Gene R. Petersen

Rheologically interesting polysaccharides from yeasts

We have examined the relationships between primary, secondary, and tertiary structures of polysaccharides exhibiting the rheological property of friction (drag) reduction in turbulent flows. We found an example of an exopolysaccharide from the yeastCryptococcus laurentii that possessed high molecular weight but exhibited lower than expected drag reducing activity. Earlier correlations by Hoyt (8,10) showing that β1 → 3, β→4, and αl → 3 linkages in polysaccharides favored drag reduction were expanded to include correlations to secondary structure. The effect of sidechains in a series of gellan gums was shown to be related to sidechain length and position. Disruption of secondary structure in drag reducing polysaccharides reduced drag reducing activity for some but not all exopolysaccharides. The polymer fromC. laurentii was shown to be more stable than xanthan gum and other exopolysaccharides under the most vigorous of denaturing conditions. We also showed a direct relationship between extensional viscosity measurements and the drag reducing coefficient for four exopolysaccharides.

Yeasts producing exopolysaccharides with drag-reducing activity

Abstract A search was conducted for yeast strains that could be cultured on methanol, ethanol, or glucose and that produce exopolysaccharides which reduce friction in turbulent liquid flows. Five yeast strains and one yeast-like fungus produced drag-reducing exopolysaccharides when grown on glucose and/or ethanol: Candida boidinii, Cryptococcus laurentii, Hansenula capsulata, Lipomyces starkeyii, Rhinocladellia elatior , and Rhodotorula glutinis . Polysaccharides with specific drag-reducing activities comparable to commercial xanthan gum were isolated from C. laurentii, R. glutinis , and R. elatior , but only when grown on glucose or ethanol. The exopolysaccharide from C. boidinii reduced drag when grown on methanol. A preliminary characterization of this previously unreported exopolysaccharide revealed that it is composed of glucose and mannose in an approximately 1:1 ratio. It is a relatively homogeneous polymer with a molecular weight of about 850 Kd and its production is favored by inclusion of ≥0.11% tryptone in the growth medium.

Determining a carbohydrate profile for Hansenula polymorpha

The determination of the levels of carbohydrates in the yeast Hansenula polymorpha required the development of new analytical procedures. Existing fractionation and analytical methods were adapted to deal with the problems involved with the lysis of whole cells. Using these new procedures, the complete carbohydrates profiles of H. polymorpha and selected mutant strains were determined and shown to correlate favourably with previously published results.

Enhancement of carbohydrates in a methylotrophic yeast

Abstract The use of methylotrophic yeasts has been suggested for recycling CO 2 to human food in extended space missions. Since the human diet requires higher carbohydrate levels than those normally found in microbes, attempts were made to increase the levels of storage carbohydrates, principally glycogen, through cultural and genetic methods. The effect of defining cultural conditions for the methylotrophic yeast Hansenula polymorpha resulted in increasing the storage carbohydrate content of the dry weight of the cells from 30 to 46%. During this analysis, a growth requirement for potassium was discovered. Several mutant strains were selected for high glycogen storage on plates and analysed for storage carbohydrate levels in submerged culture. These strains exhibited an additional 4–16% increase in the levels of storage carbohydrates over the parent strain in stationary phase. One strain was also able to store excess carbohydrate during exponential growth at levels 10% above the parent strain. Through a combination of cultural control and genetic modification, carbohydrate levels in this yeast were raised to 60% of the cell dry weight. Through additional genetic selection these levels are likely to be increased even further.

The Conversion of Lignocellulosics to Fermentable Sugars: A Survey of Current Research and Applications to CELSS

An overview of the options for converting lignocellulosics into fermentable sugars as applied to the Closed Ecological Life Support System (CELSS) is given. A requirement for pretreatment is shown as well as the many available options. At present, physical/chemical methods are the simplest and best characterized options, but enzymatic processes will likely be the method of choice in the future. The use of pentose sugars by microorganisms to produce edibles at levels comparable to conventional plants is shown. The possible use of mycelial food production on pretreated but not hydrolyzed lignocelluloscis is also presented. Simple tradeoff analysis among some of the many possible biological pathways to regeneration of waste lignocellulosics was undertaken. Comparisons with complete oxidation processes were made. It is suggested that the NASA Life Sciences CELSS program maintain relationships with other government agencies involved in lignocellulosic conversions and use their expertise when the actual need for such conversion technology arises rather than develop this expertise within NASA.

Reproducible analyses of microbial food for advanced life support systems

The use of yeasts in Controlled Ecological Life Support Systems (CELSS) for microbial food regeneration in space required the accurate and reproducible analysis of intracellular carbohydrate and protein levels. The reproducible analysis of glycogen was a key element in estimating overall content of edibles in candidate yeast strains. Typical analytical methods for estimating glycogen in Saccharomyces were not found to be entirely applicable to other candidate strains. Rigorous cell lysis coupled with acid/base fractionation followed by specific enzymatic glycogen analyses were required to obtain accurate results in two strains of Candida. A profile of edible fractions of these strains was then determined. The suitability of yeasts as food sources in CELSS food production processes is discussed.