Relevant bibliographies by topics / Yeast Biochemistry

Academic literature on the topic 'Yeast Biochemistry'

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Published: 10 December 2022
Last updated: 29 January 2023

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Journal articles on the topic "Yeast Biochemistry"

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Vogel, G. "Biochemistry: Yeast Prions: DNA-Free Genetics?" Science 273, no. 5275 (August 2, 1996): 580–0. http://dx.doi.org/10.1126/science.273.5275.580.

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Balzi, Elisabetta, and André Goffeau. "Genetics and biochemistry of yeast multidrug resistance." Biochimica et Biophysica Acta (BBA) - Bioenergetics 1187, no. 2 (August 1994): 152–62. http://dx.doi.org/10.1016/0005-2728(94)90102-3.

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Tran, Thierry, Chloé Roullier-Gall, François Verdier, Antoine Martin, Philippe Schmitt-Kopplin, Hervé Alexandre, Cosette Grandvalet, and Raphaëlle Tourdot-Maréchal. "Microbial Interactions in Kombucha through the Lens of Metabolomics." Metabolites 12, no. 3 (March 9, 2022): 235. http://dx.doi.org/10.3390/metabo12030235.

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Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-MS to investigate their interactions. A simplified set of microorganisms including two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and one acetic acid bacterium (Acetobacter indonesiensis) was used to investigate yeast–yeast and yeast–acetic acid bacterium interactions. A yeast–yeast interaction was characterized by the release and consumption of fatty acids and peptides, possibly in relationship to commensalism. A yeast–acetic acid bacterium interaction was different depending on yeast species. With B. bruxellensis, fatty acids and peptides were mainly produced along with consumption of sucrose, fatty acids and polysaccharides. In opposition, the presence of H. valbyensis induced mainly the decrease of polyphenols, peptides, fatty acids, phenolic acids and putative isopropyl malate and phenylpyruvate and few formulae have been produced. With all three microorganisms, the formulae involved with the yeast–yeast interactions were consumed or not produced in the presence of A. indonesiensis. The impact of the yeasts’ presence on A. indonesiensis was consistent regardless of the yeast species with a commensal consumption of compounds associated to the acetic acid bacterium by yeasts. In detail, hydroxystearate from yeasts and dehydroquinate from A. indonesiensis were potentially consumed in all cases of yeast(s)–acetic acid bacterium pairing, highlighting mutualistic behavior.
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Alonso, Manuel, and Carlos A. Stella. "Teaching nutritional biochemistry: an experimental approach using yeast." Advances in Physiology Education 36, no. 4 (December 2012): 313–18. http://dx.doi.org/10.1152/advan.00132.2011.

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In this report, we present a practical approach to teaching several topics in nutrition to science students at the high school and college freshmen levels. This approach uses baker's yeast ( Saccharomyces cerevisiae ) as a biological system model. The diameters of yeast colonies, which vary according to the nutrients present in the medium, can be observed, compared, and used to teach metabolic requirements. The experiments described in this report show simple macroscopic evidence of submicroscopic nutritional events. This can serve as a useful base for an analogy of heterotrophic human cell nutrition.
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Shaghaghi-Moghaddam, Reza, Hoda Jafarizadeh-Malmiri, Parviz Mehdikhani, Sepide Jalalian, and Reza Alijanianzadeh. "Screening of the five different wild, traditional and industrial Saccharomyces cerevisiae strains to overproduce bioethanol in the batch submerged fermentation." Zeitschrift für Naturforschung C 73, no. 9-10 (September 25, 2018): 361–66. http://dx.doi.org/10.1515/znc-2017-0180.

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Abstract Efforts to produce bioethanol with higher productivity in a batch submerged fermentation were made by evaluating the bioethanol production of the five different strains of Saccharomyces cerevisiae, namely, NCYC 4109 (traditional bakery yeast), SFO6 (industrial yeast), TTCC 2956 (hybrid baking yeast) and two wild yeasts, PTCC 5052 and BY 4743. The bioethanol productivity and kinetic parameters for all five yeasts at constant fermentation conditions, during 72 h, were evaluated and monitored. The obtained results indicated that compared to the wild yeasts, both traditional bakery (NCYC 4109) and industrial (SFO6) yeasts had higher bioethanol productivity (0.9 g/L h). Significant (p<0.05) differences between biomass concentration of NCYC 4109 yeast and those of other yeasts 30 h after start of fermentation, and its high bioethanol concentration (59.19 g/L) and yield over consumed sugars (77.25%) were highlighted among all the studied yeasts. Minimum bioethanol productivity was obtained using yeasts PTCC 5052 (0.7 g/L h) and TTCC 2956 (0.86 g/L h). However, maximum yield over consumed sugar was obtained using the yeast TTCC 2956 (79.41%).
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Chen, Zhigang, Yongzhen Xia, Huaiwei Liu, Honglei Liu, and Luying Xun. "The Mechanisms of Thiosulfate Toxicity against Saccharomyces cerevisiae." Antioxidants 10, no. 5 (April 22, 2021): 646. http://dx.doi.org/10.3390/antiox10050646.

