Uptake of ammonia by saccharomyces cerevisiae carrying the plasmid pCYG4 related with ammonia assimilation

Batch culture experiments involving ammonia uptake in Saccharomyces cerevisiae BC55 pCYG4 have been carried out. This strain carries the plasmid pCYG4 that directs substantial overproduction of NADP-GDH, conferring an 11-fold increase in activity. The wild type cells had a specific growth rate greater than BC55 pCYG4. The ammonia uptake was practically the same until 15 h of growth. However, the amount of ammonia hydroxide added during growth (60 h) was two and half times greater in the BC55 pCYG4 than wild type cells. The results suggest that the presence of the plasmid pCYG4 can increase the amount of ammonia taken by the cells, but not the amount of biomass.     

Studies onSaccharomyces cerevisiae arrying the plasmid pCYG4 related with ammonia assimilation

Batch culture experiments of three different strains ofSaccharomyces cerevisiae have been carried out. The first strain was transformed by a plasmid pCYG4, which carries the glutamate dehydrogenase (NADP-GDH, E.C. 1.4.14) gene conferring an 11-fold increase in activity. The second was transformed by the same plasmid, but without NADP-GDH, and the third was the wild type. The specific growth rates of the two recombinant DNA strains were below that of the wild type, which can be related to extra plasmid protein production.     

Studies on saccharomyces cerevisiae cinder carbon-limiting growth transformed with plasmid pcyg4 that carries the gene for NADP-GDH

The gene (GDH1) coding for the NADP-linked glutamate dehydrogenase system (NADP-GDH) has been cloned fromSaccharomyces cerevisiae strain. Cells being transformed by the NADP-GDH gene on a 2 μm bared vector (pCYG4) plasmid confering 11-fold higher level on expressed GDH activity over the wild-type cells. The behavior of these cells was investigated under chemostatic growth with a carbon ratelimiting nutrient. Specific growth rates of cells carrying plasmid pCYG4 were found to be slightly slower than wild type cells. Furthermore, the NADP-GDH activity increases proportionally with the dilution rate. In addition, oscillations in the NADP-GDH activity, especially at a dilution rate up to 0.15/h, are probably consequential on the appearance of a changing mixed population (cells with and without plasmids).     

Continuous cultivation of dilute-acid hydrolysates to ethanol by immobilized Saccharomyces cerevisiae

The continuous cultivation of immobilized Saccharomyces cerevisiae CBS 8066 on dilute-acid hydrolysates of forest residuals was investigated. The yeast cells were immobilized in 2–4% Ca-alginate beads. The 2% beads were not stable. However, the 3 and 4% beads were stable for at least 3 wk when an extra resource of calcium ions was available in the medium. The continuous cultivation of a dilute-acid hydrolysate by the immobilized cells at dilution rates of 0.3, 0.5, and 0.6 h⁻¹ resulted in 86, 83, and 79% sugar consumption, respectively, and an ethanol yield between 0.45 and 0.48 g/g. The hydrolysate was fermentable at a dilution rate of 0.1 h⁻¹ in a free-cell system but washed out at a dilution rate of 0.2 h⁻¹. The continuous cultivation of a more inhibiting hydrolysate was not successful by either free- or immobilized-cell systems even at a low dilution rate of 0.07 h⁻¹. However, when the hydrolysate was overlimed, it was fermentable by the immobilized cells at a dilution rate of 0.2 h⁻¹.     

The influence of inert solids on ethanol production by Saccharomyces cerevisiae

The catalytic role of various inert solid supports on acceleration of alcohol fermentation by Saccharomyces cerevisiae was investigated. The enhanced rate of alcohol production was dependent on the nature of the support as well as on the amount used. Among all the tested supports, chitosan flakes showed the maximum yield of alcohol (93% of theoretical yield). This higher rate of alcohol production was associated with the twofold increase in the activity of alcohol dehydrogenase over control. Our results suggest that the addition of a small fraction of solids in submerged fermentations to facilitate cell anchorage for enhanced metabolic activity is easier and more economical compared to cell immobilization processes. IICT Communication No. 4266. Some of the results in this article are covered under a patent.     

