Comparative studies of flocculation and deflocculation of Saccharomyces uvarum and Kluyveromyces bulgaricus

Summary Flocculation of Kluyveromyces bulgaricus and Saccharomyces uvarum occurred when these yeasts were grown in a peptone glucose medium enriched with calcium ions. K. bulgaricus and S. uvarum flocculated at the beginning and at the end, respectively, of the exponential growth phase. After growth, both yeasts were washed with an EDTA solution, flocculated again in an acetate buffer, and optimum flocculation was obtained at pH 4.5 in the presence of 3.75 mM Ca⁺⁺. K. bulgaricus flocculation was irreversibly suppressed by incubation at 80° C for 6 min. S. uvarum needed an incubation at 100° C for 20 min to be irreversibly deflocculated. For both yeasts, flocculation stability depended on the presence of sugars. Mannose, mannose 6P and oligosaccharides bearing a mannose in a terminal non-reducing position reversed flocculation of S. uvarum, while galactose, galactose 6P and oligosaccharides bearing a galactose in a terminal nonreducing position reversed flocculation of K. bulgaricus. It is suggested that sugars specifically reverse flocculation because cell-to-cell aggregation of these yeasts is a lectin-carbohydrate-linked mechanism; not any sugar is capable of deflocculating any yeast, but the mechanism is specific.     

Effect of amphotericin B on the sterol composition of Kluyveromyces bulgaricus and Kluyveromyces lactis

The degree of sensitivity of the yeasts Kluyveromyces bulgaricus and K. lactis to amphotericin B is linked to a difference in the sterol composition of their membranes. No direct proportionality was found between sensitivity and the quantity of sterols present. At sublethal doses, amphotericin B perturbed sterol synthesis, resulting in ergosterol precursor accumulation. An ergosterol pathway is proposed for Kluyveromyces.     

Saccharomyces cerevisiae membrane sterol modifications in response to growth in the presence of ethanol

Membranes isolated from yeasts grown in the presence of ethanol do not display the thermally induced transition in diphenylhexatriene anisotropy that is seen in control cells when they are exposed to ethanol in vitro. The total sterol content of the cells that were exposed to ethanol during growth is reduced, with no steryl esters being detected. A greater proportion of the total sterol pool is ergosterol in cells grown in the presence of alcohol. The activity of 3-hydroxy-3-methylglutaryl coenzyme A reductase is reduced by ethanol in vitro. Ethanol-exposed cells take up more exogenous sterol under aerobic conditions than do control cells. The presence of ethanol during growth reduces the activity of the plasma membrane enzyme, chitin synthase, as well as increasing the thermosensitivity of this enzyme.     

Saccharomyces cerevisiae membrane sterol modifications in response to growth in the presence of ethanol.

Membranes isolated from yeasts grown in the presence of ethanol do not display the thermally induced transition in diphenylhexatriene anisotropy that is seen in control cells when they are exposed to ethanol in vitro. The total sterol content of the cells that were exposed to ethanol during growth is reduced, with no steryl esters being detected. A greater proportion of the total sterol pool is ergosterol in cells grown in the presence of alcohol. The activity of 3-hydroxy-3-methylglutaryl coenzyme A reductase is reduced by ethanol in vitro. Ethanol-exposed cells take up more exogenous sterol under aerobic conditions than do control cells. The presence of ethanol during growth reduces the activity of the plasma membrane enzyme, chitin synthase, as well as increasing the thermosensitivity of this enzyme.     

Effects of exogenous hemin on the niacin content of aerobically grown Saccharomyces uvarum

In Saccharomyces uvarum aerobically grown in the tryptophan-added medium, the niacin content started to increase when both tryptophan and glucose in the medium had almost been exhausted. In the kynurenine-added medium, the niacin production occurred immediately after incubation started. Hemin added to the medium enhanced total niacin production by increasing the amount of tryptophan metabolized via the kynureninase flux. The results suggest that the niacin biosynthesis from tryptophan was regulated by catabolite repression, which was alleviated by exogenously added hemin.     

Changes in sterol and phospholipid fatty acid composition in Refsum's disease fibroblasts grown in the presence of phytol

Fibroblasts derived from an individual with Refsum's disease (GM 3896) and a normal control (GM 1717) were grown in the presence of 0, 0.1, 0.2, and 0.3 mM phytol. Cultures were analyzed for total sterol content, and the fatty acid composition of the extractable phospholipids. The fatty acid composition of the phospholipids are similar for control and Refsum's disease fibroblasts when grown on media lacking phytol. However, the addition of phytol to the growth medium produces differences in fatty acid composition between the phospholipids extracted from control and Refsum's disease cells. With regard to sterol composition, data are presented which suggest that an altered sterol is induced in Refsum's disease fibroblasts by the presence of phytol in the growth medium. The possible relationship of these findings to the mechanism of Refsum's disease is discussed.     

