Regulation of the Flocculin Encoding FLO11 Gene in Saccharomyces Cerevisiae Pseudohyphal Differentiation PDF Download
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Author: Karen Elizabeth Messner
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 144
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Book Description
Author: Karen Elizabeth Messner
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 144
Get Book Here
Book Description
Author: Wan-Sheng Lo
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
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Book Description
Author: Johannes H. de Winde
Publisher: Springer Science & Business Media
ISBN: 354037003X
Category : Science
Languages : en
Pages : 375
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Book Description
In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts.
Author: Amparo Querol
Publisher: Springer Science & Business Media
ISBN: 3540283986
Category : Science
Languages : en
Pages : 457
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Book Description
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Author: J. Richard Dickinson
Publisher: CRC Press
ISBN: 0203503864
Category : Science
Languages : en
Pages : 476
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Book Description
Since the publication of the best-selling first edition, much has been discovered about Saccharomyces cerevisiae, the single-celled fungus commonly known as baker's yeast or brewer's yeast that is the basis for much of our understanding of the molecular and cellular biology of eukaryotes. This wealth of new research data demands our attention and r
Author: Johannes P. van Dijken
Publisher: IOS Press
ISBN:
Category : Science
Languages : en
Pages : 548
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Book Description
Author: Joris Winderickx
Publisher: Springer Science & Business Media
ISBN: 9783540209171
Category : Science
Languages : en
Pages : 340
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Book Description
Cells of all living organisms have the ability to respond to altered nutritional conditions. They have developed mechanisms to sense nutrient availability and to produce appropriate responses, which involve changes in gene expression and the production or degradation of certain enzymes and other proteins. In recent years, the understanding of nutrient-induced signal transduction has greatly advanced and the emerging picture is that nutrient signalling mechanisms evolved early in evolution. This book provides a detailed presentation and comparison of the key nutritional regulatory mechanisms in lower as well as higher eukaryotes, written by recognised experts in this expanding field.
Author: Dilip K. Arora
Publisher: CRC Press
ISBN: 9780203027356
Category : Science
Languages : en
Pages : 778
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Book Description
The Handbook of Fungal Biotechnology offers the newest developments from the frontiers of fungal biochemical and molecular processes and industrial and semi-industrial applications of fungi. This second edition highlights the need for the integration of a number of scientific disciplines and technologies in modern fungal biotechnology and reigns as
Author: Heinz D. Osiewacz
Publisher: CRC Press
ISBN: 0824744527
Category : Science
Languages : en
Pages : 592
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Book Description
This text gives an overview of the fundamental aspects of molecular fungal development in one comprehensive volume, highlighting different elements in the maturational and reproductive cycles of selected fungal taxa.
Author: Graham G. Stewart
Publisher: Springer
ISBN: 3319691260
Category : Science
Languages : en
Pages : 427
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Book Description
This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