Development of minimal fermentation media supplementation for ethanol production using two Saccharomyces cerevisiae strains

Ethanol production by fermentation is strongly dependent on media composition. Specific nutrients, such as trace elements, vitamins and nitrogen will affect the physiological state and, consequently, the fermentation performance of the micro-organism employed. The purpose of this study has been to assess the highest ethanol production by a minimal medium, instead of the more complex nutrients supplementation used during alcoholic fermentation. All fermentation tests were carried out using a microwell plate reader to monitor the processes. Two Saccharomyces cerevisiae strains (NCYC 2826 and NCYC 3445) were tested using three nitrogen sources, supplied with different vitamin and salts. The results show that solutions made of urea phosphate, KCl, MgSO₄·7H₂O, Ca-panthothenate, biotin allowed an ethanol yield of 22.9 and 23.4 g/L for strain NCYC 2826 and NCYC 3445, respectively, representing 90 and 92% of the theoretical yield. All tests were carried out using glucose as common reference carbon source.     

Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10

Indigenous Saccharomyces cerevisiae, as a new and useful tool, can be used in fermentation to enhance the aroma characteristic qualities of the wine-production region. In this study, we used indigenous S. cerevisiae L59 and commercial S. cerevisiae FX10 to ferment Prince (a new hybrid variety from Lion Winery) wine, detected the basic physicochemical parameters and the dynamic changes of fungal communities during fermentation, and analyzed the correlations between fungal communities and volatile compounds. The results showed that the indigenous S. cerevisiae L59 could quickly adapt to the specific physicochemical conditions and microbial ecology of the grape must, showing a strong potential for winemaking. Compared with commercial S. cerevisiae FX10, the wine fermented by indigenous S. cerevisiae L59 contained more glycerol and less organic acids, contributing to a rounder taste. The results of volatile compounds indicated that the indigenous S. cerevisiae L59 had a positive effect on adding rosy, honey, pineapple and other sweet aroma characteristics to the wine. Overall, the study we performed showed that selection of indigenous S. cerevisiae from the wine-producing region as a starter for wine fermentation is conducive to improving the aroma profile of wine and preserving the aroma of the grape variety.     

Continuous ethanol production from nonsterilized carob pod extract by immobilizedSaccharomyces cerevisiae on mineral kissiris using a two-reactor system

The continuous production of ethanol from nonsterilized carob pod extract by immobilizedSaccharomyces cerevisiae on mineral kissiris using one- and two-reactor systems has been investigated. A maximum ethanol productivity of 9.6 g/L/h was obtained at an initial sugar concentration of 200 g/L and D = 0.4 h^-1 with 68% of theoretical yield and 34% of sugar utilization using the one-reactor system. AtS ₀ = 200 g/L, D = 0.05 h^-1, 83% of theoretical yield, and 64% of sugar utilization, an ethanol productivity of 2.6 g/L/h was achieved. In the tworeactor system, a maximum ethanol productivity of 11.4 g/L/h was obtained at S₀ = 200 g/L and D = 0.4 h^-1 with 68.5% of theoretical yield and 41.5% of sugar utilization. The two-reactor system was operated at a constant dilution rate of 0.3 h^-1 for 60 d without loss of the original immobilized yeast activity. In this case, the average ethanol productivity, ethanol yield (% of theoretical), and sugar utilization were 10.7 g/L/h, 71.5%, and 48%, respectively.     

Short-chain polyphosphates: Extraction effects on migration and size estimation of Saccharomyces cerevisiae extracts with polyacrylamide gel electrophoresis

