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Comparative analyses suggest that the low fermentative capacity of H. uvarum compared to that of Saccharomyces cerevisiae can be attributed to low pyruvate kinase activity.

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How does genes and proteins of Saccharomyces cerevisiae get affected by Nacl??5 answersGenes and proteins of Saccharomyces cerevisiae are affected by NaCl stress. The yeast responds to high salinity by synthesizing osmolytes, altering ion transportation, and activating signal transduction pathways. The expression of certain genes is also affected, such as GPD1, TDH3, and ENO2, which are involved in glycerol synthesis and glycolysis. The adaptation to NaCl stress requires a signal transduction pathway involving Ca2+ and protein phosphorylation-dephosphorylation, with calcineurin playing a key role in coordinating gene expression and ion homeostasis. Additionally, the uptake of amino acids, including methionine, is reduced in salt-grown cells, possibly due to a lowered maximum velocity of the transport system. Overall, NaCl stress has a significant impact on the genes and proteins of Saccharomyces cerevisiae, influencing their synthesis, expression, and function.
How does Saccharomyces cerevisiae not produce ethanol?3 answersSaccharomyces cerevisiae is actually capable of producing ethanol. It is a well-established organism for bioethanol production. Ethanol tolerance is crucial for efficient bioethanol production from S. cerevisiae. Several studies have focused on understanding the mechanisms of ethanol tolerance in S. cerevisiae. These studies have identified various genes, pathways, and cellular responses that contribute to ethanol tolerance in S. cerevisiae. For example, the overexpression of HAL5 protein kinase has been shown to enhance ethanol tolerance in S. cerevisiae by improving cellular responses to ethanol-induced stress. Additionally, the activation of specific pathways such as longevity, peroxisomal, energy, lipid, and RNA/protein metabolisms have been found to drive ethanol tolerance in S. cerevisiae. Overall, S. cerevisiae has evolved various mechanisms to cope with ethanol stress and efficiently produce ethanol.
At what temperature does Saccharomyces cerevisiae die?5 answers
How does Saccharomyces cerevisiae spread?5 answers
How much protein does Saccharomyces cerevisiae have?9 answers
What class is Saccharomyces cerevisiae?4 answers

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What is the acceptability of deremen glutinous rice?
5 answers
The acceptability of deremen glutinous rice was studied in multiple papers. The acceptability of cooked black glutinous rice was compared using different cooking methods, and it was found that the appearance and cohesiveness of rice cooked by the electric rice cooker were higher than those cooked by the Thai sticky rice steamer. Glutinous rice wheat porridge was found to be easily absorbed by the human body and suitable for both the young and the old. Glutinous rice yam porridge was also found to be easily absorbed and had various health benefits. In the case of Jinyangju, a Korean rice wine, the acceptability was highest when 30% of the glutinous rice was replaced with non-waxy rice. The acceptability of glutinous rice dumplings was not specifically mentioned in the abstracts provided.
How can value co-creation can be implementate in theme storytelling?
4 answers
Value co-creation in theme storytelling can be implemented by incorporating the concepts of narrative consumption, value co-creation, and co-narrative practices. The interactions between authors/producers and consumers play a crucial role in the creation of narrative-based goods, such as books, movies, and games. Themed accommodation facilities, like wine hotels, can create integral wine experiences through storytelling and co-creation, enhancing their competitiveness. Storytelling practices applied to tourist destinations, like Matera, can contribute to the construction of a destination brand's identity and value co-creation through sociality, emotions, and interaction. In the context of project society, value co-creation involves understanding and meeting customer requirements, with the ultimate aim of creating value for stakeholders. Storytelling in tourism acts as a powerful co-creative behavior, where consumers can independently contribute to the creation of value through online travel reviews.
How does the addition of honey to iced tea juice?
5 answers
The addition of honey to iced tea can have various effects on the physicochemical properties of the beverage. Different types of honey can influence the pH, electrical conductivity, and total dissolved solids content of the water or tea. The pH values of water with honey ranged from 6.82 to 7.70, while the pH values of tea with honey ranged from 6.84 to 7.56. The electrical conductivity of water with honey ranged from 424.0 to 545.0 μS·m -1, while the electrical conductivity of tea with honey ranged from 555.00 to 1450.00 μS·m -1. The total dissolved solids content of water with honey ranged from 252.00 to 344.00 mg.l -1, while the total dissolved solids content of tea with honey ranged from 350.00 to 913.00 mg.l -1. These variations in physicochemical properties can be attributed to the different chemical compositions of honey, which are influenced by the plant origin of the honey.
What is a multisensory in tourism?
4 answers
Multisensory tourism refers to the incorporation of multiple senses in the design and experience of tourism activities and destinations. It recognizes that consumers are influenced by all senses when making tourism-related decisions. The use of multisensory experiences can enhance the overall tourism experience and create memorable moments for tourists. Examples of multisensory tourism include the design of cellar doors in wineries, where visual, auditory, olfactory, and tactile elements are used to engage visitors and enhance their wine tasting experience. Multisensory extended reality (XR) technology is also being used to virtually preview destinations and create immersive experiences for tourists, stimulating their senses and influencing destination-image formation. Multisensory elements are also being incorporated in the design of tourism experiences and places, with a focus on sustainability and technology. Additionally, multisensory restaurants offer a unique gastronomic and aesthetic travel experience, stimulating all five senses of the guests through complex technical and theatrical layouts.
