Lipid Content and Cryotolerance of Bakers' Yeast in Frozen Doughs

Gélinas, Pierre; Fiset, Gisèle; Willemot, C.; Goulet, J.

doi:10.1128/aem.57.2.463-468.1991

Cited by 23 publications

(5 citation statements)

References 25 publications

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“…Many intrinsic physiological characteristics have been associated with cryotolerance in S. cerevisiae, including membrane composition (4, 10,18), heat shock proteins (17), glycerol (15,16), and trehalose (6,9,11,41). However, it seems unlikely that any of these characteristics individually could explain the complex behavior observed during changes in the growth phase ( Fig.…”

Section: Discussionmentioning

confidence: 99%

Role of growth phase and ethanol in freeze-thaw stress resistance of Saccharomyces cerevisiae

Lewis

Learmonth

Watson

1993

Appl Environ Microbiol

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The freeze-thaw tolerance of Saccharomyces cerevisiae was examined throughout growth in aerobic batch culture. Minimum tolerance to rapid freezing (immersion in liquid nitrogen; cooling rate, approximately 200'C min-') was associated with respirofermentative (exponential) growth on glucose. However, maximum tolerance occurred not during the stationary phase but during active respiratory growth on ethanol accumulated during respirofermentative growth on glucose. The peak in tolerance occurred several hours after entry into the respiratory growth phase and did not correspond to a transient accumulation of trehalose which occurred at the point of glucose exhaustion. Substitution of ethanol with other carbon sources which permit high levels of respiration (acetate and galactose) also induced high freeze-thaw tolerance, and the peak did not occur in cells shifted directly from fermentative growth to starvation conditions or in two respiratorily incompetent mutants. These results imply a direct link with respiration, rather than exhaustion of glucose. The role of ethanol as a cryoprotectant per se was also investigated, and under conditions of rapid freezing (cooling rate, approximately 200°C min-'), ethanol demonstrated a significant cryoprotective effect. Under the same freezing conditions, glycerol had little effect at high concentrations and acted as a cryosensitizer at low concentrations. Conversely, under slow-freezing conditions (step freezing at -20, -70, and then -196°C; initial cooling rate, approximately 3C min-'), glycerol acted as a cryoprotectant while ethanol lost this ability.Ethanol may thus have two effects on the cryotolerance of baker's yeast, as a respirable carbon source and as a cryoprotectant under rapid-freezing conditions.

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Section: Discussionmentioning

confidence: 99%

Role of growth phase and ethanol in freeze-thaw stress resistance of Saccharomyces cerevisiae

Lewis

Learmonth

Watson

1993

Appl Environ Microbiol

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“…Při snížené koncentraci glukosy v živném médiu mohou pekařské kvasinky tvořit rozsáhlý biofilm a pevně se vázat na podložku (Šilhánková, 2002). Obsah lipidů, sterolů a fosfolipidů má rozhodující vliv na odolnost kvasinek ke zmrznutí (Gélinas et al, 1991).…”

Section: Pekařské Kvasinkyunclassified

“…In media containing low concentration of glucose baker's yeast can form biofilm and bind firmly to the base (Šilhánková, 2002). Cell content of lipids, sterols and phospholipids is a determining factor of resistance of the yeast to freezing (Gélinas et al, 1991).…”

Section: Baker's Yeastmentioning

confidence: 99%

Yeast and its uses.

Kopecká¹,

Matoulková²,

Němec³

2012

Kvasny Prum

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Kvasinky jsou eukaryotní heterotrofní organismy, které patří mezi houby. Od ostatních eukaryot se liší především tvorbou silné a pevné buněčné stěny. Jako zdroj uhlíku a energie slouží kvasinkám hlavně sacharidy, které mohou "zpracovat" aerobní respirací či kvašením. Využití kvasinek je velmi rozmanité. Nezastupitelný význam mají v potravinářském průmyslu zejména při výrobě pekařského a krmného droždí, piva, vína a lihu. Moderní biotechnologie využívají kvasinky pro produkci nejrůznějších látek (vitamíny, enzymy, antibiotika, aminokyseliny, bílkoviny). Tyto kvasinky mohou být geneticky upravovány tak, aby získaly nové a lepší vlastnosti a syntetizovaly požadované látky. Díky relativně snadnému zacházení (isolace mutantů, přenos genů, kultivace, atd.) a znalosti genomu jsou kvasinky vhodným modelovým organismem pro studium fysiologických a metabolických pochodů i genetiky eukaryot. Mimo to ale některé rody kvasinek patří mezi patogeny, které jsou významné zejména pro jedince s oslabenou imunitou.

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“…Free radicals produced during the freeze-thaw process are also a major cause of cell damage (Lewis et al 1997). Although the response of cells to freezing and thawing stress is not known in detail, it is generally accepted that freeze-thaw tolerance is related to factors including growth phase (Werner-Washburne et al 1993), respiratory metabolism (Lewis et al/ 1993), and lipid composition of the membrane (Gélinas et al 1991). The freeze-thaw stress response is of physiological and industrial importance because it involves other stress response networks, including heat shock and oxidative stress (Cabrera et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Disruption of YCP4 enhances freeze-thaw tolerance in Saccharomyces cerevisiae

Kim

2022

Biotechnol Lett

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Objective The aim of this study was to identify genes related to a freeze-thaw tolerance and to elucidate the tolerance mechanism in yeast Saccharomyces cerevisiae as an appropriate eukaryote model. ResultsIn this study, one tolerant strain under exposure to freeze-thaw stress was isolated by screening a transposon-mediated mutant library and the disrupted gene was identi ed to be YCP4. In addition, this phenotype related to freeze-thaw tolerance was com rmed by deletion and overexpressing of this corresponding gene. This mutant strain showed a freeze-thaw tolerance by the reduction in the intracellular level of reactive oxygen species (ROS) and the activation of the MSN2/4 and STRE-mediated genes such as CTT1 and HSP12.Conclusions Disruption of YCP4 in S. cerevisiae results in increased tolerance to freeze-thaw stress.

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Lipid Content and Cryotolerance of Bakers' Yeast in Frozen Doughs

Cited by 23 publications

References 25 publications

Role of growth phase and ethanol in freeze-thaw stress resistance of Saccharomyces cerevisiae

Role of growth phase and ethanol in freeze-thaw stress resistance of Saccharomyces cerevisiae

Yeast and its uses.

Disruption of YCP4 enhances freeze-thaw tolerance in Saccharomyces cerevisiae

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