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FDSC 442 > saccharomyces > Flashcards

saccharomyces Flashcards

1
Q

what is saccharomyces cervisiae?

A

a species of budding yeast

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2
Q

how many chromosomes does S. Cerevisiae have?

A

16, relatively big genome

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3
Q

what does S. cerevisiae do?

A

utilize carbohydrates producing ethanol and other by-products

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4
Q

what are the cell cycle characteristics of S. cerevisiae?

A

produces both haploid and diploid cells

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5
Q

what phase do S. cerevisiae haploid and diploids go under when there aren’t enough nutrients?

A

stationary phase

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6
Q

how are stationary phase cells distinct from non-stationary?

A

round, bright, and contain much higher levels of storage carbohydrates than proliferating cells

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7
Q

what are the two mating types of haploid cells in S. cervisiae?

A

a or alpha
mating type a produce a pheromone ‘a factor’
mating type alpha produce a pheromone ‘alpha factor’

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8
Q

what is a shmoo?

A

the result of S. cervisiae haploid cells growing towards each other in the G1 phase, soon forming a diploid

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9
Q

what happens to diploid cells when they are running low on nitrogen?

A

they will undergo meiosis and spore formation

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10
Q

what is an ascus?

A

the result of four haploid spores – greater resistance to environmental factors than stationary phase cells

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11
Q

what are the 4 morphogenic aspects of the yeast cell cycle?

A
  1. bud site selection
  2. polarity
  3. pattern
  4. rate of growth
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12
Q

where does budding/growth occur in the yeast?

A

on yeast’s cell wall, where new cell material is being synthesized and cell wall remodeling enzymes are delivered

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13
Q

what type of metabolism does S. cerevisiae use?

A

carbon metabolism

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14
Q

how are compounds required for carbon metabolism, transported through the phospholipid membrane?

A

yeast secretes invertase or galactosidase to break up disaccharides, which causes the carbohydrates to undergo extracellular hydrolysis

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15
Q

what is the importance of maltose in yeast?

A

important for bread-making and brewing. serves as an important carbon source for yeast

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16
Q

how is maltose transported across the membrane?

A

actively transported and then hydrolyzed via alpha-glucosidase (maltase) into two glucose molecules. glucose is then catabolized via the glycolytic pathway

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17
Q

how is sucrose metabolized via carbon metabolism?

A

hydrolyzed into fructose and glucose by Sc by an enzyme called invertase

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18
Q

what happens if sucrose is hydrolyzed in the periplasmic space of Sc?

A

results in the formation of hexoses which can easily be taken up by hexose transporters

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19
Q

Are glucose and hexoses further catabolized?

A

yes, they’re further catabolized into pyruvate via glycolysis. no net oxidation.

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20
Q

what makes up the cell wall of Sc?

A

glucans (50% of the cell wall), mannoproteins (40% of the cell wall), and chitins (10% of the remaining cell wall)

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21
Q

what are the cell wall layers of Sc?

A

homogenous inner layer (plasma membrane), and a fibrillar outer layer implanted in the inner layer

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22
Q

what is Aspergillus oryzae?

A

a mold mainly used in East Asian cuisine to ferment soybeans, make soy sauce, miso, and break down rice starches into sugars for making sake. secretes a selection of amylases that extracellularly degrade starch.

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23
Q

Aspergillus oryzae overall reaction in fermentation

A

starch converted to glucose using amylase

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24
Q

what are the three categories of amylase species?

A
  1. endomylase
  2. exomylase
  3. debranching enzyme consisting of a whole family of amylases
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25
Q

what type of fungi is Aspergillus oryzae?

A

filamentous fungi

26
Q

conidium

A

a spore that is produced asexually by A.oryzae fungi at the tip of a specialized hypha that is capable of growing into a multicellular organism

27
Q

germ tube

A

what the conidium swells into if conditions are right.

28
Q

hyphae

A

what the germ tube forms into. individual sections that are partitioned by septa and constitute multicellular filamentous fungii

29
Q

what is the function/location of the pore?

A

the pore is located in the middle of each septum and is responsible for communication between cells

30
Q

function of woronin bodies?

