Download or read book The Roles of SNF3 and Hexose Kinase Isozymes in the Regulation of HXT Gene Expression in Saccharomces Cerevisiae written by Noel Millie Fong and published by . This book was released on 1998 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Regulation of HXT Gene Expression in Saccharomyces Cerevisiae written by George Theodoris and published by . This book was released on 1996 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Characterization of Snf3 Suppressors in Saccharomyces Cerevisiae written by Warren Ralph Place and published by . This book was released on 2008 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Determination of the Physiologic Role of the SNF3 Protein of Saccharomyces Cerevisiae written by David Marshall Coons and published by . This book was released on 1995 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Saccharomyces Cerevisiae SKS1 Protein Kinase is a Multicopy Suppressor of the Snf3 Mutation and Its Suppression of Snf3 Requires HXT2 written by Zhaomin Yang and published by . This book was released on 1996 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dissecting the Glucose Sensing and Signaling Pathway in Saccharomyces Cerevisiae written by Vidhya Ramakrishnan and published by . This book was released on 2003 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Growth Rate regulated Expression of the Hexose Transporter HXT5 in Saccharomyces Cerevisiae written by René Verwaal and published by . This book was released on 2003 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Metabolism and Molecular Physiology of Saccharomyces Cerevisiae written by J. Richard Dickinson and published by CRC Press. This book was released on 2004-04-27 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Insights Into the Molecular Genetics of Hexose Transporter Gene Regulation in Saccharomyces Cerevisiae written by Kevin L. Dietzel and published by . This book was released on 2009 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biology of Microorganisms on Grapes in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 711 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
Download or read book Grapevine Molecular Physiology Biotechnology written by Kalliopi A. Roubelakis-Angelakis and published by Springer Science & Business Media. This book was released on 2009-06-04 with total page 636 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grapevine is one of the most widely cultivated plant species worldwide. With the publication of the grapevine genome sequence in 2007, a new horizon in grapevine research has unfolded. Thus, we felt that a new edition of ‘Molecular Biology & Biotechnology of the Grapevine’ could expand on all the latest scientific developments. In this edition and with the aid of 73 scientists from 15 countries, ten chapters describe new aspects of Grapevine Molecular Physiology and Biotechnology and eleven chapters have been revised and updated. This book is intended to be a reference book for researchers, scientists and biotechnological companies, who want to be updated in viticultural research, but also it can be used as a textbook for graduate and undergraduate students, who are interested in the Molecular Biology and Biotechnology of Plants with an emphasis on the Grapevine.
Download or read book Yeasts in Natural and Artificial Habitats written by J. F. T. Spencer and published by Springer Science & Business Media. This book was released on 1997-07-07 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book gives a general overview of the biology and molecular biology of yeasts. Topics emphasized include yeast taxonomy (including evolution of yeasts), yeast ecology, with as much emphasis as possible on the relationship between the organisms and the environment, the structure and function of the yeast cell, its life cycle and metabolism, and the relationship between yeasts and mankind, including pathogenicity, traditional and current industrial and therapeutic uses and related topics. The contribution of yeasts to fundamental research in biology is discussed as an integral part of the subject.
Download or read book Stress Activated Protein Kinases written by Francesc Posas and published by Springer Science & Business Media. This book was released on 2008-01-24 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book leading researchers in the field discuss the state-of-the-art of many aspects of SAPK signaling in various systems from yeast to mammals. These include various chapters on regulatory mechanisms as well as the contribution of the SAPK signaling pathways to processes such as gene expression, metabolism, cell cycle regulation, immune responses and tumorigenesis. Written by international experts, the book will appeal to cell biologists and biochemists.
Download or read book Enological Repercussions of Non Saccharomyces Species 2 0 written by Antonio Morata and published by MDPI. This book was released on 2021-04-15 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.
Download or read book Yeast Research written by James A. Barnett and published by American Society for Microbiology Press. This book was released on 2011-04-28 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt: The comprehensive history of yeast research. • Traces the growing understanding of yeasts and their role in the evolution of microbiology, biochemistry, cytology, and genetics. • Details how findings in yeast research were used to overcome complex problems and to develop currently accepted scientific concepts and methods. • Emphasizes experimental evidence, by reproducing many figures from the original researchers’ work as well as illustrations of the equipment they used. The book is enlivened with images of many of the scientists and offers accounts of notable incidents in the lives of some of them. • Serves as a resource for microbiology, biochemistry, or general biology students.
Download or read book The lac Operon written by Benno Müller-Hill and published by Walter de Gruyter. This book was released on 2011-05-12 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
