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The yeast deletion project, formally the Saccharomyces Genome Deletion Project, is a project to create data for a near-complete collection of gene-deletion mutants of the yeast Saccharomyces cerevisiae. Each strain carries a precise deletion of one of the genes in the genome. This allows researchers to determine what each gene does by comparing ...
Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times.
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
The type strain of T. delbrueckii CBS 1146 T was sequenced in 2009, [1] and is composed of 8 chromosomes in addition to a mitochondrial genome. Torulaspora delbrueckii was formerly known as Saccharomyces delbrueckii or Saccharomyces rosei or Saccharomyces roseus , and the anamorph is called Candida colliculosa (for a complete list of synonyms ...
The Saccharomyces Genome Database (SGD) is a scientific database of the molecular biology and genetics of the yeast Saccharomyces cerevisiae, which is commonly known as baker's or budding yeast. [1] Further information is located at the Yeastract curated repository.
The brewing strains can be classified into two groups; the ale strains (Saccharomyces cerevisiae) and the lager strains (Saccharomyces pastorianus or Saccharomyces carlsbergensis in the old taxonomy). Lager strains are a hybrid strain of S. cerevisiae and S. eubayanus and are often referred to as bottom fermenting. In contrast, ale strains are ...
In 1996, Saccharomyces cerevisiae was the first single-celled, eukaryotic organism to have its entire genome sequenced. This sequencing helped confirm the nearly century of work by mycologists and enologists in identifying different strains of Saccharomyces cerevisiae that are used in beer, bread and winemaking.
Associations with plants, including Saccharomyces cerevisiae with grapes [15] Plant parasitism (e.g. cotton boll rot by Eremothecium ashbyi, Eremothecium gossypii as pathogen on coffee, soybean and other crops) [2] Saprotrophism on leaves and decaying wood (e.g. Ogataea) [16] Human pathogens (e.g. species of Candida and Meyerozyma) [8] [9]