A

plug the pore if one cell is killed or damaged. Woronin bodies are grouped near the septum

31
Q

spitzenkorper

A

accumulates and secretes vesicles containing secretory enzymes

32
Q

where is the spitzenkorper located

A

present in the hyphal tip region

33
Q

how are high levels of amylase in Aspergillus oryzae maintained?

A

The secretion vesicle is endocytosed immediately after fusion with the cell membrane and immediately recycled for incorporation into new secretion vesicles

34
Q

what is conidiophore?

A

a special cell that produces conidium to spread the mold (A. oryzae)

35
Q

process of spreading conidium?

A

nutrients are passed up the hyphae and up into the budding conidia. when conditions are right the conidium prepares to germinate

36
Q

what do vacuoles do in the process of spreading the mold?

A

appear and grow as conidium begin to swell, aiding in the physical extrusion of the cytoplasm at the tips of the germ tubes

37
Q

Other molds (3)

A
  1. Geotrichum candidum
  2. Penicillium candidum
  3. Penicillium roqueforti
38
Q

Geotrichum candidum

A

rapid growing mold that prevents unwanted mold growth in moist cheeses. Geo15 is mild and Geo17 is very mild

39
Q

Penicillium candidum

A

produces a fuzzy white mold on the surface of bloomy rind cheeses including brie, camembert, coulommiers, and french goat cheeses

40
Q

penicillium roqueforti

A

creates the colored veins and surfaces and is a major contributor to the flavor in blue cheeses including gorgonzola, roquefort, and stilton. colors are grey, green, and blue.

41
Q

what do traditional fermentations usually rely on?

A

a mix of yeast, mold, LAB, and AAB

42
Q

which bacteria are located on the surfaces of food, and which ones are on the inside?

A

mold and AAB are usually on the surface, while LAB and yeasts are internal

43
Q

what is sake?

A

a traditional japanese alcoholic drink. also known as japanese rice wine

44
Q

what is the ABV % of sake?

A

18-20%

45
Q

how is sake made?

A

koji converts starches in rice into sugars. yeast is also used.

46
Q

what is fukuyama pot vinegar

A

a traditional Japanese rice vinegar

47
Q

how is fukuyama pot vinegar made?

A

rice and koji are added without additional microorganisms to a loosely capped large pot and laid in an open-air field

48
Q

what are the reaction steps in the production of Fukuyama Pot Vinegar?

A
  1. Saccharification
  2. Alcoholic fermentation
  3. Acetic Acid fermentation
  4. Lactic acid fermentation
49
Q

What is kefir?

A

a fermented milk beverage

50
Q

what kind of fermentation produces kefir?

A

inoculated fermentation. to produce this beverage, milk is inoculated with kefir grains that harbor LAB, AAB, and yeast (and sometimes molds)

51
Q

what are two examples of traditional fermented products?

A

Kefir and Fukuyama pot vinegar

52
Q

what do kefir grains consist of?

A

water and water-insoluble kefiran that is an extracellular polysaccharide that is produced by the LAB

53
Q

what type of fermentation are milk kefir grains usually used in to start a culture?

A

via back slopping

54
Q

what is kefiran?

A

a heteropolysaccharide composed by equal proportions of glucose and galactose and is mainly produced by Lactobacillus kefiranofaciens

55
Q

what additional species o helps with greater production of kefiran?

A

saccharomyces sp.

shows the importance of symbiotic relationships between yeast and bacteria

56
Q

what LAB are involved in kefir?

A

lactobacillus, lactococcus, streptococcus, and leuconostoc

57
Q

what are LAB responsible for in kefir

A

increasing the acidification

58
Q

what yeasts are generally included in kefir?

A

Saccharomyces, Kazachstania, Kluyveromyces, Torulaspora, Pichia, Lachancea, and Yarrowia

59
Q

are AAB found in kefir?

A

occasionally, but if there is presence of AAB there is no effect on the quality of the kefir

60
Q

why is it important to be careful about what you read about probiotics?

A

a lot of fake news on what probiotics due, such as curing cancer.

61
Q

what are the advantages of probiotics?

A
  1. antimicrobial properties
  2. anti carcinogenic properties
  3. improves lactose tolerance
  4. lowers cholesterol
  5. improves GI system

FDSC 442 (13 decks)

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