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  • 1
    Electronic Resource
    Electronic Resource
    Comparison of the killer toxin of several yeasts and the purification of a toxin of type K2 (1984)
    Springer
    Archives of microbiology 137 (1984), S. 357-361 
    Details
    ISSN: 1432-072X
    Keywords: Yeast ; Saccharomyces cerevisiae ; Killer toxin ; Extracellular glycoprotein
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract A total of 13 killer toxin producing strains belonging to the genera Saccharomyces, Candida and Pichia were tested against each other and against a sensitive yeast strain. Based on the activity of the toxins 4 different toxins of Saccharomyces cerevisiae, 2 different toxins of Pichia and one toxin of Candida were recognized. The culture filtrate of Pichia and Candida showed a much smaller activity than the strains of Saccharomyces. Extracellular killer toxins of 3 types of Saccharomyces were concentrated and partially purified. The pH optimum and the isoelectric point were determined. The killer toxins of S. cerevisiae strain NCYC 738, strain 399 and strain 28 were glycoproteins and had a molecular weight of Mr=16,000. The amino acid composition of the toxin type K2 of S. cerevisiae strain 399 was determined and compared with the composition of two other toxins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00410734
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  • 2
    Electronic Resource
    Electronic Resource
    Die Bildung von Spuren von Kohlenmonoxid durch Saccharomyces cerevisiae und andere Mikroorganismen (1974)
    Springer
    Archives of microbiology 100 (1974), S. 243-252 
    Details
    ISSN: 1432-072X
    Keywords: Saccharomyces cerevisiae ; Carbon Monoxide Trace-Measurement ; 14C-Glucose ; CO Production ; Atmospheric Cycle of Trace Gases
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Description / Table of Contents: Zusammenfassung 1. Mit einer empfindlichen Analysenmethode, die auf die Reaktion CO+HgO→CO2+Hg basiert und den CO-Gehalt auf Grund der Absorption des freigesetzten Hg bei 2537 Å ermittelt, wurden im Gasraum über wachsenden Kulturen von Saccharomyces cerevisiae, S. oviformis, Escherichia coli, Aerobacter aerogenes, Pseudomonas spec. und Lactobacillus brevis 0.4–2.6 ppm CO nachgewiesen. Bei Lactobacillus arabinosus, Bacillus cereus var. mycoides und Aspergillus niger war eine CO-Bildung nicht meßbar. 2. Bei S. cerevisiae war die CO-Bildung bei Konzentrationen von 10–50 g Glucose pro Liter Medium am größten. Außerdem wurde die CO-Bildung proportional zum anfänglichen Sauerstoffgehalt im Gasraum über den Kulturen gefördert. 3. Mit 14C-markierter Glucose wurde nachgewiesen, daß CO aus Glucose entsteht. 4. Die CO-Bildung der untersuchten Mikroorganismen ist so gering, daß sie keine Bedeutung für den Kreislauf dieses Spurengases in der Atmosphäre hat.
    Notes: Summary 1. Growing cultures of Saccharomyces cerevisiae, S. oviformis, Escherichia coli, Aerobacter aerogenes, Pseudomonas spec. and Lactobacillus brevis produce trace amounts of CO (0.4–2.6 ppm) that can be detected in the gas space above the cultures using a sensitive analytical method based on the reaction CO+HgO→CO2+Hg. The liberated Hg is quantitatively measured by atomic absorption at 2537 Å. No CO could be detected above cultures of Lactobacillus arabinosus, Bacillus cereus var. mycoides and Aspergillus niger. 2. The maximum CO production by Saccharomyces was obtained with concentrations of 10–50 g glucose per liter medium. The amount of CO formed increased with the oxygen concentration in the gas space above the cultures. 3. Using 14C-glucose it was shown that S. cerevisiae forms CO from glucose. 4. The formation of CO by the microorganisms investigated is very small. The ratio of CO/CO2 produced is much smaller than in environmental air. Therefore it can be concluded that the production of CO by these microorganisms has probably no significance for the atmospheric cycle of this trace gas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00446321
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  • 3
    Electronic Resource
    Electronic Resource
    Caseicin 80: purification and characterization of a new bacteriocin from Lactobacillus casei (1990)
    Springer
    Archives of microbiology 154 (1990), S. 249-252 
    Details
    ISSN: 1432-072X
    Keywords: Lactic acid bacteria ; Lactobacillus casei ; Bacteriocin ; Extra- and intracellular polypeptides
