Mechanism of Gene Amplification via Yeast Autonomously Replicating Sequences by Shelly Sehgal, Sanjana Kaul, M. K. Dhar

“…The amplification promoting sequences were chosen from the Saccharomyces cerevisiae ARS, 5S rRNA regions of Plantago ovata and P. lagopus, proposed sites of replication pausing at Ste20 gene locus of S. cerevisiae, and the bend DNA sequences within fragile site FRA11A in humans. …”
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Isolation of Cellulose-Degrading Bacteria and Determination of Their Cellulolytic Potential by Pratima Gupta, Kalpana Samant, Avinash Sahu

“…Selected bacterial isolates CDB 2, 7, 8, and 10 were co-cultured with Saccharomyces cerevisiae for simultaneous saccharification and fermentation. …”
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α-Glucosidase inhibitor produced by an endophytic fungus, Xylariaceae sp. QGS 01 from Quercus gilva Blume by Anastasia Wheni Indrianingsih, Sanro Tachibana

“…Further separation and purification of the active fraction led to the isolation of constituents with strong inhibitory activities against α-glucosidase: 8-hydroxy-6,7-dimethoxy-3-methylisocoumarine (1) with inhibitory concentration (IC50) values against α-glucosidase from Saccharomyces cerevisiae of 41.75 μg/mL, while quercetin as the standard had an IC50 value of 4.80 μg/mL. …”
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Nutrient utilization and energy balance profile in probiotic supplemented asian elephants by Dharmendra Chharang, Sheela Choudhary

“…<p> <b>Materials and Methods:</b> Eighteen elephants were randomly selected for 60 days experiment including five days of the digestibility trial and divided into three groups with six elephants each i.e. control with no probiotic (T1) and the other two with probiotics Lactobacillus acidophilus in T2 and Saccharomyces cerevisiae in T3 groups at 1 × 109 CFU/gm concentrate per 50 kg body weight/ day orally.…”
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Extension of Chronological Lifespan by Hexokinase Mutation in Kluyveromyces lactis Involves Increased Level of the Mitochondrial Chaperonin Hsp60 by Lisa Rizzetto, Elena Zanni, Daniela Uccelletti, Ileana Ferrero, Paola Goffrini

“…Glucose reduction extends chronological lifespan (CLS) of Saccharomyces cerevisiae through metabolic adaptation to respiration. …”
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Gastroduodenal form of Crohn's disease by I. V. Mayev, D. N. Andreev, Yu. A. Kucheryavy

“…In difficult cases test for antiSaccharomyces cerevisiae antibodies (ASCA) can be used as additional tool of differential diagnostics. …”
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Yeast as a Tool to Study Signaling Pathways in Mitochondrial Stress Response and Cytoprotection by Maša Ždralević, Nicoletta Guaragnella, Lucia Antonacci, Ersilia Marra, Sergio Giannattasio

“…Strong interest exists in pharmacological manipulation of mitochondrial metabolism and signaling. The yeast Saccharomyces cerevisiae has proven a valuable model organism in which several intracellular processes have been characterized in great detail, including the retrograde response to mitochondrial dysfunction and, more recently, programmed cell death. …”
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Fructose-Induced Carbonyl/Oxidative Stress in S. cerevisiae: Involvement of TOR by Bohdana V. Valishkevych, Ruslana A. Vasylkovska, Liudmyla M. Lozinska, Halyna M. Semchyshyn

“…The TOR (target of rapamycin) signaling pathway first described in the budding yeast Saccharomyces cerevisiae is highly conserved in eukaryotes effector of cell growth, longevity, and stress response. …”
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High-resolution fleezers reveal duplex opening and stepwise assembly by an oligomer of the DEAD-box helicase Ded1p by Eric M. Patrick, Rajeev Yadav, Kasun Senanayake, Kyle Cotter, Andrea A. Putnam, Eckhard Jankowsky, Matthew J. Comstock

“…DEAD-box ATPases with helicase activity unwind RNA duplexes by local opening of helical regions without directional movement through the duplexes and some of these enzymes, including Ded1p from Saccharomyces cerevisiae, oligomerize to effectively unwind RNA duplexes. …”
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A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.) by Nguyễn Thị Thanh Tịnh, Nguyễn Tiến An, Hồ Thị Thu Hòa, Nguyễn Thị Tươi

“…The fundamental microorganism for ethanolic fermentation is Saccharomyces cerevisiae with a density of 2x107cfu/ml in conjunction with 1% (w/v) of commercial fermentation powder product. …”
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Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities by Mallari Praveen, Simone Brogi

