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[Yeast] Acid-washed glass Beads

Cinzia Pagliuca via yeast%40net.bio.net (by cinthiait from yahoo.com)
Tue May 27 11:18:25 EST 2008


Dear all,

I' m triyng to break the yeast cells with a Bead-Beater. Since I use 100-200 ml of Glass Beads (sigma, acid washed Beads), I would like to re-use them. It is possible? Can you suggest how to do it?

Many thanks in advice,
Cinzia


--- On Mon, 5/26/08, yeast-request from oat.bio.indiana.edu <yeast-request from oat.bio.indiana.edu> wrote:

> From: yeast-request from oat.bio.indiana.edu <yeast-request from oat.bio.indiana.edu>
> Subject: Yeast Digest, Vol 36, Issue 13
> To: yeast from magpie.bio.indiana.edu
> Date: Monday, May 26, 2008, 7:04 PM
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> Today's Topics:
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>    1. Re: Raffinose versus Sucrose (Ilya Soifer)
> 
> 
> ----------------------------------------------------------------------
> 
> Message: 1
> Date: Mon, 26 May 2008 10:53:11 +0300
> From: "Ilya Soifer" <ilya.soifer from gmail.com>
> Subject: Re: [Yeast] Raffinose versus Sucrose
> To: yeast from magpie.bio.indiana.edu
> Message-ID:
> 	<1952757a0805260053h60b91c14x30299960d15dd95c from mail.gmail.com>
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> 
> Dear all,
> I have a similar question - some labs use autoclaved
> raffinose and some -
> filtered raffinose in the media prior to galactose
> induction.
> Does anyone have an idea why and which way is preferrable?
> Thanks a lot,
> Ilya
> 
> 2008/5/24 Daniel Bosch <daniel.bosch from gu.se>:
> 
> > Hi Kerry,
> >
> > Both sucrose and raffinose are broken up outside of
> the cell by the same
> > enzyme, invertase. Sucrose generates glucose and
> fructose that can be
> > immediately transported into the cell and assimilated.
> Raffinose leads to
> > fructose and melibiose. The latter is broken up by
> another enzyme,
> > melibiase, which is not present in all lab strains. As
> a matter or fact, the
> > degradation of raffinose will yield less amount of
> fermentable sugars (33%)
> > in lab strains than sucrose (100%) and therefore it
> can be considered a
> > poorer carbon source. Neither sucrose nor raffinose
> should lead to a major
> > repression of the GAL genes.
> > Having said this, I don't know why some labs
> prefer sucrose over raffinose
> > or mixtures of both. An alternative to sugars is the
> use of respiratory
> > carbon sources, such as glycerol or ethanol. I
> particular find that cells
> > grow better in a mixture of the two (3% glycerol and
> 1% ethanol) than on any
> > of them alone.
> >
> > Hope this was helpful,
> >
> > Dani
> >
> >
> > Daniel Bosch
> > Postdoc in Nyström's lab
> > Dept. Cell and Molecular Biology
> > University of Gothenburg
> > Sweden
> >
> >
> > ------------------------------
> > From Kerry Geiler <kgeiler from gmail.com>
> > Sent Sat 5/24/2008 12:50 AM
> > To yeast from magpie.bio.indiana.edu
> > Cc
> > Subject [Yeast] Raffinose versus Sucrose
> >
> > HI,
> > I have a question about whether yeast grow better in
> sucrose and raffinose
> > or a combination of both.  I am using galactose
> induction, so I cannot grow
> > my strains in glucose.  I have inquired with many
> nearby labs and some use
> > 2% sucrose, some use 2% raffinose, and some use 2%
> sucrose, 1% raffinose.
> >  However, none of these labs can tell me why they made
> this decision (it
> > seems to be a part of their lab culture).  Does anyone
> know the differences
> > between yeast growth in sucrose vs raffinose?  Do
> either of these sugars
> > inhibit metabolism of the other sugar?  Any
> information that will inform my
> > decision of which sugar to choose would be greatly
> appreciated.  Thanks!
> >
> > Kerry Geiler
> > kgeiler from gmail.com
> > ------------------------------
> >
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