Growth‐promoting Nutrilites for Yeasts

Williams, Roger J.

doi:10.1111/j.1469-185x.1941.tb01095.x

Cited by 30 publications

(5 citation statements)

References 131 publications

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“…Inositol requirements and effects appear to be highly related to the presence of other vitamins in the growth media, because its effects are practically nonexistent when the compound is added by itself, but becomes a limiting factor for growth when other growth factors are supplied (Williams, 1941). However, it appears that the elimination of inositol from the growth medium tends to result in decreased fermentation rates and cell viabilities in S. cerevisiae strains (Ough et al., 1989), although no specific study on wine fermentations has been performed so far.…”

Section: Wine‐related Yeasts Metabolism and Requirementsmentioning

confidence: 99%

Vitamins in wine: Which, what for, and how much?

Evers

Roullier-Gall

Morge

et al. 2021

Comp Rev Food Sci Food Safe

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Vitamins are essential compounds to yeasts, and notably in winemaking contexts. Vitamins are involved in numerous yeast metabolic pathways, including those of amino acids, fatty acids, and alcohols, which suggests their notable implication in fermentation courses, as well as in the development of aromatic compounds in wines. Although they are major components in the course of those microbial processes, their significance and impact have not been extensively studied in the context of winemaking and wine products, as most of the studies focusing on the subject in the past decades have relied on relatively insensitive and imprecise analytical methods. Therefore, this review provides an extensive overview of the current knowledge regarding the impacts of vitamins on grape must fermentations, wine‐related yeast metabolisms, and requirements, as well as on the profile of wine sensory characteristics. We also highlight the methodologies and techniques developed over time to perform vitamin analysis in wines, and assess the importance of precisely defining the role played by vitamins in winemaking processes, to ensure finer control of the fermentation courses and product characteristics in a highly complex matrix.

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Section: Wine‐related Yeasts Metabolism and Requirementsmentioning

confidence: 99%

Vitamins in wine: Which, what for, and how much?

Evers

Roullier-Gall

Morge

et al. 2021

Comp Rev Food Sci Food Safe

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“…The cells could synthesize both inositol and pantothenate easily when only one was absent but in the absence of both they synthesized poorly. These facts indicate that ability to grow in the absence of vitamins may involve simply lack of capacity to grow, or begin to grow, under the prescribed conditions rather than inability to synthesize the absent vitamins under all conditions (Williams, 1941).…”

Section: The Effect Of Multiple Deficiencies Of the B Vitaminsmentioning

confidence: 99%

The yeast cell, its genetics and cytology

Lindegren¹

1949

221

105

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THE YEAST CELL in a Mendelian manner in S. cerevisiae by S. bayanus hybrids. Saccharomyces bayanus does not ferment galactose but otherwise resembles S. cerevisiae in fermentative ability. Saccharomyces pastorianus is responsible for bitter taste, disagreeable odor, and turbidity in beer. It is a bottom fermenting yeast producing cylindrical cells. Saccharomyces validus is a top fermenting yeast with long cylindrical thread-shaped cells producing turbidity in beer. Saccharomyces turbidans grows well over a wide temperature range producing elliptical cells and a very turbid broth. It is also undesirable In beer because of the turbidity. CRITERIA FOR DISTINGUISfflNG HAPLOPHASE AND DIPLOPHASE Winge (1935) distinguished clearly between haplophase and diplophase yeast cultures, and we have corroborated his observation, adding the concept that genes controlling mating type specificity segregate at meiosis to produce two kinds of haplophases. I shall summarize all the arguments, Winge* s reinforced by ours, for distinguishing haplophase and diplophase. Over four-fifths of the cultures which one encounters are easily characterized by microscopic examination. They are either obviously haploid or diploid, as shown simply by size, shape and aggregation of the cells. The reasons for classifying them are as follows: a. The large vegetative cell, which we call "legitimate diploids" (fig. 1-7), produce viable 4-spored asci. These spores germinate to produce smaller, usually round, cells which we call "haploid." The latter multiply vegetatively, generally maintaining their specific cell-shape and size. b. Two of these smaller cells may fuse to produce a zygote which on budding produces a large "diploid" cell capable of vegetative multiplication. While the large cell is undergoing vegetative reproduction, it retains its characteristic ellipsoidal shape and size. Under certain conditions this diploid cell can be induced to sporulate. Spores from it in turn produce haploids and the process can be repeated indefinitely. o. The large cells which we recognize as diploids are extraordinarily stable in their genetical characteristics when they are grown under conditions in which sporulation does not occur. Transferring the cultures every forty-eight hours in broth is generally sufficient to maintain the vegetative diplophase. Colonies produced by plating out are not sectored; the plates do not show colonial variants. However, when haplophase (single ascospore) cultures of any age are plated out, a variety of colonial variants appears on the plate or the giant colonies are sectored. These facts are consistent with the view that the large cells are diploid, thus minimizing the num-LIFE CYCLES 1-9 ber of variants which may appear, while in the haplophase most variants become apparent and are easily discovered. d. When the diploid cells spomlate to produce haploid cells, tetrad analysis of the 4 spores has proved that a reduction division occurs. Hybrids heterozygous for as many as 12 alleles have been analyzed, all of which segregated regu...

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“…The review of growth-promoting nutrilites for yeasts by R. J. Williams (1941) and the monograph on vitamins by Rosenberg (1942) present a clear picture of recent developments in this field.…”

Section: Vitamin Deficiencies In Yeastsmentioning

confidence: 99%

Vitamin Deficiencies in Yeasts

Burkholder

1943

American J of Botany

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Growth‐promoting Nutrilites for Yeasts

Cited by 30 publications

References 131 publications

Vitamins in wine: Which, what for, and how much?

Vitamins in wine: Which, what for, and how much?

The yeast cell, its genetics and cytology

Vitamin Deficiencies in Yeasts

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