Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
net/publication/293605511
CITATIONS READS
3 33,034
7 authors, including:
Ahmed E. Kholif
National Research Center, Egypt
115 PUBLICATIONS 1,220 CITATIONS
SEE PROFILE
Some of the authors of this publication are also working on these related projects:
All content following this page was uploaded by Humberto Gustavo Monroy Salazar on 16 February 2016.
Habitat Description
Animal Several non-pathogenic yeasts are associated with the
intestinal tract and skin of warm-blooded animals;yeasts
(e.g., Candida albicans) are opportunistic pathogen to
humans and animals; yeasts are commensally associated with
insects acting as important vectors in the natural distribution
Atmosphere A few viable yeast cells may be expected per cubic meter of
air. Generally, Cryptococcus, Debaryomyces spp.,
Rhodotorula, and Sporobolomyces are dispersed by air from
layers above soil surfaces
Built Yeasts are fairly ubiquitous in buildings. e.g., Aureobasidium
Environment pullulans is common on damp household wallpaper and S.
cerevisiae is readily isolated from surfaces in wineries
Plants Interface between soluble nutrients of plants and the septic
world are common niches for yeasts; spread of yeasts on the
phyllosphere is aided by insects. The presence of some
organic compounds on the surface and decomposing areas
creates conditions favorable for growth of yeasts
Soil Soil may only be a reservoir for the long-term survival of
yeast, rather than a habitat for growth. Yeasts are ubiquitous
in cultivated soils (nearly 10 000 cells/g of soil) and are
found only in the upper, aerobic soil layers (10–15cm).
Lipomyces and Schwanniomyces are isolated exclusively
from soil
Water Yeasts predominate in surface layers of fresh and salt waters,
but are not present in great numbers (nearly 1000 cells/L).
Most aquatic yeast isolates are of red pigmented genera
(Rhodotorula). The species Debaryomyces hansenii is a
halotolerant yeast that can grow in nearly saturated brine
solutions
Plant tissues (i.e. leaves, flowers, and fruits) are preferred yeast habitats, but a
few species are found commensally or in parasitic relationships with animals.
Several species of yeast may be isolated from specialized or extreme
environments, with high sugar or salt concentrations (i.e., low water potential),
with low temperature, and with low oxygen availability.
Types of Saccharomyces
Saccharomyces is a genus in the kingdom of fungi that includes many
species of yeast. The cell of yeast is a saprophytic unicellular fungi cell, where
many members of this genus are considered very important in food production
specially the brewer's yeast or baker's yeast (Table 2).
Taxonomy and characterization
S. cerevisiae is yeast that can exist either as a single-celled organism or as
pseudo-mycelia(Table 3). The yeast cells reproduce by multilateral budding.
Yeast: Description And Structure 7
Domain: Eukarya
Kingdom: Fungi
Division Ascomycota
Subdivision Saccharomycotina
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycetaceae
Subfamily Saccharomyetoideae
Genus Saccharomyces
Species cerevisiae
S. cerevisiae are eukaryotic cells that contain all major organelles that are
also common to animal cells like nucleus, endoplasmic reticulum, mitochondria,
Golgi apparatus, vacuole, cytoskeleton with all three major components, and
many others organelles. Although, the complex-I is absent from S. cerevisiae
cell, the respiratory process can be continued as a results of a simple NADH-
dehydrogenase encoded by the gene NDI1. Generally, yeast is unicellular,
globose with elongate shape. Multilateral budding is typical and pseudohyphae
are rudimentary. True hyphae are absent. Glucan is a major component of cell
walls, as well as mannoproteins. Colonies of Saccharomyces grow rapidly and
mature nearly in three days. Cells are characterized with flat, smooth, moist,
glistening or dull, with cream to tannish cream color. Cell is able to use nitrate
and ability to ferment various carbohydrates. When Saccharomyces grow on
some media such as V-8 medium, Gorodkowa medium, or acetate ascospor agar,
it produces ascospores, which are globose and located in asci that contain 1-4
ascospores. Asci do not rupture at maturity. Most Saccharomyces species are
heterothallic, but a few are homothallic. If occurs, vegetative cells act as asci.
The result of the sexual reproduction is four ascospores, which formed during
meiosis. Once, the ascospores released, these new formed ascospores germinate
produce haploid strains.
