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Isolation of rna from dry yeast

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Isolating RNA from dry yeast can be challenging due to the need to break the cell wall effectively. Various methods have been developed to address this issue. One approach involves using a cycle of heating and freezing with phenol and SDS . Another method utilizes a solution of formamide and EDTA, eliminating the need for mechanical lysis, phenol, or enzymes, resulting in faster and more economical RNA extraction with higher yields . Additionally, protocols have been optimized for isolating RNA from yeast cells at different growth stages, such as vegetative cells and cells late in meiosis, which require different extraction techniques due to differences in cell wall composition . Quality control measures, such as RNA concentration and integrity assessments, are crucial for obtaining reproducible results in downstream applications like qPCR and microarray analysis .

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Open access•Journal Article RNA isolation from yeast using silica matrices. A. Irina Mutiu, Christopher J. Brandl - Show less +1 more 01 Dec 2005-Journal of biomolecular techniques 16 Citations	RNA isolation from yeast using silica matrices is detailed in the paper, but isolation from dry yeast specifically is not addressed.
Journal Article•DOI Isolation of Total RNA from Yeast Cell Cultures Manuel Ares 01 Oct 2012-CSH Protocols 39 Citations	Not addressed in the paper.
Open access•Journal Article•DOI Total RNA Extraction from Saccharomyces cerevisiae Using Hot Acid Phenol. Michael R. Green, Joseph Sambrook - Show less +1 more 01 Dec 2021-CSH Protocols 2 Citations	Not addressed in the paper.
Open access•Journal Article•DOI One-step hot formamide extraction of RNA from Saccharomyces cerevisiae. Daniel Shedlovskiy, Natalia Shcherbik, Dimitri G. Pestov - Show less +2 more 31 Jul 2017-RNA Biology 34 Citations	The paper presents a one-step hot formamide extraction method for isolating RNA from Saccharomyces cerevisiae, which does not involve mechanical cell lysis, phenol, or enzymes, making it faster and more efficient.

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RNA storage in 50% ethanol?4 answersStoring RNA in 50% ethanol can be effective for preservation. Ethanol has been shown to preserve RNA integrity in various organisms, including plant tissues like hemp. While liquid nitrogen is optimal, ethanol at 50% concentration can maintain RNA quality, especially in resource-limited or remote settings. It is crucial to inhibit RNase activity and prevent RNA degradation during storage, making ethanol a viable option for RNA preservation. Additionally, using methylated ethanol as a fixative has been proven successful in maintaining RNA quality even after long-term storage. Therefore, storing RNA in 50% ethanol can be a practical and cost-effective method for preserving RNA integrity in different sample types and settings.

Isolation of yeast from fermented food5 answersYeast isolation from fermented foods has been extensively studied across various regions and food types. Studies have identified diverse yeast isolates from fermented fruits, vegetables, dairy products, and traditional foods like dahi and chhurpi. Yeasts such as Saccharomyces, Kluyveromyces, Candida, Pichia, and Debaryomyces have been isolated and characterized for their probiotic properties, including acid and bile tolerance, hydrophobicity, and antimicrobial activity. Additionally, natural yeast isolates from raisin fermentation have shown potential for enhancing the nutritional composition of bread, with species like Rhodotorula mucilaginous and Candida orthopsilosis identified. Furthermore, yeasts from traditional fermented foods have been found to produce extracellular phytase, such as Candida tropicalis, which can be utilized in poultry feed additives. These studies collectively highlight the significance of yeast isolation from fermented foods for various industrial applications.

Isolation DNA used freeze dried biomassa sample5 answersFreeze-drying was used as a drying procedure in two of the papers. Castaño et al. compared three different drying procedures (freeze-drying, oven-drying, and room temperature) and found that freeze-drying resulted in higher concentrations of Lactarius vinosus DNA. Sharma et al. developed a freeze-thaw based DNA extraction method for Plasmodium from dried filter paper spots.

Isolation yeasts beer samples4 answersYeasts were isolated from beer samples in multiple studies. The studies aimed to obtain and characterize novel yeast isolates for their ability to produce beer. Different strains of yeasts were isolated and analyzed for their fermentation abilities and other characteristics. The predominant yeast species identified in the beer samples were Saccharomyces cerevisiae, Issatchenkia occidentalis, Kluyveromyces marxianus, Candida glabrata, Sporobolomyces holsaticus, and Rhodotorula. Some of the isolated yeasts showed potential for low-alcohol beer production, with desirable aroma profiles and the ability to reduce off-flavors during fermentation. These findings highlight the importance of yeast isolation and characterization in the brewing industry to improve the quality and variety of beers.

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