Effect of Gene Position on the Timing of Enzyme Synthesis in Synchronous Cultures of Yeast

Tauro, P.; Halvorson, Harlyn O.

doi:10.1128/jb.92.3.652-661.1966

Cited by 78 publications

(22 citation statements)

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“…MATERIALS AND METHODS Organism and cultural conditions. A diploid S. cerevisiae Y-55 (20) was used in this study. Details concerning its growth and sporulation and the techniques for preparation of single spores were described earlier (15).…”

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Germination and Outgrowth of Single Spores of Saccharomyces cerevisiae Viewed by Scanning Electron and Phase-Contrast Microscopy

et al. 1972

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Single spores of Saccharomyces cerevisiae were examined during germination and outgrowth by scanning electron and phase-contrast microscopy. Also determined were changes in cell weight and light absorbance, trehalose utilization, and synthesis of protein and KOH-soluble carbohydrates. These studies reveal that development of the vegetative cell from a spore follows a definite sequence of events involving dramatic physical and chemical modifications. These changes are: initial rapid loss in cellular absorbance followed later by an abrupt gain in absorbance; reduction in cell weight and a subsequent progressive increase; modification of the spore surface with concomitant diminution in refractility; elongation of the cell and augmentation of surface irregularities; rapid decline in trehalose content of the cell accompanied by extensive formation of KOH-soluble carbohydrates; and bud formation.Germination and outgrowth are developmental stages in the transition of a spore to a vegetative cell (4, 5). Both stages consist of simultaneous chemical and physical alterations that are reflected in the appearance of the spore. In this report, germination is regarded as a change from a light-refractile spore to a nonrefractile cell. Outgrowth designates the sequence of development after germination that culminates with cell division. Previously, germination and outgrowth of bacterial spores have been examined with a scanning electron microscope (16). The three-dimensional images produced by the scanning microscope revealed distinctive changes in spore surface and overall anatomy during the developmental process.In this investigation, we examined germination and outgrowth of single spores of Saccharomyces cerevisiae by scanning electron and phase-contrast microscopy. The only other work involving microscopy reported on the germination of this organism includes thin sections of resting and germinated spores contained within an ascus (7) and hand-drawn representations of different morphological ' Present address: stages observed with a light microscope (6,12). In an effort to distinguish morphological features as well as certain chemical and physical modifications that occur during the developmental phases, we also determined changes in cell weight and light absorbance, trehalose utilization, and synthesis of protein and KOHsoluble carbohydrates during germination and outgrowth.MATERIALS AND METHODS Organism and cultural conditions. A diploid S. cerevisiae Y-55 (20) was used in this study. Details concerning its growth and sporulation and the techniques for preparation of single spores were described earlier (15). Spores were germinated in a 0.2% succinic acid synthetic medium designated SSM (17); glucose and Tween 80 (15) were added aseptically before inoculation to give a final concentration of 1% for each component. Inoculated flasks were aerated by rotary agitation at 250 rev/min :30 C, in an incubator shaker. Samples were removed from the flasks at 30-min intervals and quickly cooled. Cells then were separated from the cult...

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Germination and Outgrowth of Single Spores of Saccharomyces cerevisiae Viewed by Scanning Electron and Phase-Contrast Microscopy

et al. 1972

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“…As seen above, the majority of laboratory strains in early use were all related to each other. The exceptions were the independently isolated SK1 (Kane and Roth 1974;Bishop et al 1992) and Y55 (Tauro and Halvorson 1966;McCusker and Haber 1988a,b). Until recently, it was thought that these isolates, both used in studies of sporulation and meiotic recombination, were very different from each other genetically, as well as from S288C, as they behaved differently phenotypically.…”

Section: Expansion Of Available Strains and The Embracement Of Diversitymentioning

confidence: 99%

“…All of these are related in some way to S288C. Other strains such as SK1 and Y55 were derived from independently isolated yeast and have been developed for specific studies, including sporulation for both (Tauro and Halvorson 1966;Kane and Roth 1974;Bishop et al 1992) and various mutant screens for Y55 (McCusker et al 1987;McCusker and Haber 1988a,b). More recently, there has been an explosion of independent yeast isolates that have been made genetically tractable for various studies including RM11-1A derived from a vineyard yeast (Brem et al 2002), YJM789, a clinical isolate (Wei et al 2007), and the Saccharomyces Genome Resequencing Project (SGRP) clean lineages from Wine/European (WE), North American (NA), West African (WA), Sake (SA), and Malaysian (MA) populations (Liti et al 2009).…”

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Historical Evolution of Laboratory Strains of Saccharomyces cerevisiae

Louis

2016

Cold Spring Harb Protoc

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Budding yeast strains used in the laboratory have had a checkered past. Historically, the choice of strain for any particular experiment depended on the suitability of the strain for the topic of study (e.g., cell cycle vs. meiosis). Many laboratory strains had poor fermentation properties and were not representative of the robust strains used for domestic purposes. Most strains were related to each other, but investigators usually had only vague notions about the extent of their relationships. Isogenicity was difficult to confirm before the advent of molecular genetic techniques. However, their ease of growth and manipulation in laboratory conditions made them "the model" model organism, and they still provided a great deal of fundamental knowledge. Indeed, more than one Nobel Prize has been won using them. Most of these strains continue to be powerful tools, and isogenic derivatives of many of them-including entire collections of deletions, overexpression constructs, and tagged gene products-are now available. Furthermore, many of these strains are now sequenced, providing intimate knowledge of their relationships. Recent collections, new isolates, and the creation of genetically tractable derivatives have expanded the available strains for experiments. But even still, these laboratory strains represent a small fraction of the diversity of yeast. The continued development of new laboratory strains will broaden the potential questions that can be posed. We are now poised to take advantage of this diversity, rather than viewing it as a detriment to controlled experiments.

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“…1) can be attributed to an increase in mass of the cells. The increase in pH during the first 6 h of sporulation is the result of acetate assimilation and metabolism [10]. The increase in activity of sucrase, acid phosphatase and alkaline phosphatase is shown in Fig.…”

Section: Resultsmentioning

confidence: 91%

Step enzyme formation during yeast sporulation in controlled fermenter conditions

Matur

Berry

1987

FEMS Microbiology Letters

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Effect of Gene Position on the Timing of Enzyme Synthesis in Synchronous Cultures of Yeast

Cited by 78 publications

References 26 publications

Germination and Outgrowth of Single Spores of Saccharomyces cerevisiae Viewed by Scanning Electron and Phase-Contrast Microscopy

Germination and Outgrowth of Single Spores of Saccharomyces cerevisiae Viewed by Scanning Electron and Phase-Contrast Microscopy

Historical Evolution of Laboratory Strains of Saccharomyces cerevisiae

Step enzyme formation during yeast sporulation in controlled fermenter conditions

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