Effect of Potassium Versus Sodium in the Sporulation of Saccharomyces

McClary, Dan O.; Nulty, W. L.; Miller, Glendon R.

doi:10.1128/jb.78.3.362-368.1959

Cited by 100 publications

(21 citation statements)

References 23 publications

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“…The three sporulation media were: 0-02% raffinose acetate, 3% potassium acetate; 2% potassium acetate, 0-25% yeast extract, 0-05% glucose plus the amino acids in SC media; and 1% potassium acetate, 0-25% yeast extract, 0-1 % glucose and 2% agar. 13 All crosses and segrcgants were screened on yeast extract, peptone medium with glucose concentration reduced to 0025% with the addition of 3% glycerol (PET) in order to detect respiratory deficient segregants.…”

Section: Methodsmentioning

confidence: 99%

GENETIC HOMOLOGY OF WINE YEASTS WITHSACCHAROMYCES CEREVISIAE*

Fogel¹

1978

Journal of the Institute of Brewing

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Two wine yeasts (a Montrachet and a Burgundy) were shown to be homothallic diploids, chromosomally homologous to heterothallic, laboratory-bred strains of S. cerevisiae and to a homothallic diploid strain of S. uvarum. Hybrids between the two wine yeasts, and between the two yeasts and selected non-commercial yeasts are stable and produce an abundance of viable ascospores. The strains are amenable to genetic analysis and modification of commercially important characteris tics. The five other wine yeasts examined are not immediately amenable to genetic analysis. Two would not sporulate and three sporulated at low frequency and produced few viable ascospores.

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Section: Methodsmentioning

confidence: 99%

GENETIC HOMOLOGY OF WINE YEASTS WITHSACCHAROMYCES CEREVISIAE*

Fogel¹

1978

Journal of the Institute of Brewing

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“…Addition of KCl to sodium acetate agar or substitution of potassium acetate agar was found to improve the sporulation of yeasts as reported by McClary et al (1959).…”

Section: Cationsmentioning

confidence: 54%

“…for this yeast Na+ inhibited sporulation a t concentrations > 0.28% (w/v). No evidence was found for improvement in sporulation of 11 yeasts on potassium acetate agar following the addition of Mg2+ (as 0.071 "/o (w/v) MgS0,.7H20), an amount reported as sliglitly stimulatory byMcClary et al (1959).…”

mentioning

confidence: 96%

“…Other workers (Stantial, 1935;Kleyn, 1954;Kirsop, 1956) observed no difference in sporulation with sodium and potassium acetates. McClary, Nulty & Miller (1959), however, reported that K+ was superior to Naf in stimulating sporulation of several yeasts; 110 advantage was obtained by including other cations with I<+. Tremaine & Miller (1954) showed that, provided yeast is grown on a presporulation medium containing vitamins, there is no need for their inclusion in a sporulation medium.…”

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confidence: 99%

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Factors Controlling the Sporulation of Yeasts II. The Sporulation Phase

Fowell¹

1967

Journal of Applied Bacteriology

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The degree of sporulation exhibited by yeasts was greatly influenced by cell population density (CPD). I n general, optimal sporulation occurred over a narrow range of low CPD values for solid and liquid media. On acetate agar, however, optimal sporulation was obtainable over a wide range of CPD values above a certain, usually low, threshold. There is evidence that on this medium, the effect of CPD is due to a small but critical requirement of CO, for sporulation. Addition of potassium improved sporulation in the presence of acetate and pyruvate, but there was little effect with glucose. Nitrogen compounds and yeast extract tended to delay and depress sporulation in the presence of acetate. Most yeasts sporulated best on acetate agar at p H 84-10.6 irrespective of CPD; a high pH was also necessary for optimal sporulation on glucose agar, but its value depended on glucose concentration and CPD. Buffering of pyruvate and glucose agar was necessary for the best results, but it was not usually needed for acetate media, the pH of which rose rapidly after inoculation to the optimal range. Glucose, pyruvate and, in particular, acetate, all proved capable in general of inducing a higher degree of sporulation than was possible, under the best conditions, in their absence.

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“…Aminoacids were added to SD medium when necessary. Acetate-agar was prepared as described by McClary et al[13].…”

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confidence: 99%

Curing of the killer character of Saccharomyces cerevisiae with acridine orange

Cansado

1989

FEMS Microbiology Letters

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Acridine orange, an intercalating dye usually employed in the curing of bacterial plasmids, was tested for its ability to cure K1 and K2 killer strains (laboratory and wine strains). The results showed a high curing percentage of the killer character. This was demonstrated by the loss of M1 or M2 dsRNAs (responsible for toxin production and resistance to it) and because the meiotic products exhibited non-Mendelian segregation. The curing percentages varied, depending on the strain but not on the killer type, and showed similar efficiency as compared with other known curing agents.

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Effect of Potassium Versus Sodium in the Sporulation of Saccharomyces

Cited by 100 publications

References 23 publications

GENETIC HOMOLOGY OF WINE YEASTS WITHSACCHAROMYCES CEREVISIAE*

GENETIC HOMOLOGY OF WINE YEASTS WITHSACCHAROMYCES CEREVISIAE*

Factors Controlling the Sporulation of Yeasts II. The Sporulation Phase

Curing of the killer character of Saccharomyces cerevisiae with acridine orange

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