Genetic Analysis and Transformation of Distiller’s Yeast

Keiding, A. K.

doi:10.1007/978-3-642-83210-9_9

Beer Analysis

1988

DOI: 10.1007/978-3-642-83210-9_9

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Genetic Analysis and Transformation of Distiller’s Yeast

A. K. Keiding¹

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1995

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“…In general, sporulation has a lower maximum temperature and a higher minimum temperature than growth (1,2,11,15). This lower temperature optimum for sporulation has been related to differences in temperature requirements for optimal mitochondrial protein synthesis.…”

mentioning

confidence: 99%

Factors which affect the frequency of sporulation and tetrad formation in Saccharomyces cerevisiae baker's yeasts

Codón

Gasent-Ramirez

Benı́tez

1995

Appl Environ Microbiol

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To clarify the role that respiration, the mitochondrial genome, and interactions of mitochondria and nucleus play on sporulation and to improve the sporogenic ability of several baker's yeasts, an investigation of the effects of different media and culture conditions on baker's yeast sporulation was undertaken. When standard protocols were followed, the sporulation frequency varied between 20 and 60% and the frequency of four-spore asci varied between 1 and 6%. Different presporulation and sporulation media, the use of solid versus liquid media, and incubation at 22 versus 30؇C were checked, and the cells were collected from presporulation media in either exponential or stationary phase. Best results, yielding sporulation and four-spore ascus formation frequencies up to 97 and 60%, respectively, were obtained by collection of the cells in exponential phase from liquid presporulation medium with 10% glucose and transfer of them to sporulation medium with 0.5% potassium acetate at 22؇C. Under these conditions, the most important factor was the growth phase (exponential versus stationary) at which cells from presporulation medium were collected. Changes in sporulation frequencies were also measured after transfer of mitochondria from different sources to baker's yeasts. When mitochondria from laboratory, baker's, and wine yeasts were transferred to baker's and laboratory petite strains, sporulation and four-spore ascus formation frequencies dropped dramatically either to no sporulation at all or to less than 50% in both parameters. This transfer also resulted in an increase in the frequency of petite mutant formation but yielded similar growth and respiration rates in glycerol. The strains tested recovered their ability to yield maximal sporulation and tetrad formation after recovering their own mitochondria.

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mentioning

confidence: 99%

Factors which affect the frequency of sporulation and tetrad formation in Saccharomyces cerevisiae baker's yeasts

Codón

Gasent-Ramirez

Benı́tez

1995

Appl Environ Microbiol

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Genetic Analysis and Transformation of Distiller’s Yeast

Cited by 1 publication

References 43 publications

Factors which affect the frequency of sporulation and tetrad formation in Saccharomyces cerevisiae baker's yeasts

Factors which affect the frequency of sporulation and tetrad formation in Saccharomyces cerevisiae baker's yeasts

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