Yeast strains competitive

Furthermore, the various microorganisms interact (antagonism and competition for nutrients). Indeed, a number of yeast strains capable of... 

Partly purified /3-D-fructofuranosidase of a strain of Kluyveromyces Saccharomyces) fragilis hydrolyzes sucrose and raffinose with a pH optimum of 4.2, but of 5.2 for inulin.704 Furthermore, the hydrolysis of sucrose was found to be competitively inhibited by raffinose, but not by inulin, so two enzymes may be responsible for the /3-D-fruc-tofuranosidase activity of this yeast. 

It was observed earlier that over expression of human N-terminal domain in yeast confers resistance to high concentrations of etoposide. The observed phenotype was proposed to be due to the competition of the excess of the N-terminal domain with the frill length enzyme for a limiting pool of inhibitor. So future challenge in the parasite topoisomerase II would be to develop drug resistant parasite strains and to see what causes this resistance and also to check what effect the individual domains of the enzyme have on the drug protein interaction in the context of the full-length enzyme. 

First attempts for the production of 1-butanol by S. cerevisiae relied on the introduction of enzymes from native producers to convert acetoacetyl-CoA into 1-butanol. Acetoacetyl-CoA is a natural metabolite of yeast, derived from acetyl-CoA, which itself is a central metabohte that serves as a key precursor in the biosynthesis of various biomolecules [8]. Another approach makes use of the endogenous Ehrhch pathway for isobutanol synthesis. Significant improvements in butanol production were finally reached, eliminating competitive pathways, and particularly taking care to maintain cofactor balance in producing strains [8]. 

Vogelmann, S.A., Seitter, M., Singer, U., Brandt, M. J., Hertel, C. (2009). Adaptability of lactic acid bacteria and yeasts to sonrdongh prepared from cereals, pseudocereals and cassava and nse of competitive strains as starters. International Journal of Food Microbiology, 130, 205-212. 

Reliance on native MLF may represent an unpredictable situation, slowing the progress of processing and potentially leading to incomplete conversion of malate. As a result, most winemakers now utilize commercial LAB starters. As with yeasts, LAB starters accomplish the goal of immediate numerical superiority over potentially competitive native strains. Compared with MLF resulting from native strains, properly prepared and expanded inocula of commercial LAB generally yield more predictable results in terms of both the rate of conversion and final concentration of L-malic acid, as well as sensorially active metabolites. 

A major challenge for the coproduction strategy is how to deal with carbon and/or energy competitive effects.To cope with these problems, strain- and process-based efforts should be performed to increase the supply of carbon and/or energy. For example, the metabolically connected S-adenosylmethionine (SAM) and glutathione were coproduced in yeast cells. However, both SAM and glutathione are biosynthesized via the consumption of ATP. To solve this problem, ATP-oriented amino acids and sodium... 

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