The effect of vitamins and amino acids on glucose uptake in aerobic chemostat cultures of three Saccharomyces cerevisiae strains

 

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dc.contributor.author De Kock, S H
dc.contributor.author Du Preez, J C
dc.contributor.author Kilian, S G
dc.date.accessioned 2016-08-17T10:28:37Z
dc.date.available 2016-08-17T10:28:37Z
dc.date.issued 2000
dc.identifier http://dx.doi.org/10.1016/S0723-2020(00)80044-2
dc.identifier.citation de Kock, S. H., du Preez, J. C., & Kilian, S. G. (2000). The effect of vitamins and amino acids on glucose uptake in aerobic chemostat cultures of three Saccharomyces cerevisiae strains. Systematic and applied microbiology, 23(1), 41-46. en_ZA
dc.identifier.issn 0723-2020 en_ZA
dc.identifier.uri http://hdl.handle.net/11427/21293
dc.description.abstract In the respiro-fermentative region of aerobic chemostat cultures at steady state, Saccharomyces cerevisiae CBS 8066 produced high concentrations of ethanol with concomitant low levels of residual glucose which followed Monod kinetics. By contrast, very high residual glucose concentrations were observed in cultures of S. cerevisiae strains ATCC 4126 and NRRL Y132 at dilution rates above 60% of the washout dilution rate, resulting in much lower ethanol concentrations, even though clearly glucose-limited at lower dilution rates in the respiratory region. The addition of a vitamin mixture resulted in decreased residual glucose concentrations in respiro-fermentative cultures of all three strains, but the effect was much more pronounced with strains ATCC 4126 and NRRL Y132. Meso-inositol was mainly responsible for this effect, although with strain ATCC 4126 other vitamins as well as an amino acid mixture were also required to minimise the steady-state residual glucose levels. The residual glucose concentration in continuous culture was, therefore, greatly dependent on the growth factor requirements of the particular yeast strain, which apparently increased on increasing the dilution rate into the respiro-fermentative region. The strain differences with respect to growth factor requirements at high dilution rates, which were not evident at low dilution rates, had a profound effect on the kinetics of glucose assimilation in aerobic chemostat culture. en_ZA
dc.language eng en_ZA
dc.publisher Elsevier en_ZA
dc.rights Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en_ZA
dc.source Systematic and Applied Microbiology en_ZA
dc.source.uri http://www.journals.elsevier.com/systematic-and-applied-microbiology/
dc.subject.other Saccharomyces cerevisiae
dc.subject.other inositol
dc.subject.other amino acids
dc.subject.other chemostat
dc.subject.other aerobic
dc.title The effect of vitamins and amino acids on glucose uptake in aerobic chemostat cultures of three Saccharomyces cerevisiae strains en_ZA
dc.type Journal Article en_ZA
dc.date.updated 2016-08-17T09:42:32Z
uct.type.publication Research en_ZA
uct.type.resource Article en_ZA
dc.publisher.institution University of Cape Town
uct.type.filetype Text
uct.type.filetype Image
dc.identifier.apacitation De Kock, S. H., Du Preez, J. C., & Kilian, S. G. (2000). The effect of vitamins and amino acids on glucose uptake in aerobic chemostat cultures of three Saccharomyces cerevisiae strains. <i>Systematic and Applied Microbiology</i>, http://hdl.handle.net/11427/21293 en_ZA
dc.identifier.chicagocitation De Kock, S H, J C Du Preez, and S G Kilian "The effect of vitamins and amino acids on glucose uptake in aerobic chemostat cultures of three Saccharomyces cerevisiae strains." <i>Systematic and Applied Microbiology</i> (2000) http://hdl.handle.net/11427/21293 en_ZA
dc.identifier.vancouvercitation De Kock SH, Du Preez JC, Kilian SG. The effect of vitamins and amino acids on glucose uptake in aerobic chemostat cultures of three Saccharomyces cerevisiae strains. Systematic and Applied Microbiology. 2000; http://hdl.handle.net/11427/21293. en_ZA
dc.identifier.ris TY - Journal Article AU - De Kock, S H AU - Du Preez, J C AU - Kilian, S G AB - In the respiro-fermentative region of aerobic chemostat cultures at steady state, Saccharomyces cerevisiae CBS 8066 produced high concentrations of ethanol with concomitant low levels of residual glucose which followed Monod kinetics. By contrast, very high residual glucose concentrations were observed in cultures of S. cerevisiae strains ATCC 4126 and NRRL Y132 at dilution rates above 60% of the washout dilution rate, resulting in much lower ethanol concentrations, even though clearly glucose-limited at lower dilution rates in the respiratory region. The addition of a vitamin mixture resulted in decreased residual glucose concentrations in respiro-fermentative cultures of all three strains, but the effect was much more pronounced with strains ATCC 4126 and NRRL Y132. Meso-inositol was mainly responsible for this effect, although with strain ATCC 4126 other vitamins as well as an amino acid mixture were also required to minimise the steady-state residual glucose levels. The residual glucose concentration in continuous culture was, therefore, greatly dependent on the growth factor requirements of the particular yeast strain, which apparently increased on increasing the dilution rate into the respiro-fermentative region. The strain differences with respect to growth factor requirements at high dilution rates, which were not evident at low dilution rates, had a profound effect on the kinetics of glucose assimilation in aerobic chemostat culture. DA - 2000 DB - OpenUCT DP - University of Cape Town J1 - Systematic and Applied Microbiology LK - https://open.uct.ac.za PB - University of Cape Town PY - 2000 SM - 0723-2020 T1 - The effect of vitamins and amino acids on glucose uptake in aerobic chemostat cultures of three Saccharomyces cerevisiae strains TI - The effect of vitamins and amino acids on glucose uptake in aerobic chemostat cultures of three Saccharomyces cerevisiae strains UR - http://hdl.handle.net/11427/21293 ER - en_ZA


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