Characterization of industrial strains of Saccharomyces cerevisiae exhibiting filamentous growth induced by alcohols and nutrient deprivation

2006 ◽  
Vol 23 (5) ◽  
pp. 697-704 ◽  
Author(s):  
Paula Cristina da Silva ◽  
Jorge Horii ◽  
Viviane Santos Miranda ◽  
Heloísa Gallera Brunetto ◽  
Sandra Regina Ceccato-Antonini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Filamentous Growth ◽  
Nutrient Deprivation ◽  
Industrial Strains

Genetical and biochemical characterization of saccharomyces cerevisiae industrial strains

1993 ◽  
Vol 346 (6-9) ◽  
pp. 868-871 ◽  
Author(s):  
Gotthard Kunze ◽  
Irene Kunze ◽  
Andreas Barner ◽  
Ronald Schulz
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Biochemical Characterization ◽  
Industrial Strains

Genetic characterization of pathogenic Saccharomyces cerevisiae isolates.

Genetics ◽  
1994 ◽  
Vol 136 (4) ◽  
pp. 1261-1269 ◽  
Author(s):  
J H McCusker ◽  
K V Clemons ◽  
D A Stevens ◽  
R W Davis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Analysis ◽  
Genetic Characterization ◽  
Clinical Isolates ◽  
Additive Effects ◽  
Genetic Tests ◽  
Fungal Virulence ◽  
Virulence Trait ◽  
Industrial Strains

Abstract Saccharomyces cerevisiae isolates from human patients have been genetically analyzed. Some of the characteristics of these isolates are very different from laboratory and industrial strains of S. cerevisiae and, for this reason, stringent genetic tests have been used to confirm their identity as S. cerevisiae. Most of these clinical isolates are able to grow at 42 degrees, a temperature that completely inhibits the growth of most other S. cerevisiae strains. This property can be considered a virulence trait and may help explain the presence of these isolates in human hosts. The ability to grow at 42 degrees is shown to be polygenic with primarily additive effects between loci. S. cerevisiae will be a useful model for the evolution and genetic analysis of fungal virulence and the study of polygenic traits.

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

scholarly journals Filamentous growth of the budding yeast Saccharomyces cerevisiae induced by overexpression of the WHI2 gene

Microbiology ◽  
1997 ◽  
Vol 143 (6) ◽  
pp. 1867-1876 ◽  
Author(s):  
P. A. Radcliffe ◽  
K. M. Binley ◽  
J. Trevethick ◽  
M. Hall ◽  
P. E. Sudbery
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Budding Yeast ◽  
Filamentous Growth ◽  
Yeast Saccharomyces Cerevisiae

Characterization of sterol-ester hydrolase in Saccharomyces cerevisiae

1978 ◽  
Vol 525 (1) ◽  
pp. 87-92 ◽  
Author(s):  
Shigeru Taketani ◽  
Takashi Osumi ◽  
Hirohiko Katsuki
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sterol Ester ◽  
Ester Hydrolase
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