Polyacrylamide gel electrophoresis is commonly used to characterize the chain length of polyphosphates (polyP), more generally called condensed phosphates. After separation, nonradioactive, optical polyP staining is limited to chain lengths greater than 15 ${\mathrm{PO}}_3^{-}$monomers with toluidine blue or 4′,6-diamidino-2-phenylindole. PolyP chain lengths longer than 62${\mathrm{PO}}_3^{-}$monomers were correlated to the shortest DNA ladders. In this study, synthetic linear polyPs (Sigma-Aldrich “Type 45”, estimated mean length of 45 ${\mathrm{PO}}_3^{-}$ monomers), trimetaphosphate (trimetaP: 3 ${\mathrm{PO}}_3^{-}$ ring), tripolyphosphate (tripolyP), pyrophosphate (PP_i), and inorganic orthophosphate (o-P_i) were visualized after separation by an in situ hydrolytic degradation process to o-P_i that was subsequently stained with methyl green. Statistically insignificant migration reduction of synthetic short-chain polyP after perchloric acid or phenol–chloroform extraction was confirmed with the Friedman test. ³¹P diffusion–ordered NMR spectroscopy confirmed that extraction also reduced PP_i diffusivity by <10%. Linear regression between the R_f peak migration value and the logarithm of synthetic polyP molecular weights enabled estimation of extracted polyP chain lengths from 2 to 45 ${\mathrm{PO}}_3^{-}$monomers. Linear polyP extracts from Saccharomyces cerevisiae grown in aerobic conditions were generally shorter than extracts cultured in anaerobic conditions. Extractions from both aerobic and anaerobic S. cerevisiae included tripolyP and o-P_i, but no PP_i.     

Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines

The purpose of the study was to evaluate the impact of the Saccharomyces cerevisiae and S. kudriavzevii mixed culture on the fermentation, chemical and aromatic composition of semi-sweet white wines. The variables tested in the experiment were the initial ratio of yeast in mixed cultures and the time of inoculation of the S. kudriavzevii co-culture. The addition of S. kudriavzevii to the inoculum did not significantly change the chemical composition of the wines obtained. No reduction in ethanol yield was found in mixed culture fermented wines; however, in some variants of the experiment, the ethanol content was higher. The mixed cultures of S. cerevisiae and S. kudriavzevii increased the level of volatile compounds in white grape wines. Wines fermented with the co-culture of S. kudriavzevii were characterized by a more diversified ester profile. The mixed cultures of S. cerevisiae and S. kudriavzevii raised the levels of terpenes in white wines. The most promising results were obtained for mixed culture variants, in which S. kudriavzevii was sequentially inoculated on the sixth day of fermentation.     

Biomethylation of tin (II) complexes in the presence of pure strains of Saccharomyces cerevisiae

The methylation of several tin compounds by strains of Saccharomyces cerevisiae strains (yeast) is described. The production of the methyl tin species was established by gas chromatography and mass spectrometry. Monomethyl tin (IV) products dominated but some dimethyl tin products were observed. This appears to be the first report of a tin methylation by a pure strain of a methylating species rather than a complex mixture obtained from an environmental source.     

Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis

Mangosteen fruit is fermented with five different strains (i.e. GRE (Y1), Lalvin RC212 (Y2), Lalvin D254 (Y3), CGMCC2.23 (Y4) and CGMCC2.4 (Y5)) of the yeast Saccharomyces cerevisiae to make mangosteen wines. A total of 36 volatile compounds of the mangosteen wines were identified by gas chromatography-mass spectrometry and gas chromatography-pulsed flame photometric detection. A total of 35 odour-active compounds were identified by gas chromatography-olfactometry analysis and by the detection frequency (DF) method. The compounds with high DF values included ethyl octanoate, ethyl hexanoate and 3-methyl-2-butene-1-thiol. Principal component analysis was used to characterise the differences of the flavour profiles of those mangosteen wines. The result demonstrated that the samples could be divided into three groups that were associated closely with aroma-active compounds.     

Effect of agitation and aeration on production of hexokinase by Saccharomyces cerevisiae

A batch culture of Saccharomyces cerevisiae for the production of hexokinase was carried out in a 5-L fermentor containing 3 L of culture medium, which was in oculated with cell suspension (about 0.7 g/L), and left ferm entingat 35°C and pH 4.0. The aeration and agitation were adjusted to attain k _La values of 15, 60, 135, and 230 h⁻¹. The highest hexokinase productivity (754.6 U/[L h]) and substrate-cell conversion yield (0.21 g/g) occurred for a k _La of 60 h⁻¹. Moreover, the formation of hexokinase and cell growth are coupled events, which is in accordance with the constitutive character of this enzyme. Hexokinase formation for k _La>60 h⁻¹ was not enhanced probably owing to saturation of the respiratory pathway by oxygen.     

