Download or read book Yeast Intermediary Metabolism written by Dan G. Fraenkel and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the eukaryotic microbe baker's yeast, Saccharomyces cerevisiae, has been used in many studies of cell biology common to multicellular organisms. This single-volume handbook explains metabolism as based on Saccharomyces.
Download or read book Yeast Sugar Metabolism written by Friedrich K. Zimmermann and published by CRC Press. This book was released on 1997-03-10 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast Saccharomyces cereisiae has played a central role in the evolution of microbiology biochemistry and genetics, in addition to its use of a technical microbe for the production of alcoholic beverages and leavening of dough.
Download or read book Intermediary Metabolism written by Otto Hoffmann-Ostenhof and published by Van Nostrand Reinhold Company. This book was released on 1987 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Aspects of Yeast Metabolism written by Guinness (Firm) and published by . This book was released on 1967 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Aspects of Yeast Metabolism written by Arthur Kelman Mills and published by . This book was released on 1968 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yeast Metabolic Engineering written by Valeria Mapelli and published by Humana. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition volume expands on the previous edition with new and updated chapters on the latest developments in the study of yeast within the biotechnology field. The chapters in this book cover topics such as transformation protocols for genetic engineering of Saccaromyces cerevisiae and Komagataella spp.; an overview of selection markers, promoters, and strains used for metabolic engineering of S. cerevisiae, P. pastoris, and Z. bailii; the use of yeast in CRISPR/Cas9 technology; tools to study metabolic pathway in Yarrowia lypolitica; and a discussion on the “universal expression system” that is applied in a broad spectrum of fungal species. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Cutting-edge and authoritative, Yeast Metabolic Engineering: Methods and Protocols, Second Edition is a valuable resource for researchers and scientists interested in learning more about this important and developing field.
Download or read book Studies on the Intermediate Metabolism of Baker s Yeast During Aerobic Growth written by C. M. M. Franco and published by . This book was released on 1980 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Developing a Logical Model of Yeast Metabolism written by Philip G. K. Reiser and published by . This book was released on 2001 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the completion of the sequencing of genomes of an increasing number of organisms, the focus of biology is moving to determining the role of these genes (functional genomics). To this end it is useful to view the cell as a biochemical machine: it consumes simple molecules to manufacture more complex ones by chaining together biochemical reactions into long sequences referred to as metabolic pathways. Such metabolic pathways are not linear but often intersect to form a complex network. Genes play a fundamental role in this network by synthesising the enzymes that catalyse biochemical reactions. Although developing a complete model of metabolism is of fundamental importance to biology and medicine, the size and complexity of the network has proven beyond the capacity of human reasoning. This paper presents intermediate results in the Robot Scientist research programme that aims to discover the function of genes in the metabolism of the yeast Saccharomyces cerevisiae. Results include: (1) the first logical model of metabolism; (2) a method to predict phenotype by deductive inference; and (3) a method to infer reactions and gene function by abductive inference. We describe the in vivo experimental set-up which will allow these in silico inferences to be automatically tested by a laboratory robot.
Download or read book Molecular Biology of The Cell written by Bruce Alberts and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Brewing and Distilling Yeasts written by Graham G. Stewart and published by Springer. This book was released on 2018-01-04 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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 Navigating Metabolism written by Navdeep Singh Chandel and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Metabolic pathways used to be "road maps" most biologists learned as undergraduates and then promptly forgot. Recent work has revealed how changes in metabolism are closely linked to many aspects of cell behavior and the development of cancer and other diseases. This book represents both a new look at metabolism and a refresher course. It surveys the major metabolic pathways, places these in biological context, and highlights the key control points that control cell behavior and can become dysregulated in disease"--
Download or read book Handbook of Food Spoilage Yeasts written by Tibor Deak and published by CRC Press. This book was released on 2007-11-16 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new
Download or read book GAPDH Biological Properties and Diversity written by Norbert W. Seidler and published by Springer Science & Business Media. This book was released on 2012-07-31 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book represents a comprehensive review and synthesis of the biomedical literature that spans over a half-century on a single protein called glyceraldehyde 3-phosphate dehydrogenase (or, GAPDH). Due to the protein’s involvement in a vast array of cellular activities, GAPDH is of interest to the cell biologist, immunologist, virologist, biochemist etc. The protein has a significant role in fertility, cancer and neurodegeneration, suggesting that this book can be a vital resource for drug development. GAPDH function may provide insight into anesthesia. Furthermore, GAPDH is highly conserved meaning that the protein found in microorganisms, such as pathogens, remained relatively unchanged in evolution. Pathogens use GAPDH as a virulence factor, offering a unique challenge in developing anti-microbial agents that target this protein. To the evolutionary biologist, a book on the multi-functionality of GAPDH provides a focal point for a cogent discussion on the very origin of life.
Download or read book Mitochondria and Anaerobic Energy Metabolism in Eukaryotes written by William F. Martin and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-12-07 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mitochondria are sometimes called the powerhouses of eukaryotic cells, because mitochondria are the site of ATP synthesis in the cell. ATP is the universal energy currency, it provides the power that runs all other life processes. Humans need oxygen to survive because of ATP synthesis in mitochondria. The sugars from our diet are converted to carbon dioxide in mitochondria in a process that requires oxygen. Just like a fire needs oxygen to burn, our mitochondria need oxygen to make ATP. From textbooks and popular literature one can easily get the impression that all mitochondria require oxygen. But that is not the case. There are many groups of organismsm known that make ATP in mitochondria without the help of oxygen. They have preserved biochemical relicts from the early evolution of eukaryotic cells, which took place during times in Earth history when there was hardly any oxygen avaiable, certainly not enough to breathe. How the anaerobic forms of mitochondria work, in which organisms they occur, and how the eukaryotic anaerobes that possess them fit into the larger picture of rising atmospheric oxygen during Earth history are the topic of this book.
Download or read book Carbohydrate Metabolism in Cultured Cells written by M.J. Morgan and published by Springer. This book was released on 2012-11-26 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is perhaps obvious to any student of Biology that the discovery of chemical processes in whole organisms has usually preceded the elucidation of the compo nent steps. However, it is perhaps less obvious that the unravelling of the se quences in which those chemical steps occur in living matter, of the precise mechanisms involved, and of the manner in which they are regulated, would have been achieved neither by the study of intact plants and animals nor even of extracts derived from them. Our ability to understand the nature and regulation of metabolism rests on two main premises: the postulate that life processes can indeed be validly investigated with individual cells and cell-free extracts, and the thesis that there is an essential "unity in biochemistry" (as Kluyver put it, 60 years ago) that enables events in one organism to be legitimately studied in another. Of particular utility in this latter respect has been the use of cultures of single-celled organisms, growing in defined media-especially prokaryotes, such as Escherichia coli, and eukaryotes, such as Neurospora and Sac charomyces sp. , to which both biochemical and genetical techniques could be applied. It was, of course, Pasteur's observations of bacterial fermentations that first overthrew the belief that oxygen was essential for all energy-yielding pro cesses: his recognition that "La fermentation . . . . . c' est La vie sans air" laid the foundations of our knowledge of glycolysis.
Download or read book Yeast technology written by Gerald Reed and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.
