeast mutant strain that had low assimilating ability for glycerol and ethanol. In the mutant, the activity of the enzymes involved in gluconeogenesis, especially fructose 1,6-bisphosphatase, was lower than that in the wild-type strain.

Adenosine Triphosphate↗

Fatty acid composition of adipose tissue and liver fats of the rats fed yeast grown on n-alkanes.

n-Alkane assimilating yeast, Candida tropicalis YO-148, was grown on an n-alkane-containing medium. A synthetic diet containing 6.8% of dried yeast was fed to rats. The fatty acid composition of adipose tissue and liver fats was determined after a two week feeding period. The percentage of odd-numbered acids increased in the animals fed the yeast diet. Furthermore, it was shown that heptadecenoic acid, the major odd-numbered acid in yeast, was accumulated in neutral lipid fraction of adipose tissue fat. Fatty acid composition of protein isolate prepared from yeast cells had a profile similar to that of the original cells.

Adipose Tissue↗

Assimilation spectrum of the yeast Candida utilis 49 used for producing fodder yeast from synthetic ethanol.

Oxidizing and assimilating ability of the yeast Candida utilis 49 was tested with 21 different low-boiling organic compounds which come as components of raw synthetic ethanol. The highest yields of yeast dry weight were obtained with ethanol (72.0%), propanol (48.2%), ethyl acetate (43.4%) and acetic acid (34.2%). To a minor extent, the yeast was capable of utilizing also 2-propanol, butanol and 2-butanol; it oxidized most of the compounds tested.

1-Propanol↗

pH-sensitive chitosan films for baker's yeast immobilization.

Dried baker's yeast cells were immobilized on a chitosan film, which is a natural polymer. Prepared chitosan films were treated with glutaraldehyde to facilitate the immobilization of the cells. The effects of the amount of glutaraldehyde, incubation time, pH, and temperature on immobilization were investigated. The amount of glutaraldehyde was chosen to be 0.01% (weight). The highest amount of yeast immobilization was obtained with 5 h incubation. It was determined that optimum temperature for immobilization is 25 degrees C, and the optimum pH for immobilization is 6. Immobilized cells were allowed to stand for 3 d in distilled water and buffer solution (pH 6) to investigate the desorption, but no desorption was found. The maximum immobilization capacities were found to be 90 microg protein cm(-2) film in optimum conditions.

Chitin↗

Cassava starch maltodextrinization/monomerization through thermopressurized aqueous phosphoric acid hydrolysis.

Kinetic conditions were established for the depolymerization of cassava starch for the production of maltodextrins and glucose syrups. Thin-layer chromatography and high-performance liquid chromatography analyses corroborated that the proper H3PO4 strength and thermopressurization range (e.g., 142-170 degrees C; 2.8-6.8 atm) can be successfully explored for such hydrolytic purposes of native starch granules. Because phosphoric acid can be advantageously maintained in the hydrolysate and generates, after controlled neutralization with ammonia, the strategic nutrient triplet for industrial fermentations (C, P, N), this pretreatment strategy can be easily recognized as a recommended technology for hydrolysis and upgrading of starch and other plant polysaccharides. Compared to the classic catalysts, the mandatory desalting step (chloride removal by expensive anion-exchange resin or sulfate precipitation as the calcium-insoluble salt) can be avoided. Furthermore, properly diluted phosphoric acid is well known as an allowable additive in several popular soft drinks such as colas since its acidic feeling in the mouth is compatible and synergistic with both natural and artificial sweeteners. Glycosyrups from phosphorolyzed cassava starch have also been upgraded to high-value single-cell protein such as the pigmented yeast biomass of Xanthophyllomyces dendrorhous (Phaffia rhodozyma), whose astaxanthin (diketo-dihydroxy-beta-carotene) content may reach 0.5-1.0 mg/g of dry yeast cell. This can be used as an ideal complement for animal feeding as well as a natural staining for both fish farming (meat) and poultry (eggs).

Biomass↗

Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.

A repeatable procedure for studying the effects of internal and external factors on acrylamide content in yeast-leavened wheat bread has been developed. The dough contained wheat endosperm flour with a low content of precursors for acrylamide formation (asparagine and reducing sugars), dry yeast, salt, and water. The effects of asparagine and fructose, added to the dough, were studied in an experiment with a full factorial design. More than 99% of the acrylamide was found in the crust. Added asparagine dramatically increased the content of acrylamide in crusts dry matter (from about 80 microg/kg to between 600 and 6000 microg/kg) while added fructose did not influence the content. The effects of temperature and time of baking were studied in another experiment using a circumscribed central composite design. Mainly temperature (above 200 degrees C) but also time increased the acrylamide content in crust dry matter (from below 10 to 1900 microg/kg), and a significant interaction was found between these two factors. When baked at different conditions with the same ingredients, a highly significant relationship (P < 0.001) between color and acrylamide content in crust was found. Added asparagine, however, did not increase color, showing that mainly other amino compounds are involved in the browning reactions.

Acrylamide↗

FREE RADICAL FORMATION AND SURVIVAL OF LYOPHILIZED MICROORGANISMS.

Heckly, Robert J. (University of California, Berkeley), R. L. Dimmick, and J. J. Windle. Free radical formation and survival of lyophilized microorganisms. J. Bacteriol. 85:961-966. 1963.-A correlation between death and spontaneous free radical production, measured by an increase in the relative electron paramagnetic resonance (EPR) signal, was shown to exist for several species of microorganisms stored in the freezedried state, but the relationship between the free radical concentration and number of dead cells was not a simple proportion. Lactose added to Sarcina lutea reduced radical production and increased stability when dry preparations were stored in air. Death and free radical formation were more extensive when lyophilized Streptococcus lactis cultures were stored in air than in vacuum. Free radicals were also produced by dry yeast. Few, if any, free radicals were produced by bacteria or yeast stored in vacuum. It was shown that the observed free radical production was not caused by exposure to light. The EPR signal produced by dry Serratia marcescens decreased rapidly when cells were exposed to a humid atmosphere but the EPR signal slowly increased after cells were redried and exposed to oxygen.

Bacteria↗

[Electrophoretic studies on the effect of different types of radiation (60Co, electrons, x-ray, photons, UV) on low-molecular ribonucleic acids].

Electron irradiation (45 MeV) with the chosen doses modifies the molecule composition of isolated dry yeast RNA. High-energy irradiation will crack the RNA which then forms new chains of macromolecular nucleic acids. Other radiation types (60Co, photons, X-rays) do not modify dry RNA, but when irradiated in aqueous solution, these macromolecular bands will be built, too. After UV irradiation with 254 nm delivered over 24 hours these macromolecular bands disappear completely in the electrophoretic diagram. This wavelength corresponds to the absorption maximum of purines, thus stimulating them and reducing their stability.

Cobalt Radioisotopes↗