1.Agatep, R., R.D. Kirkpatrick, D.L. Parchaliuk, R.A. Woods and R.D. Gietz. 1998. Transformation of Saccharomyces cerevisiae by the lithium acetate/single-stranded carrier DNA/polyethylene glycol (LiAc/ss-DNA/ PEG) protocol. Technical Tips Online (http://tto.trends.com). 2.Boulton, S. and S. Jackson. 1996. Identification of a Saccharomyces cerevisiae Ku80 homologue: roles in DNA double strand b...

Yeast Saccharomyces cerevisiae is one of the simplest eukaryotic model organisms to study various parameters ethanol tolerance and has attracted a huge consideration for cost-conscious production bioethanol by fermentation soluble sugars. Ethanol crucial efficient from S. cerevisiae. In this study, we examined role HAL5 protein kinase in comparing cell growth, survival, stress responses wild-ty...


 Rice wine is an alcoholic beverage of cereal produced as a result fermentation rice by selected yeasts isolated from different substrates. In this study the effects starter cultures on physico-chemical and sensory properties were investigated. The belong to six genera these are Saccharomyces, Kluveromyces, Schizosaccharomyces, Candida, Rhodotorula Geotrichum. species included S. cerevisi...

The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae is of interest for the wine industry for technological and sensory reasons. However, the interactions between these yeasts are not well understood, especially those regarding the av...

Protein recovery under sonication treatment and autolysis, also protein hydrolysis progress during enzymatic hydrolysis (using trypsin and chymotrypsin) and autolysis (using endogenous enzymes) were investigated in Saccharomyces cerevisiae and Kluyveromyces marxianus. Crude protein content of dried yeast cells were 53.22% and 45.6% for S.cerevisiae and K.marxianus, respectively. After 96 hrs of...

The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain employed and the wort composition. In addition, properties such as flocculation, wort fermentation ability (including the uptake of wort sugars, amino acids, and peptides), ethanol and osmotic pressure tolerance together with oxygen requirements have a critical impact on fermentation performance. ...

The yeast strain Hanseniaspora vineae TW15 derived from local wine grapes lacks sucrose fermentation ability, confers palatable aroma and taste in breads made dough with monosaccharides added instead of sucrose. In this study, was applied along the baking Saccharomyces cerevisiae to conventional containing liquid ability elevated increasing ratio S. cerevisiae, which synthesizes external invert...

The yeast Saccharomyces cerevisiae is a well-established model system for understanding fundamental cellular processes relevant to higher eukaryotic organisms. Less known is its value for virus research, an area in which Saccharomyces cerevisiae has proven to be very fruitful as well. The present review will discuss the main achievements of yeast-based studies in basic and applied virus researc...

in view of the increase in saccharomyces cerevisiae mannan content, the culture condition for s.cerevisiae were optimized in this study. the influence of culture condition such as original ph, inoculum size, and temperature on mannan production were evaluated using response surface methodology. the mathematical model was established by the quadratic rotary combination design. with the order of ...

Saccharomyces boulardii is a probiotic yeast related to Saccharomyces cerevisiae but with distinct genetic, taxonomic, and metabolic properties. S. cerevisiae has been used extensively in biotechnological applications. a variety of strains are available, and multiple genetic tools have been developed, allowing the expression of exogenous proteins of interest with applications in the fields of m...