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Jhony walker

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INDEX

Sl No
1 2 3

Contents
YEAST
CELL MORPHOLOGY

CELLULAR ASEXUALREPRODUCTION AND MORPHOLOGY CELLULAR SEXUAL REPRODUCTION

5 6

COMPOSITION OF YEASTS CELL

STRUCTURE & FUNCTIONOF YEAST CELL AND THEIR FUNCTION

7 8

GROWTH REQUIREMENT OF YEAST

CONCLUSION

YEAST: Yeasts and yeasts like organisms are multifungi which live either on dead organisms or parasite. They have ability torpidly &efficiently convert sugars into alcohol & carbon dioxide. The origin of Biochemical research started in 1897 by Eduardo Bucher added cane sugar as a preservative to yeast extracts them had prepared for medical purposes and discovered that the cane sugar was rapidly fermented by yeast extract. This yeast has a sexual cycle and lends itself to genetic analysis .It has other advantages for experimentation such as much higher metabolic rate (Largely because the ratio of surface area to volume is greater than for cells growing in chains), a more rapid growth rate and the ability to bring about chemical changes very quickly. Yeast has ability to ferment, which means boiled, a reference to the bubbling foam caused by the evolution of carbon dioxide. Yeasts is a lack of chlorophyll, and are unable to manufacture by photosynthesis from inorganic substrates the organic compounds required for growth ,like higher plants Yeast is able to develop in extreme environmental conditions than other micro organism. They can more tolerate in acidic conditions than other micro organism. Yeasts can classified by condition as 1) Aerobic, 2) Anaerobic, 3) Facultative Yeasts can survive in the range of 0 to 50 degree Celsius CELL MORPHOLOGY: The definition of yeasts defined as fungi which, in a stage of their lifecycle, occur as single cells, reproducing commonly by budding or less frequently by fission by yeast cell .Taxonomic consideration of the yeasts relies heavily on morphological characteristics for genera. Yeast cell is larger than bacteria. Yeast possess rather rigid thick cell walls ,have well organized nucleus with nuclear membrane , and have no motile stages SIZE: 1 to 5 mili micron in width. LENGTH: 3 to 5 mili micron, sometime it is 20 to 50 milli microns it is depend upon environmental conditions such as Nature of medium, Nutrients status, Growth temperature, Optimum PH range for Yeast growth is 3.5 to 6.5 . Growth is depending upon PH, Nutrient, Water Temperature, and Oxygen utilisation by yeast, fermentation metabolism. Yeast has 75 % of water and 25 % dry weight. Water plays very important COLOUR: Yeasts have various shades like Black, Brown, Red, Pink, Orange, Yellow, Cream, and White with textures. Yeasts colour depends upon environmental condition, nature of medium, nutrient status and growth temperature. SHAPE: Yeasts have various shapes like Eggs, Elongated, Spherical, Global, Oval, Lemon, and Fish Shape. Shapes are depends upon age and environmental conditions.

