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Relevant bibliographies by topics / Yeast

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Academic literature on the topic 'Yeast'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Yeast"

1

Tran, Thierry, Chloé Roullier-Gall, François Verdier, et al. "Microbial Interactions in Kombucha through the Lens of Metabolomics." Metabolites 12, no. 3 (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 re

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DICKSON, R. C. "Yeasts: Yeast Cell Biology." Science 235, no. 4786 (1987): 374. http://dx.doi.org/10.1126/science.235.4786.374.

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Sandven, Per, and Jørgen Lassen. "Importance of Selective Media for Recovery of Yeasts from Clinical Specimens." Journal of Clinical Microbiology 37, no. 11 (1999): 3731–32. http://dx.doi.org/10.1128/jcm.37.11.3731-3732.1999.

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We compared the recovery of yeasts from clinical specimens cultured on routine bacteriological media to the recovery of yeast from specimens cultured on a selective fungal medium (Sabouraud agar). The use of Sabouraud agar was especially important in cases of mixed cultures, since in such cases yeast was recovered on bacteriological media from only 50% of 44 yeast-positive pus specimens and from 22.5% of 22 yeast-positive throat specimens. The use of a selective fungal medium is therefore necessary to ensure the detection of yeast in specimens containing a mixture of bacteria and yeasts. As a

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Pan, Hao, Ryoichi Takeshita, Noriaki Saigusa, Ngo Thi Phuong Dung, Aporn Wongwicharn, and Yuji Teramoto. "Production and Antioxidative Activity of Alcoholic Beverages Made From Newly Isolated Vietnamese Men Yeast." International Journal of Biomass and Renewables 4, no. 2 (2015): 17. http://dx.doi.org/10.61762/ijbrvol4iss2art13904.

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Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages, called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains, Y3, NP01, and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5% (v/v). Resulting alcoholic beverages made with Y3, NP01, and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yea

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Allen, Tom W., Leon L. Burpee, and James W. Buck. "In vitro attachment of phylloplane yeasts to Botrytis cinerea, Rhizoctonia solani, and Sclerotinia homoeocarpa." Canadian Journal of Microbiology 50, no. 12 (2004): 1041–48. http://dx.doi.org/10.1139/w04-100.

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The ability of yeasts to attach to hyphae or conidia of phytopathogenic fungi has been speculated to contribute to biocontrol activity on plant surfaces. Attachment of phylloplane yeasts to Botrytis cinerea, Rhizoctonia solani, and Sclerotinia homoeocarpa was determined using in vitro attachment assays. Yeasts were incubated for 2 d on potato dextrose agar (PDA) prior to experimentation. A total of 292 yeasts cultured on PDA were screened for their ability to attach to conidia of B. cinerea; 260 isolates (89.1%) attached to conidia forming large aggregates of cells, and 22 isolates (7.5%) weak

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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 (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

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Hamby, Kelly A., Alejandro Hernández, Kyria Boundy-Mills, and Frank G. Zalom. "Associations of Yeasts with Spotted-Wing Drosophila (Drosophila suzukii; Diptera: Drosophilidae) in Cherries and Raspberries." Applied and Environmental Microbiology 78, no. 14 (2012): 4869–73. http://dx.doi.org/10.1128/aem.00841-12.

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ABSTRACTA rich history of investigation documents variousDrosophila-yeast mutualisms, suggesting thatDrosophila suzukiisimilarly has an association with a specific yeast species or community. To discover candidate yeast species, yeasts were isolated from larval frass, adult midguts, and fruit hosts ofD. suzukii. Terminal restriction fragment length polymorphism (TRFLP) technology and decimal dilution plating were used to identify and determine the relative abundance of yeast species present in fruit juice samples that were either infested withD. suzukiior not infested. Yeasts were less abundan

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Kulko, A. B. "Groups of pathogens that cause opportunistic pneumomycoses in TB patients: the protocol of laboratory studies, the activity of drugs." Tuberculosis and socially significant diseases 9, no. 2 (2021): 32–37. http://dx.doi.org/10.54921/2413-0346-2021-12-2-32-37.

