HETEROTHALLISM IN SACCHAROMYCES ROUXII
نویسندگان
چکیده
منابع مشابه
Heterothallism in Saccharomyces rouxii.
Over the years a large number of osmophilic yeasts have been isolated from honey, sirups, and highly salted fermented foods of the Orient. AMany have been considered as new species by the persons who isolated them. Strains vary from one another by minute differences in physiology and morphology. The osinophilic yeasts were formerly classified in the subgenus Zygosaccharomyces, a subdivision of ...
متن کاملConversion of Wine Strains of Saccharomyces cerevisiae to Heterothallism.
A general method to convert homothallic strains of the yeast Saccharomyces cerevisiae to heterothallism is described which is applicable to genetically well-behaved diploids, as well as to strains that sporulate poorly or produce few viable and mating-competent spores. The heterothallic (ho) allele was introduced into three widely used wine strains through spore x cell hybridization. The result...
متن کاملIsolation and characterization of protoplasts from Saccharomyces rouxii.
Cells of the osmotolerant yeast Saccharomyces rouxii were transformed to protoplasts in good yield (85%) by digesting cell walls with snail-gut enzyme in the presence of 10 mM dithioerythritol, 0.1 M sodium phosphate buffer (pH 6.8), and 2.0 M KCl. The requirement for 2.0 M KCl compares with that for S. bisporus var. mellis (another osmotolerant species) and contrasts with the 0.3 to 0.8 M KCl ...
متن کاملGrowth characteristics of Saccharomyces rouxii isolated from chocolate syrup.
We investigated the growth parameters of Saccharomyces rouxii isolated from spoiled chocolate syrup. The optimum pH range for S. rouxii was 3.5 to 5.5, whereas the minimum and maximum pH values that permitted growth were 1.5 and 10.5, respectively. For cells grown in 0 and 60% sucrose the optimum water activity (aw) values were 0.97 and 0.96, respectively. The optimum temperature for S. rouxii ...
متن کاملEffect of sugars on D-arabitol production and glucose metabolism in Saccharomyces rouxii.
The effect of sugars on the production of d-arabitol and on the glucose catabolic pathways was investigated in the osmotrophic yeast Saccharomyces rouxii. The activity of d-arabitol dehydrogenase, which served as a measure of total d-arabitol production, increased when cells were grown in the presence of increasing glucose concentrations. Growth in sucrose had no effect on the enzyme activity. ...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1960
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.80.4.492-495.1960