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  • 1
    Electronic Resource
    Electronic Resource
    Heat-shock response in Schizosaccharomyces pombe cells lacking cyclic AMP-dependent phosphorylation (1997)
    Springer
    Current genetics 31 (1997), S. 112-118 
    Details
    ISSN: 1432-0983
    Keywords: Key wordsSchizosaccharomyces pombe ; Thermal resistance ; Cyclic AMP ; Trehalose
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Heat sensitivity at 48°C was determined in log-phase cultures of control and pka1-disrupted cells of the fission yeast Schizosaccharomyces pombe grown at 25°C. Cells devoid of protein kinase A exhibited a considerable heat-shock resistance as compared to control cells. Addition of cAMP to control cells prompted a further decrease in viability during heat shock. This effect was not observed with pka1-disrupted cells, suggesting that cAMP-dependent phosphorylation is involved in modulation of the heat-shock response. When control or pka1-disrupted cells were grown at 25°C and then shifted to 37°C they acquired thermo-tolerance to a subsequent treatment at 48°C both in the absence and in the presence of exogenous cAMP. Inhibition of protein synthesis during the adaptive treatment did not block the development of thermo-tolerance. However, the arrest in translation significantly prevented trehalose accumulation in control cells but only slightly affected trehalose increase in pka1-disrupted cells. These data indicate that heat resistance may be established in growing cells of S. pombe by at least two independent post-translational mechanisms: a decrease in cAMP-dependent protein phosphorylation and a hitherto unknown process which may be independent of trehalose accumulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002940050183
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    Paper (German National Licenses)
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  • 2
    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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  • 3
    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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