营养缺陷型酿酒酵母AY生长代谢的热动力学研究

用微量热法研究了尿嘧啶缺陷型酿酒酵母AY,和该菌株分别经穿梭质粒pYLZ-2、重组质粒pYLZ-2/f27、pYLZ-2/622转化的3种菌株的生长代谢热动力学.尿嘧啶缺陷型酿酒酵母AY在基本培养基中不生长,没有代谢热效应产生,而在葡萄糖蛋白胨培养基和丰富营养培养基(YPD)中生长,并且在YPD中生长最好;向基本培养基中加入尿嘧啶后,AY能够生长,而且随着尿嘧啶浓度的增加,其生长速率常数增大;经质粒转化的3个菌株均能在基本培养基中生长,代谢产热曲线各不相同,与转入质粒的结构、功能密切相关.研究结果表明了各菌株遗传特征的差异.     

Heat shock,visible light or high calcium augment the cytotoxic effects of Ailanthus altissima (Swingle) leaf extracts against Saccharomyces cerevisiae cells

To gain new insight into the antimicrobial potential of Ailanthus altissima Swingle, ethanol leaf extracts were evaluated for the antifungal effects against the model yeast Saccharomyces cerevisae. The extracts inhibited the yeast growth in a dose-dependent manner, and this effect could be augmented by heat shock, exposure to visible light or exposure to high concentrations of Ca²⁺. Using transgenic yeast cells expressing the Ca²⁺-dependent photoprotein, aequorin, it was found that the leaf extracts induced cytosolic Ca²⁺ elevation. Experiments on yeast mutants with defects in Ca²⁺ transport demonstrated that the cytotoxicity of the A. altissima leaf extracts (AaLEs) was mediated by transient pulses of Ca²⁺ ions which were released into the cytosol predominantly from the vacuole. The investigation of the antifungal synergies involving AaLEs may contribute to the development of optimal and safe combination therapies for the treatment of drug-resistant fungal infections.     

Determination of the rate of reaction between potassium iodide and potassium peroxodisulphate with the econoburette: a green chemistry and microscale titrations

Measurement for a rate of reaction for about 30?min at a 5?min interval between KI and K₂S₂O₈ aqueous solutions with conventional burette in industries and academics consumes about 3.375?g K₂S₂O₈/250?mL?:?4.15?g KI/250?mL?:?11.6?mL (CH₃COOH, glacial)/100?mL?:?1?g starch/10?mL?:?0.62?g Na₂S₂O₃ (sodium thiosulphate)/250?mL?:?50?mL ice cold water. The number after the oblique in mL depicts an amount of aqueous solution where the amounts of chemicals in grams are dissolved. Similar determinations with econoburette reduced their amounts in 0.0675?g K₂S₂O₈/5?mL?:?0.083?g KI/5?mL:?0.5?mL (CH₃COOH, glacial)/5?mL?:?0.05?g starch/0.5?mL?:?0.025?g Na₂S₂O₃/2?mL?:?2.5?mL ice cold water. The reduction in amounts is about 50 times, and similarly the time and operational efforts are reduced in the same proportion. The econoburette is a ‘green chemistry’ instrument which performs valuable titration with microlitre of substances. The micro level amount of titer and titrant consumed less time in performing a volumetric tititration and also prevented much use of materials. In general, after titration a significant quantity of indicators, additives, titer and titrant are consumed and drained out in a sink with the possibility of causing pollution. The econoburette reduces such wastage of materials by up to 90%, with high accuracy in results. The rate constant k?=?0.0431?sec^?1?L^–1?mol^?1 remained fairly constant for successive measurements with time but with the conventional burette larger deviations were noted at 298.15 Kelvin temperature.     

Fermentation process optimization of recombinant Saccharomyces cerevisiae for the production of human interferon-α2a

The effects of different culture conditions on the expression level of human interferon-α2a (IFN-α2a) by using recombinant yeast were investigated in a 2.6-Ljar fermentor. Appropriate supplement of glucose and the maintenance of residual glucose at a low level resulted in the reduction of ethanol formation and enhancement of the bioactivity of IFN-α2a to 4.9×10⁶ from 3.1×10⁶ IU/mL. When adenine was added evenlly for 10–20 h of fermentation into the basal culture medium at a speed of 2 μg/mL of medium/h, OD₆₀₀ was greatly increased to 24, and the protein increased to 276 mg/L. The content of ethanol generated was also reduced tremendously during the process and as a result, 1.3×10⁷ IU/mL of biologic activity was achieved. In the expression phase, pH had an important impact on expression level, which should be controlled at 5.5     