Mating between haploid cells must occur to return to the diploid state. Both
of haploid and diploid phases are morphologically similar, but with larger cells
for diploid. In the asexual reproduction, bud grows to reach the size of the
mother cell while nuclear division occurs. The separation occurs after a nucleus
is passed to the daughter cells. Saccharomyces are heterotrophes, obtaining
energy from glucose. They utilize both respiratory and fermentative metabolism.
Approximately, 98% of glucose is metabolized during fermentation, while 2% of
it is made into cell materials. However, the anaerobic metabolism yields more
energy, about 10% of the glucose can be converted to cell material. This
phenomenon is known as the Pasteur’s effect. Saccharomyces have an active
glucose transport system, where glucose metabolization occurred through the
glycolytic pathway. The glycolytic pathway is effective, when glucose present in
low concentrations and will be repressed, when the concentrations are high. In
case of repression, glucose enters the cell via a constitutive facilitated diffusion
system. Moreover, high glucose concentrations may also suppress respiration in
favor of fermentation, even when oxygen is available. This is known as the
Crabtree effect or catabolite repression.
Genome structure
Sequences (MIPS). The genome has about 12,156,677 base pairs with
6,275 genes about 5,800 are believed to be true functional genes. Genes are
compactly organized on 16 chromosomes. It is estimated that yeast have at least
31% of its genes homologous with that of humans (Herskowitz, 1988). Yeast
genes are classified using gene symbols or systematic names (Fig. 2).
other with both a strong and a weak promoter (Alices-Villanueva, 1997). Rates
of expression are higher for the gene with both promoters, which gives evidence
to the proposed hypothesis. S. cerevisiae contains an acidic cytoplasmic protein
named Gir2. This protein lacks extensive secondary structure (Alves and
Castilho, 2005) with sensitivity to proteolysis. Kelberg (2005) discovered
another new gene in S. cerevisiae called HIM1 on the right arm of chromosome
IV. They stated that when mutations occur in HIM1, there was an increase both
in spontaneous mutation rate and in overall frequencies of mutations.
Fig. 4. Haploid yeast cells be ‘a’ or ‘ά’ mating type (Lodish et al., 2000)
conditions are poor, perhaps enabling those to find a combination more suitable
for survival in the environment. Generally, meiosis reduces the diploid nucleus
to four haploid nuclei, which become encapsulated in four haploid spores. The
nutrient depletion induces meiosis and sporulation, while the subsequent
availability of nutrients promotes spore germination and gamete production. Sex
in yeast is determined by the mating type locus (designated as MAT) on
chromosome III. There are two mating types: ‘a’ and Mating ability segregates
2a: 2α in tetrads derived from MATa/MATα heterozygous diploids, indicating
that the ‘a’and mating types are specified by alleles of a single locus (MAT).
MATa or MATα cells mate efficiently with cells of the opposite sex.
Heterozygous MATa/MATa diploids are sterile, but it is possible to derive
MATa/MATa or MAT α/MATα diploid cells. These diploid cells will mate with
other cells of the opposite mating type, either haploids or diploids. The ability to
mate is thus determined by the genetic configuration at the MAT locus and as
such is not related to ploidy.
Saccharomyces cerevisiae commercial applications
Most commercial products contain a mixture of varying proportions of live
and dead S. cerevisiae cells. Those with a predominance of live cells are sold as
live yeasts, while others containing more dead cells and the growth medium are
sold as yeast cultures (Newbold and Rode, 2006). Examples include Yea-sacc
(Alltech Inc.), Diamond V Yeast culture (Diamond V, Mills Inc.), and Levucell
SC-20 (Lallemand Animal Nutrition). In addition to its use in food processing,
S. cerevisiae is widely used for the production of macromolecular cellular
components such as lipids, proteins, enzymes, and vitamins (Bigelis, 1985;
Stewart and Russell, 1985). S. cerevisiae has been regarded having GRAS status
by FDA. Furthermore, the National Institutes of Health in its Guidelines for
Research Involving Recombinant DNA Molecules considers S. cerevisiae a safe
organism. The abundance of information on S. cerevisiae, derived from its role
in industrial applications, has positioned S. cerevisiae as a primary model for the
genetic manipulation.
Conclusions
Yeast, as a eukaryotic cell can be used in many different applications rather
than the use in bread backing and wine industries. Utilization of yeast as feed
additives in animal nutrition as safe and natural feed additives is an area of
research interest, where, it can be proved to be efficient in improving animal
performance.
REFERENCES