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Compositional, ultrastructural and nanotechnological characterization of the SMA strain of Saccharomyces pastorianus: Towards a more complete fermentation yeast cell analysis. PLoS One 2018; 13:e0200552. [PMID: 29995965 PMCID: PMC6040772 DOI: 10.1371/journal.pone.0200552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Accepted: 06/28/2018] [Indexed: 11/19/2022] Open
Abstract
Nano scanning Auger microscopy (NanoSAM) and time-of-flight secondary ion mass spectrometry (TOF-SIMS) have been used in materials science research for some time, but NanoSAM, in particular, has only recently been applied to biological specimens. Here, the first concurrent utilization of NanoSAM, TOF-SIMS and microscopic techniques for the examination of a standard beverage fermentation strain of Saccharomyces pastorianus uncovered the presence of intracellular networks of CO2 in fermenting cells. Respiring cells produced few bubbles and instead had large internal vacuolar structures. Transmission electron microscopy analysis also showed osmiophilic layers at the cell exterior of fermenting cells that became more prevalent with fermentation duration, while osmiophilic layers were largely absent in respiring cells. TOF-SIMS analysis showed a compositional difference at the exterior and interior of SMA cells and between fermenting and respiring cells. Fermenting cells also appeared to have different 3-OH oxylipin profiles compared to respiring cells based upon examination with immunofluorescence microscopy. The results of this work and further study using these materials science techniques will substantially enhance our understanding of the chemical, ultrastructural and metabolic changes that occur in fermentation yeasts.
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Potter G, Xia W, Budge SM, Speers RA. Quantitative analysis of 3-OH oxylipins in fermentation yeast. Can J Microbiol 2016; 63:100-109. [PMID: 27929655 DOI: 10.1139/cjm-2016-0436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Despite the ubiquitous distribution of oxylipins in plants, animals, and microbes, and the application of numerous analytical techniques to study these molecules, 3-OH oxylipins have never been quantitatively assayed in yeasts. The formation of heptafluorobutyrate methyl ester derivatives and subsequent analysis with gas chromatography - negative chemical ionization - mass spectrometry allowed for the first determination of yeast 3-OH oxylipins. The concentration of 3-OH 10:0 (0.68-4.82 ng/mg dry cell mass) in the SMA strain of Saccharomyces pastorianus grown in laboratory-scale beverage fermentations was elevated relative to oxylipin concentrations in plant tissues and macroalgae. In fermenting yeasts, the onset of 3-OH oxylipin formation has been related to fermentation progression and flocculation initiation. When the SMA strain was grown in laboratory-scale fermentations, the maximal sugar consumption rate preceded the lowest concentration of 3-OH 10:0 by ∼4.5 h and a distinct increase in 3-OH 10:0 concentration by ∼16.5 h.
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Affiliation(s)
- Greg Potter
- Process Engineering and Applied Science, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS B3J 2X4, Canada.,Process Engineering and Applied Science, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS B3J 2X4, Canada
| | - Wei Xia
- Process Engineering and Applied Science, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS B3J 2X4, Canada.,Process Engineering and Applied Science, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS B3J 2X4, Canada
| | - Suzanne M Budge
- Process Engineering and Applied Science, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS B3J 2X4, Canada.,Process Engineering and Applied Science, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS B3J 2X4, Canada
| | - R Alex Speers
- Process Engineering and Applied Science, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS B3J 2X4, Canada.,Process Engineering and Applied Science, Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS B3J 2X4, Canada
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Potter G, Budge SM, Speers RA. Flocculation, cell surface hydrophobicity and 3-OH oxylipins in the SMA strain ofSaccharomyces pastorianus. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.186] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Greg Potter
- Process Engineering and Applied Science; Dalhousie University; Halifax NS B3J 2X4 Canada
- The International Centre for Brewing and Distilling, School of Life Sciences; Heriot-Watt University; Riccarton Edinburgh EH14 4AS UK
| | - Suzanne M. Budge
- Process Engineering and Applied Science; Dalhousie University; Halifax NS B3J 2X4 Canada
| | - R. Alex Speers
- The International Centre for Brewing and Distilling, School of Life Sciences; Heriot-Watt University; Riccarton Edinburgh EH14 4AS UK
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