How can CO2 be reduced during fermentation to preserve wine aromas?
5 answers
CO2 can be reduced during fermentation to preserve wine aromas by implementing different strategies. One approach is the use of the CO2-alcoholic fermentation processes (CO2-AFP) strategy, which utilizes biogenic CO2 released during fermentation to produce sodium carbonate, resulting in a reduction of the carbon footprint. Another method involves saturating grape musts with CO2 at the prefermentative stage, which can partially or totally replace the use of SO2 during white wine production. This technique results in wines with a distinctive aromatic profile and stable characteristics over time. Additionally, introducing a slight increase in pressure during fermentation has been found to significantly impact the wine aroma profile, increasing the concentration of esters associated with fruity attributes. These strategies offer potential solutions for reducing CO2 emissions during fermentation while preserving the desired aromas in wine production.
What is the purpose of bacterial culture rejuvenation?
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Bacterial culture rejuvenation serves the purpose of restoring the vitality and functionality of fading strains, allowing them to adapt and thrive in their natural environment. It involves the activation of a fading strain, followed by its rejuvenation back to a natural environment, and finally the propagation of the rejuvenated strain. This process is carried out under natural conditions to prevent pollution from non-target microorganisms and to ensure the survival of only those individuals that can adapt to the specific conditions. Bacterial culture rejuvenation is important because it allows for the simple and effective rejuvenation of fading strains, ensuring their continued growth and preventing the loss of valuable strains due to inability to adapt to the original natural conditions.
How does the presence of pollutants affect the overall rate of biodegradation?
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The presence of pollutants can affect the overall rate of biodegradation. Organic contaminants, such as aromatic hydrocarbons, pesticides, and synthetic dyes, are not easily biodegradable and can accumulate in ecosystems, causing toxic symptoms in organisms, including humans. Microbial degradation processes play a central role in the biodegradation of environmental pollutants, and the types of enzymes and pathways utilized by microbes are key factors in this process. Xenobiotics, which include pollutants like carcinogens, drugs, and pesticides, are known for their persistence and can remain in the environment for prolonged periods. The slow kinetics of degradation and high toxicity of xenobiotics make their removal from contaminated environments challenging. However, alternative technologies, such as bio-electrochemical systems, show promise in improving the kinetics of biodegradation for rapid removal of xenobiotic contaminants from the environment.
How coffee taste describe?
5 answers
Coffee taste is described using a data-driven approach that combines aroma and taste evaluations. The sensory quality of coffee is determined by analyzing volatile and nonvolatile compounds, as well as sensory data. Chemometric tools are used to select relevant features and predict sensory scores. The nonvolatile fraction has a higher impact on describing certain taste attributes, such as acid, bitter, and woody notes, compared to flowery and fruity notes. Additionally, coffee taste can be enhanced by adding various ingredients, such as aralia elata seem, spirulina, pine nut, pleurotus eryngii, kidney bean, lonicera caerulea, ivy mosses, cyamopsis tetragonoloba, rhizoma imperatae, malva verticillata l, and panax notoginseng. The sociability aspect of coffee taste is explored through online narratives of coffee connoisseurs, highlighting taste as a defining aspect of their subculture. Furthermore, coffee taste can be evaluated quantitatively based on the amount of dark brown color component obtained through gel filtering analysis of astringency.
Is breadwinning associated with stress?
5 answers
Breadwinning is associated with stress, but the relationship is complex and varies depending on factors such as race, gender, and occupation. Research has shown that the traditional male-breadwinner/female-homemaker model does not apply to all racial groups, and breadwinning can be a source of stress for men as well. However, recent studies suggest that the association between female breadwinning and relationship health or stability is more modest than previously thought, especially for cohabiting couples and younger people. It is also found that wives outearning their husbands may undermine men's well-being. Overall, while breadwinning can be a source of stress, the impact may vary depending on individual and contextual factors.
What is the maximum reaction rate for wine fermentation?
3 answers
The maximum reaction rate for wine fermentation, also known as the maximum fermentation rate (Vm), is determined by the intercept of two phases in the fermentation process. The first phase is characterized by a constant increase in the fermentation rate, while the second phase is characterized by an exponential decrease in the fermentation rate. The specific value of Vm may vary depending on the conditions and parameters of the fermentation process.
What is the role of protein PLANT CADMIUM RESISTANCE 2-like in plants?
3 answers
The protein PLANT CADMIUM RESISTANCE 2-like (PCR2) plays an important role in cadmium (Cd) detoxification in plants. PCR2 is highly expressed in the roots of the Cd hyperaccumulator plant Sedum alfredii, but not in the shoots. Its expression is also very low in non-hyperaccumulator plants. The overexpression of PCR2 in plants, including Arabidopsis thaliana and non-hyperaccumulator S. alfredii, reduces the Cd levels in the roots, providing a route for Cd to leak out of the root cells and protecting them against Cd phytotoxicity. Additionally, the heterologous expression of PCR2 in a Cd-sensitive yeast strain increases its tolerance to Cd stress by decreasing the Cd content in cells. These findings suggest that PCR2 is involved in Cd detoxification and root efflux of Cd in hyperaccumulator plants.