Journal: bioRxiv

Article Title: PP2A B55δ Responsible for the High Initial Rates of Alcoholic Fermentation in Sake Yeast Strains of Saccharomyces cerevisiae

doi: 10.1101/402081

Figure Lengend Snippet: Effects of modification of the TORC1-Greatwall pathway on fermentation progression. Fermentation was monitored by measuring carbon dioxide emission. (A) Fermentation profiles of strain TM142 (wild type; gray) and its rim15 Δ disruptant (red). (B) Fermentation profiles of strain TM142 in YPD20 medium in the absence (wild type, gray) or presence (red) of 1 nM rapamycin. (C to J) Fermentation profiles of strain TM142 (wild type; gray) and its tor1 Δ (C), TOR1 L2134M (D), TOR2 L2138M (E), gtr1 Δ (F), gtr2 Δ (G), npr2 Δ (H), npr3 Δ (I), or sch9Δ (J) mutant (red). (K) Fermentation profiles of strain TM142 rim15 Δ in YPD20 medium in the absence ( rim15 Δ; gray) or presence (red) of 1 nM rapamycin. (L) Fermentation profiles of strain TM142 rim15 Δ ( rim15 Δ; gray) and its TOR1 L2134M mutant (red). (M, N) Fermentation profiles of strain IB1401 (wild type; gray) and its gtr1 Δ /gtr1 Δ(M) or sch9Δ/sch9Δ (N) disruptant (blue). (O, P) Fermentation profiles of the wild-type S. pombe strain (wild type; gray) and its tor2 E2221K (O) or sck1/2 Δ (P) mutant (green). Fermentation tests were performed in YPD20 medium (A to N) or in YPD10 medium (O, P) at 30°C for 5 d. Values represent the mean ± SD of data from two or more independent experiments. *, significantly different from the value for the control experiment ( t test, P < 0.05). Note that the experiments using laboratory, sake, and fission yeast strains are indicated in red, blue, and green, respectively. WT, wild type; Rap, rapamycin.

Article Snippet: Another S. cerevisiae laboratory strain X2180 and Schizosaccharomyces pombe wild-type strain 972 were obtained from the American Type Culture Collection (ATCC, USA).

Techniques: Modification, Mutagenesis, Control

Journal: bioRxiv

Article Title: PP2A B55δ Responsible for the High Initial Rates of Alcoholic Fermentation in Sake Yeast Strains of Saccharomyces cerevisiae

doi: 10.1101/402081

Figure Lengend Snippet: Effects of modification of the Greatwall-PP2A B55Δ pathway on fermentation progression. Fermentation was monitored by measuring carbon dioxide emission. (A, B) Fermentation profiles of strain BY4741 (wild type; gray) and its rim15 Δ (A) or igo1/2 Δ (B) disruptant (red). (C, D) Fermentation profiles of the wild-type S. pombe strain (wild type; gray) and its cek1 Δ /ppk18 Δ (C) or igo1 Δ (D) disruptant (green). (E to I) Fermentation profiles of strain BY4741 (wild type; gray) and its pph21 Δ (E), pph22 Δ (F), tpd3 Δ (G), cdc55 Δ (H), or rts1 Δ (I) disruptant (red). (J to L) Fermentation profiles of the wild-type S. pombe strain (wild type; gray) and its ppa1 Δ (J), ppa2 Δ (K) or pab1 Δ (L) disruptant (green). (M, N) Fermentation profiles of strain BY4741 cdc55 Δ ( cdc55 Δ; gray) and its rim15 Δ (M) or igo1/2 Δ (N) disruptant (red). (O) Fermentation profiles of the S. pombe pab1 Δ strain ( pab1 Δ; gray) and its igo1 Δ disruptant (green). (P) Fermentation profiles of strain K701 UT-1T with an empty vector (wild type; gray) and with a functional RIM15 -expressing plasmid (blue). (Q, R) Fermentation profiles of strain K701 (wild type; gray) and its CDC55 WT /cdc55 MT δ (Q) or cdc55 WT δ /cdc55 MT (N) disruptant (blue). Fermentation tests were performed in YPD20 medium (A, B, E to I, M, N, P to R) or in YPD10 medium (C, D, J to L, O) at 30°C for 5 d. Values represent the mean ± SD of data from two or more independent experiments. *, significantly different from the value for the control experiment ( t test, P < 0.05). Note that the experiments using laboratory, sake, and fission yeast strains are indicated by red, blue, and green, respectively. WT, wild type.

Article Snippet: Another S. cerevisiae laboratory strain X2180 and Schizosaccharomyces pombe wild-type strain 972 were obtained from the American Type Culture Collection (ATCC, USA).

Techniques: Modification, Plasmid Preparation, Functional Assay, Expressing, Control

Journal: bioRxiv

Article Title: PP2A B55δ Responsible for the High Initial Rates of Alcoholic Fermentation in Sake Yeast Strains of Saccharomyces cerevisiae

doi: 10.1101/402081

Figure Lengend Snippet: A hypothetical model of the regulation of fermentation control by the TORC1-Greatwall-PP2A B55δ pathway. Orange and green colors indicate higher and lower activities, respectively, than those of S. cerevisiae wild-type laboratory strains. (A) In S. cerevisiae laboratory strains and S. pombe , changes in the activity of TORC1, Greatwall, or PP2A B55δ may lead to altered alcoholic fermentation performance. (B) In S. cerevisiae sake strains, both the high TORC1 activity and the loss of Rim15p may contribute to the constitutively high PP2A B55δ activity. Thus, PP2A B55δ must be disrupted to impair the fermentation performance in these strains.

Article Snippet: Another S. cerevisiae laboratory strain X2180 and Schizosaccharomyces pombe wild-type strain 972 were obtained from the American Type Culture Collection (ATCC, USA).

Techniques: Control, Activity Assay