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The article describes the author’s unifying scheme for identification of micromycetes isolated from culture with rapid differentiation between nine groups of pathogens: ascomycete yeasts; basidiomycete yeasts of the red yeast group; basidiomycete nonpigmented yeasts; ascomycete yeast-like fungi; basidiomycete yeast-like fungi; zygomycosis causative agents; pheogyphomycosis causative agents of the dimorphic black yeast group; pheogyphomycosis causative agents of the mycelial pheoid species; light-coloured mold causative agents of aspergillosis and hyalohyphomycosis. The article also provides th

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Geronikou, Athina, Nadja Larsen, Søren K. Lillevang, and Lene Jespersen. "Occurrence and Identification of Yeasts in Production of White-Brined Cheese." Microorganisms 10, no. 6 (2022): 1079. http://dx.doi.org/10.3390/microorganisms10061079.

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The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and packaging (26 sites in total). Spoilage yeasts were isolated from whey, old cheese curd, and air samples in viable counts of 1.48–6.27 log CFU/mL, 5.44 log CFU/g, and 1.02 log CFU/m3, respectively. Yeast isolates were genotypically classified using

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Henry-Stanley, Michelle J., and Carol L. Wells. "Viability and Versatility of the Yeast Cell." Microscopy Today 12, no. 3 (2004): 30–33. http://dx.doi.org/10.1017/s1551929500052135.

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Yeasts are single-celled eukaryotic microorganisms (generally about 5 to 10 microns in diameter) that divide by a budding process and are classified with the fungi. Yeast cells are ubiquitous in our environment and can be found on plants and in soil and water. Yeasts have considerable importance Ln industrial and agricultural settings,Saccharomyces cerevisiae(Figure 1) is also known as “bakers yeast” or “brewers yeast.” Specific strains of yeast are used to make pastries, bread, beer, ale, wine, distilled spirits, and industrial alcohol. In the paper industry,Candida utilisis used to break dow

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Dissertations / Theses on the topic "Yeast"

1

Yap, Nicholas Andrew. "The sensitivity of yeasts to killer yeast toxins : with focus on the killer yeast Pichia membranifaciens /." Title page, abstract and contents only, 2000. http://web4.library.adelaide.edu.au/theses/09APSP/09apspy25.pdf.

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Brady, Dean. "Bioaccumulation of metal cations by yeast and yeast cell components." Thesis, Rhodes University, 1993. http://hdl.handle.net/10962/d1004107.

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The aim of the project was to determine whether a by-product of industrial fermentations, Saccharomyces cerevisiae, could be utilized to bioaccumulate heavy metal cations and to partially define the mechanism of accumulation. S. cerevisiae cells were found to be capable of accumulating Cu²⁺in a manner that was proportional to the external Cu²⁺ concentration and inversely proportional to the concentration of biomass. The accumulation process was only minimally affected by temperature variations between 5 and 40°C or high ambient concentrations of sodium chloride. The accumulation process was ho

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Louie, Gordon V. "Structural studies of wild-type and variant yeast iso-1-cytochromes c." Thesis, University of British Columbia, 1991. http://hdl.handle.net/2429/30997.

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The crystal structure of yeast (Saccharomyces cerevisiae) iso-1- cytochrome c has been determined through molecular replacement techniques, and refined against X-ray diffraction data in the resolution range 6.0-1.23 Å to a crystallographic R-factor of 0.192. The yeast iso-1-cytochrome c molecule has the typical cytochrome c fold, with the polypeptide chain organized into five α-helices and a series of loops which serve to enclose almost completely the heme prosthetic group within a hydrophobic pocket Comparison of the structures of yeast iso-1-, tuna and rice cytochromes c shows that the polyp

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Samuels, Michael L. "Yeast stress signalling." Thesis, University College London (University of London), 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368116.

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Hansen, Christine S. "Construction of galactose assimilating, carotenoid producing yeasts by protoplast fusion." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27935.

