Fermentation characteristics of four strains of brewer's yeast (Saccharomyces cerevisiae strain 70424, S.rouxii strain 2535, S. rouxii strain 2531 and Saccharomyces ludwigii strain 3447) in Yeast Moldbrothcontaining four different fermentable sugars (glucose, fructose, maltose, or sucrose) were studied. Theaim was to consider the suitability of different strain/sugar treatment...

In recent years, as a consequence of the re-evaluation role non-Saccharomyces yeasts, several studies have been conducted on use controlled mixed fermentations with Saccharomyces and different yeast species from winemaking environment. To benefit metabolic particularities some management strain in fermentation is crucial step, particular procedures addressed to increase persistence strains duri...

Abstract Changes in lifestyle and the negative impact of chemicals make people aware dangers consuming food products containing chemical residues so many switch organic food. Black rice is one kinds that widely consumed as an functional because its antioxidant dietary fiber content. has been rarely cultivated it longer harvests age lower productivity than white rice. The way to increase product...

Saccharomyces cerevisiae is an excellent model organism for addressing questions in cell biology, but other yeast systems are also providing new insights into several fundamental cellular processes.

The following three elements were previously shown to be required for 3'-end formation of mRNA in the yeast Saccharomyces cerevisiae: (i) the efficiency element TATATA or related sequences, which function by enhancing the efficiency of downstream positioning elements; (ii) the positioning element AATAAA or related sequences, which position the poly(A) site; and (iii) the actual poly(A) site, wh...

Here, we report the draft genome sequence of Saccharomyces cerevisiae strain GUJ105, isolated clinically. The size of the genome is approximately 11.5 Mb and contains 5,447 protein-coding genes.