Sökning: "S. cerevisiae"
Visar resultat 11 - 15 av 204 avhandlingar innehållade orden S. cerevisiae.
11. Engineering Saccharomyces cerevisiae for mixed-sugar fermentation
Sammanfattning : Efficient fermentation of all the monomeric sugars derived from lignocellulose is crucial to increase the economy of bioethanol production, since they can account for a considerable fraction of the fermentable sugars in the raw material. This thesis describes the engineering of Saccharomyces cerevisiae strains for improved xylose, galactose and/or arabinose utilization. LÄS MER
12. Modulators of Saccharomyces cerevisiae cytochrome c oxidase : Implications for the regulation of mitochondrial respiration
Sammanfattning : Oxidative phosphorylation in mitochondria is performed by enzyme complexes and electron carriers that reside in the inner membrane. It is now generally accepted that these respiratory enzyme complexes assemble into larger so-called supercomplexes. However, it is presently not known why, under which conditions or how these supercomplexes form. LÄS MER
13. A study of ethylene production via the 2-oxoglutarate dependent pathway in S. cerevisiae
Sammanfattning : The detrimental effect of the petroleum industry on the environment combined with the threat of peak oil has driven the exploration for alternative strategies to produce traditional petrochemicals. Biotechnological production could be an alternative, using microorganisms to convert renewable feedstocks into desired products. LÄS MER
14. Nitrogen and Redox Metabolism in Saccharomyces cerevisiae
Sammanfattning : Anaerobic conversion of glucose to ethanol by the yeast Saccharomyces cerevisiae has been studied. Glycerol is formed as a by-product in order to maintain the overall redox balance. LÄS MER
15. Biosynthesis of capsaicinoids by recombinant Saccharomyces cerevisiae
Sammanfattning : Throughout history, people have used products from different microorganisms and plants for many medicinal and nutritional applications. Chilli peppers have been used for spicing up food, but also for their pharmacological properties. LÄS MER