Use of yeast

A. Halas2 and R. Las2tity, Use of Yeast biomass in Food Production, CRC Press, Boca Raton, Fla., 1990. 

In all fermented foods, microbes contribute as preservatives, ie, by lowering the pH and producing ethanol, or by making the food more palatable. The dehberate use of yeasts as food in themselves is less common. Small beer, the sediment from beer, has been traditionally used as a vitamin supplement for infants. Beginning in 1910, dried, spent brewers yeast was developed as a food, and Candida utilis was used as a food supplement in Germany during World War II. 

Experimental approaches that have afforded major insights to the processes described in this chapter include (1) use of yeast mutants (2) application of recombinant DNA techniques (eg, mutating or eliminating particular sequences in proteins, or fusing new sequences onto them and (3) development of in vitro... 

Probiotics have also been suggested as a means to potentially lower CH4 emissions. Few studies have demonstrated the use of yeast (McGinn et al., 2004 Newbold and Rode, 2006), but further research is required to develop a yeast that improves fermentation and animal performance as well as reduces CH4 emissions (Beauchemin et al., 2008). Preliminary... 

Comments There are several suggested controls for this assay, including use of yeast total RNA as a negative control (check for probe species specificity) and a no RNAse control to determine probe stability. In Fig. 6.3A, the positive control marker lane was produced by addition of R-luc-4 sites or F-luc mRNA only to the assay. Also, optimal times for RNAse digestion will vary from probe to probe. In addition, for maximum sensitivity a probe with high specific activity is preferable (yet still in molar excess to the mRNA). 

The use of yeast cells as a eukaryotic complement to the Ames test led to the development of several protocols for the detection of mutation, gene conversion and recombination. The formal introduction of methods [23] followed by much development work from Zimmermarm s laboratory led to large systematic studies [24, 25] and OECD guidelines for the test battery (OECD 480, 481). However the assays are now rarely used, at least in part because of concerns over low sensitivity, thought to reflect limited permeability of the cell wall. 

The immunoglobulin k locus of the mouse in comparison to the human k locus Use of yeast artificial chromosomes (YACs) for transgenesis... 

Traditionally protein-protein interactions studies have been performed in vitro after isolation and purification of individual proteins. While some in vivo or in situ protein-protein interaction studies can be performed by traditional methods using microinjection of purified proteins into oocytes, technical complexities limit the number of proteins that can be studied. Furthermore, many putative proteins of interest, predicted by genomic analysis, are not characterized and cannot be used in such studies. Some of the limitations posed by traditional methods have been overcome by use of yeast two-hybrid systems. These systems allow studies of many recombinant test proteins... 

At Virginia Tech bioassays were carried out using four different yeast strains, obtained from BMS Pharmaceutical Research Institute, and designed to detect potential anticancer agents that act as inhibitors of the enzymes topoisomerase I or topoisomerase II, or as cytotoxic agents by some other mechanism. Because of the use of yeasts as the assay organism,... 

One maj or barrier to the use of yeast for drug screening has been thought to be the relative impermeability of yeast cells to a broad spectrum of organic molecules. 

Finally, the use of yeast display to affinity-mature antibodies has also been reported [69]. A randomly mutated scFv library was displayed on the surface of yeast and selected using flow cytometry however, only a modest decrease in the koff rate was reported. 

Flavor, color and texture are important primary properties of proteins. In novel proteins the absence of flavors or odors is desired to render the new protein compatible with the food to which they are added. Off-flavors frequently limit the use of yeast protein preparations (81). Frequently these arise from the... 

Henick-Kling, T, Park, Y.H. (1994). Considerations fort he use of yeast and bacterial starter cultures SO2 and timing of inoculation. Am. J. Enol. Vitic., 45, 464 69. 

The use of yeast strains with a greater autolytic capacity can help to achieve, in sparkling wines, better foaming properties in a shorter time period (Nunez et al. 2005). The effect of Botrytis cinerea on the foaming characteristics of sparkling wines has also been studied (Marchal et al. 2001,2006 Cilindre et al. 2007). In these works it can be concluded that this infection can cause a drastic reduction in wine foaming properties, since it uses up the proteins in the medium. 

Use of Yeast Mannoproteins for Stabilization of Tartrate Salt Precipitation. 149... 

Peterson, K. R., Li, Q.-L., Clegg, C. H., Furukawa, T., Navas, P. A., Norton, E. J., Kimbrough, T. G., and Stamatoyannopoulos, G. 1995. Use of yeast artificial chromosomes (YACs) in smdies of mammalian development prodnction of 3-globin locus YAC mice carrying hnman globin developmental mutants, Proc. Natl. Acad. Sci. U.S.A., 92, 5655-5659. 

Although the use of yeasts as biocatalysts was quite effective in preparing extremely pure enantiomers of JHs, their synthetic routes were lengthy. Indeed, in the case of (+)-JH I (61), its overall yield was only 0.34% (21 steps) by the biocatalytic method.28 We therefore examined the application of Sharpless asymmetric dihydroxylation for the synthesis of (+)-JH I and (+)-JH II. 

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