Yeast Microbiological Methods for Determination of Vitamins. PANTOTHENIC ACID

Atkin, Lawrence; Williams, William L.; Schultz, Alfred S.; Frey, Charles N.

doi:10.1021/i560125a026

Cited by 68 publications

(12 citation statements)

References 6 publications

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“…Influence of vitamins and trace minerals. The composition of the medium with respect to trace elements and growth factors is patterned after those of Olson and Johnson (1949) and Atkin et al (1944). At the highest level indicated in column 2 of table 6, the medium had the following composition in ,ug per ml with respect to added vitamins and minerals: ZnSO4* 7H20, 1.75; FeSO4(NH4)2SO4 6H20, 1.05; CuSO4.…”

Section: ]mentioning

confidence: 80%

Factors Affecting Production of Glycerol and D-Arabitol by Representative Yeasts of the Genus Zygosaccharomyces1

Peterson¹,

Hendershot²,

Hajny³

1958

Applied Microbiology

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Section: ]mentioning

confidence: 80%

Factors Affecting Production of Glycerol and D-Arabitol by Representative Yeasts of the Genus Zygosaccharomyces1

Peterson¹,

Hendershot²,

Hajny³

1958

Applied Microbiology

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“…Two compounds were found to act in the opposite manner, leading to an earlier onset of flocculence, one of these was p-alanine; it is known that asparagine will antagonize the synthesis of pantothenic acid from p-alanine + pantoic acid, in certain organisms (Atkin, Williams, Schultz & Frey, 1944), and this raises the possibility that p-alanine leads to an early flocculation of yeast by antagonizing the action of asparagine. The other substance which was found to induce early flocculation was 2-chloro-4-aminobenzoic acid, a structural analogue of p-aminobenzoic acid which is an intermediate in the synthesis of pantothenic acid.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Nitrogenous Substances on the Time of Flocculation of Saccharomyces cerevisiae

Mill¹

1964

Journal of General Microbiology

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SUMMARYThe point in the growth cycle at which a strain of brewer's yeast became potentially flocculent could be delayed by supplementing the medium with ammonia, basic amino acids, glutamine, asparagine, y-aminobutyric acid or urea. Other amino acids were ineffective. ,8-Alanine and 2-chloro-4-aminobenzoic acid led to an abnormally early appearance of potential flocculence. No development of flocculence occurred in the absence of glucose. It is suggested that the maintenance of non-flocculence is dependent upon the presence in the cell wall of a nitrogenous compound; potential flocculence will develop when this compound is not synthesized a t a rate sufficient to maintainits concentration in the wall. The nitrogenous nutrients which delay flocculation would then act by enhancing this rate of synthesis.Brewer's yeast cells are freely dispersed in the early stage of logarithmic growth, but as this continues they tend to adhere to each other, forming clumps or flocs. The tendency to flocculate varies with different strains and is, to some extent a t least, under genetic control (Gilliland, 1951 ;Thorne, 1951). Cells which have become flocculent may be reversibly separated by a variety of treatments, even washing in saline will suffice. But such redispersed cells differ from the disperse cells of the early logarithmic phase, in that when the former are transferred to a suitable medium containing calcium, they will flocculate a t once, whereas the latter will not. Clearly the two types of cells must have structural differences. Those cells which have been reversibly separated by simple changes of environment may be called potentially flocculent, in distinction from those which are dispersed as a consequence of their structure, and which may truly be called non-flocculent.Three distinct areas of study may be recognized in approaching the phenomenon of flocculation and it is necessary that information obtained in one field should not be confused with that from another: (i), there is the inherited nature of the cell; (ii) there is the nature of the change from non-flocculence to potential flocculence, together with the stimulus which provokes this change; (iii) there is the nature of the interactions of the cells with each other and with the environment, which manifest potential flocculation in the actual formation of flocs.The present paper is concerned with the second of these fields of study, more especially with the nature of the stimulus which leads to a change to potential flocculence. It will be shown that this change is connected with a specialized part of the nitrogen metabolism of the organism.

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“…The organisms tested included several yeasts (group A) and lactic acid bacteria (groups B and C). For tests with yeasts, the pantothenic-acid-free medium and culture techniques of Atkin et al (1944) were used. Since some of the yeasts employed require nicotinic acid, this vitamin was added to the medium at a concentration of 0.5 mg per 100 ml.…”

Section: Methodsmentioning

confidence: 99%

The Comparative Activities of Pantethine, Pantothenic Acid, and Coenzyme a for Various Microorganisms

Craig

Snell

1951

J Bacteriol

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Yeast Microbiological Methods for Determination of Vitamins. PANTOTHENIC ACID

Cited by 68 publications

References 6 publications

Factors Affecting Production of Glycerol and D-Arabitol by Representative Yeasts of the Genus Zygosaccharomyces1

Factors Affecting Production of Glycerol and D-Arabitol by Representative Yeasts of the Genus Zygosaccharomyces1

The Effect of Nitrogenous Substances on the Time of Flocculation of Saccharomyces cerevisiae

The Comparative Activities of Pantethine, Pantothenic Acid, and Coenzyme a for Various Microorganisms

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