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Elemental sulfur and sulfite have been used to inhibit the growth of yeasts, but thiosulfate has not been reported to be toxic to yeasts. We observed that thiosulfate was more inhibitory than sulfite to Saccharomyces cerevisiae growing in a common yeast medium. At pH < 4, thiosulfate was a source of elemental sulfur and sulfurous acid, and both were highly toxic to the yeast. At pH 6, thiosulfate directly inhibited the electron transport chain in yeast mitochondria, leading to reductions in oxygen consumption, mitochondrial membrane potential and cellular ATP. Although thiosulfate was converted to sulfite and H2S by the mitochondrial rhodanese Rdl1, its toxicity was not due to H2S as the rdl1-deletion mutant that produced significantly less H2S was more sensitive to thiosulfate than the wild type. Evidence suggests that thiosulfate inhibits cytochrome c oxidase of the electron transport chain in yeast mitochondria. Thus, thiosulfate is a potential agent against yeasts.
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Lu, Hongzhong, Eduard J. Kerkhoven, and Jens Nielsen. "A Pan-Draft Metabolic Model Reflects Evolutionary Diversity across 332 Yeast Species." Biomolecules 12, no. 11 (November 3, 2022): 1632. http://dx.doi.org/10.3390/biom12111632.

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Yeasts are increasingly employed in synthetic biology as chassis strains, including conventional and non-conventional species. It is still unclear how genomic evolution determines metabolic diversity among various yeast species and strains. In this study, we constructed draft GEMs for 332 yeast species using two alternative procedures from the toolbox RAVEN v 2.0. We found that draft GEMs could reflect the difference in yeast metabolic potentials, and therefore, could be utilized to probe the evolutionary trend of metabolism among 332 yeast species. We created a pan-draft metabolic model to account for the metabolic capacity of every sequenced yeast species by merging all draft GEMs. Further analysis showed that the pan-reactome of yeast has a ”closed” property, which confirmed the great conservatism that exists in yeast metabolic evolution. Lastly, the quantitative correlations among trait similarity, evolutionary distances, genotype, and model similarity were thoroughly investigated. The results suggest that the evolutionary distance and genotype, to some extent, determine model similarity, but not trait similarity, indicating that multiple mechanisms shape yeast trait evolution. A large-scale reconstruction and integrative analysis of yeast draft GEMs would be a valuable resource to probe the evolutionary mechanism behind yeast trait variety and to further refine the existing yeast species-specific GEMs for the community.
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Lazarova, Galina, Tamotsu Ootaki, Kunio Isono, and Hironao Kataoka. "Phototropism in Yeast: A New Phenomenon to Explore Blue Light-Induced Responses." Zeitschrift für Naturforschung C 49, no. 11-12 (December 1, 1994): 751–56. http://dx.doi.org/10.1515/znc-1994-11-1209.

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Although yeasts have been intensively investigated in photobiology, directional response of yeast growth to light has never been observed. The present data demonstrate for the first time phototropism in yeast, the basidiomycetous yeast Sporobolomyces salmonicolor. The effective spectral band is blue light - suggesting that a blue-light receptor similar to that in other plants is involved in yeast photophysiology. Further studies on yeast phototropism could help identification of the photoreceptor and throw new light on the mechanisms of signal transduction and response.
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Eldarov, M. A., S. A. Kishkovskaia, T. N. Tanaschuk, and A. V. Mardanov. "Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains." Biochemistry (Moscow) 81, no. 13 (December 2016): 1650–68. http://dx.doi.org/10.1134/s0006297916130046.

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Vogel, G. "BIOCHEMISTRY: Yeast Protein Acting Alone Triggers Prion-Like Process." Science 277, no. 5324 (July 18, 1997): 314. http://dx.doi.org/10.1126/science.277.5324.314.

