Extracellular Amylases of Starch-fermenting Yeast: pH Effect on Export and Residence Time in the Periplasm

Calleja, G. B.; Levy-Rick, S.; Nasim, A.; Lusena, C. V.

doi:10.3109/07388558709086976

Cited by 7 publications

(3 citation statements)

References 14 publications

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“…Similar pH-dependence has been observed for secreted amylase production by yeast (Calleja et al, 1987). One may speculate that the effect of external pH on MPI yield is realized on the level of synthesis, maturation, intracellular accumulation, secretion or extracellular stability of MPI (or combinations thereof).…”

Section: Discussionsupporting

confidence: 67%

Host cell properties and external pH affect proinsulin production by Saccharomyces yeast

Козлов

Prahl

Efremov

et al. 1995

Yeast

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The expression of a hybrid gene encoding an alpha-factor prepro leader peptide-miniproinsulin (MPI) fusion [MPI is the same as the LysArg human insulin precursor described by Thim et al. (1986)] was tested in a series of isogenic yeast strains to investigate the influence of some genetic and physiological factors on heterologous production in yeast. We found that: (i) an MF alpha 1 gene disruption in haploid cells, as well as MF alpha 1 gene product expression in diploid cells, do not affect the MPI secretion level; (ii) under conditions of exogenous leucine availability, MPI production is hindered by leucine auxotrophy (a leu2 mutation); (iii) rho- mutations increase the per-cell MPI yield approximately three-fold; (iv) the MPI yield is apparently dependent on the pH of the culture medium: the higher the external pH, the larger the per-cell MPI yield.

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Section: Discussionsupporting

confidence: 67%

Host cell properties and external pH affect proinsulin production by Saccharomyces yeast

Козлов

Prahl

Efremov

et al. 1995

Yeast

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“…Regarding the 2 hybrid yeast strains (YH and NW), it could be noticed that, their contents of the determined enzymes were 61.52, 220.5, 297 and 30.50, 202.75, and 233.47 U/gm dry cell for alpha‐amylase, maltase, and glucoamylase enzymes, respectively. Addition of alpha‐amylase during bread production increased the specific volume of bread and affects on starch retro gradation, improved gas production, and modifies the rheological properties of bread dough (Armero and Collart 1998; Calleja and others 1987). Therefore, the Egyptian yeast strain EY and YH hybrid strain have important industrial applications as good alpha‐amylase production strains.…”

Section: Resultsmentioning

confidence: 99%

“…Glucomylase is an enzyme able to hydrolyze starch and maltooligosaccharides completely to D‐glucose. The enzyme is commonly produced by many strains of yeast (Saito and others 1996) and some yeast strains could produce amylolytic enzymes (Calleja and others 1987). …”

Section: Introductionmentioning

confidence: 99%

Quality Parameters and RAPD‐PCR Differentiation of Commercial Baker's Yeast and Hybrid Strains

El-Fiky

Hassan

Emam

2012

Journal of Food Science

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Baker's yeast, Saccharomyces cerevisiae, is a key component in bread baking. Total of 12 commercial baker's yeast and 2 hybrid strains were compared using traditional quality parameters. Total of 5 strains with high leavening power and the 2 hybrid strains were selected and evaluated for their alpha-amylase, maltase, glucoamylase enzymes, and compared using random amplified polymorphic DNA (RAPD). The results revealed that all selected yeast strains have a low level of alpha-amylase and a high level of maltase and glucoamylase enzymes. Meanwhile, the Egyptian yeast strain (EY) had the highest content of alpha-amylase and maltase enzymes followed by the hybrid YH strain. The EY and YH strains have the highest content of glucoamylase enzyme almost with the same level. The RAPD banding patterns showed a wide variation among commercial yeast and hybrid strains. The closely related Egyptian yeast strains (EY and AL) demonstrated close similarity of their genotypes. The 2 hybrid strains were clustered to Turkish and European strains in 1 group. The authors conclude that the identification of strains and hybrids using RAPD technique was useful in determining their genetic relationship. These results can be useful not only for the basic research, but also for the quality control in baking factories.

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Induction of Amylases in Schwanniomyces occidentalis

Calleja¹,

Walker

Levy-Rick

et al. 2003

Non-Conventional Yeasts in Genetics, Biochemistry and Biotechnology

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Extracellular Amylases of Starch-fermenting Yeast: pH Effect on Export and Residence Time in the Periplasm

Cited by 7 publications

References 14 publications

Host cell properties and external pH affect proinsulin production by Saccharomyces yeast

Host cell properties and external pH affect proinsulin production by Saccharomyces yeast

Quality Parameters and RAPD‐PCR Differentiation of Commercial Baker's Yeast and Hybrid Strains

Induction of Amylases in Schwanniomyces occidentalis

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