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Thesis: Effects of oxygen on baker’s yeast Saccharomyces cerevisiae
08.12.2010
VTT’s Research Scientist Eija Rintala studied the effects oxygen on the metabolism of baker’s yeast Saccharomyces cerevisiae - a microbe commonly used in several bioprocesses. In order to make these processes more efficient, it is important to know how the metabolism of the baker’s yeast can be regulated with oxygen.
The availability of oxygen has a major effect on all organisms. The baker’s yeast is able to adapt its metabolism for growth in different conditions of oxygen provision, and to grow even under complete lack of oxygen. Although the physiology of the yeast has been studied under fully aerobic and anaerobic conditions, less is known of metabolism under oxygen-limited conditions and of the adaptation to changing conditions of oxygen provision.
In her thesis Eija Rintala compared the physiology of Saccharomyces cerevisiae in conditions of five levels of oxygen provision by using measurements on metabolite, transcriptome and proteome levels. In addition, she has studied the transcriptional and metabolite level responses to sudden oxygen depletion.
Eija Rintala defended her thesis “Effects of oxygen provision on the
physiology of baker’s yeast Saccharomyces cerevisiae” on November 26, 2010 at
the University of Helsinki.
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