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Dissertations / Theses on the topic "Yeast Biochemistry"

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Chelebi, Noorhan Ali. "Steryl ester and lipid particle biochemistry in yeast Saccharomyces cerevisiae." Thesis, University of Liverpool, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264296.

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Guy, Colin Paul. "RadB from archaea : bioinformatics, biochemistry and yeast two-hybrid analyses." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.446393.

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Goyer, Charles. "Characterization of yeast cap binding proteins." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41144.

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The prominent role played by the cap structure in ribosome binding is mediated by the cap binding protein complex (eIF-4F). The importance of eIF-4F in the regulation of gene expression has been demonstrated in both mammalian and yeast cells. Nevertheless, the function of the high molecular weight subunit of eIF-4F is unknown. Here we describe the isolation and characterization of yeast eIF-4F (24- and 150-kD) as well as a novel CBP of 96-kD. The yeast gene TIF4631 encoding p150 and a closely related gene, TIF4632 were isolated. TIF4631 and TIF4632 are 53% identical, carry out an essential function, display sequences closely resembling the RNA recognition motif (RRM) and are homologous to the high molecular weight subunit of human eIF-4F (p220). The presence of an RRM-like sequence in TIF4631 is consistent with its RNA binding properties and promises to challenge the current views on how cap-dependent and cap-independent ribosome binding operate in eukaryotes.
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Eaglestone, Simon Spencer. "Studies of Sup35p : a yeast prion protein." Thesis, University of Kent, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.297347.

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Pratt, Kathryn Alice. "Expression of wheat gluten protein in yeast." Thesis, University of Kent, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.236722.

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Chu, Clement SM. "Towards the structure of yeast prions." Diss., Search in ProQuest Dissertations & Theses. UC Only, 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3390039.

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Hashmi, Salman. "The Cytotoxic Effect of Methylglyoxal on Yeast Cell Growth." Thesis, The George Washington University, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10123815.

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The Cytotoxic Effect of Methylglyoxal on Yeast Cell Growth Methylglyoxal (MG) is a highly reactive, cytotoxic dicarbonyl compound, mainly formed as a by-product of glycolysis. It is one of the most potent glycating agents and readily reacts with proteins, lipids and nucleic acids to form advanced glycation end products (AGEs). However, the molecular targets of MG are largely unknown. Glucose is the preferred carbon source of yeast Saccharomyces cerevisiae which it can sense and utilize efficiently over a broad range of concentrations. It prefers to ferment rather than oxidize glucose, even when oxygen is abundant. The yeast cell-surface glucose sensors Rgt2 and Snf3 function as glucose receptors that sense extracellular glucose and generate a signal for induction of genes encoding glucose transporters (Hxts). Using molecular and cell biology approaches, including Western blotting, qRT-PCR analysis and fluorescence microscopy, I have provided evidence that MG inhibits expression of the Hxts (Hxt1 and Hxt3) by inactivating the low-affinity yeast glucose sensor Rgt2. MG inhibits the growth of glucose-fermenting yeast cells by inducing endocytosis and degradation of the glucose sensor. However, the glucose sensor with mutations at their putative ubiquitin-acceptor lysine residues is resistant to MG-induced degradation. The results of this study suggest that the low-affinity glucose sensor Rgt2 is inactivated through ubiquitin-mediated endocytosis and degraded in the presence of MG. Under physiological conditions, MG is detoxified by the glyoxalase system into D-lactate, with glyoxalase 1 (Glo1) as the key enzyme in the anti-glycation defense. This study further indicates that the inhibitory effect of MG on the glucose sensor is greatly enhanced in the cells lacking Glo1. Thus, the stability of this glucose sensor seems to be critically regulated by intracellular MG levels. Taken together, these findings suggest that MG attenuates glycolysis by promoting degradation of the cell surface glucose sensor and thus identify MG as a potential glycolytic inhibitor.

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Motshwene, Precious Gugulethu. "Yeast cell wall proteomics: a tale of two proteins." Master's thesis, University of Cape Town, 2001. http://hdl.handle.net/11427/4300.

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Bibliography: leaves 53-57.
This thesis investigates cell wall proteins, the presence of which increased in concentration as a result of stress. Two such proteins were found, phosphoglycerate mutase and Hsp 12. Studies on these proteins are reported in chapters 2 (phosphoglycerate mutase) and chapter 3 (Hsp 12).
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White, Malcolm F. "Yeast phosphoglycerate mutase studied by site-directed mutagenesis." Thesis, University of Edinburgh, 1989. http://hdl.handle.net/1842/24419.