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Protoplasts were prepared from two yeast strains P. rhodozyma (ATCC 24202) and K. fragilis (ATCC 8455). Protoplasts prepared from P. rhodozyma were facilitated by prior growth of the cells in a media containing S-(2-aminoethyl)-L-cysteine. Protoplasts from these two yeast genera were fused either by the use of electrofusion or polyethylene glycol treatment. Stable carotenoid producing cell lines were selected by growth at 30°C on yeast nitrogen base plus galactose. Selected single fusants display taxonomic characteristics common to both genera with a cellular morphology and a carotenoid compo

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Nayyar, Ashima. "Yeast flocculation : understanding cell surface structure-function relationships in industrial yeast strains." Thesis, Abertay University, 2015. https://rke.abertay.ac.uk/en/studentTheses/cec13693-e667-4426-ba6c-6873e5c2b642.

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Adhesion properties of microorganisms are crucial for many essential biological processes such as sexual reproduction, tissue or substrate invasion, biofilm formation and cell-cell aggregation. One of such controlled forms of cellular adhesion in yeast that occurs preferentially in the liquid environments is a process of asexual aggregation of cells which is also referred to as flocculation. The timing during growth and the causes of onset of yeast flocculation are of commercial interest to the brewing industry, as flocculation can determine the degree of attenuation of the wort. Early or prem

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Milošević, Tamara. "Yeast pathology : a systemic analysis of death and aging in budding yeast." Paris 5, 2011. http://www.theses.fr/2011PA05T040.

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Le vieillissement et la mort font partie intégrante de la vie et jouent un rôle dans l’histoire de vie d’un organisme en influençant à la fois la structure de sa population et son évolution. Le vieillissement chez la levure a été largement étudié en observant l’espérance de vie réplicative et chronologique, alors que la mort a été décrite comme un processus similaire à la nécrose et l’apoptose. Malgré le fait que le vieillissement entraîne la mort, les organismes peuvent aussi mourir prématurément à la suite de maladies. Afin de comprendre l’étendue des changements morphologiques précédant la

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Day, Ngoc Bich. "The inhibition of yeast spoilage of blueberries during modified atmosphere packaging storage." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27868.

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Modified atmosphere packaging storage combines an atmosphere of higher carbon dioxide and lower oxygen levels than air, with chilling temperatures to extend shelf-life of fresh fruits. In three modified atmosphere packaging storage trials, blueberries were packaged in film bags with different gas permeabilities, and stored at about 4°C. Storage of blueberries in packages of a film with intermediate gas permeability produced an aerobic atmosphere and a relatively low carbon dioxide level, resulting in rapid growth of yeast and molds on blueberries. Packaging blueberries in a film with very low

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Cakar, Zeynep Petek Çakar Zeynep Petek. "Metabolic engineering of yeast /." [S.l.] : [s.n.], 2000. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=13665.

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Rodríguez, Porrata Boris alejandro. "Dehydration tolerance in yeast." Doctoral thesis, Universitat Rovira i Virgili, 2010. http://hdl.handle.net/10803/8678.

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La habilidad de las levaduras de superar la deshidratación y de reactivar su metabolismo después de la rehidratación tiene una importancia en la industria de los alimentos y en la biotecnología. Nosotros hemos dirigido nuestro trabajo a mejorar la viabilidad y vitalidad de las levaduras después de la rehidratación. Se realizaron estudios desde el punto de vista fisiológico de las levaduras durante la optimización de las condiciones de rehidratación y estudios moleculares como la determinación de los genes esenciales de respuesta a Secado y Rehidratación (SR) y la caracterización de la muerte

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Books on the topic "Yeast"

1

Esther, Segal, and Baum Gerald L, eds. Pathogenic yeasts and yeast infections. CRC Press, 1994.

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Feldmann, Horst, ed. Yeast. Wiley-VCH Verlag GmbH & Co. KGaA, 2012. http://dx.doi.org/10.1002/9783527659180.

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Kingsley, Charles. Yeast. Alan Sutton, 1994.

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Huxley, Thomas Henry. Yeast. Dodo Press, 2008.

