Co-culture with Tetragenococcus halophilus changed the response of Zygosaccharomyces rouxii to salt stress

Zygosaccharomyces rouxii and Tetragenococcus halophilus exhibit remarkable salt tolerance and play roles in high-salt fermented food production. This study investigated the effect of co-culture with T. halophilus on Z. rouxii based on analysis of the viability of Z. rouxii in high-salt environments, the plasma membrane integrity, Na⁺, K⁺-ATPase activity, amino acid content of Z. rouxii cell after salt stress and organic acids assay. The results showed both T. halophilus broth supernatant and intracellular component of T. halophilus increased the viability of Z. rouxii in the 12 % environment. Co-cultured Z. rouxii cells maintained better plasma membrane integrity and lowered Na⁺, K⁺-ATPase activity than single-cultured after salt stress. Co-cultured Z. rouxii cells exhibited higher contents of aspartic acid, threonine, serine, asparagine, glutamic acid, alanine, α-amino-n-butyric acid, methionine, homo-cystine, arginine and proline compared with single-cultured after salt stress. More contents of propionic acid, lactic acid and L-pyroglutamic acid and lower contents of L-malic acid and citric acid were detected in co-culture broth. This study shows preculture of T. halophilus and then co-culture with Z. rouxii enhanced the viability of Z. rouxii in high-salt environment. The results may contribute to further understand the interactions between Z. rouxii and T. halophilus in high-salt environments.     

Diploid Hybridization in a Heterothallic Haploid Yeast, Saccharomyces rouxii

By crossing of a heterothallic haploid yeast, Saccharomyces rouxii, we have succeeded in obtaining diploid hybrids. This paper shows one possible method of breeding heterothallic haploid yeasts for industrial application. S. rouxii is highly salt-tolerant and plays an important role in shoyu and miso fermentation. Therefore, genetic improvements of the properties are of commercial importance. Since newly isolated S. rouxii could neither conjugate nor sporulate on sporulation media commonly used, a suitable medium for conjugation and sporulation of S. rouxii was firstly investigated. A 5% NaCl Shoyu-koji extract agar was found to be most efficient. Next, we tried to get diploid strains by mass culture of two mating types on the conjugation medium, but several phenomena made this difficult: (i) zygotes quickly sporulated before budding; (ii) several zygotes showed terminal budding, but the buds could not grow into diploid cells, suggesting they would be heterocaryon; and (iii) a few zygotes lost their viability. After trying to isolate and cultivate a large number of zygotes in various combinations of crossing by micromanipulation, we fortunately recognized that large cells arose from some combinations. The analysis of ploidy suggested that the large cells would be diploid. Also, they showed sporulation of typical Saccharomyces, i.e., two to four spores in an unconjugated ascus. The diploid strains thus obtained were highly salt-tolerant and stable in liquid medium. Therefore, the procedure presented here would be effective for breeding salt-tolerant S. rouxii.     

Effect of altered sterol composition on the salt tolerance of Zygosaccharomyces rouxii

To obtain mutants containing altered sterol composition and sterol contents, nystatin-resistant mutants were isolated in Zygosaccharomyces rouxii. Two of nine mutants isolated were resistant toward 20 μg of nystatin per ml, while the other seven showed resistance toward 50 μg per ml. However, the seven mutants could not grow at 35°C. TN5, a mutant of the first group, showed the same sterol composition as the wild type strain, with ergosterol and zymosterol as major sterols, whereas it contained free sterols about 70% of those of the wild type. TN1 and TN3, representative mutants of the second group, had altered sterol compositions, containing three major sterols, zymosterol, ergosta-5,7,24-trienol, and an unidentified sterol. TN1 and TN3 could not grow in YPD medium containing more than 8% NaCl, whereas TN5 grew in the same medium containing 15% NaCl after a longer lag phase than the wild type strain. TN1 and TN3, in particular TN3, when incubated in YPD medium containing 15% NaCl, leaked significant amounts of glycerol. Protoplasts of these mutants were more labile than those of the wild-type cells. These facts suggest that the amount and kind of ergosterol in the cell membrane might be concerned with the salt tolerance of Z. rouxii.     

