Regulation of Yeasts with Energy

Liza Chen, Ying-Tung Lin, and Yuan Lin
Chinese Association for the Human Evolution, Shuilin Township, Yunlin County, Taiwan
Human Evolution Research Center
March 3, 4 & 6, 2008

Introduction:

Yeasts are unicellular fungi that favor moist environments. Some fungi grow as either single cells (yeasts) or as filaments, according to nutritional conditions for growth. Humans have used yeasts to raise bread and ferment alcoholic beverages for thousands of years. Recently, humans have had a considerable limit on the use of yeasts for pure culture. A variety of small yeast cells are either used as baking yeasts and brewing yeasts, which have a strong metabolic capacity and can produce small bubbles of CO2 in raw dough, or cultured as anaerobic brewing yeasts and winemaking yeasts. Special winemaking yeasts can convert sugars into alcohol through fermentation.

Yeasts can take part in a variety of biochemical reactions to present different energy sources. They can also metabolize many different sugars, among which glucose can produce the highest energy yield and thus has the highest force to activate substances. Yeast cells rely on special enzymes to metabolize and mediate glucose metabolism by judging and reacting sugars. In addition, triggering of glucose can also change the 5500 genes of yeast.

The purpose of this experiment is to prove that Mr. Yuan Lin, the first successfully-evolved New Human Line, can utilize the Absolutely Constant Energy Source (ACES) and the new biological engineering techniques to activate yeasts and control their development and growth without any change in their molecular weight, structural formula, and conformation, at 25℃, 1.0 atm, and pH 7.0, in a confined and isolated space, and with no contact with catalysts, biologically active substances, chemical substances, and physical action forces.

Results & Discussion:

Experiment 1

Table 1 Comparison of the average mycelial growth (diameter increase) between two treatments

Figure 1. Comparison of the average mycelial growth (diameter increase) between two treatments.

Statistical analysis:

Experiment 2

Table 2 Comparison of the average mycelial growth (diameter increase) between two treatments

Figure 2. Comparison of the average mycelial growth (diameter increase) between two treatments.

Statistical analysis:

Experiment 3

Table 3 Comparison of the average mycelial growth (diameter increase) between two treatments

Figure 3. Comparison of the average mycelial growth (diameter increase) between two treatments.

Statistical analysis:

From the statistical analysis of Experiment 1 and 2, we can see a significant difference between two treatments (p<0.05). It shows that the treatment with the energy state of glucose duplicated and constituted by Mr. Yuan Lin using the ACES can enhance mycelial growth of the yeasts. The mycelial growth diameter is larger in the treatment groups than in the untreated control groups. And the statistical analysis of Experiment 3 also shows a significant difference (p<0.05), indicating that the treatment with ACES by Mr. Yuan Lin can inhibit mycelial growth of the yeasts. The mycelial growth diameter is smaller in the treatment groups than in the untreated control groups.

Narendranath and Power (2005) studied the effect of medium pH and concentration of dissolved solids (sugars) in the medium on the growth and metabolism of lactobacilli and yeast. The results showed clearly that the growth rate of lactobacilli decreases when the concentration of solids in the medium increases. On the contrary, the growth rate of yeast increases when the concentration of solids in the medium increases. It can be seen that the concentration of ethanol would increase when the concentration of dissolved solids in medium increases. Their experimental results just matched our experimental data. It is clear to see that the energy state of glucose duplicated and constituted by the ACES will increase the mycelial growth of yeasts when put into the medium of the samples (Experiment 1 & 2). But if only the ACES is put into the samples, it will inhibit the growth of mycelium instead (Experiment 3).

Conclusion:

From the above experimental results, we can see significant differences in the concentration between the control groups and the samples treated by Mr. Yuan Lin using the ACES (Experiment 1, p<0.05; Experiment 2, p<0.05; Experiment 3, p<0.05). It proved that Mr. Yuan Lin, the New Human Line, can utilize the ACES and the new biological engineering techniques to control the development and growth of yeasts.

References:

Campbell, N. A. (1996). Biology. (4th ed., pp.501-502). California, CA: The Benjamin/Cummings Publishing Company.
Hubele, N. F., Runger, G. C., & Montgomery, D. C. (1997). Engineering statistics. New York, NY: John Wiley & Sons.
Narendranath, N. V., & Power, R. (2005). Relationship between pH and Medium Dissolved Solids in Terms of Growth and Metabolism of Lactobacilli and Saccharomyces cerevisiae During Ethanol Production. Applied and Environmental Microbiology. Advance online publication. doi: 10.1128/AEM.71.5.2239-2243.2005



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