OCCURRENCE: Aquatic: Yeasts population are highest in fresh water & low in marine water. It is also present in lakes, River & Costal marine water. Plants: Yeasts found on intensive at algae growth because it excreted organic carbon & nitrogen. Animals: Yeasts are isolated from aquatic animals. Yeasts grow on animal due to higher concentration of nutrients than the other sources. CELLULAR ASEXUAL REPRODUCTION AND MORPHOLOGY: BUDDING: The yeast thallium (vegetative body) in its simplest form is a single cell Yeasts as being round to oval in appearance and noted that they divided by budding to form daughter cells. Yeast is a sexual. E.g Schizosacchromyes cerevisiae. They multiply by budding, Maximum 23 buds developed within 28 to 30 hours. ( Under favourable conditions). PSEUDOMYCELIA: Similar to chain formation , pseudo mycelia ( false mycelium ) may be formed when ,instead of the bud breaking away from the mother cell at maturity ,it elongates and continues to bud in turn .In this manner chains of cells are formed , which in appearance resemble true mycelium ( where cells are separated by cross- wall or septum ) but different in the manner in which new cells arise ( budding ). The buds in turn may remain spherical, avoidable, or may be also elongate giving to further branching and complexity of form. Budding represents the common method of vegetative reproduction. FISSION: Vegetative reproduction by fission is characteristic of two genera, Endomyces and Schizosaccharomyces. Reproduction is carried out by the formation of a cross-wall (septum) without a constriction of the original cell wall when the process is complete, the new cell wall divides into two indivial walls and the newly formed vegetative cells separate from each other. BUD-FISSION : In few types of yeast asexual reproduction is intermediate between typical budding &fission. This is co called as bud-fission results form a type of budding in which the base of the bud is very broad, some what like a bowling pin .Separation of the daughter cell from the mother is by the formation of a septum across the broad neck. BUDDING & FISSION: Some yeasts reproduce veg. by both budding &fission CELLULAR SEXUAL REPRODUCTION SPORULATION Sporulation is a aerobic process it take place when cell pre adopted to oxidative growth are incubated in medium as 1% potassium acetate in the absence of nitrogen source .It is occurred under pseudostarvtion condition in which the cell do not prolife rate .During sporulation cell under go meiosis rather than mitosis and yield four haploid genetic complement en closed in four spore with in ascus no specific reason find for why sporultion take place by chemical method it is slowly process and not completed until 24hrs during sporulation there is a specific increase in carbohydrate and significant increase in dry weight sporulation carried out below 30deg Celsius with rich glucose medium with 6to7 PH

THE CONDITION RESPONSIBLE FOR SPORULATION 1)Y east cell must be vigorous well nourished and young 2)Temp must be 25 to 30 deg Celsius 3)Abundance of oxygen 4)p H should be in between 6 to7 5)Excess moisture required 6)Maltose and mannose give best result 7)It is also observed in old culture where environment is less favourable for growth SPORE GERMINATION Spore are more heat resistance and superior for spore formation .Fungal spore free of their ascus or of the outer sporangil wall respond better to germinate after removal of permeability barrier .Spore germination only glucose fructose and mannose media COMPOSITION OF YEASTS CELL: PROTEIN CARBOHYDRATES FATS MINERALS MOISTURE / WATER ENZYME VITAMINE 14 % 10 % 0.5 % 2.34 % 73 % PRESENT PRESENT CARBON HYDROGE N NITROGEN OXYGEN 45 % 6.8 % 9 % 30 %

STRUCTURE & FUNCTIONOF YEAST CELL AND THEIR FUNCTION NUCLEUS: It is largest cellular organ surrounded by double membrane and attached with endoplasmic reticulum. Nucleus membrane has pore permit the free passage of product. Nucleus containing DNA which keeps genetic information and heredity. It is rich with RNA & different type enzymes. These enzymes usefully for glycolysis .The nuclear are composed of a nucleolus (Dense, crescent shaped) with chromatin material, 90%DNA & some RNA, polyphosphate compounds. In bud before cell division chromatin material divides in the bud, and the nucleolus in the mother cell appears into disintegrate MITOCHONDRIA: (POWER HOUSE OF CELL): The primary function of mitochondria is that of oxidative energy conversion for the cell. It is rod shape and 20 % occupation of the total cell volume. Mitochondria are principle producer of ATP in aerobic cell and supply energy to all parts. It contains DNA, RNA & Enzyme of TCA cycle & electron transport system. During budding, the mitochondria elongate and divide & are distributed between mother & daughter cells ENOPLASMIC RETICULAM: Double membrane with cytoplasm. Ribosome to give granular appearances, which are responsible for protein synthesis. It is also involved in synthesis of lipids, glycerol, phospholipids and supplied ca 2 + for cellular functions. It is initiation of bud formation CELL WALL: Cell wall is rigid & responsible for shape, which yeast cell possesses. Cell wall of old cell becomes wrinkled & young cells cell wall appears smooth.In Saccharomyces cerevisiae structure to be found on cell wall the bud scars.The number of buds scars on the cell wall is indicate of the reproductive capacity of the vegetative cell.1%chitin is present at s. cereviaiae OUTER LAYER - Glycoprotein.(phosphorylated mannan ) MIDDLE LAYER Alkali soluble B glucan. INNER LAYER Alkali insoluble B glucan. CYTOPLASMIC MEMBRANE: This membrane is between cell wall and cytoplasm. It protects the cell from loss of low molecular weight & seiective transport of nutrients from the medium into the cell.The outer surface is composed of mannon-protine. It has 8 nano meter thickness & made up of protein whereas electron transport layer is made up of lipids & phospo lipid. It is involved in the entry & exit of solutes &some enzymatic action. LIPID GLOBULES: Globules are made up of lipid. There is no membrane surrounding lipid globules. It grown in a medium with limiting nitrogen supply, accumulate as high as 50 % of the dry weight of lipids (Fat production). CYTOPLASMA: Ground substance in which various yeast structure such as nucleus vacuoles etc. are located. It also contains large quantity of Polyphosphate, Glycolytic enzyme, ribosomes, 12% reserve glycogen, and nitrogen &reserve sugar tetralose