Isolation and characterization of Zygosaccharomyces rouxii mutants defective in proton pumpout activity and salt tolerance

Two mutants defective in salt tolerance were identified among hygromycin B (HygB)-resistant mutants of Zygosaccharomyces rouxii. These mutants showed different phenotypes in terms of sensitivity towards high concentrations of glucose and KCl. Recovery of salt tolerance by the addition of KCl and CaCl₂ or by lowering pH (pH 4.0) was different for the two mutants. Moreover, both mutants showed lowered plasma membrane (PM-) ATPase activity and proton pumpout activity. They exhibited neither growth nor proton pumpout activity in a medium containing 5% NaCl. The proton pumpout activity was inhibited by vanadate, an inhibitor of PM-ATPase, only when cells were incubated in the presence of more than 1% NaCl. Damage of the proton pumpout activity seems to be the reason for the salt sensitivity of both mutants. We showed that it was essential for Z. rouxii cells to pump out protons under a high salt environment using mutants defective in this ability.     

Intracellular Na+ and K+ contents of Zygosaccharomyces rouxii mutants defective in salt tolerance

Two of five Zygosaccharomyces rouxii mutants defective in salt tolerance, 152S (sat1) and 1717S (SAT3), were inviable in a nutrient medium (YPD) containing more than 1% NaCl. These two mutant cells contained significantly higher amounts of Na⁺ (298 μmol and 285 μmol per g cells of 152S and 1717S, respectively) but lower amounts of K⁺ (242 μmol and 176 μmol per g cells of 152S and 1717S, respectively) than three other mutants, 41S (sat2-1 [98 μmol Na⁺ and 326 μmol K⁺/g cells]), 197S (sat2-2 [103μmol Na⁺ and 336 μmol K⁺/g cells]), 1611S (SAT4 [139 μmol Na⁺ and 294 μmol K⁺/g cells]), as well as a wild-type strain, AN39 (61 μmol Na⁺ and 349 μmol K⁺/g cells), when cultured in YPD medium containing 0.8% NaCl. A KCl supplement, optimally 0.6 M, added to the medium somewhat restored the NaCl-hypersensitivity of 152S and 1717S with a concomitant decrease of intracellular Na⁺. This finding suggests that the NaCl-hypersensitive mutations are due to a defect in the Na⁺-regulating mechanism. The other three mutants showed weak responses to KCl in high NaCl-YPD. These five salt sensitive mutants and the wild-type strain retained the same levels of intracellular glycerol and arabitol when transferred into NaCl (5%)-YPD from YDP medium. This suggests that polyol accumulation is not the only mechanism of salt tolerance in Z. rouxii.     

Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

The aim of this study was to investigate the effect of inoculated fermentation on the quality of Chinese sauerkraut. To this end we studied a co-culture system consisting of Lactobacillus plantarum Shanghai brewing 1.08 and Zygosaccharomyces rouxii CGMCC 3791 during inoculated sauerkraut fermentation. The nitrite concentrations in pickled cabbage and radish inoculated with starter cultures of L. plantarum and Z. rouxii were significantly lower than those in the spontaneous fermentation system during the whole fermentation process. In addition, co-culture of L. plantarum and Z. rouxii during the production of sauerkraut decreased the formation of biogenic amines in the pickled vegetables. Using gas chromatography–mass spectrometry we also compared the levels of volatile compounds in inoculated and naturally fermented Chinese sauerkraut. Sixty compounds were identified, with the sauerkraut inoculated with starter cultures containing overall higher contents of volatile compounds, including acids, alcohols, esters, and phenols. The structure of the microbial community during the production of sauerkraut was studied using phospholipid fatty-acid (PLFA) analysis. This analysis revealed that the brine of inoculated sauerkraut contained significantly higher contents of Gram-positive and fungal PLFAs and a lower content of Gram-negative PLFAs, suggesting that the improved quality of inoculated Chinese sauerkraut may be ascribed to the inhibition of the growth of Gram-positive during sauerkraut fermentation. These results may indicate a new strategy to enhance the quality of Chinese sauerkraut.     

