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  • Complementation groups  (1)
  • Key words Polygalacturonase  (1)
  • Utilization  (1)
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  • 1
    Electronic Resource
    Electronic Resource
    Genetic determination of polygalacturonase production in wild-type and laboratory strains of Saccharomyces cerevisiae (1997)
    Springer
    Archives of microbiology 167 (1997), S. 284-288 
    Details
    ISSN: 1432-072X
    Keywords: Key words Polygalacturonase ; Saccharomyces ; cerevisiae ; Genetic determination ; Mutants ; Complementation groups
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The genetic determination of polygalacturonase (PG) production in Saccharomyces cerevisiae was studied by biochemical and classical genetic techniques. Crosses of PG+ strains with PG– strains showed that in the haploid wild-type-derived strain, two structural genes were involved in the production of a hydrolysis halo on plates with polygalacturonic acid. However, in the case of PG+ laboratory strain IM1-8b, the phenotype was controlled by only one structural gene although the analysis of PG– IM1-8b mutants demonstrated the existence of at least two complementation groups. All these genetic results were assessed biochemically by means of cation-exchange chromatography. Two enzymes were separated in the wild-type strain, and only one in the laboratory strain. The three enzymes had different K m values, molecular masses, and optimal pHs for activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002030050445
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Predominance of malolactic fermentation overd-glucose utilization inLactobacillus plantarum andLactobacillus curvatus wine strains (1993)
    Springer
    Journal of industrial microbiology and biotechnology 12 (1993), S. 368-372 
    Details
    ISSN: 1476-5535
    Keywords: Glucose ; Lactobacillus ; Malate ; Malolactic-fermentation ; Utilization ; Wine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Two selected wine strains of the genusLactobacillus (L. plantarum 197 andL. curvatus 783) were tested for their ability to complete malolactic fermentation (MLF) in a synthetic medium (PBM-broth) supplemented withL-malic acid (7.5–74.6 mM) andD-glucose (5.5–55 mM). The 24 directed fermentation assays, 12 for each bacterial strain, were carried out at 20°C and pH 3.5. MLF was completed (residualL-malic acid ≤0.2 mM) in eight days in 19 of the 24 fermentation assays, even in the presence of 74.6 mML-malic acid or 55.5 mMD-Glucose utilization was generally simultaneous to MLF but was completed (residual concentrations ≤0.2 mM) only in 6 of the 24 fermentation assays. These results support the use of these strains in directed MLF assays at the very differentL-malic acid andD-glucose concentrations tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569667
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    Paper (German National Licenses)
    Fulltext
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