Difference between revisions of "Saccharomyces cerevisiae"
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*'''Institution''': CNRS, UMR5504, F-31400 Toulouse, France | *'''Institution''': CNRS, UMR5504, F-31400 Toulouse, France | ||
===Citation Statistics=== | ===Citation Statistics=== | ||
| − | Cited by ''' | + | Cited by '''218''' (Based on Google Scholar [2017-08-10]) |
=='''References'''== | =='''References'''== | ||
Revision as of 08:57, 11 August 2017
Contents
Description
- 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 |
|
NA |
|
93 | 56 | SYBR |
| TAF10[1] | TATA-box binding protein associated factor 10 |
|
NA |
|
96 | 56 | SYBR |
| TFC1[1] | Transcription factor TFIIIC subunit |
|
NA |
|
91 | 56 | SYBR |
| UBC6[1] | E2 ubiquitin-conjugating protein |
|
NA |
|
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 218 (Based on Google Scholar [2017-08-10])
References
- ↑ 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.
- ↑ 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.
