Yeast Intermediary Metabolism


Book Description

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.




Molecular Biology of the Fission Yeast


Book Description

This highly researched yeast, which represents a system used by cell biologists, geneticists and molecular biologists, has been given only minimal coverage in the literature. Its properties make it an excellent organism for DNA and related biotechnology reseach. This book, which is the first attempt to collate existing information in one source, will be an invaluable aid to those initiating projects with this organism.




Biology of Microorganisms on Grapes, in Must and in Wine


Book Description

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.







Brewing and Distilling Yeasts


Book Description

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.




Navigating Metabolism


Book Description

"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"--







Mitochondria and Anaerobic Energy Metabolism in Eukaryotes


Book Description

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.




Sequence — Evolution — Function


Book Description

Sequence - Evolution - Function is an introduction to the computational approaches that play a critical role in the emerging new branch of biology known as functional genomics. The book provides the reader with an understanding of the principles and approaches of functional genomics and of the potential and limitations of computational and experimental approaches to genome analysis. Sequence - Evolution - Function should help bridge the "digital divide" between biologists and computer scientists, allowing biologists to better grasp the peculiarities of the emerging field of Genome Biology and to learn how to benefit from the enormous amount of sequence data available in the public databases. The book is non-technical with respect to the computer methods for genome analysis and discusses these methods from the user's viewpoint, without addressing mathematical and algorithmic details. Prior practical familiarity with the basic methods for sequence analysis is a major advantage, but a reader without such experience will be able to use the book as an introduction to these methods. This book is perfect for introductory level courses in computational methods for comparative and functional genomics.




Handbook of Food Spoilage Yeasts


Book Description

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