Use of the<i>TRP1</i>auxotrophic marker for gene disruption and phenotypic analysis in yeast: a note of warning

González, Asier; Larroy, Carol; Biosca, Josep A.; Ariño, Joaquı́n

doi:10.1111/j.1567-1364.2007.00315.x

Cited by 23 publications

(26 citation statements)

References 13 publications

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“…Red circles, standard strain; blue circles, deletion strains that did not exhibit growth defects under the nonstress condition; light blue circles, deletion strains with growth defects under the nonstress condition. This finding was consistent with those of González et al (2007). Red and blue lines represent the thresholds for the identification of the strains tolerant or sensitive to both 8% ethanol and 1 M NaCl, respectively.…”

Section: Comparison Of Strains Sensitive To Ethanol and Osmotic Stresssupporting

confidence: 89%

Comprehensive phenotypic analysis for identification of genes affecting growth under ethanol stress inSaccharomyces cerevisiae

Yoshikawa

Tanaka

Furusawa

et al. 2009

FEMS Yeast Research

217

178

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We quantified the growth behavior of all available single gene deletion strains of budding yeast under ethanol stress. Genome-wide analyses enabled the extraction of the genes and determination of the functional categories required for growth under this condition. Statistical analyses revealed that the growth of 446 deletion strains under stress induced by 8% ethanol was defective. We classified these deleted genes into known functional categories, and found that many were important for growth under ethanol stress including several categories that have not been characterized, such as peroxisome. We also performed genome-wide screening under osmotic stress and identified 329 osmotic-sensitive strains. We excluded these strains from the 446 ethanol-sensitive strains to extract the genes whose deletion caused sensitivity to ethanol-specific (359 genes), osmotic-specific (242 genes), and both stresses (87 genes). We also extracted the functional categories that are specifically important for growth under ethanol stress. The genes and functional categories identified in the analysis might provide clues to improving ethanol stress tolerance among yeast cells.

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Section: Comparison Of Strains Sensitive To Ethanol and Osmotic Stresssupporting

confidence: 89%

Comprehensive phenotypic analysis for identification of genes affecting growth under ethanol stress inSaccharomyces cerevisiae

Yoshikawa

Tanaka

Furusawa

et al. 2009

FEMS Yeast Research

217

178

View full text Add to dashboard Cite

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“…It should be noted that in this case the msn2 msn4 strain was transformed with a centromeric plasmid which contains a TRP1 marker. The introduction of this marker in the reference strain was necessary for accurate comparison because the tpk msn2,4 strain was constructed using the TRP1 gene as a marker, and it has been reported that the absence of this gene somewhat decreases tolerance to high pH [41]. These results suggested that, besides its role in Msn2,4 function, regulation of PKA activity may exert additional effects on high pH tolerance.…”

Section: Resultsmentioning

confidence: 99%

The role of the protein kinase A pathway in the response to alkaline pH stress in yeast

Casado

González

Platara

et al. 2011

Biochemical Journal

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Exposure of Saccharomyces cerevisiae to alkaline pH provokes a stress condition that generates a compensatory reaction. In the present study we examined a possible role for the PKA (protein kinase A) pathway in this response. Phenotypic analysis revealed that mutations that activate the PKA pathway (ira1 ira2, bcy1) tend to cause sensitivity to alkaline pH, whereas its deactivation enhances tolerance to this stress. We observed that alkalinization causes a transient decrease in cAMP, the main regulator of the pathway. Alkaline pH causes rapid nuclear localization of the PKA-regulated Msn2 transcription factor which, together with Msn4, mediates a general stress response by binding with STRE (stress response element) sequences in many promoters. Consequently, a synthetic STRE-LacZ reporter shows a rapid induction in response to alkaline stress. A msn2 msn4 mutant is sensitive to alkaline pH, and transcriptomic analysis reveals that after 10 min of alkaline stress, the expression of many induced genes (47 %) depends, at least in part, on the presence of Msn2 and Msn4. Taken together, these results demonstrate that inhibition of the PKA pathway by alkaline pH represents a substantial part of the adaptive response to this kind of stress and that this response involves Msn2/Msn4-mediated genome expression remodelling. However, the relevance of attenuation of PKA in high pH tolerance is probably not restricted to regulation of Msn2 function.

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“…Although long thought to be the result of one hybridization event throughout evolution, genomic analysis suggests that the Saaz and Frohberg lineages were created by at least two distinct hybridization events between nearly identical strains of S. eubayanus and relatively more diverse strains of S. cerevisiae . For the production of top‐fermented beers, mostly S. cerevisiae strains are used, although natural hybrids between S. cerevisiae and Saccharomyces kudriavzevii are used in some Belgian trappist beers …”

Section: Beer Starter Culturesmentioning

confidence: 99%

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry

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Use of theTRP1auxotrophic marker for gene disruption and phenotypic analysis in yeast: a note of warning

Cited by 23 publications

References 13 publications

Comprehensive phenotypic analysis for identification of genes affecting growth under ethanol stress inSaccharomyces cerevisiae

Comprehensive phenotypic analysis for identification of genes affecting growth under ethanol stress inSaccharomyces cerevisiae

The role of the protein kinase A pathway in the response to alkaline pH stress in yeast

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

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