The Nature And Importance Of Saccharomyces

An unknown bacterium was handed out by Dr. Honer. The appropriate tests were prepared and applied. The first procedure that was done was the gram stain. Under a microscope, if the gram stain is purple, the bacterium is gram positive, if the stain is red, it is gram negative. The next test was the fermentation tests for glucose, sucrose and

Yeasts are unicellular organisms belonging to the fungi kingdom and Eukarya Domain. Yeast are heterotrophs which gain its energy from enzymes that break down carbohydrates into alcohol and CO2. It can also derive energy from simple sugars such as fructose and glucose, which can be found mostly in groups and reproduce asexually (occasionally sexually). Asexual yeast reproduction is accomplished through a process called budding. Budding occurs when a yeast cell achieves full growth. It then sprouts a bud like swelling on its surface. Part of the parent cell’s nucleus is taken and put into this bud, which then is encased by a wall. The

In the S. cerevisiae specimen, moderate growth was expected and observed based on the knowledge that most microbes desire this type of environment for growth. The same was expected although a larger amount of growth was observed for the S. epidermidis specimens in the 1% NaCl solution than expected. The 1% NaCl solution provided the best environment for the growth of both microbes. Minimal growth of S. cerevisiae and moderate growth of S. epidermidis was observed from the 7% NaCl solutions. The S. epidermidis is used to a slightly salty environment on the surface of skin which may account for the higher growth over S. cerevisiae in this environment. Lastly, no growth was noted in either specimen of 15% NaCl. This type of environment does not support the growth of most microbes due to the increase in salt content and the hypertonic environment it creates.

Fungi are multi-celled organisms that form a third Kingdom of life, along with the plant kingdom and the animal kingdom.

Yeast is a fungus that can generate glucose into energy without using any oxygen molecules. We tested the fermenting ability of yeast from two different carbon sources: glucose and aspartame. We hypothesized that yeast is unable to use the carbon sources of aspartame. To do this, we decided to use both carbon sources in the same concentration. Each carbon source was mixed with the same amount of yeast solution. The experiment group of 5.5 mM aspartame solution was compared with the control group of 5.5mM glucose solution. We recorded the rate of fermentation for glucose and aspartame in the Vernier Lab Quest. The fermentation rate of aspartame is a negative number, and glucose is a positive number. Our results show that yeast was unable to ferment aspartame as yeast fermented glucose. The results indicate that aspartame has no effect on yeast fermentation rate because yeast do not catabolize aspartame because it does not have the appropriate enzymes to break it down.

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

There are many processes that are needed to occur to produce something that help organisms live. Cellular respiration and fermentation are two process that are important to the survival of organisms. Cellular respiration is the way cells make ATP, which they need to survive. The process starts with the breaking down of glucose into other compounds that can be used by the cell. However, there are more steps in the process than just cellular respiration and how precise cellular respiration is depends on how much ATP can be taken from food particles in the body (Hill 646). Fermentation is mostly known in the world of beer and wine, but it also produces lactate in organisms. Fermentation is breaking glucose into separate components like water or carbon dioxide, much like that of cellular respiration. N’guessan and some peers did an experiment and they found that after fermentation had stopped, they had over 200 counts of yeast in the beer (N’guess, Brou, Casaregola, Dje 858). Under the

The research question asks how varying sucrose concentrations affect the rate of anaerobic cell respiration in yeast, measured in CO2 production. The rate of anaerobic respiration will be determined by measuring the rate of CO2 production by the yeast cells.

We tested A type, Alpha type, and mixed type. The key difference between these types are the different genes in Alpha and A type.. These A and alpha type can combine to make a mixed cell via signal transduction pathway. The mixed cells are a combination of A type and Alpha type, these cells can become a haploid, budding haploid, zygote, budding zygote, or a shmoo. A haploid is a single cell. A budding haploid is a single cell with a growth on the side. A zygote is two cells that look like an infinity sign. The budding zygote is 2 cells that are like infinity signs with a growth that looks like a dot. A shmoo looks like a pear, and it the two cells combining together. The mixed type can have shmoos, both haploids, and both zygotes. The A factor and alpha type only have budding haploids and diploids, this is because the A type and Alpha type had nothing to mate with. Single transduction pathways use several steps to produce a cellular response. The yeast cells use G- protein receptors system to mate. G protein receptors are also single transduction pathway. G proteins consist of a signaling molecule, a g protein, G protein coupled receptors and an enzyme. The signaling comes to bind to the G protein on the extracellular side. This causes the G protein coupled receptor to change shape on the cytoplasmic side. When the receptor changes shapes a G protein to bind to it. This activates G