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Grob, Ralph. "Variability and optimisation of yeast intracellular enzyme yield." Thesis, University of Surrey, 1991. http://epubs.surrey.ac.uk/843035/.

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The variability of the yield of the intracellular enzyme cytochrome P-450 in Saccharomyces cerevisiae NCYC 754, in closed batch fermentation using a 5-litre computer-controlled stirred-tank fermenter, was investigated using two control strategies: a) Conventional constant set-point control, using previously determined optimal control parameters; b) time-profiled control of three fermenter control parameters, pH, temperature and stirrer speed varied with time according to pre-calculated profiles, computed from a single empirical model using Pontryagin's continuous maximum principle. Cytochrome P-450 was assayed using the reduced carbon monoxide spectrophotometric procedure. The sample treatment and carbon monoxide gassing rate having been optimised before. The accuracy of the fermenter control variables was assessed. The sum of the squared differences (SSD) between the set and actual control values was used. The values of the SSD were related to the enzyme yield. It was found that the enzyme yield was strongly affected by the accuracy of the control, as expected in a near optimal system. It was noted that inaccurate control always gave low enzyme yields, while accurate control gave a range of enzyme yields. It was concluded that yield variability was caused by more than one factor, including the accuracy of control, but that the accuracy of control was overriding. It was found that the accuracy of control of the individual variables depended on the control strategy used. It was concluded that this provides a useful practical method of assessing operational control efficiency, as opposed to analysis of individual control loops, in analysing process efficiency. Analysis of batch to batch variation in components of the complex growth-medium showed that the enzyme yield was affected. Changes in the batch of yeast extract were found to have most effect on the enzyme yield, mycological peptone less so and the glucose and salt virtually none at all. It was concluded that the saving in cost of growth medium, by partially replacing mycological peptone with yeast extract, may be offset by the costs arising from the resulting greater variability in yield. The effect on enzyme yield of the method of sterilising the growth medium indicated that the complex medium contained material which inhibited enzyme production. This material was believed to affect the rheology and the mass-transfer properties of the growth-medium. Analysis of the time interval between the occurrence of the biomass and the enzyme concentration peaks during the fermentation showed that, in this system, the biomass peak always preceded the enzyme peak. In "slower" fermentations the time interval was smaller. This also explained an apparent discrepancy in behaviour between shake-flask and stirred-tank fermentations. In general, the time interval was slightly shorter under time-profile control than with set-point control fermentations. Exhaust gas analysis data showed that the maximum carbon dioxide concentration occurred at the same time as the minimum oxygen concentration. The turning point consistently preceded the enzyme concentration peak by a virtually constant time interval, this time interval was found to be 69 minutes under set-point control and 56 minutes under time-profiled control. This is potentially valuable in enabling the occurrence of the peak enzyme concentration to be predicted accurately, with consequent saving in process time and enzyme yield.
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Books on the topic "Yeast Biochemistry"

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1944-, Wolf K., Breunig Karin 1962-, and Barth Gerold, eds. Non-conventional yeasts in genetics, biochemistry and, biotechnology: Practical protocols. Berlin: Springer, 2003.

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Thomas, Pierre. Recherches biochimiques sur les protéiques de la levure. [Laval, Québec?: s.n.], 1997.

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Wolf, Klaus, Karin Breunig, and Gerold Barth, eds. Non-Conventional Yeasts in Genetics, Biochemistry and Biotechnology. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-642-55758-3.

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Pires, Eduardo, and Tomáš Brányik. Biochemistry of Beer Fermentation. Springer, 2015.

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Brányik, Tomás, and Eduardo Pires. Biochemistry of Beer Fermentation. Springer, 2015.

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Wolf, Klaus, Gerold Barth, and Karin D. Breunig. Non-Conventional Yeasts in Genetics, Biochemistry and Biotechnology: Practical Protocols. Springer London, Limited, 2012.

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Yeast Cell Envelopes Biochemistry Biophysics and Ultrastructure. Taylor & Francis Group, 2017.

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Arnold, Leo H. Yeast Cell Envelopes: Biochemistry, Biophysics, and Ultrastructure. Edited by Wilfred Niels Arnold. CRC Press, 2018. http://dx.doi.org/10.1201/9781351077781.

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Arnold, Leo H. Yeast Cell Envelopes: Biochemistry, Biophysics, and Ultrastructure. Edited by Wilfred Niels Arnold. CRC Press, 2018. http://dx.doi.org/10.1201/9781351077798.

