Astaxanthin Synthesis by Yeast Xanthophyllomyces dendrorhous and its Mutants on Media Based on Plant Extracts

The study evaluated the effect of media based on plant extracts: potato, carrot and barley malt broth, on growth and astaxanthin synthesis by yeast Xanthophyllomyces dendrorhous DSM 5626 and its mutants. The carrot medium promoted carotenogenesis most effectively. In cultures on this medium the highest volumetric and cellular concentrations of astaxanthin were recorded for four out of five tested strains. Also the share of astaxanthin in the total carotenoids produced by the tested strains was the highest.     

Yeast Thioredoxin-Enriched Extracts for Mitigating the Allergenicity of Foods

Thioredoxin (TRX) catalyzes the reduction of disulfide bonds in proteins via the NADPH-dependent thioredoxin reductase system. Reducing the disulfide bonds of allergenic proteins in food by TRX lowers the allergenicity. We established in this study a method to prepare TRX-enriched extracts from the edible yeast, Saccharomyces cerevisiae, on a large and practical scale, with the objective of developing TRX-containing functional foods to mitigate food allergy. Treating with the yeast TRX-enriched extracts together with NADPH and yeast thioredoxin reductase enhanced the pepsin cleavage of β-lactoglobulin and ovomucoid (OM). We also examined whether yeast TRX can mitigate the allergenicity of OM by conducting immediate allergy tests on guinea pigs. The treatment with TRX reduced the anaphylactic symptoms induced by OM in these tests. These results indicate that yeast TRX was beneficial against food allergy, raising the possibility that yeast TRX-enriched extracts can be applied to food materials for mitigating food allergy.     

Growth Factors for Mycoplasma pneumoniae in Yeast and Tissue Extracts

1. Many tissue extracts have been shown to have growth factor activity towards M. pneumoniae notably bovine lung. Yeast extract is therefore not unique in this respect. The materials in lung digest and in yeast extract are very similar in properties and could be identical.
2. The growth factor is a low molecular weight water soluble material. Despite its stability to heat it decomposes on storage, presumably by oxidation.
3. Chromatographic procedures, on both Dowex 50W columns and on paper, indicated the presence of two active components.     

Microbial Production of Optically Pure l-Iditol by Yeast Strains

Several yeast strains belonging to genus Candida were found to selectively hydrogenate l-sorbose with enantiomeric specificity, yielding optically pure l-iditol in the culture broth. The most active strain, isolated from a commercial lemon, was identified as Candida intermedia, which produced 50 g of l-iditol per liter from 150 g of l-sorbose per liter during a 5-day fermentation period (35% yield).     

Development of Bacterial Contamination during Production of Yeast Extracts

Baker’s yeast suspensions having bacterial populations of 10⁶ and 10⁸ CFU/ml were subjected to autolysis processes designed to obtain yeast extracts (YE). The bacterial contaminants added to the yeast cell suspensions were produced with spent broths obtained from a commercial yeast production plant and contained 59% cocci (Leuconostoc, Aerococcus, Lactococcus) as well as 41% bacilli (Bacillus). Autolyses were conducted at four different pH levels (4.0, 5.5, 7.0, and 8.5) and with two autolysis-promoting agents (ethyl acetate and chitosan). Processing parameters were more important than the initial bacterial population in the development of contaminating bacteria during manufacture of YE. Drops in the viable bacterial population after a 24-h autolysis were observed when pH was adjusted to 4.0 or when ethyl acetate was added. A significant interaction was found between the effects of pH and autolysis promoters on the bacterial population in YE, indicating that the activity of ethyl acetate, as opposed to that of chitosan, was not influenced by pH.     

Continuous Culture Used for Media Optimization

A technique is described in which continuous culture is used for the optimization of media in terms of growth-supporting ability. The technique consists of identifying growth-limiting nutrients by observing the reaction of the continuous system to injection of suspected growth-limiting nutrients into the growth vessel.     

