Effect of yeast extract, peptone, and certain nitrogen compounds on sporulation ofSaccharomyces cerevisiae
Aeration of cells for 24 hrs. previous to placing them in 0.1% sodium acetate solution diminished sporulation, but this decrease was overcome by the addition of 0.1% yeast extract to the acetate solution. Cells starved by growth on Czapek solution agar +0.03% peptone formed very few ascospores in acetate solution. The addition of yeast extract or peptone in low content to the acetate solution increased the yields. However, the cells did not form as many ascospores as well-nourished cells in acetate solution.
A comparison was made of the sporulation of cells from basal presporulation medium containing, separately, 18 nitrogen sources. In general, nitrogen sources that supported growth gave cells that sporulated well. Tyrosine and tryptophan were exceptions.
Cells multiplied in basal medium with the nitrogen source deleted formed no asci in 0.1% acetate solution. When nitrogen sources were added to the acetate solution, many stimulated sporulation. Yields of asci in these sporulation cultures were, however, lower than the yield obtained from well-nourished cells in 0.1% acetate solution.
KeywordsAgar Tyrosine Tryptophan Yeast Extract Aeration
Unable to display preview. Download preview PDF.
- 1.Adams, A. M. 1949. A convenient method of obtaining ascospores from bakers' yeast.Can. J. Research, C, 27, 179–189.Google Scholar
- 2.Adams, A. M. 1950. A comparative study of ascospore formation by 43 yeast cultures.Can. J. Research, F, 28, 413–416.Google Scholar
- 3.Adams, A. M. andMiller, J. J. 1954. Effect of gaseous environment and temperature on ascospore formation inSaccharomyces cerevisiae Hansen.Can. J. Botany, 32, 320–334.Google Scholar
- 4.Elder, Mary Louise. 1933. The sporulation of bakers' yeast. Master of Arts Thesis; University of Toronto. 21 pp.Google Scholar
- 5.Elder, Mary Louise. 1937. The sporulation of yeast. Part II of Doctor of Philosophy Thesis; University of Toronto. 26 pp.Google Scholar
- 6.Fowell, R. R. 1952. Sodium acetate agar as a sporulation medium for yeast.Nature, 170, 578.Google Scholar
- 7.Gorodkowa, A. A. 1908. Über das Verfahren rasch die Sporen von Hefepilzen zu gewinnen.Bull. Jard. botan. St. Petersbourg 8, 163–170.Google Scholar
- 8.McKelvey, C. E. 1926. Notes on yeasts in carbonated beverages.Jour. Bact., 11, 98–99.Google Scholar
- 9.Nielson, N. 1936. Untersuchungen über das Vermögen der Hefe Aminosäuren zu assimilieren.Compt. Rend. Lab. Carlsberg. Sér. Physiol. 21, 396–424.Google Scholar
- 10.Phaff, H. J. andMrak, E. M. 1949. Sporulation in yeasts. Part. II.Wallerstein Labs. Comm. 12, 29–44.Google Scholar
- 11.Pomper, S. 1951. Recent developments in yeast genetics.Wallerstein Labs. Comm. 14, 1–10.Google Scholar
- 12.Stantial, Helen. 1928. The sporulation of yeast.Trans. Roy. Soc. Can. III, 22, 257–261.Google Scholar
- 13.Stantial, Helen. 1935. The sporulation of yeast: second paper.Trans. Roy. Soc. Can. III, 29, 175–188.Google Scholar
- 14.Thorne, R. S. W. 1945. Recent work on the nitrogen nutrition of yeast.Jour. Inst. Brewing 51, 114–126.Google Scholar