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Yeast Cell Envelopes Biochemistry Biophysics and Ultrastructure. Taylor & Francis Group, 2017.

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Book chapters on the topic "Yeast Biochemistry"

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Iwahashi, Hitoshi. "Pressure-Dependent Gene Activation in Yeast Cells." In Subcellular Biochemistry, 407–22. Dordrecht: Springer Netherlands, 2015. http://dx.doi.org/10.1007/978-94-017-9918-8_20.

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Pires, Eduardo, and Tomáš Brányik. "The Brewing Yeast." In SpringerBriefs in Biochemistry and Molecular Biology, 11–49. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-15189-2_2.

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Morgan, Brian A., and Elizabeth A. Veal. "Functions of Typical 2-Cys Peroxiredoxins in Yeast." In Subcellular Biochemistry, 253–65. Dordrecht: Springer Netherlands, 2007. http://dx.doi.org/10.1007/978-1-4020-6051-9_12.

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Yazawa, Michio, Ken-ichi Nakashima, and Koichi Yagi. "A strange calmodulin of yeast." In Muscle Physiology and Biochemistry, 47–53. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-5543-8_5.

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Theis, J. F., and C. S. Newlon. "The Replication of Yeast Chromosomes." In Biochemistry and Molecular Biology, 3–28. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-662-10367-8_1.

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Boulton, Roger B., Vernon L. Singleton, Linda F. Bisson, and Ralph E. Kunkee. "Yeast and Biochemistry of Ethanol Fermentation." In Principles and Practices of Winemaking, 102–92. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-1781-8_4.

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Boulton, Roger B., Vernon L. Singleton, Linda F. Bisson, and Ralph E. Kunkee. "Yeast and Biochemistry of Ethanol Fermentation." In Principles and Practices of Winemaking, 102–92. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6255-6_4.

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Slaughter, J. Colin. "Biochemistry and physiology of yeast growth." In Brewing Microbiology, 19–66. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4419-9250-5_2.

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Buchberger, Alexander. "Roles of Cdc48 in Regulated Protein Degradation in Yeast." In Subcellular Biochemistry, 195–222. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-5940-4_8.

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Sareneva, Hannele, and Marja Makarow. "Membrane Biology in Yeast as Probed with Enveloped Viruses." In Subcellular Biochemistry, 367–404. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-1675-4_11.

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Reports on the topic "Yeast Biochemistry"

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Vakharia, Vikram, Shoshana Arad, Yonathan Zohar, Yacob Weinstein, Shamila Yusuff, and Arun Ammayappan. Development of Fish Edible Vaccines on the Yeast and Redmicroalgae Platforms. United States Department of Agriculture, February 2013. http://dx.doi.org/10.32747/2013.7699839.bard.

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Betanodaviruses are causative agents of viral nervous necrosis (VNN), a devastating disease of cultured marine fish worldwide. Betanodavirus (BTN) genome is composed of two single-stranded, positive-sense RNA molecules. The larger genomic segment, RNA1 (3.1 kb), encodes the RNA-dependent RNA polymerase, while the smaller genomic segment, RNA 2 (1.4kb), encodes the coat protein. This structural protein is the host-protective antigen of VNN which assembles to form virus-like particles (VLPs). BTNs are classified into four genotypes, designated red-spotted grouper nervous necrosis virus (RGNNV), barfin flounder nervous necrosis virus (BFNNV), tiger puffer nervous necrosis virus (TPNNV), and striped jack nervous necrosis virus (SJNNV), based on phylogenetic analysis of the coat protein sequences. RGNNV type is quite important as it has a broad host-range, infecting warm-water fish species. At present, there is no commercial vaccine available to prevent VNN in fish. The general goal of this research was to develop oral fish vaccines in yeast and red microalgae (Porphyridium sp.) against the RGNNV genotype. To achieve this, we planned to clone and sequence the coat protein gene of RGNNV, express the coat protein gene of RGNNV in yeast and red microalgae and evaluate the immune response in fish fed with recombinantVLPs antigens produced in yeast and algae. The collaboration between the Israeli group and the US group, having wide experience in red microalgae biochemistry, molecular genetics and large-scale cultivation, and the development of viral vaccines and eukaryotic protein expression systems, respectively, was synergistic to produce a vaccine for fish that would be cost-effective and efficacious against the betanodavirus infection.
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