Structure of Cell Wall and Extracellular Mannans from Saccharomyces rouxii and Their Relationship to a High Concentration of NaCl in the Growth Medium

Cells of Saccharomyces rouxii (a salt-tolerant yeast) were grown in the presence of two levels of NaCl, 0 and 15%. Mannans obtained from both the cell walls and culture filtrates (extracellular) were examined. Yields based on the dry weight of cells demonstrated that the levels of both cell wall and extracellular mannans were lower when cells were grown in the presence of 15% NaCl. However, the carbohydrate and protein contents of the mannan preparations were not altered. The cell wall mannans obtained from the two growth conditions had similar molecular weights, whereas the extracellular mannans had different molecular weight distributions. Structural analyses showed that the cell wall and extracellular mannans had similar structures. Both had an α1-6-linked backbone to which single mannose and mannobiose units were connected as side chains, predominantly by α1-2 linkages. The mannans also contained mannosyloligosaccharides, mannotriose, mannobiose, and mannose attached to protein through an O-glycosidic bond. The molecular structure of the cell wall mannans remained unchanged at both levels of NaCl. However, in the presence of 15% NaCl, the side chains consisting of a mannobiose unit were slightly reduced.     

The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732T

Zygosaccharomyces rouxii is a fructophilic yeast that consumes fructose preferably to glucose. This behavior seems to be related to sugar uptake. In this study, we constructed Z. rouxii single-, double-, and triple-deletion mutants in the UL4 strain background (a ura3 strain derived from CBS 732^T) by deleting the genes encoding the specific fructose facilitator Z. rouxii Ffz1 (ZrFfz1), the fructose/glucose facilitator ZrFfz2, and/or the fructose symporter ZrFsy1. We analyzed the effects on the growth phenotype, on kinetic parameters of fructose and glucose uptake, and on sugar consumption profiles. No growth phenotype was observed on fructose or glucose upon deletion of FFZ genes. Deletion of ZrFFZ1 drastically reduced fructose transport capacity, increased glucose transport capacity, and eliminated the fructophilic character, while deletion of ZrFFZ2 had almost no effect. The strain in which both FFZ genes were deleted presented even higher consumption of glucose than strain Zrffz1Δ, probably due to a reduced repressing effect of fructose. This study confirms the molecular basis of the Z. rouxii fructophilic character, demonstrating that ZrFfz1 is essential for Z. rouxii fructophilic behavior. The gene is a good candidate to improve the fructose fermentation performance of industrial Saccharomyces cerevisiae strains.     

Neutral lipid production in <Emphasis Type="Italic">Dunaliella salina</Emphasis> during osmotic stress and adaptation

The salt-tolerant green microalga Dunaliella salina can survive both hyper- and hypo-osmotic shock. Upon osmotic shock, the cells transiently and rapidly decreased or increased in size within minutes and slowly over hours acquired their original cell size and volume. Cell size distribution differs significantly in the cultures grown in the salinity range from 1.5 to 15 % NaCl. By using Nile Red fluorescence to detect neutral lipids, it became clear that only hyper-osmotic shock on cells induced transient neutral lipid appearance in D. salina, while those transferred from 9 to 15 % NaCl stimulated the most neutral lipid accumulation. These cells grew well in 9 % NaCl, but they cannot recover a shift to 15 % NaCl and cell division is accordingly slowed down. The transient appearance of neutral lipid could be dependent on the inhibition of cell division experiencing the NaCl shift. Moreover, the effect of nutrient limitation slows down cell division and photosynthesis as a secondary result, which triggers the cells to accumulate neutral storage lipids when they entered the stationary phase, which is seen in all the batch cultures of D. salina grown in the salinity range of 3–15 %. The changes in salt concentration did not significantly influence the overall fatty acid composition in D. salina cells. Although there shows both increased amounts of total lipids and neutral lipids in the cells grown in salinity higher than 9 % NaCl, lipid productivity is however compromised by the slower cell growth rate and lower cell density under this condition.     

