Yeast isolation

MacGillivray AR, MP Shiaris (1993) Biotransformation of polycyclic aromatic hydrocarbons by yeasts isolated from coastal sediments. Appl Environ Microbiol 59 1613-1618. 

A cytochrome P450 has been purified from Saccharomyces cerevisiae that has benzo[a]pyrene hydroxylase activity (King et al. 1984), and metabolizes benzo[fl]pyrene to 3- and 9-hydroxybenzo[fl]pyrene and benzo[fl]pyrene-7,8-dihydrodiol (Wiseman and Woods 1979). The transformation of PAHs by Candida Upolytica produced predominantly monohydroxyl-ated products naphth-l-ol from naphthalene, 4-hydroxybiphenyl from biphenyl and 3- and 9-hydroxybenzo[fl]pyrene from benzo[fl]pyrene (Cerniglia and Crow 1981). The transformation of phenanthrene was demonstrated in a number of yeasts isolated from littoral sediments and of these, Trichosporumpenicillatum was the most active. In contrast, biotransformation of benz[fl]anthracene by Candida krusei and Rhodotorula minuta was much slower (MacGillivray and Shiaris 1993). 

Pajot HF, Figueroa LIC, Spencer JFT et al (2008) Phenotypical and genetic characterization of Trichosporon sp. HP-2023 a yeast isolate from Las Yungas rainforest (Tucuman, Argentina) with azo-dye-decolorizing ability. Anton van Leeuw 94 233-244... 

Yang Q, Yediler A, Yang M et al (2005) Decolorization of an azo dye, Reactive black 5 and MnP production by yeast isolate Debaryomyces polymorphus. Biochem Eng J 24 249-253... 

A number of different approaches have been employed in different laboratories to characterize cyt c ccp binding. The earliest estimates of binding constants come from steady state kinetic studies by Yonetani and coworkers [19] (subsequently refined by Erman) [29]. At 50 mM phosphate, pH6, (conditions which favor maximum turnover), an apparent Km value of 3 pM is obtained using yeast isol cyt c as the reaetion partner of ccp. Km is intrinsically a kinetic parameter, which in the complex ccp mechanism may incorporate a number of elementary rate constants unrelated to binding. 

CASRN 510-15-6 molecular formula C16H14CI2O3 FW 325.21 Biological. Rhodotomla gracilis, a yeast isolated from an insecticide-treated soil, degraded chlorobenzilate in a basal medium supplemented by sucrose. Metabolites identified by this decarboxylation process were 4,4 -dichlorobenzilic acid, 4,4 -dichlorobenzophenone, and carbon dioxide (Miyazaki et al., 1969, 1970). 

Out of 364 other tested enterobacteria 3 E. coli strains were positive, as were 8 of 9 Candida yeast isolates. These findings are not surprising because reciprocal cross-reactions between Salmonella Cl and some E. coli strains are well known (26) and in yeasts a mannan consisting of an a,l- -6 linked poly-D-mannose backbone with branches of a,l->-2 and a,l- -3 linked D-mannose residues is a principal cell-wall constituent (27). 

Hunt D. W. A. and Borden J. H. (1989a) Conversion of verbenols to verbenone by yeasts isolated from Dendroctonus ponderosae (Coleoptera Scolytidae). J. Chem. Ecol. 16, 1385-1397. 

Leufven A., Bergstrom G. and Falsen E. (1984) Interconversion of verbenols and verbenone by identified yeasts isolated from the spruce bark beetle Ips typographus. J. Chem. Ecol. 10, 1349-1361. 

Guijo, S., Millan, C., and Ortega, J. M. (1986). Fermentative features of vinification and maduration yeasts isolated in the Montilla-Moriles region of Southern Spain. Food Microbiol. 3,133-142. 

Teramoto, Y., Sato, R., and Ueda, S. (2005). Characteristics of fermentation yeast isolated from traditional Ethiopian honey wine, ogol. Afr. ]. Biotechnol. 4,160-163. 

Genes that code for human insulin isolated or purified from human pancreas beta cells Yeasts isolated or purified artificially from nature Microorganisms isolated or purified artificially from nature and that produce an antibiotic X Antibiotic X produced by such microorganism Human hepatocyteY Human liver tissue Z Extracts isolated from plant Y... 

