Difference between revisions of "Saccharomyces cerevisiae"
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Revision as of 15:49, 22 June 2017
- 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.
- 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.
- Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine.
Various Physiological States
|Gene Symbol||Gene Name||Application Scope||Accession Number||Primers (5'-3')
|Size [bp]||Tm [℃]||Detection|
|TAF10||TATA-box binding protein associated factor 10||
|TFC1||Transcription factor TFIIIC subunit||
|UBC6||E2 ubiquitin-conjugating protein||
- Name: Jean-Luc Parrou
- Email: Jean-Luc.Parrou@insa-toulouse.fr
- Institution: CNRS, UMR5504, F-31400 Toulouse, France
Cited by 215 (Based on Google Scholar [2017-06-16])
- 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.
- 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.