Production of Higher Alcohols During Indonesian Tapé Ketan Fermentation

A study was made of the higher alcohols (fusel oils) produced during the Indonesian tapé ketan fermentation using Amylomyces rouxii as the principal mold, alone or in combination with yeasts belonging to genera commonly found in the tapé ketan fermentation (Endomycopsis, Candida, and Hansenula). Total fusel oils increased with length of fermentation. Fusel oils detected in the product distillate included isobutanol and isoamyl and active amyl alcohols. No n-propanol was detected. Isobutanol and isoamyl alcohols were formed in the largest amounts. A. rouxii alone produced nearly the same quantity of fusel oils (total production, 275 mg/liter at 192 h) as it did in combination with Endomycopsis burtonii (total production, 292 mg/liter at 192 h).A. rouxii and Endomycopsis fibuliger produced fusel oils totaling 72 mg/liter at 32 h and 558 mg/liter at 192 h. A. rouxii in combination with Candida yeasts produced somewhat more fusel oils, ranging from 590 to 618 mg/liter at 192 h. A. rouxii in combination with Hansenula yeasts produced the least fusel oils, totaling 143 to 248 mg/liter at 192 h. During the first 36 h, production of fusel oils was higher at 30 and 35°C than at 25°C. At 48 h fusel oil production was slightly higher at 30°C than at 35°C. Beyond 48 h, production of fusel oils was higher at 25°C. A. rouxii in combination with Hansenula anomala and Hansenula subpelliculosa produced considerable ethyl acetate, ranging from 145 to 199 mg/liter at 36 h and 354 to 369 mg/liter at 192 h.     

Effect of salinity on the lipid and fatty acid composition of the halophyteNavicula sp.: potential in mariculture

Navicula sp. (cf.N. tenelloides) was isolated from a salt marsh in Kuwait. The alga grew best with 0.5M NaCl, but abundant growth still occurred up to 2.5M NaCl. The total lipid content and the carotene to chlorophyll ratio of the cells increased with increasing salinity of the medium from 0.5 to 1.7M NaCl, but declined with 2.5M NaCl. Irrespective of the medium salinity, the major lipid class was that of triacylglycerols. The predominant fatty acids in the total lipids of cells grown at different NaCl concentrations were palmitic (16:0) and palmitoleic (16:1) acids; eicosapentaenoic acid (20:5) made up 8–9% of the total fatty acids. The fatty acid composition of the individual lipid classes of cells grown at different salinities is described. The highest concentration of 20:5 occurred in monogalactosyldiacylglycerols and digalactosyldiacylglycerols. In view of the rather small size of this diatom, its halotolerance and its fair content of 20:5, it is suggested as a potential food source for the mariculture industry.     

A temperature-sensitive osmophilic mutant of Zygosaccharomyces rouxii

Summary A temperature-sensitive osmophilic mutant of Zygosaccharomyces rouxii, OS15, was isolated, which required high salt or sugar concentration for growth above 30°C. Cell viability at 35°C in the presence of NaCl was higher than in the absence of NaCl, and a survival ratio of the mutant cells after incubation at 55°C was also higher in the presence of NaCl than NaCl-free condition. Furthermore, resistance to UV light, hygromycin B and geneticin was improved in the presence of NaCl. There was no difference between the parent and the mutant in fatty acid saturation and microscopic cell shape under NaCl condition.     

Adaptation of the Osmotolerant Yeast Zygosaccharomyces rouxii to an Osmotic Environment Through Copy Number Amplification of FLO11D

