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Bioprocess and Biosystems Engineering

, Volume 34, Issue 1, pp 13–20 | Cite as

Applying dimorphic yeasts as model organisms to study mycelial growth: Part 1. Experimental investigation of the spatio-temporal development of filamentous yeast colonies

  • Thomas Walther
  • Holger Reinsch
  • Philipp Weber
  • Kai Ostermann
  • Andreas Deutsch
  • Thomas Bley
Original Paper

Abstract

Colony development of the dimorphic yeasts Yarrowia lipolytica and Candida boidinii on solid agar substrates under glucose limitation served as a model system for mycelial development of higher filamentous fungi. Strong differences were observed in the behaviour of both yeasts: C. boidinii colonies reached a final colony extension which was small compared to the size of the growth field. They formed cell-density profiles which steeply declined along the colony radius and no biomass decay processes could be detected. The stop of colony extension coincided with the depletion of glucose from the growth substrate. These findings supported the hypothesis that glucose-limited C. boidinii colonies can be regarded as populations of single cells which grow according to a diffusion-limited growth mechanism. Y. lipolytica colonies continued to extend after the depletion of the primary nutrient resource, glucose, until the populations covered the entire growth field which was accomplished by utilization of mycelial biomass.

Keywords

Mycelial development Diffusion-limited growth Nutrient translocation Biomass recycling 

Notes

Acknowledgments

This work was supported by DFG grant 218147.

Supplementary material

449_2010_442_MOESM1_ESM.tif (2.7 mb)
Schematic illustration of the experimental setup for the comparison of the growth of “cut-out” and undisturbed yeast colonies. One batch of colonies was precultured (A) until the colony interior in one half of the batch was removed after 13 days (B). Then, “cut-out” and undisturbed colonies were further cultivated up to a maximum cultivation time of 56 days (C). The asterisk represents the centre of the petri dish. The dimensions of the growth fields are the same as in Fig. 1. (TIFF 2812 kb)

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Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  • Thomas Walther
    • 1
    • 4
  • Holger Reinsch
    • 1
  • Philipp Weber
    • 1
  • Kai Ostermann
    • 2
  • Andreas Deutsch
    • 3
  • Thomas Bley
    • 1
  1. 1.Institute of Food Technology and Bioprocess EngineeringTechnical University DresdenDresdenGermany
  2. 2.Institute of GeneticsTechnical University DresdenDresdenGermany
  3. 3.Center for Information Services and High Performance ComputingTechnical University DresdenDresdenGermany
  4. 4.Laboratoire d’Ingénierie des Systèmes Biologiques et des Procédés, UMR INSA/CNRS 5504, UMR INSA/INRA 792Institut National des Sciences Appliquées (INSA)Toulouse Cedex 04France

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