镍负载量对乙醇水蒸气重整制氢催化性能和催化剂的影响

采用稳态实验对镍负载量对Ni/MgO催化剂在乙醇水蒸气重整反应的影响进行了研究。结果表明,在101.3kPa下,镍负载量越高,催化剂的活性越高。对于催化剂的选择性,存在一个最佳镍负载量为10%Ni/MgO。按选择性从大到小排序,不同镍负载量的催化剂为：10Ni/MgO>15Ni/MgO>12.5Ni/MgO>7.5Ni/MgO≈5Ni/MgO。热分析表明,焙烧过程中不同镍负载量的催化剂镍前体与载体前体之间发生的相互作用不同。XRD和TPR 表征结果显示,催化剂的晶体结构和还原特性也与催化剂上镍的负载量有关。焙烧过程中样品10Ni/MgO上镍前体与载体前体发生了两种相互作用, 并且其氧化态与其他催化剂相比具有特殊的结构和还原性。说明催化剂的选择性不仅受活性相Ni的影响而且受Ni活性相周围环境的影响。     

钾元素对生物质主要组分热解特性的影响

采用热重-红外联用仪对松木及生物质主要化学组分半纤维素、纤维素、木质素的热解特性及钾元素对其热解特性的影响进行了研究.结果表明,半纤维素、纤维素、木质素发生热解的主要温度分别为200~350 ℃、300~365 ℃和200~600 ℃;半纤维热解产物中CO、CO₂较多;纤维素热解产物中LG和醛酮类化合物最多;木质素热解主要形成固体产物,气体中CH₄相对含量较高.三种组分共热解过程中发生相互作用使热解温度提高、固体产物增加,气体中CO增加而CH₄减少.添加K₂CO₃后半纤维素和纤维素热解温度区间向低温方向移动,固体产率提高.K对纤维素作用最明显,CO、CO₂气体与固体产物产率明显增加,醛酮类和酸类物质的产率降低;木质素受K影响相对较小,热解固体产物略有增加,挥发分中H₂O和羰基物质增加;三组分共热解减弱了钾元素的催化作用.     

Stereo‐Inversion in the (4R)‐γ‐Decanolactone Synthesis by Saccharomyces cerevisiae: (2E,4S)‐4‐Hydroxydec‐2‐enoic Acid Acts as a Key Intermediate

Methyl (2E,4R)‐4‐hydroxydec‐2‐enoate, methyl (2E,4S)‐4‐hydroxydec‐2‐enoate, and ethyl (±)‐(2E)‐4‐hydroxy[4‐²H]dec‐2‐enoate were chemically synthesized and incubated in the yeast Saccharomyces cerevisiae. Initial C‐chain elongation of these substrates to C₁₂ and, to a lesser extent, C₁₄ fatty acids was observed, followed by γ‐decanolactone formation. Metabolic conversion of methyl (2E,4R)‐4‐hydroxydec‐2‐enoate and methyl (2E,4S)‐4‐hydroxydec‐2‐enoate both led to (4R)‐γ‐decanolactone with >99% ee and 80% ee, respectively. Biotransformation of ethyl (±)‐(2E)‐4‐hydroxy(4‐²H)dec‐2‐enoate yielded (4R)‐γ‐[²H]decanolactone with 61% of the ²H label maintained and in 90% ee indicating a stereoinversion pathway. Electron‐impact mass spectrometry analysis (Fig. 4) of 4‐hydroxydecanoic acid indicated a partial C(4)→C(2) ²H shift. The formation of erythro‐3,4‐dihydroxydecanoic acid and erythro‐3‐hydroxy‐γ‐decanolactone from methyl (2E,4S)‐4‐hydroxydec‐2‐enoate supports a net inversion to (4R)‐γ‐decanolactone via 4‐oxodecanoic acid. As postulated in a previous work, (2E,4S)‐4‐hydroxydec‐2‐enoic acid was shown to be a key intermediate during (4R)‐γ‐decanolactone formation via degradation of (3S,4S)‐dihydroxy fatty acids and precursors by Saccharomyces cerevisiae.