Topic
Yeast
About: Yeast is a research topic. Over the lifetime, 31777 publications have been published within this topic receiving 868967 citations. The topic is also known as: yeasts.
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TL;DR: Results of the analyses of these two digests are consistent, one with the other, and indicate that the alanine-RNA is composed of 77 nucleotides, including nine unusualucleotides.
153 citations
TL;DR: Observations demonstrate that both the alpha subunit and the beta subunit of Na,K-ATPase are required for the expression of functional Na, K- ATPase activity and that yeast cells can correctly assemble this oligomeric membrane protein and transport it to the cell surface.
153 citations
TL;DR: The occurrence of poly(A) sequences in the mRNA molecules of mammals and yeast suggests that this may be a general feature of eucaryotic organisms.
153 citations
TL;DR: Subjects with a healthy metabolism do not need to be advised against cultivating Kombucha, however, those suffering from immunosuppression should preferably consume controlled commercial Kombsucha beverages.
Abstract: The tea fungus 'Kombucha' is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative effects. In addition to sugar, the beverage contains small amounts of alcohol and various acids, including acetic acid, gluconic acid and lactic acid, as well as some antibiotic substances. To characterize the yeast spectrum with special consideration given to facultatively pathogenic yeasts, two commercially available specimens of tea fungus and 32 from private households in Germany were analysed by micromorphological and biochemical methods. Yeasts of the genera Brettanomyces, Zygosaccharomyces and Saccharomyces were identified in 56%, 29% and 26% respectively. The species Saccharomycodes ludwigii and Candida kefyr were only demonstrated in isolated cases. Furthermore, the tests revealed pellicle-forming yeasts such as Candida krusei or Issatchenkia orientalis/occidentalis as well as species of the apiculatus yeasts (Kloeckera, Hanseniaspora). Thus, the genus Brettanomyces may be a typical group of yeasts that are especially adapted to the environment of the tea fungus. However, to investigate further the beneficial effects of tea fungus, a spectrum of the other typical genera must be defined. Only three specimens showed definite contaminations. In one case, no yeasts could be isolated because of massive contamination with Penicillium spp. In the remaining two samples (from one household), Candida albicans was demonstrated. The low rate of contamination might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with a healthy metabolism do not need to be advised against cultivating Kombucha. However, those suffering from immunosuppression should preferably consume controlled commercial Kombucha beverages.
153 citations
TL;DR: In their fundamental researches, Warburg and his co-workers have described in detail the enzymatic oxidation of glucosemonophosphate to phosphogluconic acid and found that the oxidation product is easily fermented by yeast macerate.
Abstract: IN their fundamental researches, Warburg and his co-workers1 have described in detail the enzymatic oxidation of glucosemonophosphate to phosphogluconic acid. Furthermore, they found that the oxidation product is easily fermented by yeast macerate. Now, phosphogluconic acid might be a first product of carbohydrate oxidation occurring in a manner different from fermentative breakdown. Then the breakdown of phosphogluconic acid effected by yeast extract might represent a further step in the course of oxidation.
153 citations