Copy number variations (CNVs) contribute to the adaptation process in two possible ways. First, they may have a direct role, in which a certain number of copies often provide a selective advantage. Second, CNVs can also indirectly contribute to adaptation because a higher copy number increases the so-called “mutational target size.” In this study, we show that the copy number amplification of FLO11D in the osmotolerant yeast Zygosaccharomyces rouxii promotes its further adaptation to a flor-formative environment, such as osmostress static culture conditions. We demonstrate that a gene, which was identified as FLO11D, is responsible for flor formation and that its expression is induced by osmostress under glucose-free conditions, which confer unique characteristics to Z. rouxii, such as osmostress-dependent flor formation. This organism possesses zero to three copies of FLO11D, and it appears likely that the FLO11D copy number increased in a branch of the Z. rouxii tree. The cellular hydrophobicity correlates with the FLO11D copy number, and the strain with a higher copy number of FLO11D exhibits a fitness advantage compared to a reference strain under osmostress static culture conditions. Our data indicate that the FLO gene-related system in Z. rouxii has evolved remarkably to adapt to osmostress environments.     

Accelerated Reactive Oxygen Scavenging System and Membrane Integrity of Two Panicum Species Varying in Salt Tolerance

Plant exhibits various patterns of survival under salinity and their growth and development depend on their capacity to overcome the stress. Present investigation was focused on the response and regulation of the antioxidant defense system and the level of lipid peroxidation in Panicum miliacium and Panicum sumatrense under salt treatments. NaCl stress was imposed for 20 days after sowing of two Panicum species. The changes in the antioxidant enzyme activity like superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and the rate of lipid peroxidation level in terms of malondialdehyde (MDA) were recorded in both Panicum species. A great correlation exists between the antioxidant enzymes and lipid peroxidation. The defense mechanism activated in Panicum species studied was confirmed by the increased antioxidant enzyme activities under progressive NaCl stress. MDA content remained close to control at moderate NaCl concentrations and increased at higher salinities. Although lipid peroxidation increased in both Panicum species under salt stress the percent of increase was low in P. sumatrense indicating its salt-tolerant nature. Another possible conclusion is that improved tolerance to salt stress may be accomplished by increased capacity of antioxidative system.     

Antioxidant enzyme responses to salinity stress of Jatropha curcas and J. cinerea at seedling stage

The salt-sensitive humid tropical biodiesel crop, Jatropha curcas, was subjected to a 28-day exposure to salinity (0, 50, 100, and 200 mM NaCl), and activities of antioxidant enzymes, such as superoxide dismutase (SOD), catalase (CAT), and peroxidase (POX), the rate of lipid peroxidation, stomatal conductance, mineral contents, and chlorophyll (Chl) content were compared to corresponding characteristics of J. cinerea, a related wild species of saline-dry areas. Biomass production decreased under the influence of 50 mM NaCl in both species, and the reduction was larger in J. curcas than in J. cinerea at the higher NaCl concentrations. In both species, stomatal conductance and transpiration decreased, leaf temperature and Na⁺ concentration increased under salt treatment; salinity effect was stronger in J. curcas. Chl degradation was enhanced only in J. curcas. In both Jatropha species, SOD, CAT, and POX activities increased with salinity. J. curcas showed the higher antioxidant activity than J. cinerea. Lipid peroxidation was observed only in J. curcas at concentrations above 100 mM NaCl, partially due to a greater reduction in stomatal conductance and/or the poor ROS-scavenging system. Thus, J. cinerea had more favorable characteristics to adapt to saline environments, and young J. curcas plants could adapt to salt-affected land if soil salinity was moderate (about 50 mM NaCl in solution).     

Some factors influencing permeability of cell walls/membranes of the osmotolerant yeastSaccharomyces rouxii grown in the presence and absence of 18% NaCl

Summary Saccharomyces rouxii is an essential micro-organism in the soy sauce/Japanese shoyu/Japanese miso fermentations. Its major activity occurs under conditions of high NaCl content, up to 18% or higher when the pH of the substrate is below 5.0.Saccharomyces rouxii grew much more rapidly and to higher cell population levels in the absence of added salt than with 18% (w/v) NaCl at either pH 7.0 or 4.5. Cells grown with 18% salt were smaller than those grown without added salt. Lower surface area combined with a thicker membrane decreased passive permeability. Growth in the presence of salt resulted in higher content of crude protein, total lipids, phosphatidyl choline and glycerol. The lipid content of the cells reflected the osmotic pressure whether it was caused by NaCl or sugar concentration in the medium. On the other hand, the cells grown in the presence of 18% NaCl contained much less K⁺ and retained potassium and sodium less efficiently. The triosephosphate isomerase (TPI) activity of cells grown in 18% NaCl medium was consistently higher than that of cells grown without added salt.

