Determination of cyanide using a microbial sensor

A microbial cyanide sensor was prepared, consisting of immobilizedSaccharomyces cerevisiae and an oxygen electrode. When the electrode was inserted into a solution containing glucose, the respiration activity of the microorganisms increased. The change in the respiration activity is monitored with the oxygen electrode. When cyanide is added to the sample solution, the electron transport chain reaction of the respiration system in the mitochondria is inhibited, resulting in a decrease in respiration. The inhibition is caused by cyanide binding with respiration enzymes such as the cytochrome oxidase complex in the mitochondrial inner membrane. Therefore, the cyanide concentration can be measured from the change in the respiration rate. When the sensor was applied to a batch system at pH 8.0 and 30°C, the cyanide calibration curve showed linearity in the concentration range between 0.3 μM and 150 μM CN-.     

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.     

Selection of anion exchangers for detoxification of dilute-acid hydrolysates from spruce

Six anion-exchange resins with different properties were compared with respect to detoxification of a dilute-acid hydrolysate of spruce prior to ethanolic fermentation with Saccharomyces cerevisiae. The six resins encompassed strong and weak functional groups as well as styrene-, phenol-, and acrylic-based matrices. In an analytical experimental series, fractions from columns packed with the different resins were analyzed regarding pH, glucose, furfural, hydroxymethylfurfural, phenolic compounds, levulinic acid, acetic acid, formic acid, and sulfate. An initial adsorption of glucose occurred in the strong alkaline environment and led to glucose accumulation at a later stage. Acetic and levulinic acid passed through the column before formic acid, whereas sulfate had the strongest affinity. In a preparative experimental series, one fraction from each of six columns packed with the different resins was collected for assay of the fermentability and analysis of glucose, mannose, and fermentation inhibitors. The fractions collected from strong anion-exchange resins with styrene-based matrices displayed the best fermentability: a sevenfold enhancement of ethanol productivity compared with untreated hydrolysate. Fractions from a strong anion exchanger with acrylic-based matrix and a weak exchanger with phenol-based resin displayed an intermediate improvement in fermentability, a four- to fivefold increase in ethanol productivity. The fractions from two weak exchangers with styrene- and acrylic-based matrices displayed a twofold increase in ethanol productivity. Phenolic compounds were more efficiently removed by resins with styrene-and phenol-based matrices than by resins with acrylic-based matrices.     

Affinity chromatographic purification of lentil lectin using immobilized yeast cells

A model system for evaluating macroporous supports containing immobilized whole cells in affinity Chromatographic applications is described. Whole cells were immobilized in a polyacrylamide network in a two-step polymerization process. The affinity system discussed consists of immobilized cells ofSaccharomyces cervisiae in the purification of lentil lectin fromLens culinaris.     

Yeast flotation viewed as the result of the interplay of supernatant composition and cell-wall hydrophobicity

Flotation is a process of cell separation based on the affinity of cells to air bubbles. In the present work, flotability and hydrophobicity were determined using cells from different yeasts (Hansenulla polymorpha, Saccharomyces cerevisiae, Candida albicans), which were propagated in different media and at different temperatures. Alterations to the supernatant of the cells were also carried out before the flotation assays. The results described here indicate that supernatants of the yeast cells can play a more important role on flotation than cell-wall hydrophobicity. For example, wall-hydrophobicity of strain FLT-01 of S. cerevisiae was high but flotation did not occur when their washed cells were resuspended in water. Additions of neopeptone to cultures of S. cerevisiae and H. polymorpha repressed flotation and increased the volume of foam. An additional task of the present work was to show that the relationship between cell-wall hydrophobicity and flotation performance was dependent on the method used for the measurement of hydrophobicity. Based on the assay procedure, two types of hydrophobicity were distinguished: (a) the apparent hydrophobicity for cells suspended in the medium and expressed by the degree of cell affinity to the organic solvent in the two-phase system supernatant/hexane; (b) the standard hydrophobicity, which was determined for cells suspended in a standard solution (acetate buffer, in the present work) within the acetate buffer/hexane system. Flotation of cells of S. cerevisiae and C. albicans were best related to the degree of apparent hydrophobicity (varying with the supernatant composition at the cell/medium interface) rather than to the degree of standard hydrophobicity (varying with the alterations in the wall components, since the liquid phase was constant in the assay). However, depending on the yeast unpredictable results can be obtained. For example, cells of H. polymorpha exhibited good flotation associated to a high degree of standard hydrophobicity while having a lower degree of apparent hydrophobicity. Concerning growth temperature, flotation of cells of C. albicans was strongly repressed when the temperature was raised from 30 to 38 °C while a similar effect was not observed in cultures of S. cerevisiae and H. polymorpha. It is difficult to understand and predict flotation of yeast cells but simple modifications made to the supernatant of cultures can activate or repress flotation.     

Application of magnetic immobilized microorganisms

Magnetic calcium alginate yeast beads, made by incorporation of magnetite or colloidal magnetic liquid, Ferrofluidℳ, exhibited catalytic behavior similar to that of their nonmagnetic counterparts. The magnetic immobilized preparations’ shortterm performance, long-term operational stability, and capacity forin situ activation were unaffected by the inclusion of magnetic material. The magnetic quality of the alginate beads provides manipulatory advantages.     

L-malic acid production using immobilized saccharomyces cerevisiae

L-Malate was produced from fumarate by using immobilized Saccharomyces cerevisiae cells entrapped in polyacrylamide. This preparation performed better when pretreated with malonate. Under the experimental conditions described here, succinate was not detected as a by-product of the reaction, as had been reported for other microorganisms.     

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.     

Metabolomics strategy for the mapping of volatile exometabolome from Saccharomyces spp. widely used in the food industry based on comprehensive two‐dimensional gas chromatography

Saccharomyces spp. are widely used in the food and beverages industries. Their cellular excreted metabolites are important for general quality of products and can contribute to product differentiation. This exploratory study presents a metabolomics strategy for the comprehensive mapping of cellular metabolites of two yeast species, Saccharomyces cerevisiae and S. pastorianus (both collected in an industrial context) through a multidimensional chromatography platform. Solid‐phase microextraction was used as a sample preparation method. The yeast viability, a specific technological quality parameter, was also assessed. This untargeted analysis allowed the putative identification of 525 analytes, distributed over 14 chemical families, the origin of which may be explained through the pathways network associated with yeasts metabolism. The expression of the different metabolic pathways was similar for both species, event that seems to be yeast genus dependent. Nevertheless, these species showed different growth rates, which led to statistically different metabolites content. This was the first in‐depth approach that characterizes the headspace content of S. cerevisiae and S. pastorianus species cultures. The combination of a sample preparation method capable of providing released volatile metabolites directly from yeast culture headspace with comprehensive two‐dimensional gas chromatography was successful in uncovering a specific metabolomic pattern for each species.     

EPR Study of the Kinetics of the Formation of Radicals from Dibenzoyl Peroxide on Porous Glass

The kinetics of the formation of radicals from dibenzoyl peroxide supported on porous glass have been determined with EPR techniques over the temperature range of 25-100°C. Values of the activation energy of 18.5 and 25 kcal/mole have been observed for two differently prepared porous glass support materials.