Lipid Composition of Aerobically and Anaerobically Propagated Brewer's Bottom Yeast

Ahvenainen, Juha

doi:10.1002/j.2050-0416.1982.tb04123.x

Cited by 25 publications

(5 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this manner, sterol precursor concentration can be varied from very small quantities, in the absence of ALA, to substantial quantities with ALA. Although in the wild-type yeast cells previously cultured anaerobically the suppression of sterol auxotrophy by oxygen would lead to endogenous sterol synthesis from an already significant background concentration of squalene, conditions which may both lead to ambiguous interpretation of sterol uptake measurements (1).…”

Section: Discussionmentioning

confidence: 99%

Characteristics of sterol uptake in Saccharomyces cerevisiae

Lorenz¹,

Rodríguez²,

Lewis³

et al. 1986

J Bacteriol

View full text Add to dashboard Cite

A Saccharomyces cerevisiae sterol auxotroph, FY3 (a hem] erg7 ura), was used to probe the characteristics of sterol uptake in S. cerevisiae. The steady-state cellular concentration of free sterol at the late exponential phase of growth could be adjusted within a 10-fold range by varying the concentration of exogenously supplied sterol. When cultured on 1 ,ug of sterol ml-', the cells contained a minimal cellular free-cholesterol concentration of 0.85 nmol/mg (dry weight) and were termed sterol depleted. When cultured on 11 ,ug of sterol ml-' or more, the cells contained a maximal cellular free-cholesterol concentration of 6.8 nmol/mg (dry weight) and were termed free sterol saturated. Cells with free-sterol concentrations below the maximal level were capable of accumulating free sterol from the medium. The capacity of the cells for cholesterol uptake was inversely proportional to the initial intracellular concentration. The uptake of sterol was shown to be a nonactive process that is independent of cellular energy sources or viability. The intracellular transport of sterol for esterification is not sensitive to anti-microtubule agents.

show abstract

Section: Discussionmentioning

confidence: 99%

Characteristics of sterol uptake in Saccharomyces cerevisiae

Lorenz¹,

Rodríguez²,

Lewis³

et al. 1986

J Bacteriol

View full text Add to dashboard Cite

show abstract

“…The yeast strain used (Saccharomyces uvarum K19) is from the collection of " Laboratoire de Microbiologie Industrielle de L'ENSAIA, nancy France". Preculture preparations were carried out following the methods described by Amata and Germain (1990), which are modifications of the methods described by Ahvenainen (1982) and by Marc (1982). The method may be described as the progressive fermentation of increasing quantities of wort, the volume of the medium being increased at each step by a factor of 10, until enough yeast in optimal physiological state is produced.…”

Section: Methodsmentioning

confidence: 99%

Effect of Pre-Culture Conditions on the Sensitivity of Yeasts to the Glucose Effect

Amata¹,

Germain²

2016

International Journal of Research Studies in Biosciences

View full text Add to dashboard Cite

In an experiment to determine the effect of pre-culture conditions on the sensitivity of yeasts to glucose catabolite repression (commonly referred to as the glucose effect), the yeast species Saccharomyces uvarum (carlsbergensis) K19, was used. This species is from the collection of the Industrial Microbiology Laboratory of ENSAIA-INPL, Nancy France. The yeast cells were initially cultured on industrial wort with constant aeration throughout the culture period in the first instance and without aeration throughout the culture period in the second instance, creating aerobic and anaerobic conditions. The yeast cells from the two culture media were harvested and placed in media containing known concentrations of glucose and maltose as substrates and fermentations were carried out at 30 0 C. Cells were harvested during exponential growth and the specific rate of fermentation (fermentation intensity) measured using the Warburg respirometer. Irrespective of initial and main culture media used, yeasts from anaerobic pre-culture media had significantly (P>0.05) lower fermentation intensities than those cultivated initially under aerobic conditions. Fermentation intensity of yeast cells on glucose after pre-culture on glucose is significantly (P<0.05) lower for yeast cells grown under anaerobic conditions when compared to cells grown under aerobic conditions. Oxygen limitation during preculture growth of the yeast cells had significant (P<0.05) effect on the glucose effect (catabolite repression) irrespective of carbon source used as substrate.

show abstract

“…The ability of different yeast strains to cope with the toxic effects of ethanol depends on the modulation of cell membrane fluidity by alteration of the ratio of incorporated saturated and unsaturated fatty acids and the ergosterol content ( Ding et al, 2009 ). It is well established that membrane-associated lipids have a strong influence in beer brewing, affecting the fermentative capacity and ethanol tolerance of Saccharomyces cerevisiae ( ale yeast) and Saccharomyces pastorianus ( lager yeast) ( Ahvenainen, 1982 ; Mishra and Kaur, 1991 ). In wine yeast strains, the high concentration of ergosterol in the cell membrane promotes ethanol tolerance by decreasing membrane fluidity ( Aguilera et al, 2006 ); however, the increased levels of unsaturated fatty acids in the cell membrane increase the membrane fluidity ( Alexandre et al, 1994 ).…”

Section: Introductionmentioning

confidence: 99%

The multiple roles of lipid metabolism in yeast physiology during beer fermentation

Bonatto

2022

Genet. Mol. Biol.

View full text Add to dashboard Cite

The ability of brewing yeasts (Saccharomyces cerevisiae and Saccharomyces pastorianus) to cope with the toxic effects of ethanol during beer fermentation depends on the modulation of lipid and lipid droplets (LDs) biosynthesis, which affects membrane fluidity. However, it has been demonstrated that lipids and LDs can modulate different biological mechanisms associated to ethanol tolerance, including proteostasis and autophagy, leading to the hypothesis that lipid and LDs biosynthesis are integrative processes necessary for ethanol tolerance in yeast. Supporting this hypothesis, a transcriptome and systems biology analyses indicated the upregulation of autophagy, lipid biosynthesis, and proteostasis (ALP)-associated genes in lager yeast during beer fermentation, whose respective proteins interact in a shortest-pathway ALP network. These results indicated a cross-communication between various pathways linked to inter-organelle autophagy, lipid metabolism, and proteostasis (ALP) during lager beer fermentation, thus highlighting the importance of lipids for beer fermentation.

show abstract

Lipid Composition of Aerobically and Anaerobically Propagated Brewer's Bottom Yeast

Cited by 25 publications

References 22 publications

Characteristics of sterol uptake in Saccharomyces cerevisiae

Characteristics of sterol uptake in Saccharomyces cerevisiae

Effect of Pre-Culture Conditions on the Sensitivity of Yeasts to the Glucose Effect

The multiple roles of lipid metabolism in yeast physiology during beer fermentation

Contact Info

Product

Resources

About