Premium
ANALYSIS OF SPORULATION IN BREWER'S YEAST: INDUCTION OF TETRAD FORMATION *
Author(s) -
Bilinski C. A.,
Russell I.,
Stewart G. G.
Publication year - 1986
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1986.tb04459.x
Subject(s) - tetrad , ascus (bryozoa) , spore , sporogenesis , agar , strain (injury) , yeast , food science , biology , carbon source , chemistry , botany , biochemistry , genetics , bacteria , ascospore , anatomy
A programme for assessment of sporogenic ability has been applied to analysis of sporulation in a polyploid strain of Saccharomyces cerevisiae used in ale production. Final sporulation percentages in five single colony isolates were compared employing several agar media and the most sporogenic of these was selected for further study. Cultivation in liquid rather than agar media improved ascus production substantially. Analysis of effects on ascosporogenesis of temperature and of presporulation growth on various carbon sources led to identification of culture conditions for enhanced ascus formation. Sporulation at 21 instead of the usual 27°C gave significant increases in ascus yields. Substitution of glucose with acetate as the presporulation carbon source increased yields further; moreover, a marked induction of tetrads was noted. Data from comparison of effects on sporulation of fermentable versus non‐fermentable carbon sources suggest increased tetrad production to depend closely on presporulation growth under conditions of complete carbon catabolite derepression. Although spore viabilities were typically low, as determined by tetrad analysis, the dramatic increases in sporulation obtained by manipulation of culture conditions permitted rapid isolation of an array of segregants. These included a ‐ and α‐maters for use in hybridisation and genetic characterisation .