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Symposium on Yeasts (10th 2000 Papendal, Arnhem, the Netherlands). ISY 2000: The rising power of yeasts in science and industry : Tenth International Symposium on Yeasts : 27 August-1 September 2000, Papendal, Arnhem, the Netherlands : symposium book. Delft University Press, 2000.

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Burke, Dan, and Smith Jeffrey S. Yeast genetics: Methods and protocols. Humana Press, 2014.

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Satyanarayana, T. Yeast Biotechnology: Diversity and Applications. Springer Netherlands, 2009.

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Barnett, James A., and Linda Barnett. Yeast Research. ASM Press, 2011. http://dx.doi.org/10.1128/9781555817152.

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Evans, Ivor H. Yeast Protocols. Humana Press, 1996. http://dx.doi.org/10.1385/0896033198.

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Xiao, Wei. Yeast Protocols. Humana Press, 2005. http://dx.doi.org/10.1385/1592599583.

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Book chapters on the topic "Yeast"

1

Branduardi, Paola, and Danilo Porro. "Yeasts in Biotechnology." In Yeast. Wiley-VCH Verlag GmbH & Co. KGaA, 2012. http://dx.doi.org/10.1002/9783527659180.ch14.

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Gaillardin, Claude. "Hemiascomycetous Yeasts." In Yeast. Wiley-VCH Verlag GmbH & Co. KGaA, 2012. http://dx.doi.org/10.1002/9783527659180.ch15.

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Dujon, Bernard. "Yeast Evolutionary Genomics." In Yeast. Wiley-VCH Verlag GmbH & Co. KGaA, 2012. http://dx.doi.org/10.1002/9783527659180.ch16.

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González, Aldo. "Yeast." In Encyclopedia of Astrobiology. Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-11274-4_1698.

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Rández-Gil, Francisca, Lidia Ballester-Tomás, and José Antonio Prieto. "Yeast." In Bakery Products Science and Technology. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch8.

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González, Aldo. "Yeast." In Encyclopedia of Astrobiology. Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-44185-5_1698.

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González, Aldo. "Yeast." In Encyclopedia of Astrobiology. Springer Berlin Heidelberg, 2023. http://dx.doi.org/10.1007/978-3-662-65093-6_1698.

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Servi, Stefano. "Yeast." In Biotechnology. Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620906.ch8.

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González, Aldo. "Yeast." In Encyclopedia of Astrobiology. Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-27833-4_1698-2.

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Chiba, Yasunori. "Heterologous Glycoprotein Production (Yeast Yeast )." In Glycoscience: Biology and Medicine. Springer Japan, 2014. http://dx.doi.org/10.1007/978-4-431-54841-6_204.

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Conference papers on the topic "Yeast"

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Simion, Madalina-Petronela, Ina Turcan, Tudor Alexandru Filipl, and Marius Andrei Olariu. "Monitoring Yeast Cells Behaviors by Electrical Impedance Spectroscopy." In 2024 E-Health and Bioengineering Conference (EHB). IEEE, 2024. https://doi.org/10.1109/ehb64556.2024.10805738.

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Fungprasertkul, Nichakorn, James Winterburn, and Peter Martin. "Exploring Design Space and Optimization of nutrient factors for maximizing lipid production in Metchnikowia pulcherrima with Design of Experiments." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.185749.

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Due to the importance of unsaturated fatty acids for human health and the increasing global demand in the food and food crop area, oleaginous yeasts are promising alternative microorganisms for commercial lipid production due to the high volumetric productivity, with Metchnikowia pulcherrima being an underexplored oleaginous yeast with potential as a lipid producer. Critical to achieving high productivity lipid production are nutrient factors. A sensitivity test identified carbon and nitrogen sources as important factors in nitrogen limited broth (NLB) for lipid production in M. pulcherrima i.

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Mandić, Leka, Ivana Bošković, Monika Stojanova, Marina T. Stojanova, and Dragutin Đukić. "Phyto- and pedobiont yeasts of plants." In 7th International Scientific Conference Modern Trends in Agricultural Production, Rural Development and Environmental Protection. The Balkans Scientific Center of the Russian Academy of Natural Sciences, 2025. https://doi.org/10.46793/7thmtagricult.22m.

