title: Characterization of Saccharomyces cerevisiae CBS 7764 isolated from rainbow trout intestine.
abstract: A wild-type Saccharomyces cerevisiae, strain CBS 7764, isolated from the intestine of rainbow trout, was analyzed with respect to general growth parameters and global protein expression. Characterization of this strain was of interest since previous data show non-typical S. cerevisiae cell surface properties and because data suggest a probiotic potential of CBS 7764. The heat production rate (dQ/dt), monitored by microcalorimetry, showed that the typical growth phases resulting from diauxic growth on glucose were present in the fish isolate. However, CBS 7764 differentiated from a reference strain by becoming limited in the respiratory phase as demonstrated by a plateau in the dQ/dt signal. The global protein expression, as studied by two-dimensional gel electrophoresis (2D-PAGE), revealed a large degree of resemblance of the fish isolate to the reference strain, however, also clear qualitative and quantitative expression differences were detected; e.g. 14% of the proteins differed in expression level by a factor of at least 2. In addition, the fish isolate expressed 12 unique proteins. The heat shock proteins, which for other organisms have been identified as important in mucosal colonization, were generally expressed to a higher level in CBS 7764.
authors: Department of Cell and Molecular Biology, Lundberg Laboratory, Göteborg, Sweden. Thomas.Andlid@fsc.chalmers.se
authors: T
authors: T
authors: Andlid
authors: L
authors: L
authors: Blomberg
authors: L
authors: L
authors: Gustafsson
authors: A
authors: A
authors: Blomberg
mesh_terms: D000818:Animals; D001426:Bacterial Proteins / Q000096:biosynthesis; D006360:Heat-Shock Proteins / Q000096:biosynthesis; D007422:Intestines / Q000382:microbiology*; D017686:Oncorhynchus mykiss / Q000382:microbiology*; D012441:Saccharomyces cerevisiae / Q000145:classification* / Q000254:growth & development / Q000378:metabolism; D013045:Species Specificity
chemical_list: D001426:Bacterial Proteins; D006360:Heat-Shock Proteins