Effect of sterol side chains on growth and membrane fatty acid composition of Saccharomyces cerevisiae.

Saccharomyces cerevisiae GL7 cells require exogenous sterol and unsaturated fatty acid for growth. When grown in the presence of cholesterol or 7-dehydrocholesterol, the cells incorporated less saturated fatty acid into phospholipids than cells grown with ergosterol, stigmasterol, or beta-sitosterol as the sterol source. This lower saturated fatty acid content was most pronounced in phosphatidylethanolamine, slightly less so in phosphatidylcholine, and least evident in phosphatidylserine and phosphatidylinositol. Growing the cells with the various sterols did not affect the ratios of individual phospholipids. The ability of strain GL7 to use 7-dehydrocholesterol as the only sterol supplement for growth was dependent upon the nature of the unsaturated fatty acids added to the growth medium. In the presence of linoleic, linolenic, or a mixture of palmitoleic and oleic acids, excellent growth was observed with either ergosterol, cholesterol, or 7-dehydrocholesterol. However, when the medium was supplemented with either oleic or petroselenic acid, the cells grew more slowly (oleic) or much more poorly (petroselenic) with 7-dehydrocholesterol than with ergosterol. A specific relationship between sterol structure and membrane fatty acid composition in yeast cells is implied.     

Subcellular distribution of accumulated heavy metals in Saccharomyces cerevisiae and Kluyveromyces marxianus

Summary Kluyveromyces spp. have been found to be more efficient than a CUP1^R strain of S. cerevisiae in heavy metal resistance and accumulation. The present study describes the subcellular distribution of the accumulated metals (Ag, Cd, Cu) in S. cerevisiae and K. marxianus. Absorption by insoluble cellular material of the metals appears as the main mechanism of metal accumulation in both organisms.     

Release of a lectin from a fatty acid auxotroph of Saccharomyces cerevisiae grown in presence of oleic acid

The unsaturated fatty acid-requiring mutant KD 115 of Saccharomyces cerevisiae secretes a lectin when grown in presence of oleic acid. This lectin is homogeneous on PAGE at pH 8.3, has an approximate molecular weight of 320,000, pI of 4.2 and contains about 60% sugar. It agglutinates chicken and different mammalian erythrocytes, but lyses rabbit red cells only. It is D-galactose-specific. To our knowledge, this is the first report of a hemagglutinin from yeast.     

Physiological properties and plasma membrane composition of Saccharomyces cerevisiae grown in sequential batch culture and in the presence of surfactants

Summary The effects of various polyoxyalkylene glycols (PAG) of different molecular mass, colza oil and oleic acid were studied on Saccharomyces cerevisiae grown without aeration in sequential batch culture on beet molasses wort. It was observed that PAG improve cell growth, viability and alcohol production with the best efficiency when their molecular mass was between 2000 and 3300 Da. Plasma membrane analysis revealed the presence of a higher percentage of ergosterol but a low percentage of lanosterol in cells showing the best viability. Colza oil had no significant action while oleic acid had a positive effect similar to that of the most efficient surfactant tested in this study. The kinetics of sphaeroplast production revealed that recycled cells were more resistant to lytic enzymes and that culture of the cells in the presence of the surfactants had no effect on cell wall lysis.     

Growth and flocculation of two Saccharomyces uvarum strains

Summary The effects of vitamins, amino acids, proteins (casein) and carbohydrates upon cell growth and flocculation of two Saccharomyces uvarum strains on a synthetic medium were studied. One strain (SU 0019) was moderately, the other (SU 0006) very flocculent.Flocculation did not occur when only the vitamins mesoinositol, or mesoinositol and pantothenate were present. Carbohydrates were important parts both qualitatively and quantatively. Strain SU 0006 flocculated in the presence of all carbon sources tested while SU 0019 flocculated only in the presence of oligosaccharides.     

PAG-OA衍生物I5对酿酒酵母转化合成ATP的影响

一种新型促渗透剂PAG-OA（聚氧烯油酸二醇）I5,甲苯、气流干燥及吐温100等,对酿酒酵母进行细胞渗透性增强处理,考察了酿酒酵母的促渗透性对三磷酸腺苷生产的影响。结果表明,与其他促渗透方式相比,I5对酿酒酵母三磷酸腺苷的产量有很大的提高。加入0．022mol／L腺苷,三磷酸腺苷得率为0．038mol／L,转化率98％;三磷酸腺苷合成时间缩短为1．5h。经促渗透化处理的酿酒酵母细胞能很好的释放胞内代谢的极性物质;其三磷酸腺苷生产活性大幅度提高。     

Evolutionary relationships between the former species Saccharomyces uvarum and the hybrids Saccharomyces bayanus and Saccharomyces pastorianus; reinstatement of Saccharomyces uvarum (Beijerinck) as a distinct species