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This paper contributes to the study of yeast communities in the rhizo- and phyllosphere of plants, as these communities have not been sufficiently investigated in terms of the influence of various ecological factors and root exudates. The surface of the underground and aboveground parts of plants significantly differs in the composition of dominant epiphytic yeast species. Eurybiontic and phytobiontic yeasts dominate in the phyllosphere, while pedobiontic yeasts prevail in the rhizosphere. Seasonal changes in the abundance and qualitative composition of yeast communities in the rhizosphere are

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Bardhan, Pritam, and Manabendra Mandal. "Rhodotorula mucilaginosa R2: A potent oleaginous yeast isolated from traditional fermented food, as a promising platform for the production of lipid-based biofuels, bioactive compounds and other value added products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qbyp3823.

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Oleaginous yeasts may provide an alternative platform for the sustainable production of microbial lipids-derived biodiesel and other health promoting bioactive metabolites such as natural pigments. In this regard, traditional fermented foods are unique and untapped habitats for the isolation and characterization of oleaginous yeasts with beneficial properties. In this study, we analysed the yeast diversity from selected traditional fermented foods of Manipur and Mizoram, India and studied their oleaginous attributes for biodiesel production. 14 potential oleaginous yeasts were isolated using c

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Sun, Jiashu, Deyu Li, Chris Stowers, and Erik Boczko. "Measurement of the Volume Growth Rate of Single Budding Yeast." In ASME 2009 Second International Conference on Micro/Nanoscale Heat and Mass Transfer. ASMEDC, 2009. http://dx.doi.org/10.1115/mnhmt2009-18496.

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We report on measurements of the growth rate of single budding yeasts with two microfluidic devices. One device is a MOSFET-based microfluidic Coulter-type sensor, which amplifies nonlinearly the resistance modulation from the translocation of budding yeast through the sensing microchannel. By moving a budding yeast cell back and forth through the sensing channel and measuring the induced resistance pulse from the translocation of the budding yeast, the volume growth rate of a budding yeast cell can be measured over its whole cell cycle. The other microfluidic device is based on comparing the

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Bandhu, Sheetal, and Debashish Ghosh. "Genetic modification to enhance single cell oil production in the oleagineous yeast Rhodotorula mucilaginosa." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/bdpk2930.

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Liquid fuels derived from non-fossil resources are considered feasible alternatives as global fuel demand rises. Yeast single cell oil is gaining ground as feedstock for biofuels and oleochemicals over plant-borne or algal oil due to its short lifespan and invariable quality under different seasonal or geographical conditions. In the present work, oleaginous yeast Rhodotorula mucilaginosa IIPL32 was genetically modified to improve its oil-producing capacity by overexpressing malic enzyme, a reductant providing enzyme active in several oleaginous yeasts. Intracellular Malic enzyme was purified

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Abdul Razzak, Badia, Rehan Nashwan Abul-Rahman, and Maha Azad Hamid. "Mutation Effect of Chemical Mutagen Ethymthane sulfonate (EMS) on Some Local Yeasts." In The 8th International Conference of Biotechnology, Environment and Engineering Sciences. SRO media, 2020. http://dx.doi.org/10.46617/icbe8002.

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Thirty samples of orange juice were collected from local markets in Mosul / Iraq. Isolates were diagnosed after performing phenotypic, culture and biochemical tests. The results showed that the yeasts belong to the following species: Rhodotorula rubra 36%, Trichosporon asahii 16%, Cryptococcus laurentii 28%, and Candida tropicalis 20%. The susceptibility of isolates to six antibiotics Candizole (Cd), Clotrimazole (Ct), Fluconazole (Fc), Ketoconazole (Kc), Lamisil (Ls), and Nystatin (Nys) was studied. The results of the sensitivity test showed that R. rubra was resistant to all antibiotics used

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Gomide, João Victor Boechat, Elton Vieira Cunha, and Guilherme Boechat Gomide. "Automatic Yeast Detection and Counting Using Computer Vision Techniques." In Workshop de Visão Computacional. Sociedade Brasileira de Computação - SBC, 2021. http://dx.doi.org/10.5753/wvc.2021.18884.

