Protein expression during exponential growth in 0.7 M NaCl medium ofSaccharomyces cerevisiae
نویسندگان
چکیده
منابع مشابه
Amino acid uptake is strongly affected during exponential growth of Saccharomyces cerevisiae in 0.7 M NaCl medium.
Labelling of Saccharomyces cerevisiae grown in 0.7 M NaCl with 35S-methionine revealed a 5-6 fold lowering of the methionine incorporation into protein, which could not be attributed solely to the approximately 50% longer generation time of cells grown in 0.7 M NaCl. Subsequent studies of the high affinity methionine uptake system showed a strongly reduced uptake of methionine during growth in ...
متن کاملGlobal changes in protein synthesis during adaptation of the yeast Saccharomyces cerevisiae to 0.7 M NaCl.
Exponentially growing Saccharomyces cerevisiae was challenged to increased salinity by transfer to 0.7 M NaCl medium, and changes in protein synthesis were examined during the 1st h of adaptation by use of two-dimensional gel electrophoresis coupled to computerized quantification. An impressive number of proteins displayed changes in the relative rate of synthesis, with most differences from no...
متن کاملConcentration of NaCl in the Growth Medium
Cells of Saccharomyces rouxii (a salt-tolerant yeast) were grown in the presence of two levels of NaCI, 0 and 15%. Mannans obtained from both the cell walls and culture filtrates (extracellular) were examined. Yields based on the dry weight of cells demonstrated that the levels of both cell wall and extracellular mannans were lower when cells were grown in the presence of 15% NaCI. However, the...
متن کاملMetabolic Flux Analysis during the Exponential Growth Phase of Saccharomyces cerevisiae in Wine Fermentations
As a consequence of the increase in global average temperature, grapes with the adequate phenolic and aromatic maturity tend to be overripe by the time of harvest, resulting in increased sugar concentrations and imbalanced C/N ratios in fermenting musts. This fact sets obvious additional hurdles in the challenge of obtaining wines with reduced alcohols levels, a new trend in consumer demands. I...
متن کاملAssociation Constant of Acetic Acid in 1.02 m NaCl Aqueous Medium at Elevated Temperatures and Pressures
für Naturforschung in cooperation with the Max Planck Society for the Advancement of Science under a Creative Commons Attribution 4.0 International License. Dieses Werk wurde im Jahr 2013 vom Verlag Zeitschrift für Naturforschung in Zusammenarbeit mit der Max-Planck-Gesellschaft zur Förderung der Wissenschaften e.V. digitalisiert und unter folgender Lizenz veröffentlicht: Creative Commons Namen...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: FEMS Microbiology Letters
سال: 1996
ISSN: 0378-1097,1574-6968
DOI: 10.1111/j.1574-6968.1996.tb08073.x