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K.lactis
''Kluyveromyces lactis'' is a ''Kluyveromyces'' yeast commonly used for genetic studies and industrial applications. Its name comes from the ability to assimilate lactose and convert it into lactic acid. ''Kluyveromyces lactis'' (formerly ''Saccharomyces lactis'') is a yeast which has the ability to assimilate lactose and convert it into lactic acid. ''K. lactis'' and other organisms i.e., ''Aspergillus niger'' var awamori and ''Escherichia coli'' K-12 are grown in fermenters to produce chymosin (rennet) on a commercial scale; this rennet, which replaces the conventional form obtained from slaughtered animals, is now widely used in cheese production. Yeasts and fungi are ideal organisms for comparative genomic studies in eukaryotes because of their small and compact genomes and because they include a number of species such as ''Neurospora crassa'', ''Saccharomyces cerevisiae'' and ''Schizosaccharomyces pombe'', that have been, and continue to be, used extensively in genetic stu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungi
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from the other eukaryotic kingdoms, which by one traditional classification include Plantae, Animalia, Protozoa, and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the ''Eumycota'' (''t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ascomycota
Ascomycota is a phylum of the kingdom Fungi that, together with the Basidiomycota, forms the subkingdom Dikarya. Its members are commonly known as the sac fungi or ascomycetes. It is the largest phylum of Fungi, with over 64,000 species. The defining feature of this fungal group is the " ascus" (), a microscopic sexual structure in which nonmotile spores, called ascospores, are formed. However, some species of the Ascomycota are asexual, meaning that they do not have a sexual cycle and thus do not form asci or ascospores. Familiar examples of sac fungi include morels, truffles, brewers' and bakers' yeast, dead man's fingers, and cup fungi. The fungal symbionts in the majority of lichens (loosely termed "ascolichens") such as ''Cladonia'' belong to the Ascomycota. Ascomycota is a monophyletic group (it contains all descendants of one common ancestor). Previously placed in the Deuteromycota along with asexual species from other fungal taxa, asexual (or anamorphic) ascomyce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomycetes
Saccharomycetes belongs to the Ascomycota division of the kingdom Fungi. It is the only class in the subdivision Saccharomycotina, the budding yeasts. Saccharomycetes contains a single order, Saccharomycetales Saccharomycetales belongs to the kingdom of Fungi and the division Ascomycota. It is the only order in the class Saccharomycetes. There are currently 13 families recognized as belonging to Saccharomycetales. GBIF also includes; Alloascoideacea .... Saccharomycetes are known for being able to comprise a monophyletic lineage with a single order of about 1,000 known species. These yeasts live as decomposers, feeding on dead and decaying wood, leaves, litter, and other organic matter. According to Suh et al. (2006), "yeasts are responsible for important industrial and biotechnological processes, including baking, brewing and synthesis of recombinant proteins," with Saccharomycetes being model organisms in research. Asia is likely to be the origin of the source. References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomycetales
Saccharomycetales belongs to the kingdom of Fungi and the division Ascomycota. It is the only order in the class Saccharomycetes. There are currently 13 families recognized as belonging to Saccharomycetales. GBIF also includes; Alloascoideaceae (with 5 genera), Eremotheciaceae (16) Trigonopsidaceae (with 36) and Wickerhamomycetaceae (with 141 genera). Genera ''incertae sedis'' According to The Mycota, genera included in the order, but of uncertain taxonomic position (''incertae sedis'') include ''Ascobotryozyma'' , ''Babjeviella'', '' Botryozyma'', '' Candida'' pro parte, '' Citeromyces'', ''Coccidiascus'', ''Komagataella'', '' Kuraishia'', '' Macrorhabdus'' (2), '' Nadsonia'' , ''Nakazawaea'', '' Pachysolen'', '' Peterozyma'', '' Schizoblastosporidon'' , '' Sporopachydermia'', and '' Trigonopsis''. GBIF also lists; '' Actonia'' , '' Aphidomyces'' (5), '' Ascotrichosporon'', '' Azymocandida'', '' Bacillopsis'' , '' Berkhoutia'', '' Blastodendrion'', '' Cicadomyces'' , '' Daba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomycetaceae
