Difference between revisions of "Saccharomyces cerevisiae"

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=='''Description'''==
 
=='''Description'''==
[[File:Saccharomyces cerevisiae SEM.jpg|right|237px]]
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[[File:Saccharomyces cerevisiae.png|right|200px|link=Saccharomyces cerevisiae]]
*Saccharomyces cerevisiae is a species of yeast. It has been instrumental to winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums.
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* '''''Saccharomyces cerevisiae''''' is a species of yeast, which has been instrumental to winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. ''Saccharomyces cerevisiae'' is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like ''Escherichia coli'' as the model bacterium. It is the microorganism behind the most common type of fermentation. It reproduces by a division process known as budding<ref name="ref1"/><ref name="ref2"/>.
*it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism behind the most common type of fermentation. S. cerevisiae cells are round to ovoid, 5–10 μm in diameter. It reproduces by a division process known as budding.
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* <font color=blue>'''Common Name:'''</font> '''Yeast'''
*Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine<ref name="ref1"/><ref name="ref2"/>.
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* [https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?id=4932 <font color=blue>'''NCBI Taxonomy'''</font>]
  
=='''''Different Physiological States'''''==
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=='''''Various Physiological States'''''==
===Reference Genes===
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===Internal Control Genes===
 
{|class="wikitable sortable" style="font-size:10pt; width:100%"
 
{|class="wikitable sortable" style="font-size:10pt; width:100%"
 
|-
 
|-
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! style="width=25% font-size:9pt "|Application Scope  
 
! style="width=25% font-size:9pt "|Application Scope  
 
! Accession Number  
 
! Accession Number  
! Primer
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! Primers (5'-3')<br>[Forward/Reverse]
 
! Size [bp]  
 
! Size [bp]  
 
! Tm [℃]
 
! Tm [℃]
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|-
 
|-
 
|align="center"| ALG9<ref name="ref1"/>
 
|align="center"| ALG9<ref name="ref1"/>
|align="center"| alpha-1,2-mannosyltransferase
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|align="center"| Alpha-1,2-mannosyltransferase
 
|
 
|
 
*Universal reference genes
 
*Universal reference genes
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|-
 
|-
 
|align="center"| TFC1<ref name="ref1"/>
 
|align="center"| TFC1<ref name="ref1"/>
|align="center"| transcription factor TFIIIC subunit
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|align="center"| Transcription factor TFIIIC subunit
 
|
 
|
 
*Universal reference genes
 
*Universal reference genes
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|align="center"| SYBR
 
|align="center"| SYBR
 
|}
 
|}
===Moleculer Type===
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===Molecular Types===
 
* mRNA
 
* mRNA
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===Evaluation Methods===
 
===Evaluation Methods===
 
* [https://genorm.cmgg.be/ '''geNorm method''']  && [https://www.ncbi.nlm.nih.gov/pubmed/12184808 '''Related Reference''']
 
* [https://genorm.cmgg.be/ '''geNorm method''']  && [https://www.ncbi.nlm.nih.gov/pubmed/12184808 '''Related Reference''']
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*'''Institution''': CNRS, UMR5504, F-31400 Toulouse, France
 
*'''Institution''': CNRS, UMR5504, F-31400 Toulouse, France
 
===Citation Statistics===
 
===Citation Statistics===
Cited by '''214''' (Based on Google Scholar [2017-06-16])
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Cited by [https://scholar.google.com/scholar?cites=13450650372456791619&as_sdt=2005&sciodt=0,5&hl=en '''222'''] (Based on Google Scholar [2017-09-01])
  
 
=='''References'''==
 
=='''References'''==
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</ref>
 
</ref>
 
</references>
 
</references>
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=='''Categories'''==
 
[[Category:Fungi]]
 
[[Category:Fungi]]
 
[[Category:mRNA]]
 
[[Category:mRNA]]
  
 
[[Category:SYBR]]
 
[[Category:SYBR]]
[[Category:ALG]] [[Category:eIF]] [[Category:TBP]] [[Category:Ubiquitin]]
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[[Category:ALG]] [[Category:TBP]] [[Category:Ubiquitin]]
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[[Category:Various Physiological States]]
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[[Category:geNorm]]

Latest revision as of 04:56, 1 September 2017

Description

Saccharomyces cerevisiae.png
  • Saccharomyces cerevisiae is a species of yeast, which has been instrumental to winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. Saccharomyces cerevisiae is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism behind the most common type of fermentation. It reproduces by a division process known as budding[1][2].
  • Common Name: Yeast
  • NCBI Taxonomy

Various Physiological States

Internal Control Genes

Gene Symbol Gene Name Application Scope Accession Number Primers (5'-3')
[Forward/Reverse]
Size [bp] Tm [℃] Detection
ALG9[1] Alpha-1,2-mannosyltransferase
  • Universal reference genes
NA
  • F:CACGGATAGTGGCTTTGGTGAACAATTAC
  • R:TATGATTATCTGGCAGCAGGAAAGAACTTGGG
93 56 SYBR
TAF10[1] TATA-box binding protein associated factor 10 
  • Universal reference genes
NA
  • F:ATATTCCAGGATCAGGTCTTCCGTAGC
  • R:GTAGTCTTCTCATTCTGTTGATGTTGTTGTTG
96 56 SYBR
TFC1[1] Transcription factor TFIIIC subunit
  • Universal reference genes
NA
  • F:GCTGGCACTCATATCTTATCGTTTCACAATGG
  • R:GAACCTGCTGTCAATACCGCCTGGAG
91 56 SYBR
UBC6[1] E2 ubiquitin-conjugating protein
  • Universal reference genes
NA
  • F:GATACTTGGAATCCTGGCTGGTCTGTCTC
  • R:AAAGGGTCTTCTGTTTCATCACCTGTATTTGC
84 56 SYBR

Molecular Types

  • mRNA

Evaluation Methods

Contact

  • Name: Jean-Luc Parrou
  • Email: Jean-Luc.Parrou@insa-toulouse.fr
  • Institution: CNRS, UMR5504, F-31400 Toulouse, France

Citation Statistics

Cited by 222 (Based on Google Scholar [2017-09-01])

References

  1. 1.0 1.1 1.2 1.3 1.4 Teste M A, Duquenne M, François J M, et al. Validation of reference genes for quantitative expression analysis by real-time RT-PCR in Saccharomyces cerevisiae[J]. BMC molecular biology, 2009, 10(1): 99.
  2. Alonso-del-Real J, Lairón-Peris M, Barrio E, Querol A. Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition. Frontiers in Microbiology. 2017;8:150. doi:10.3389/fmicb.2017.00150.

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