Measurements of intracellularATP provide new insight into the regulation of glycolysis in the yeast Saccharomyces cerevisiae

2012 ◽  
Vol 4 (1) ◽  
pp. 99-107 ◽  
Author(s):  
Cecilie K. Ytting ◽  
Anja T. Fuglsang ◽  
J. Kalervo Hiltunen ◽  
Alexander J. Kastaniotis ◽  
Veli Cengiz Özalp ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Saccharomyces Cerevisiae ◽  
Regulation Of Glycolysis ◽  
Insight Into

scholarly journals The Identification of Transposon-Tagged Mutations in Essential Genes That Affect Cell Morphology in Saccharomyces cerevisiae

Genetics ◽  
1996 ◽  
Vol 142 (1) ◽  
pp. 39-50 ◽  
Author(s):  
Kristin T Chun ◽  
Mark G Goebl
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Large Collection ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bud Formation ◽  
Bud Development ◽  
Comprehensive Collection ◽  
Terminal Bud ◽  
Mutant Phenotypes ◽  
Insight Into ◽  
Bud Morphology

The yeast Saccharomyces cerevisiae reproduces by budding, and many genes are required for proper bud development. Mutations in some of these genes cause cells to die with an unusual terminal morphology—elongated or otherwise aberrantly shaped buds. To gain insight into bud development, we set out to identify novel genes that encode proteins required for proper bud morphogenesis. Previous studies screened collections of conditional mutations to identify genes required for essential functions, including bud formation. However, genes that are not susceptible to the generation of mutations that cause a conditional phenotype will not be identified in such screens. To identify a more comprehensive collection of mutants, we used transposon mutagenesis to generate a large collection of lethal disruption mutations. This collection was used to identify 209 mutants with disruptions that cause an aberrant terminal bud morphology. The disruption mutations in 33 of these mutants identify three previously uncharacterized genes as essential, and the mutant phenotypes suggest roles for their products in bud morphogenesis.

scholarly journals Mitochondrial Genomic Dysfunction Causes Dephosphorylation of Sch9 in the Yeast Saccharomyces cerevisiae

2011 ◽  
Vol 10 (10) ◽  
pp. 1367-1369 ◽  
Author(s):  
Shigeyuki Kawai ◽  
Jörg Urban ◽  
Manuele Piccolis ◽  
Nicolas Panchaud ◽  
Claudio De Virgilio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Mechanisms ◽  
Retrograde Signaling ◽  
Yeast Saccharomyces Cerevisiae ◽  
Content Type ◽  
Insight Into

ABSTRACTTORC1-dependent phosphorylation ofSaccharomyces cerevisiaeSch9 was dramatically reduced upon exposure to a protonophore or in respiration-incompetent ρ0cells but not in respiration-incompetentpetmutants, providing important insight into the molecular mechanisms governing interorganellar signaling in general and retrograde signaling in particular.

The mechanistic insight into the biomilling of goethite (α-FeO(OH)) nanorods using the yeast Saccharomyces cerevisiae

RSC Advances ◽  
2015 ◽  
Vol 5 (111) ◽  
pp. 91785-91794 ◽  
Author(s):  
Chandrashekhar Sharan ◽  
Puneet Khandelwal ◽  
Pankaj Poddar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Complexes ◽  
Surface Form ◽  
Yeast Saccharomyces Cerevisiae ◽  
Mechanistic Insight ◽  
P Proteins ◽  
Insight Into

Proteins react with the Fe3+ ions on goethite surface, form Fe3+–protein complexes which get disassociated, and results into fresh Fe3+ ions on the surface. This process of complexation–dissociation leads to biomilling.

Case study in systematic modelling: thiamine uptake in the yeast Saccharomyces cerevisiae

2008 ◽  
Vol 45 ◽  
pp. 135-146 ◽  
Author(s):  
Abraham Ericsson ◽  
Dominik Mojzita ◽  
Henning Schmidt ◽  
Stefan Hohmann
Keyword(s):  
Saccharomyces Cerevisiae ◽  
System Level ◽  
Control Mechanisms ◽  
Uptake System ◽  
Yeast Saccharomyces Cerevisiae ◽  
Biochemical Processes ◽  
Quantitative Understanding ◽  
Experimental Approaches ◽  
Insight Into