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract When grown in complex or synthetic media, Lactobacillus casei B 80 synthesizes a mitomycin C-inducible polypeptide with very specific bactericidal activity against the sensitive strain Lactobacillus casei B 109. The amount of secreted bacteriocin in the culture solution was low, about 1 mg/l. The bacteriocin which we called caseicin 80, was also detectable in cell extracts, although only 2% of the total activity was retained intracellularly. Caseicin 80 was concentrated by ultrafiltration and purified by cation exchange chromatography with Cellulose SE-23 and Superose. The molecular weight was in the range of M r=40,000–42,000 and the isoelectric point was pH 4.5.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00248963
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  • 4
    Electronic Resource
    Electronic Resource
    Das Vorkommen von Malatenzym und Malo-Lactat-Enzym bei verschiedenen Milchsäurebakterien (1974)
    Springer
    Archives of microbiology 96 (1974), S. 329-339 
    Details
    ISSN: 1432-072X
    Keywords: Malic Enzyme ; Malo-Lactic Enzyme ; Lactobacillus casei ; Streptococcus faecalis ; Lactic Acid Bacteria
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Description / Table of Contents: Zusammenfassung 1. Bei drei Stämmen vonLactobacillus casei, die auf Äpfelsäure als C-Quelle wuchsen, wurde durch Kultur mit Äpfelsäure entweder Malatenzym oder durch Kultur mit Äpfelsäure und Glucose Malo-Lactat-Enzym induziert. Zwei Stämme vonStreptococcus faecalis bildeten nur Malatenzym,Streptococcus lactis, der Glucose zum Wachstum braucht, nur Malo-Lactat-Enzym. 2. Durch aufeinanderfolgende Induktion wurden Zellen vonLactobacillus casei M40 mit Malatenzym und Malo-Lactat-Enzym erhalten. 3. Malatenzym und Malo-Lactat-Enzym unterscheiden sich im Induktionsverhalten, im pH-Optimum, in der Affinität zum Substrat, in den Endprodukten und im Molekulargewicht.
    Notes: Abstract 1. Malic enzyme was induced by malic acid and malo-lactic enzyme was induced by malic acid and glucose in cells of three strains ofLactobacillus casei that were able to grow on malate as carbon source. Two strains ofStreptococcus faecalis formed malic enzyme only, whereas only malo-lactic enzyme was formed by a glucose requiring strain ofStreptococcus lactis. 2. Given sequential induction, cells ofLactobacillus casei M40 were found to contain malic enzyme and malo-lactic enzyme simultaneously. 3. Malic enzyme and malo-lactic enzyme have been separated by chromatography on Sephadex G-200. These two enzymes have a different pH optimum, different affinities for substrates, form different end products from malate, and have molecular weights of 120000 and 150000 daltons respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00590188
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  • 5
    Electronic Resource
    Electronic Resource
    Metabolism of the anaerobic formation of succinic acid bySaccharomyces cerevisiae (1978)
    Springer
    Archives of microbiology 117 (1978), S. 269-276 
    Details
    ISSN: 1432-072X
    Keywords: Succinic acid ; Fermentation ; Saccharomyces cerevisiae ; α-ketoglutarate dehydrogenase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract 1. Succinic acid is formed in amounts of 0.2–1.7 g/l by fermenting yeasts of the genusSaccharomyces during the exponential growth phase. No differences were observed between the various species, respiratory deficient mutants and wild type strains. 2. At low glucose concentrations the formation of succinic acid depended on the amount of sugar fermented. However, the nitrogen source was found to be of greater importance than the carbon source. 3. Of all nitrogen sources, glutamate yielded the highest amounts of succinic acid. Glutamate led to an oxidative and aspartate to a reductive formation of succinic acid. 4. A reductive formation of succinic acid by the citric acid cycle enzymes was observed with malate. This was partially inhibited by malonate. No evidence was obtained that the glyoxylate cycle is involved in succinic acid formation by yeasts. 5. Anaerobically grown cells ofSaccharomyces cerevisiae contained α-ketoglutarate dehydrogenase. Its activity was found in the 175000 x g sediment after fractionated centrifugation. The specific activity increased 6-fold after growth on glutamate as compared with cells grown on ammonium sulfate. 6. The specific activities of malate dehydrogenase, fumarase, succinate dehydrogenase, succinylcoenzymeA synthetase, α-ketoglutarate dehydrogenase and glutamate dehydrogenase (nicotinamide adenine dinucleotide dependent) were determined in yeast cells grown on glutamate or ammonium sulfate. Similar results were obtained with a wild type strain and a respiratory deficient mutant. The latter did not contain succinate dehydrogenase. 7. In fermenting yeasts succinic acid is mainly formed from glutamate by oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00738546
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