Forest Products Laboratory have discovered a xylose-fermenting yeast (Candida tropicalis). Thus it now is possible to convert all wood sugars to ethyl alcohol with a combination of yeasts. Isolation of the specific enzymes and genetic engineering of the enzymes could dramatically improve the efficiency of this conversion. 

Chemical modification of yeast protein has received limited attention though as described above it has potential as a method for facilitating recovery of yeast protein. Current studies are concerned with determination of the functional properties of proteins succinylated during the extraction. The composition of yeast proteins prepared by different methods is shown (Table 8). Noteworthy is the protein and nucleic acid concentration in the yeast isolate which differed from the concentrate in that cell wall material was removed by centrifugation. 

Lahav, R., Fareleira, P., Nejidat, A. Abielovich, A. (2002). The identification and characterization of osmotolerant yeast isolates from chemical wastewater evaporation ponds. Microbial Ecology, 43, 388-96. 

Ekendahl, S., O Neill, A. H., Thomsson, E. Pedersen, K. (2003). Characterisation of yeasts isolated from deep igneous rock aquifers of the fennoscandian shield. Microbial Ecology, 46, 416-28. 

Shinano, H. (1962). Studies on yeasts isolated from various areas in the north Pacific. Bulletin of the Japanese Society of Scientific Fisheries, 28, 1113-22. 

Greenberg, M.L., Reiner, B., and Henry, S.A., 1982b, Regulatory mutations of inositol biosynthesis in yeast Isolation of inositol-excreting mutants. Genetics 100 19-33. 

Martinez, R, Perez Rodriguez, L., Benitez, T. (1997b). Eactors which affect velum formation by flor yeasts isolated from sherry wine. Syst. App. Microbiol., 20, 154-157. 

Landete, J.M., Pardo, I. Ferrer, S. (2007b). Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control, 18, 1569-1574. 

Clemente-Jimenez, J. M., Mingorance-Cazorla, L., Martinez-Rodriguez, S., Las Heras-Vazquez, F. J., Rodriguez-Vico, F. (2004) Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiology, 21, 149-155. 

Lopandic, K., Gangl, H., Wallner, E., Tscheik, G., Leitner, G., Querol, A., Borth, N., Breitenbach, M., PriUenger, H., Tiefenbrunner, W. (2007) Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii. FEMS Yeast Research, 7, 953-965. 

Mateo, J. J., Jimenez, M., Huerta, T., Pastor, A. (1991) Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine. International Journal of Food Microbiology, 14, 153-160. 

Dias, L., Dias, S., Sancho, T, Stender, H., Querol, A., Malfeito-Ferreira, M., Loureiro, V. (2003a). Identification of yeasts isolated from wine related environments and capable of producing 4-ethylphenol. Food Microbiol., 20 567-574. 

Air is another source for Brettanomyces dispersion, although few articles have been written (66, 75). In fruit orchards, Adams (76) exposed agar plates at ground level and isolated mainly molds (95%) and a few yeasts (5%) from fruit orchard air samples. Isolation of yeast colonies was hindered by early mold growth. Adams identified 6 genera from 180 yeast isolates, the order in decreasing frequency Kloeckera, Cryptoccus, Torulopsis, Rhodotorula, Candida, and Brettanomyces (66). ... 

Flucytosine has been successfully used in combination with ketoconazole, fluconazole, and itraconazole. Flucytosine and ketoconazole were synergistic in about 40% of yeast isolates resistant to flucytosine alone. The synergistic action of flucytosine with the triazoles against Candida species was seen both in vitro and in vivo (3-6). 

In the first stage of the first two strategies, anaerobic mesophilic conditions allow the development of activity of Streptococcus sp. and "lactic yeast" (isolated from blue Stilton whey), which consume lactose and produce lactate, ethanol and carbon dioxide, and further biomass. In the second stage, aerobic conditions are employed which are favorable to the activity of an added mixed population of Bacillus sp., which degrades all available organic acids and ethanol, producing CO2 and further biomass. 

Izquierdo Canas, P.M., Ubeda Iranzo, J.F., and Briones Perez, A.I. 1997. Study of the karyotype of wine yeasts isolated in the region of Valdepenas in two consecutive vintages. Food Microbiol. 14, 221-225. 

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