The sun is a source of UV light that is very hard for most people to escape. It affects our cells in various ways and sometimes causes cell death. In this experiment, to inspect the damage done by UV irradiation on the genetic composition of Saccharomyces cerevisiae also known as common Baker’s yeast. The strains of this yeast used were the cells that were mutated and the TRP1 gene was inactive. In this strain, the cells would not be able to produce tryptophan, which they need in order to grow. Phenotypic reversion of this gene was examined by first spreading the cells on SD medium without tryptophan and a complete SC medium with tryptophan. The yeast on the SC medium while they SD mostly died on the plate. However, in part two of the experiment whenever these plates were exposed to UV light the TRP1 gene was reactivated and growth occurred. On the SC plates as time went on there were less colonies formed. In turn, on the SD plates the pattern of growth followed a bell shaped curve; there were more colonies after the plate was exposed to half the time maximum time then when the plate was exposed to the maximum time. These results indicate that mutagenesis of Saccharomyces cerevisiae did in fact occur.

The procedure for this experiment was to first obtain four balloons and blow them up in order to stretch them. Then obtain and fill the four large test tubes each with thirty milliliters of warm forty degrees Celsius water and two grams of dry yeast which was weighed on a scale and scooped out by a spatula. After five milliliters of water, ten percent glucose, fructose or sucrose went into one of the four test tubes. Then parafilm was placed on top of each of the test tubes to seal them and they were swirled activating the yeast through rehydration. After swirling the film was removed and the balloons were tightly placed on the test tubes. Then finally observed the tubes build up of CO2 all the while swirling gently every fifteen minutes, recording observations.

For the experiment, the changes of temperature on anaerobic fermentation the process in which cells undergo respiration without oxygen in Saccharomyces cerevisiae was observed. The purpose of this experiment was to test the effect of four different temperatures on the rate of carbon dioxide production in yeast by measuring the fermentation rate. Saccharomyces cereviviae, also known as Baker 's yeast, is a unicellular, eukaryotic sac fungus and is good for this experiment because of its characteristic of alcohol fermentation. It was hypothesized that fermentation increases with increased temperature to a point of 37°C; above that point, enzyme denaturing will occur and fermentation will decrease. The group was able to document the carbon dioxide production and mark each of the temperature intervals which were tested at temperatures 4°C (refrigerator temperature), 23°C (Room temperature), 37°C (Human body temperature) and 65° Celsius (Equal to 150°F). The experiment was conducted by pouring yeast solution with 2% glucose in fermentation tubes, placing the tubes in the appropriate incubation temperature, marking the rise of the gas bubbles in the fermentation tubes which indicated carbon dioxide production. The results of this experiment were not supported by the hypothesis, creating different results from what was predicted. It is important to understand the fermentation rate of yeast so

A fungus is a group of unicellular or multicellular organisms that feeds on different types of organic matter. There are many types of fungus this includes mushrooms, yeast, molds, and many more. Fungi have adapted to their environment to increase their survival in many ways, for example, the grills on a mushroom, which is under the cap adapted so they are able to rotate themselves so they are parallel with gravity. This is so the cap of the mushroom is able to lean in either direction. The fungus also adapted to its digestive system. Besides being able to digest its food outside the body, they are also able to then ingest the material and utilizes it accordingly. This is because the fungus is able to consume a larger variety of materials compared to most organisms within different kingdoms. Fungi are able to reproduce either sexually or asexually. Sexual reproduction involves two sex cells from different types of fungi and two nuclei fusing together, which causes genetic differences between the (+) (-) and offspring to be different. Majority of fungi reproduces asexually by fragmentation, budding or producing spores. Fragmentation reproduction is able reproducing entire colonies of fungi. While yeast is reproduced asexually by budding.

This suggests that the orange colony was due to contamination, indicating that there was an error in the experimental procedure used. The team results indicate no protein-protein interaction between the strain Bub1B (328-1052) and any of the four potential interactors. These results differ from those produced by the class for the strain Bub1B (328-1052), which instead indicate protein-protein interactions occurring between the Bub1B protein and BUB3 as well as Bub1B and Ppp2rc, for the strain Bub1B (328-1052).

DVM, Pinney, Chris C. “Fungi and Yeast.” The Veterinary Guide for Dogs, Cats, Birds, and Exotic Pets, p.