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Resumen Saccharomyces rouxii es un microorganismo esencial en los procesos fermentativos japoneses shoyu miso y de obtención de salsa de soja. La parte más importante de la actividad de esta levadura se desarrolla en medios con una elevada concentración de sal (hasta más de 18%) y pH inferiores a 5.0.Saccharomyces rouxii creció más rapidamente y alcanzó concentraciones celulares mayores en un medio sin sal que en un medio con 18% de sal, tanto a pH 7.0 como a pH 4.5. Las células desarrolladas en el medio con sal fueron de tamaño inferior que las obtenidas en el medio sin sal. La menor superficie de estas últimas combinada con un mayor espesor de su membrana celular resultan en una disminución del transporte pasivo. El contenido proteíco de las células desarrolladas en el medio sin sal fue de 36.0% contra 49.5% en las células obtenidas en el medio con 18% de NaCl y 43% en células desarrolladas en medios con un contenido en sal entre 6 y 12%. Las células obtenidas en un medio sin sal retuvieron de forma similar su contenido en Na⁺ y K⁺ independientemente de la solución de lavado y de la temperatura empleadas. El contenido de Na⁺ fue de 0.04–0.06 mg Na/g de materia seca y el de K⁺ 7.78–10.04 mg K/g de materia seca. Las células desarrolladas en un medio con adición de sal contenían menor cantidad de K⁺ (0.48–4.77 mg/g de materia seca) variando con las condiciones de lavado. Se observó que las células obtenidas en el medio con 18% de NaCl contenían más lípidos totales (10.13%) comparadas con las células desarrolladas sin sal (6.22%). La cantidad total de fosfatidilcolina y sus liso derivados fue de 72% para las células del medio salado contra 58% en las células sin sal. El contenido lipídico de las células refleja la presión osmótica, ya sea esta producto de la concentración de NaCl o de azucar. Al incrementar el contenido en sal de el medio desde 0–6% hasta 12–18% el contenido intracelular de glicerol aumentó proporcionalmente de 0.429–1.014 hasta 1.107–1.668 mg%. El contenido en triosafosfatoisomerasa de las células crecidas en el medio con 18% NaCl fue de 66.94 unidades/mg de proteína comparado con 42.82 unidades/mg de proteína en las células obtenidas en el medio sin adición de sal.

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Résumé Saccharomyces rouxii est un micro-organisme essentiel dans la fermentation des sauces de soja japonaises (shoyu, miso). Son activité optimale nécessite des concentrations en NaCl élevées, allant jusqu' à 18% (poids/volume), ou même davantage lorsque le pH du substrat est inférieur à 5,0. A pH 7,0 ou 4,5,S. rouxii se développe beaucoup plus rapidement et abondamment en présence qu'en l'absence de sel. Les cellules cultivées en présence de NaCl sont plus petites que celles cultivées sans sel. Du fait à la fois de leur surface moindre et de leur membrane plus épaisse, leur perméabilité passive est diminuée. Leurs teneurs en protéine brute, lipides totaux et glycérol sont sensiblement plus élevées. La teneur des cellules en lipides est déterminée par la pression osmotique, que celle-ci dépende de la concentration du milieu en NaCl ou en sucre. D'autre part, les cellules cultivées avec 18% de NaCl contiennent beaucoup moins de K⁺ et retiennent moins bien le potassium et le sodium que les cellules cultivées sans sel. L'activité triose-phosphate isomérase des cellules cultivées avec 18% de NaCl est supérieure à celle des cellules cultivées sans addition de sel.