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This paper presents the development of a computer vision system that automatically identifies and counts viable and inviable brewer's yeast, to improve the time and accuracy of results obtained compared to the manual expert counting method commonly performed in the brewing industry. The equipment used consists of a digital video camera coupled to an optical microscope, which transmits the captured images, in real time, to the computer. Two approaches were tested and implemented, one taking into account the morphology and color of yeasts, and the other using machine learning. Although there are

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Sun, N. X., Y. H. Liu, and Y. X. Wang. "Utilization of spent brewer's yeast for selenium-enriched yeast." In The 2015 International Conference on Sustainable Development (ICSD2015). WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814749916_0082.

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Ferrari, C., Ksenija Rutnik, Miha Ocvirk, Iztok Košir, Nataša Poklar-Ulrih, and Črnivec Osojnik. "Analyzing saccharide, metabolite profiles and Alpha acid accumulation in intensive brewing cycles with yeast microbeads." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište". Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24018f.

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Environmental conditions significantly affect yeast cell survival during alcoholic fermentation.1 This study sought to assess the protective effects of various alginate and cyclodextrin-based encapsulation carriers on yeasts under both standard gravity (10.4% extract, 35 IBU) and high gravity (17.0% extract, 55 IBU), utilizing 30% isomerized Alpha acids hop extract from Hopsteiner, Germany. Initially, brewer's yeast SafAle US-05 (Fermentis Lesaffre, France) was encapsulated in an optimized encapsulation carrier (1.5 % alginate) and tested in standard and high gravity malt extract as a medium.

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Reports on the topic "Yeast"

1

Kennedy, Brian K. Structural Inheritance in Yeast. Defense Technical Information Center, 2006. http://dx.doi.org/10.21236/ada456910.

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Kennedy, Brian K., and Daniel Lockshon. Structural Inheritance in Yeast. Defense Technical Information Center, 2004. http://dx.doi.org/10.21236/ada427876.

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Droby, Samir, Joseph W. Eckert, Shulamit Manulis, and Rajesh K. Mehra. Ecology, Population Dynamics and Genetic Diversity of Epiphytic Yeast Antagonists of Postharvest Diseases of Fruits. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568777.bard.

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One of the emerging technologies is the use of microbial agents for the control of postharvest diseases of fruits and vegetables. A number of antagonistic microorganisms have been discovered which have the potential to effectively control postharvest diseases. Some of this technology has been patented and commercial products such as AspireTM (Ecogen Corporatin, Langhorne, PA, USA), Biosave 10TM and Biosave 11TM (Ecoscience Inc., Worchester, MA, USA) have been registered for commercial use. The principal investigator of this project was involved in developing the yeast-based biofungicide-Aspire

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Stern, David F. Mammalian Homologs of Yeast Checkpoint Genes. Defense Technical Information Center, 2001. http://dx.doi.org/10.21236/ada404591.

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Stern, David. Mammalian Homologs of Yeast Checkpoint Genes. Defense Technical Information Center, 2000. http://dx.doi.org/10.21236/ada393426.

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Stern, David F. Mammalian Homologs of Yeast Checkpoint Genes. Defense Technical Information Center, 1999. http://dx.doi.org/10.21236/ada384149.

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Harris, David A. Propagation of Mammalian Prions in Yeast. Defense Technical Information Center, 2006. http://dx.doi.org/10.21236/ada472675.

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Friddle, R. W., J. E. Klare, A. Noy, et al. DNA Compaction by Yeast Mitochondrial Protein ABF2p. Office of Scientific and Technical Information (OSTI), 2003. http://dx.doi.org/10.2172/15007313.

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Teng, Shu-chun. Identification of Protein Components of Yeast Telomerase. Defense Technical Information Center, 2000. http://dx.doi.org/10.21236/ada392301.

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Teng, Shu-Chun. Identification of Protein Components of Yeast Telomerase. Defense Technical Information Center, 1999. http://dx.doi.org/10.21236/ada382853.

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