Purification and genetic control of ?-pheromone-inactivating glycoproteins in the yeast Saccharomyces cerevisiae

1984 ◽  
Vol 9 (1) ◽  
pp. 39-45 ◽  
Author(s):  
Hiroaki Fujimura ◽  
Naohiko Yanagishima
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Control ◽  
Yeast Saccharomyces Cerevisiae

Genetic control of plasmid DNA double-strand gap repair in yeast, Saccharomyces cerevisiae

1990 ◽  
Vol 18 (1) ◽  
pp. 1-5 ◽  
Author(s):  
V. M. Glaser ◽  
A. V. Glasunov ◽  
G. G. Tevzadze ◽  
J. R. Perera ◽  
S. V. Shestakov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Control ◽  
Plasmid Dna ◽  
Yeast Saccharomyces Cerevisiae

Genetic control of metabolism of mutagenic purine base analogs 6-hydroxylaminopurine and 2-amino-6-hydroxylaminopurine in yeast Saccharomyces cerevisiae

2009 ◽  
Vol 45 (4) ◽  
pp. 409-414 ◽  
Author(s):  
E. I. Stepchenkova ◽  
S. G. Kozmin ◽  
V. V. Alenin ◽  
Yu. I. Pavlov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Control ◽  
Yeast Saccharomyces Cerevisiae ◽  
Purine Base

Genetic Control of the DNA Polymerase α-Primase complex in the Yeast Saccharomyces cerevisiae

1992 ◽  
pp. 285-294
Author(s):  
P. Plevani ◽  
M. Foiani ◽  
S. Francesconi ◽  
A. Pizzagalli ◽  
C. Santocanale ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Control ◽  
Dna Polymerase ◽  
Yeast Saccharomyces Cerevisiae ◽  
Dna Polymerase Α ◽  
Primase Complex

The increase in intracellular free-lysine levels of growing Baker's yeast (Saccharomyces cerevisiae) by sodium chloride

1981 ◽  
Vol 31 (1) ◽  
pp. 290-294 ◽  
Author(s):  
Robert D. Tanner ◽  
L. Daniel Richmond ◽  
Chia-Jenn Wei ◽  
Jonathan Woodward
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sodium Chloride ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae

PREPARASI DEINOCOCCUS RADIODURANS DAN KHAMIR DALAM MATERIAL KECAP L-DRYING SEBAGAI BAHAN UJI PROFISIENSI

2016 ◽  
Vol 13 (1) ◽  
pp. 93
Author(s):  
Titin Yulinery ◽  
Ratih M.Dewi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Deinococcus Radiodurans ◽  
Test Preparation ◽  
Quality Parameters ◽  
Soy Sauce ◽  
Yeast Saccharomyces Cerevisiae ◽  
Microbiological Test ◽  
Bacterial Contaminants ◽  
Minimum Number ◽  
Important Quality

Tes kemampuan adalah salah satu kegiatan penting dalam pengendalian mutu dan jaminan kualitas mikrobiologi laboratorium untuk mengukur kompetensi analis dan analisis uji profisiensi membutuhkan persiapan Model mikroorganisme adalah kualitas standar dan validitas. Mikrobiologi uji kualitas produk kedelai utama diarahkan pada kehadiran Saccharomyces cerevisiae ragi (S. cerevisiae), S. Bailli, S. rouxii dankontaminan bakteri seperti Bacillus dan Deinococcus. Jenis ragi dan bakteri yang terlibat dalam proses dan dapat menjadi salah satu parameter kualitas penting dalam persiapan yang dihasilkan. Jumlah dan viabilitas bakteri dan ragi menjadi parameter utama dalam proses persiapan bahan uji. Jumlah tersebut adalah jumlah minimum yang berlaku dapat dianalisis. Jumlah ini harus dibawah 10 CFU diperlukan untuk menunjukkan tingkat hygienitas proses dan tingkat minimal kontaminasi. Viabilitas bakteri dan bahan tes ragi persiapan untuk tes kemahiran kecap yang diawetkan dengan L-pengeringan adalah teknik Deinococcus radiodurans (D. radiodurans) 16 tahun, 58 tahun S. cerevisiae, dan S. roxii 13 tahun. kata kunci: Viabilitas, Deinococcus, khamir, L-pengeringan, Proficiency AbstractProficiency test is one of the important activities in quality control and quality assurance microbiology laboratory for measuring the competence of analysts and analysis Proficiency test requires a model microorganism preparations are standardized quality and validity. Microbiological test of the quality of the main soy products aimed at thepresence of yeast Saccharomyces cerevisiae (S. cerevisiae), S. bailli, S. rouxii and bacterial contaminants such as Bacillus and Deinococcus. Types of yeasts and bacteria involved in the process and can be one of the important quality parameters in the preparation produced. The number and viability of bacteria and yeasts become themain parameters in the process of test preparation materials. The amount in question is the minimum number that is valid can be analyzed. This amount must be below 10 CFU required to indicate the level of hygienitas process and the minimum level of contamination. Viability of bacteria and yeast test preparation materials for proficiencytest of soy sauce that preserved by L-drying technique is Deinococcus radiodurans ( D. radiodurans ) 16 years, 58 years S. cerevisiae, and S. roxii 13 years. key words : Viability, Deinococcus, Khamir, L-drying, Proficiency

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