Pure Culture Fermentation of Brined Cucumbers

The relative abilities of Pediococcus cerevisiae, Lactobacillus plantarum, L. brevis, and several other species of lactic acid bacteria to grow and produce acid in brined cucumbers were evaluated in pure culture fermentations. Such fermentations were made possibly by the use of two techniques, gamma radiation (0.83 to 1.00 Mrad) and hot-water blanching (66 to 80 C for 5 min), designed first to rid the cucumbers of naturally occurring, interfering, and competitive microbial groups prior to brining, followed by inoculation with the desired lactic acid bacteria. Of the nine species tested, strains of the three common to cucumber fermentations, P. cerevisiae, L. plantarum, and L. brevis, grew to the highest populations, and produced the highest levels of brine acidity and the lowest pH values in fermentations at 5.4 to 5.6% NaCl by weight; also, their sequence of active development in fermentations, with the use of a three-species mixture for inoculation, was in the species order just named. This sequence of occurrence was similar to that estimated by others for natural fermentations. The rates of growth and acid production in fermentations with a mixture of P. cerevisiae, L. plantarum, and L. brevis increased as the incubation temperature was increased from 21 to 27 to 32 C; however, the maximal populations and acidities attained were essentially the same for fermentations at each temperature. Further, these same three species were found to be the most salt tolerant of those tested; their upper limit for appreciable growth and measurable acid production was about 8% salt, whereas thermophilic species such as L. thermophilus, L. lactis, L. helveticus, L. fermenti, and L. delbrueckii exhibited a much lower salt tolerance, ranging from about 2.5 to 4.0%. However, certain strains of L. delbrueckii grew very rapidly in cucumbers brined at 2.5 to 3.0% salt, and produced sufficient acid in about 30 hr at 48 C to reduce the brine pH from above 7.0 to below 4.0. An inexpensive, pure culture fermentor which was suitable for gamma radiation, resistant to salt and acid, and which permitted repeated aseptic sampling of the fermenting brine, is illustrated and the specifications are given.     

Polyangium luteum Krzemieniewski in Pure Culture

A strain of Polyangium luteum was isolated from rabbit dung and grown in pure culture. This strain is described.     

白葡萄酒活性干酵母对不同氮源利用的研究

选用5种不同的白葡萄酒活性干酵母,以硫酸铵、氯化铵、硝酸铵、尿素、酵母粉等5种物质为氮源,观察其生长量并称量菌体重,以此分析其对氮源利用情况及不同氮源对酵母生长的影响。研究表明:供试菌系在不同氮源中均能生长。不同氮源对酵母的生长速度和生长量有不同影响;不同酵母菌种对不同氮源的利用也有差异。在以酵母粉为氮源的培养基中生长最好。在实验提供的氮源中,酵母粉为供试菌最优氮源,其次是硫酸铵,氯化铵与硫酸铵基本相当,而硝酸铵最差。8#菌种对各种氮源的利用能力相对较强。17#菌种对各种氮源的利用能力最弱。     

猪苓液体培养基筛选研究

以猪苓Polyporusumbellate(Pers.)Fries为材料 ,在 2 4 - 2 6℃ ,16 0r/min振荡培养条件下 ,进行了液体培养基的筛选研究。结果表明 ,猪苓生长的最适液体培养基为 :玉米粉 30g,酵母膏 30g ,KH2 PO41.0g ,MgSO4·7H2 O 1.0g,CaCO3 1.0g ,VB10 .lg,pH5 .8。     

Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains

A simple and rapid method of yeast strain characterization based on mitochondrial DNA restriction analysis was applied to the control of wine fermentations conducted by active dry yeast strains. This molecular approach allows us to understand several important aspects of this process, such as the role of the active dry yeast strain and that of the natural Saccharomyces cerevisiae flora during vinification. In this paper, we demonstrate that the inoculated strain is really responsible for the fermentation but does not suppress significant development of natural strains during the first stages. During this early period, natural strains could have important effects on wine flavor.     

Physiological Properties of Yeast Cells Grown in the Proteolipid-Supplemented Media

Koji mold proteolipid (PL), a high concentration alcohol-producing factor, promoted yeast growth, and also affected the physiological properties of yeast cells: in the conditions of statical cultures, the cells grown anaerobically in PL-supplemented media showed the highest fermentative activity and the highest alcohol-durability by the dipping method in 20% alcohol for 48 hr, at 20°C, that was similar to moromi (main mash) yeasts in Japanese sake brewing; the cells grown in the stationary culture (with cotton plug) supplemented with PL showed the lowest fermentative activity and relatively low alcohol-durability, similar to moto (seed mash) yeasts; the cells grown anaerobically in PL-unsupplemented media showed high fermentative activity but the lowest alcohol-durability.     

Method for Radiorespirometric Detection of Bacteria in Pure Culture and in Blood

Methods are described for the detection of low numbers of bacteria by monitoring (14)CO(2) evolved from (14)C-labeled substrates. Cell suspensions are filtered with membrane filters, and the filter is then moistened with 0.1 ml of labeled medium in a small, closed apparatus. Evolved (14)CO(2) is collected with Ba(OH)(2)-moistened filter pads and assayed with conventional radioactivity counting equipment. The kinetics of (14)CO(2) evolution are shown for several species of bacteria. Fewer than 100 colony-forming units of most species tested were detected in 2 h or less. Bacteria were inoculated into blood and the mixture was treated to lyse the blood cells. The suspension ws filtered and the filter was placed in a small volume of labeled medium. The evolved (14)CO(2) was trapped and counted. A key development in the methodology was finding that an aqueous solution of Rhyozyme and Triton X-100 produced lysis of blood but was not detrimental to bacteria.