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  • Saccharomyces cerevisiae  (2)
  • Trichoderma viride  (2)
  • Protoplasts regeneration  (1)
  • 1
    Electronic Resource
    Electronic Resource
    Chemical and structural differences in mycelial and regeneration walls of Trichoderma viride (1975)
    Springer
    Archives of microbiology 105 (1975), S. 277-282 
    Details
    ISSN: 1432-072X
    Keywords: Trichoderma viride ; Mycelial walls ; Regeneration walls ; Aberrant tubes ; β-(1–3)Glucan ; β-(1–6)Glucan ; Chitin ; Fungal protoplasts ; Protoplasts regeneration
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract When incubated in Winge medium, protoplasts from Trichoderma viride obtained by treatment with Micromonospora chalcea or Streptomyces venezuelae RA lytic systems first synthesized an aberrant wall, different from the normal one; it was aseptate, larger and irregular in size and length. They then regenerated a new wall, similar to the original one from which they were liberated. Analysis showed that the wall polymers were mainly β-(1–3) glucan, β-(1–6) glucan and chitin in the normal walls, whereas chitin was absent in aberrant tubes. These results are discussed below, together with electron micrographs of aberrant and normal walls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00447147
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of polyoxin D on germination, morphological development and biosynthesis of the cell wall of Trichoderma viride (1976)
    Springer
    Archives of microbiology 108 (1976), S. 183-188 
    Details
    ISSN: 1432-072X
    Keywords: Trichoderma viride ; Polyoxin D ; Mycelial walls ; Aberrant tubes ; Cell wall synthesis ; Spore germination ; Morphological development ; Regenerating protoplasts ; Chitin ; β-(1-3) Glucan
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract When polyoxin D is added to a spore suspension of Trichoderma viride at a concentration from 50–100 μg/ml, it inhibits from 40–60% of germination. This percentage increases if dimethylsulfoxide (DMSO) is added. Mycelium growing in the presence of polyoxin D becomes irregular and loses its rigidity, showing several bulges along the hypha. Under the electron microscope the features of the cell wall and cytoplasmic content are apparently normal. Nevertheless, after incubation with different lytic systems or with (14C)glucose, it can be seen that polyoxin D partially inhibits the biosynthesis of β-(1-3)glucan and the biosynthesis of chitin to a greater extent attaining inhibition of 83% at 100 μg/ml of the antibiotic concentration. Regenerating protoplasts are less affected by polyoxin D. They do regenerate slower but the percentage of regeneration is more than 80%. Aberrant tubes synthesized by these protoplasts are not affected, they manifest their usual morphology and lack of chitin is confirmed in their composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00428949
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Influence of the curing of the killer phenotype inSaccharomyces cerevisiae wine strains on their fermentative behaviour (1992)
    Springer
    World journal of microbiology and biotechnology 8 (1992), S. 147-150 
    Details
    ISSN: 1573-0972
    Keywords: Curing ; fermentative behaviour ; killer ; Saccharomyces cerevisiae
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Fermentative behaviour and cell growth have been studied in grape juice inoculated either with two killerSaccharomyces cerevisiae wild strains or with their Acridine Orange-cured isogenic counterparts. The number of viable cells/ml at the beginning of the fermentation, as well as during exponential growth, were higher in grape juices inoculated with the cured strains. The CO2 production, fermentative rate and ethanol and acetic acid production were also higher in the cured strains, particularly during the stage of active fermentation. These differences, however, were minimal at the end of the fermentations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01195835
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by 14Saccharomyces cerevisiae wine strains isolated from the same region (Salnés, N.W. Spain) (1992)
    Springer
    World journal of microbiology and biotechnology 8 (1992), S. 539-541 
    Details
    ISSN: 1573-0972
    Keywords: Aroma ; compound ; Saccharomyces cerevisiae ; wine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Fourteen strains of the yeastSaccharomyces cerevisiae were isolated from three wineries in the Salnés wine region (N.W. Spain) at the three different periods of the natural fermentation. Each wild yeast was screened for production of acetaldehyde, ethyl acetate, isobutanol,n-propanol, amylic alcohol and other important enological compounds during laboratory scale fermentations of grape juice. After 25 days at 20°C, the analytical results evidenced variations in the production of acetaldehyde (from 13.1 to 24.3 mg/l), isobutanol (from 27.7 to 51.1 mg/l), amyl alcohols (from 111 to 183 mg/l) and ethyl acetate (from 19.3 to 43.7 mg/l). Although isolated from the same wine region, differences in the wine composition were observed depending on the particular yeast strain used for the vinification experiments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01201958
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    Paper (German National Licenses)
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