Analysis of the nucleotide sequence of the GDH1 homologues from Saccharomyces bayanus strain CBS 380T and S. pastorianus strains showed that they share an almost identical sequence, SuGDH1*, which is a diverged form of the SuGDH1 from the type strain of the former species S. uvarum, considered as synonym of S. bayanus. SuGDH1* is close to but differs from SuGDH1 by the accumulation of a high number of neutral substitutions designated as Multiple Neutral Mutations Accumulation (MNMA). Further analysis carried out with three other markers, BAP2, HO and MET2 showed that they have also diverged from their S. uvarum counterparts by MNMA. S. bayanus CBS 380T is placed between S. uvarum and S. pastorianus sharing MET2, CDC91 sequences with the former and BAP2, GDH1, HO sequences with the latter. S. bayanus CBS 380T has been proposed to be a S. uvarum/S. cerevisiae hybrid and this proposal is confirmed by the presence in its genome a S. cerevisiae SUC4 gene. Strain S. bayanus CBS 380T, with a composite genome, is genetically isolated from strains of the former S. uvarum species, thus justifying the reinstatement of S. uvarum as a distinct species.     

Radiation induced formation of giant cells in Saccharomyces uvarum

Summary Thin sections of budding yeast cells and giant gells grown after X-irradiation have been examined by electron microscopy. The different steps of cross-wall formation during budding were documented with unirradiated cells. With X-ray induced giant cells cytokinesis was shown to be absent. Neither primary nor secondary septae appeared thus cell separation did not occur. Despite this fact both macromolecular synthesis and bud growth continued, giving rise to the formation of giant cells.     

PAG-OA衍生物Ⅰ5对酿酒酵母转化合成ATP的影响

一种新型促渗透剂PAG-OA(聚氧烯油酸二醇)I 5,甲苯、气流干燥及吐温100等,对酿酒酵母进行细胞渗透性增强处理,考察了酿酒酵母的促渗透性对三磷酸腺苷生产的影响.结果表明,与其他促渗透方式相比,I 5对酿酒酵母三磷酸腺苷的产量有很大的提高.加入0.022 mol/L腺苷,三磷酸腺苷得率为0.038 mol/L,转化率98%;三磷酸腺苷合成时间缩短为1.5 h.经促渗透化处理的酿酒酵母细胞能很好的释放胞内代谢的极性物质;其三磷酸腺苷生产活性大幅度提高.     

Characterization of natural hybrids of Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum

Nine yeast strains were isolated from spontaneous fermentations in the Alsace area of France, during the 1997, 1998 and 1999 grape harvests. Strains were characterized by pulsed-field gel electrophoresis, PCR-restriction fragment length polymorphism (RFLP) of the MET2 gene, delta-PCR, and microsatellite patterns. Karyotypes and MET2 fragments of the nine strains corresponded to mixed chromosomal bands and restriction patterns for both Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum. They also responded positively to amplification with microsatellite primers specific to both species and were demonstrated to be diploid. However, meiosis led to absolute nonviability of their spores on complete medium. All the results demonstrated that the nine yeast strains isolated were S. cerevisiaexS. bayanus var. uvarum diploid hybrids. Moreover, microsatellite DNA analysis identified strains isolated in the same cellar as potential parents belonging to S. bayanus var. uvarum and S. cerevisiae.     

Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions

Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. The S. cerevisiae-S. uvarum hybrid strain produced large amounts of acetaldehyde for which the S. cerevisiae strain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media by S. cerevisiae.     

Redox interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in mixed culture under enological conditions

Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. The S. cerevisiae-S. uvarum hybrid strain produced large amounts of acetaldehyde for which the S. cerevisiae strain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media by S. cerevisiae.     

Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus

Lactic acid production using Kluyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) individually or as mixed culture on cheese whey in stirred or static fermentation conditions was evaluated. Lactic acid production, residual sugar and cell biomass were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. The highest lactic acid concentrations were achieved when K. marxianus yeast was combined with L. delbrueckii ssp. bulgaricus, and when all the strains were used revealing possible synergistic effects between the yeast and the two lactic acid bacteria. The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought.     

Saccharomyces bayanus var. uvarum in Tokaj wine-making of Slovakia and Hungary

Using genetic hybridisation analysis and molecular karyotyping we revealed an association of Saccharomyces bayanus var. uvarum species with Tokaj wine-making. Along with identification of Saccharomyces strains isolated by E. Minárik in Slovakia, the composition of Tokaj populations in Hungary was studied. Twenty-eight Hungarian Saccharomyces strains were analysed in terms of karyotype. The majority of strains belong to S. bayanus var. uvarum. Two non-identified Saccharomyces strains were found to be polyploid according to their complex karyotype patterns.