The Saccharomycetaceae are a family of yeasts in the order Saccharomycetales that reproduce by budding. Species in the family have a cosmopolitan distribution, and are present in a wide variety of habitats, especially those with a plentiful supply of carbohydrate sources. The family contains the species ''Saccharomyces cerevisiae'', perhaps the most economically important fungus. Genera According to the 2007 Outline of Ascomycota, 20 genera are within the family, although for several of these (marked with a question mark below), the placement is uncertain and requires more study. ''Brettanomyces'' '' Candida'' ?'' Citeromyces'' ?'' Cyniclomyces'' ?''Debaryomyces'' ?''Issatchenkia'' '' Kazachstania'' (synonymous with '' Arxiozyma'') ''Kluyveromyces'' ''Komagataella'' '' Kuraishia'' '' Lachancea'' ?'' Lodderomyces'' '' Nakaseomyces'' ?'' Pachysolen'' ''Pichia'' ''Saccharomyces'' '' Spathaspora'' '' Tetrapisispora'' '' Vanderwaltozyma'' ''Torulaspora'' ?'' Williopsis'' ''Zygosacchar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces
''Kluyveromyces'' is a genus of ascomycetous yeasts in the family Saccharomycetaceae. Some of the species, such as '' K. marxianus'', are the teleomorphs of '' Candida species''. The genus name of ''Kluyveromyces'' is in honour of Albert Jan Kluyver ForMemRS (1888-1956), who was a Dutch microbiologist and biochemist. The genus was circumscribed by Johannes P. Van der Walt in Antonie van Leeuwenhoek vol.22 on pages 268-271 in 1956. Species ''Kluyveromyces'' is widely cultured for microbiological en genetic research. Some important species include: * ''Kluyveromyces lactis'' * ''Kluyveromyces marxianus'' * '' Kluyveromyces thermotolerans'' See also *Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the :wikt:anaerobic, absence of oxygen, yeast converts the sugar in wine, sugars of the fruit into ethanol, alcohol and carbon dioxide throu ... References Saccharomycetaceae Yeasts Yeasts us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genetics
Genetics is the study of genes, genetic variation, and heredity in organisms.Hartl D, Jones E (2005) It is an important branch in biology because heredity is vital to organisms' evolution. Gregor Mendel, a Moravian Augustinian friar working in the 19th century in Brno, was the first to study genetics scientifically. Mendel studied "trait inheritance", patterns in the way traits are handed down from parents to offspring over time. He observed that organisms (pea plants) inherit traits by way of discrete "units of inheritance". This term, still used today, is a somewhat ambiguous definition of what is referred to as a gene. Trait inheritance and molecular inheritance mechanisms of genes are still primary principles of genetics in the 21st century, but modern genetics has expanded to study the function and behavior of genes. Gene structure and function, variation, and distribution are studied within the context of the cell, the organism (e.g. dominance), and within the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' -ose'' used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Woehlk- and Fearon's test. Both can be easily used in school experiments to visualise the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid
Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate (or the lactate anion). The name of the derived acyl group is lactoyl. In solution, it can ionize by loss of a proton to produce the lactate ion . Compared to acetic acid, its p''K'' is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two enantiomers. One ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chymosin
Chymosin or rennin is a protease found in rennet. It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by newborn ruminant animals in the lining of the abomasum to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption. It is widely used in the production of cheese. Bovine chymosin is now produced recombinantly in , '' Aspergillus niger var awamori'', and as alternative resource. Occurrence The chymosin is found in a wide range of tetrapods, although it is best known to be produced by ruminant animals in the lining of the abomasum. Chymosin is produced by gastric chief cells in newborn mammals to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption. Non-ruminant species that produce chymosin include pigs, cats, seals,Staff, Online Mendelian Inheritance in Man (OMIM) Database. Last updated February 21, 199Chymosin pseudogene; CYMP prochymosin, included, in the OMIM/ref> a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of milk. Cleavage causes casein to stick to other cleaved casein molecules and form a network. It can cluster better in the presence of calcium and phosphate. This is why those chemicals are occasionally added to supplement pre-existing qu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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