“…The main microorganisms employed were <i>Saccharomyces cerevisiae</i>, which are predominantly used in alcohol fermentation, and <i>Lactobacillus</i> in dairy and vegetable fermentation. …”
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Telomere length as a quantitative trait: genome-wide survey and genetic mapping of telomere length-control genes in yeast. by Tonibelle Gatbonton, Maria Imbesi, Melisa Nelson, Joshua M Akey, Douglas M Ruderfer, Leonid Kruglyak, Julian A Simon, Antonio Bedalov

“…Telomere length-variation in deletion strains of Saccharomyces cerevisiae was used to identify genes and pathways that regulate telomere length. …”
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Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages by Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Firibu Kwesi Saalia, Unathi Kolanisi

“…The various microbial communities associated with the traditional fermentation processes were dominated by Limosilactobacillus fermentum and Lactiplantibacillus plantarum for Lactic acid bacterial (LAB) species, Saccharomyces cerevisiae and Candida mycoderma for Saccharomyces and Candida species (yeasts), respectively; and Aspergillus aceti and Rhizopus stolonifer for Aspergillus and Rhizopus species (molds), respectively. …”
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The Effects of Microwave-Assisted Pretreatment and Cofermentation on Bioethanol Production from Elephant Grass by Sefrinus Maria Dolfi Kolo, Deana Wahyuningrum, Rukman Hertadi

“…This was followed by cofermentation with Saccharomyces cerevisiae ITB-R89 and Pichia stipitis ITB-R58 to produce bioethanol. …”
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Dynamic localization of glucokinase and its regulatory protein in hypothalamic tanycytes. by Magdiel Salgado, Estefanía Tarifeño-Saldivia, Patricio Ordenes, Carola Millán, María José Yañez, Paula Llanos, Marcos Villagra, Roberto Elizondo-Vega, Fernando Martínez, Francisco Nualart, Elena Uribe, María de Los Angeles García-Robles

“…GKRP, expressed in Saccharomyces cerevisiae, inhibited GK activity in vitro with a Ki 0.2 µM. …”
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Bioethanol Production from Fermentable Sugar Juice by Hossain Zabed, Golam Faruq, Jaya Narayan Sahu, Mohd Sofian Azirun, Rosli Hashim, Amru Nasrulhaq Boyce

“…The most common microorganism used in fermentation from its history is the yeast, especially, Saccharomyces cerevisiae, though the bacterial species Zymomonas mobilis is also potentially used nowadays for this purpose. …”
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Influence of Elicitation and Germination Conditions on Biological Activity of Wheat Sprouts by Dariusz Dziki, Urszula Gawlik-Dziki, Monika Kordowska-Wiater, Monika Domań-Pytka

“…The total phenolics content (TPC), antioxidant activity (AA), and microbiological purity of seeds of three wheat cultivars elicited with Saccharomyces cerevisiae (Y) and Salix daphnoides bark extracts (W) and their mixture (1 : 1) germinated in different conditions were studied. …”
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Bioactive constituents from the leaves of Quercus phillyraeoides A. Gray for α-glucosidase inhibitor activity with concurrent antioxidant activity by Anastasia Wheni Indrianingsih, Sanro Tachibana

“…Compound 1 and fractions 2–6 had inhibitory concentration (IC50) values against α-glucosidase from Saccharomyces cerevisiae of 118.8, 2.79, 2.78, 3.10, 2.60, and 3.14 μg/mL, respectively, while quercetin as the standard had an IC50 value of 4.80 μg/mL. …”
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ЦИТОПЛАЗМАТИЧЕСКАЯ НАСЛЕДСТВЕННОСТЬ

“…Эфрусси признака.Дрожжи Saccharomyces cerevisiae и одноклеточная зеленая водоросль Chlamydomonas reinhardtii явились главными объектами для изучения цитоплазматической наследственности. …”
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Production of Palmitoleic and Linoleic Acid in Oleaginous and Nonoleaginous Yeast Biomass by Irena Kolouchová, Olga Maťátková, Karel Sigler, Jan Masák, Tomáš Řezanka

“…We investigated the possibility of utilizing both oleaginous yeast species accumulating large amounts of lipids (Yarrowia lipolytica, Rhodotorula glutinis, Trichosporon cutaneum, and Candida sp.) and traditional biotechnological nonoleaginous ones (Kluyveromyces polysporus, Torulaspora delbrueckii, and Saccharomyces cerevisiae) as potential producers of dietetically important major fatty acids. …”
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