On the Sulphur Metabolism of Rhodotorula gracilis. II. The Ratio between SH and SS groups.

Sandegren, E.; Ekström, D.; Nielsen, Niels Chr.

doi:10.3891/acta.chem.scand.04-1311

Cited by 11 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Agarwal et al (3) showed that nonsugar compounds could be used by S. cerevisiae to the extent of 21 per cent of total carbon in take, T. utilis to 37 per cent, and Candida arborea to 35 per cent. The sulphur metabolism of T. gracilis is being studied by Sandegren et al (193).…”

Section: Protein From Microorganismsmentioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

View full text Add to dashboard Cite

Current interest in the synthesis of food by microorganisms arises from three main considerations: (a) the critical need for food, and in particular for protein, that exists in many parts of the world; (b) the economic advantages of microbial elaboration of foods or vitamins from relatively inexpensive raw materials; (c) the reduction of the cost of disposal of fermentable factory wastes.The reader is asked to accept for the present purpose an interpretation of the titular word "fungi" to include mycelial forms of the Eumycetes (molds), the yeasts, and bacteria. Their potential contribution to the world's food supply will be discussed with regard to the synthesis of fat and protein and of other substances of dietary value; the specific amino acid and fatty acid content of fungal proteins and fats; the nutritional value of fungal foods; their toxicity; the microorganisms studied; and the technology of production from the point of view of basic factors related to the organism, its environ ment, and commercial substrates.The basis of commercial food synthesis by fungi is the high degree of efficiency of these organisms in using energy from cheap carbohydrates to convert elementary nutrients into protein and fat [Foster (78)]. The potential significance of such efficiency is evidenced by the calculation that the produce from one acre of arable land can be converted into ten times as much pro tein by fungi as by animals [Robinson (188)]. Yield data are tabulated by Dunn (62).

show abstract

Section: Protein From Microorganismsmentioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

View full text Add to dashboard Cite

show abstract

“…The inefficiency of homocystine may be due to inefficient transport, since, once inside the cell, rapid reduction to homocysteine would be expected. It is well known that disulphides are reduced to thiols by metabolizing yeast (Neuberg & Schwenk, 1915), and it has been reported by Sandegren, Ekstrom & Nielsen (1950) that in the yeast Rhodotorula gracilis growing on a limited sulphur supply all the polarographically active sulphur present is in the thiol form. These results run roughly parallel with the observations on protein synthesis in yeast (Torulop8i8 utili8) by Roberts, Cowie, Abelson, Bolton & Britten (1955), who found cysteine to be a more effective competitor than cystine and also noted the relative inefficiency of homocysteine and the greater inefficiency of homocystine, which they attributed to inability of the yeast cell to reduce the disulphide forms.…”

Section: I8otopic Competition Experiment8mentioning

confidence: 99%