UPTAKE OF NUTRIENTS BY YEASTS I. PENETRATION OF SUGARS INTO YEASTS

Assimilation of nitrate by yeasts.

Nitrate assimilation has received much attention in filamentous fungi and plants but not so much in yeasts. Recently the availability of classical genetic and molecular biology tools for the yeast Hansenula polymorpha has allowed the advance of the study of this metabolic pathway in yeasts. The genes YNT1, YNR1 and YNI1, encoding respectively nitrate transport, nitrate reductase and nitrite red...

Production of xylitol by yeasts

Xylitol is a naturally occuring sugar alcohol, which is currently produced chemically on a large scale. In recent years the bioconversion of D-xylose from lignocellulosic residues into xylitol, gained an increased attention as an alternative procedure , due to its high efficiency and reduced cost of such technology. The biotechnological method of producing xylitol involves microorganisms that a...

A microbiological process report; yeasts. I. Morphology.

The Growth of Yeasts

The grape juice industry has shifted almost entirely from the old method of storing juice in 5-gallon carboys to cool storage in tanks at 22 to 28 F (-5.5 to -2.2 C). Excess tartrates are precipitated during storage. When juice was stored in carboys, the carboys wNere filled at processing temperature, and either spray-cooled or allowed to cool slowly at the cellar storage temperature. For the m...

Alcoholic Fermentation of d-Xylose by Yeasts.

Type strains of 200 species of yeasts able to ferment glucose and grow on xylose were screened for fermentation of d-xylose. In most of the strains tested, ethanol production was negligible. Nineteen were found to produce between 0.1 and 1.0 g of ethanol per liter. Strains of the following species produce more than 1 g of ethanol per liter in the fermentation test with 2% xylose: Brettanomyces ...