     

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

Zygosaccharomyces rouxii is a fructophilic yeast than can grow at very high sugar concentrations. We have identified an ORF encoding a putative fructose/H⁺ symporter in the Z. rouxii CBS 732 genome database. Heterologous expression of this ORF in a S. cerevisiae strain lacking its own hexose transporters (hxt-null) and subsequent kinetic characterization of its sugar transport activity showed it is a high-affinity low-capacity fructose/H⁺ symporter, with K_m 0.45±0.07 mM and V_max 0.57±0.02 mmol h⁻¹ (gdw) ⁻¹. We named it ZrFsy1. This protein also weakly transports xylitol and sorbose, but not glucose or other hexoses. The expression of ZrFSY1 in Z. rouxii is higher when the cells are cultivated at extremely low fructose concentrations (<0.2%) and on non-fermentable carbon sources such as mannitol and xylitol, where the cells have a prolonged lag phase, longer duplication times and change their microscopic morphology. A clear phenotype was determined for the first time for the deletion of a fructose/H⁺ symporter in the genome where it occurs naturally. The effect of the deletion of ZrFSY1 in Z. rouxii cells is only evident when the cells are cultivated at very low fructose concentrations, when the ZrFsy1 fructose symporter is the main active fructose transporter system.     

Effects of triazoles on fungi: V. Response by a naturally tolerant species,Mucor rouxii

The responses ofMucor rouxii to propiconazole, and in some cases etaconazole, with respect to lipid metabolism were compared with those ofAspergillus ochraceus andRhizopus stolonifer which exhibit higehr sensitivity to this triazole by factors of 50 and 10, respectively. Propiconazole inhibited the C-14 demethylation of lanosterol in each of the species tested, which resulted in a dose-related decrease in ergosterol and increase in C-14 methyl sterols. The principal C-14 methyl sterol that accumulated with inhibitor treatment was 24-methylene dihydrolanosterol. The tolerance ofM. rouxii could not be explained by reduced inhibitor uptake, alteration of the inhibitor binding site, or detoxification through metabolism since C-14 methyl sterols accumulated in mycelium treated with 2.0 μg/ml propiconazole, a concentration 40 times less than that required for 50% growth inhibition and at which no growth inhibition was detected in this species, and one that gave over 50% inhibition ofA. ochraceus. Other alterations in lipid metabolism that accompany treatment with sterol inhibitors in relatively sensitive species, i.e., accumulation of free fatty acids and increase in linoleic acid (C_18:2), were not observed inM. rouxii orR. stolonifer, but they were found inA. ochraceus. The results of this study suggest that the quantitative and perhaps the qualitative nature of the requirement for sterols may be different inM. rouxii, and perhaps other tolerant Mucorales, than in the more sensitive fungi.     

Effects of pH and Osmotic Stress on Cellular Polyamine Contents in the Soybean Rhizobia Rhizobium fredii P220 and Bradyrhizobium japonicum A1017

Homospermidine is a polyamine present in its highest concentrations in root nodule bacteria. By using the soybean rhizobia Rhizobium fredii P220 and Bradyrhizobium japonicum A1017, the effects of the pH and osmolarity of the medium on rhizobial growth and cellular polyamine contents were investigated. Elevation of medium pH repressed the growth of slowly growing B. japonicum A1017 and resulted in a slight increase in cellular putrescine, while homospermidine content was not significantly affected. In contrast, in fast-growing R. fredii P220, which showed good growth over a wide range of the medium pHs from 4.0 to 9.5, homospermidine content increased with the lowering of the medium pH. Under the acid-stressed conditions, cellular Mg²⁺ content in strain P220 also increased. Strain P220 was able to grow in NaCl concentrations up to 0.4 M, while strain A1017 did not grow in media containing 0.15 M NaCl. Glutamic acid and K⁺ contents of salt-tolerant P220 cells increased in response to NaCl concentrations, but homospermidine and Mg²⁺ contents were inversely related to the NaCl concentrations. External salinity had no effect on the contents of other polyamines in P220 cells. On the basis of osmotic strength, NaCl, KCl, sucrose, or glycerol induced similar decreases in cellular homospermidine content. These results suggested that the cellular levels of homospermidine in strain P220 may be regulated by mechanisms related to their pH and osmotic tolerance.