VACUOLES: Normally spherical in appearance. Actually growing cells are numerous vacuoles. Old cell often to one large vacuoles. Vacuole content number of hydrolytic enzyme including ribonuelease, estrase and several proteinase.Inautolysis of yeast cells begins with the breakdown of vacuoles under adverse conditions and release of enzymes with then can attack cytoplasmic substrates . GROWTH REQUIREMENT OF YEAST CABOHYDRATES: Yeasts require oxygen proper temperature and Ph, utilizable organic carbon & nitrogen sources, & various minerals , vitamins & growth factors. It is source of carbon & energy. In the fermentation of di- , tri- , or polysaccharides, the fermentation always goes through the hexose stage after enzymatic hydrolysis either at the cell surface, depending upon the location of specific enzymes. The sugars are transported by specific permeases across the membrane and hydrolyzed within the cell. The yeast are able to ferment, glucose (fructose, mannose) Galatose, sucrose,Maltose ,Lactose & Trehalose etc. All Hexoses are first phosphorylated to their respective hexose 6 phosphate & then subsequently converted to fructose 6 phosphate, which then enters the glycolytic cycle. Through the glycolytic path way or EMP pathway. Sugars are degraded anaerobic ally to 2 molecule of Co2 & 2 molecule of ethanol & generating 2 ATP molecules. The energy required for cell growth & for synthesis of storage reserve products (Glycogen ) NITROGEN: It is inorganic sources; most ammonium salts can be use by all yeasts for the growth. They unable to grow on nitrate( s. cerevisiae ) AMINOACID: Serve as a source of Nitrogen. Yeast are uptake of amino acids from the mixture is faster than the uptake of ammonium nitrogen. VITAMINES: Vitamins serve as catalytic functions e.g. Biotin, Folic Acid, Riboflavin, Thiamin, niacin, pyridoxine MINERALS: 50 types of elements in trace elements like Fe, Cu, Zn, Co, Ca, Mg are added to medium. They are required by Yeast as enzyme activators, structural stabilizers & components of proteins, pigments, etc pH & Temperature: The proper nutritional needs, pH values & temperature of incubation are essential for desired activities &growth of the yeast. Optimum pH for growth varies from 4.5 to6.5 for most of species. Most of the species grow30 to 37 degree.

CONCLUSION The microscopic observation of yeasts shows that there are various types of reproductive systems (budding & fission) and various morphological characters. They can survive in any environmental condition than other organism. Yeast is a parasite /Saprophytic in nature, low investment for plant setup. It is used for power energy to reduce need of petroleum products, medical science, Agriculture. Raw materials for organic chemical industry.

References book :
1) 2) 3) 4) 5) 6) Industrial microbiology PRSCOTT Fundamental Principle of Bactriology A. J. Sale The yeasts A.H. Rose Microbiology B. J. Pelczar Biochemistry --- U.Sathynarayan and U.Chakrapani Cell Biology -- David Precott.