Literature DB >> 15796993

Interactive optical trapping shows that confinement is a determinant of growth in a mixed yeast culture.

Nils Arneborg1, Henrik Siegumfeldt, Grith H Andersen, Peter Nissen, Vincent R Daria, Peter John Rodrigo, Jesper Glückstad.   

Abstract

Applying a newly developed user-interactive optical trapping system, we controllably surrounded individual cells of one yeast species, Hanseniaspora uvarum, with viable cells of another yeast species, Saccharomyces cerevisiae, thus creating a confinement of the former. Growth of surrounded and non-surrounded H. uvarum cells was followed under a microscope by determining their generation time. The average generation time of surrounded H. uvarum cells was 15% higher than that of non-surrounded cells, thereby showing that the confinement imposed by viable S. cerevisiae cells on H. uvarum inhibits growth of the latter. This study is the first to demonstrate that confinement is a determinant of growth in a microbial ecosystem.

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Year:  2005        PMID: 15796993     DOI: 10.1016/j.femsle.2005.03.008

Source DB:  PubMed          Journal:  FEMS Microbiol Lett        ISSN: 0378-1097            Impact factor:   2.742


  8 in total

1.  Time-shared optical tweezers with a microlens array for dynamic microbead arrays.

Authors:  Yoshio Tanaka; Shin-Ichi Wakida
Journal:  Biomed Opt Express       Date:  2015-09-01       Impact factor: 3.732

2.  Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo production.

Authors:  Giovanna Suzzi; Maria Schirone; Manuel Sergi; Rosa Maria Marianella; Giuseppe Fasoli; Irene Aguzzi; Rosanna Tofalo
Journal:  Front Microbiol       Date:  2012-04-18       Impact factor: 5.640

3.  Evolution of ecological dominance of yeast species in high-sugar environments.

Authors:  Kathryn M Williams; Ping Liu; Justin C Fay
Journal:  Evolution       Date:  2015-07-14       Impact factor: 3.694

4.  Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition.

Authors:  Javier Alonso-Del-Real; María Lairón-Peris; Eladio Barrio; Amparo Querol
Journal:  Front Microbiol       Date:  2017-02-07       Impact factor: 5.640

5.  A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield.

Authors:  Xiaolin Zhu; Yurena Navarro; Albert Mas; María-Jesús Torija; Gemma Beltran
Journal:  Microorganisms       Date:  2020-05-01

Review 6.  Non-conventional Yeast Species for Lowering Ethanol Content of Wines.

Authors:  Maurizio Ciani; Pilar Morales; Francesca Comitini; Jordi Tronchoni; Laura Canonico; José A Curiel; Lucia Oro; Alda J Rodrigues; Ramon Gonzalez
Journal:  Front Microbiol       Date:  2016-05-04       Impact factor: 5.640

7.  The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation.

Authors:  Javier Alonso-Del-Real; Alba Contreras-Ruiz; Gabriel L Castiglioni; Eladio Barrio; Amparo Querol
Journal:  Front Microbiol       Date:  2017-10-25       Impact factor: 5.640

Review 8.  Optical manipulation from the microscale to the nanoscale: fundamentals, advances and prospects.

Authors:  Dongliang Gao; Weiqiang Ding; Manuel Nieto-Vesperinas; Xumin Ding; Mahdy Rahman; Tianhang Zhang; ChweeTeck Lim; Cheng-Wei Qiu
Journal:  Light Sci Appl       Date:  2017-09-22       Impact factor: 17.782

  8 in total

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