Sökning: "Yeasts metabolism"

Visar resultat 1 - 5 av 20 avhandlingar innehållade orden Yeasts metabolism.

1. 1. A systems biology understanding of protein constraints in the metabolism of budding yeasts

   Författare :Iván Domenzain Del Castillo Cerecer; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; gene regulation; omics analysis; enzyme capacity; metabolism; systems biology; stress adaptation; genome-scale modeling; metabolic engineering;

   Sammanfattning : Fermentation technologies, such as bread making and production of alcoholic beverages, have been crucial for development of humanity throughout history. Saccharomyces cerevisiae provides a natural platform for this, due to its capability to transform sugars into ethanol. LÄS MER

3. 2. Carbon metabolism in non-conventional yeasts: biodiversity, origins of aerobic fermentation and industrial applications

   Författare :Nerve Zhou; Molekylär cellbiologi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; aerobic fermentation; carbon metabolism; non-conventional yeasts; strain development;

   Sammanfattning : Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively studied and exploited yeast in food and industrial applications. A number of researches and developments have been done since the establishment of the biochemical function of yeast by Louis Pasteur in 1860, however modern lifestyles often connected to food related health trends demand new and innovative food products. LÄS MER

4. 3. Constraint-based modeling of yeast metabolism and protein secretion

   Författare :Feiran Li; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; protein secretion; metabolism; yeast evolution; genome-scale metabolic model; phenotype diversity;

   Sammanfattning : Yeasts are extensively exploited as cell factories for producing alcoholic beverages, biofuels, bio-pharmaceutical proteins, and other value-added chemicals. To improve the performance of yeast cell factories, it is necessary to understand their metabolism. LÄS MER

5. 4. Development of molecular biology tools for the wine and beer yeast Dekkera bruxellensis

   Författare :Anna Schifferdecker; Molekylär cellbiologi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; non-conventional yeasts; Dekkera bruxellensis; genetic tools; chromosomes variability; glucose fermentation; genotype-phenotype paradigm; baking yeasts;

   Sammanfattning : The non-conventional wine and beer yeast Dekkera bruxellensis is of great interest for the food industry and academic research. This Crabtree-positive yeast is a good ethanol producer and can compete the baker´s yeast Saccharomyces cerevisiae, in ethanol and pH tolerance and could be an even better organism for the biofuel production from alternative carbon sources. LÄS MER

7. 5. On Folates in Yeasts -Exploring Yeasts as Vehicles for Biofortification of Folates in Food

   Författare :Sofia Hjortmo; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; yeast; B vitamin; biofortification; bread; indigenous food; Saccharomyces cerevisiae; folic acid; fermented food; togwa; Folate;

   Sammanfattning : High intake of the B vitamin folate during pregnancy is known to decrease the risk for development of neural tube defects. In addition, a good folate status may prevent the progression of several diseases such as megaloblastic anaemia, cardiovascular disease, cancer and Alzheimer’s disease. LÄS MER