In recent years, with important advances in molecular biology, experimental and measurement technologies, it has become possible to generate the quantitative data that are needed for building mathematical models of complex biochemical processes. Cartoon-like diagrams of biological pathways can be turned into dynamical models, allowing simulation and analysis to gain an insight into the underlying control mechanisms and the behaviour of the overall system. This kind of system-level understanding has not been reachable from the study of the components of pathways in isolation. However, mathematical modelling does not only integrate the available knowledge about a certain system with newly generated experimental results. During the process of modelling, questions need to be addressed that lead to an increased quantitative understanding of the system. Models can be used to optimize experimental approaches and protocols and to test different hypotheses about the underlying biological mechanisms. Finally, a validated mathematical model can be used to perform in silico experiments that might be hard or impossible to do in the laboratory. In this chapter we present a case study of a systematic modelling approach applied to the thiamine uptake system of the yeast Saccharomyces cerevisiae. This example is part of our broader effort to model the whole of thiamine metabolism in yeast, which involves several additional processes such as thiamine utilization, biosynthesis and gene regulation. Our main goal is to describe how systematic modelling has improved the knowledge about the system under study.

PREPARASI DEINOCOCCUS RADIODURANS DAN KHAMIR DALAM MATERIAL KECAP L-DRYING SEBAGAI BAHAN UJI PROFISIENSI

2016 ◽  
Vol 13 (1) ◽  
pp. 93
Author(s):  
Titin Yulinery ◽  
Ratih M.Dewi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Deinococcus Radiodurans ◽  
Test Preparation ◽  
Quality Parameters ◽  
Soy Sauce ◽  
Yeast Saccharomyces Cerevisiae ◽  
Microbiological Test ◽  
Bacterial Contaminants ◽  
Minimum Number ◽  
Important Quality

Tes kemampuan adalah salah satu kegiatan penting dalam pengendalian mutu dan jaminan kualitas mikrobiologi laboratorium untuk mengukur kompetensi analis dan analisis uji profisiensi membutuhkan persiapan Model mikroorganisme adalah kualitas standar dan validitas. Mikrobiologi uji kualitas produk kedelai utama diarahkan pada kehadiran Saccharomyces cerevisiae ragi (S. cerevisiae), S. Bailli, S. rouxii dankontaminan bakteri seperti Bacillus dan Deinococcus. Jenis ragi dan bakteri yang terlibat dalam proses dan dapat menjadi salah satu parameter kualitas penting dalam persiapan yang dihasilkan. Jumlah dan viabilitas bakteri dan ragi menjadi parameter utama dalam proses persiapan bahan uji. Jumlah tersebut adalah jumlah minimum yang berlaku dapat dianalisis. Jumlah ini harus dibawah 10 CFU diperlukan untuk menunjukkan tingkat hygienitas proses dan tingkat minimal kontaminasi. Viabilitas bakteri dan bahan tes ragi persiapan untuk tes kemahiran kecap yang diawetkan dengan L-pengeringan adalah teknik Deinococcus radiodurans (D. radiodurans) 16 tahun, 58 tahun S. cerevisiae, dan S. roxii 13 tahun. kata kunci: Viabilitas, Deinococcus, khamir, L-pengeringan, Proficiency AbstractProficiency test is one of the important activities in quality control and quality assurance microbiology laboratory for measuring the competence of analysts and analysis Proficiency test requires a model microorganism preparations are standardized quality and validity. Microbiological test of the quality of the main soy products aimed at thepresence of yeast Saccharomyces cerevisiae (S. cerevisiae), S. bailli, S. rouxii and bacterial contaminants such as Bacillus and Deinococcus. Types of yeasts and bacteria involved in the process and can be one of the important quality parameters in the preparation produced. The number and viability of bacteria and yeasts become themain parameters in the process of test preparation materials. The amount in question is the minimum number that is valid can be analyzed. This amount must be below 10 CFU required to indicate the level of hygienitas process and the minimum level of contamination. Viability of bacteria and yeast test preparation materials for proficiencytest of soy sauce that preserved by L-drying technique is Deinococcus radiodurans ( D. radiodurans ) 16 years, 58 years S. cerevisiae, and S. roxii 13 years. key words : Viability, Deinococcus, Khamir, L-drying, Proficiency

INTERACTION OF THE HIM1 GENE PRODUCT WITH HELICASES Srs2 (RadH) AND Mph1 YEAST SACCHAROMYCES CEREVISIAE

Tsitologiya ◽  
2018 ◽  
Vol 60 (7) ◽  
pp. 555-557 ◽  
Author(s):  
E. A. Alekseeva ◽  
◽  
T. A. Evstyukhina ◽  
V. T. Peshekhonov ◽  
V. G. Korolev ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Gene Product ◽  
Yeast Saccharomyces Cerevisiae
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