Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Yeast Signaling

Yeast Signaling

Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...

Microbial Fermentation

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Microbes in Beverage Production

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...

Bioreactor Controls-III

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...

Production of Alcohol

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Efficacy of traditional Chinese exercises on cognitive function in older adults: a systematic review and meta-analysis of randomised controlled trials.

Age and ageing·2026

Same author

Questions of the future in aging and longevity research at the GIMM Festival.

Nature aging·2026

Same author

Supplements and Drugs Are Associated With Biological Age in a Cohort of Exceptionally Healthy Individuals.

Aging cell·2026

Same author

Obesity and biological aging across the life course: A geroscience framework for metabolic health.

Metabolism: clinical and experimental·2026

Same author

Foundations of Gerophysics.

Aging·2026

Same author

Inferring Gene Regulatory Network Architecture Underlying Complex Traits: An Integrative Analysis of Mutant Lifespan and Gene Expression Profiles Identifies Master Regulators and Key Functional Modules for Yeast Aging.

Aging cell·2026

Search research articles

Related Experiment Video

Updated: Jul 6, 2026

Quantifying Yeast Chronological Life Span by Outgrowth of Aged Cells

Quantifying Yeast Chronological Life Span by Outgrowth of Aged Cells

Published on: May 6, 2009

Recent developments in yeast aging.

Matt Kaeberlein¹, Christopher R Burtner, Brian K Kennedy

¹Department of Pathology, University of Washington, Seattle, Washington, United States of America. kaeber@u.washington.edu

|May 29, 2007

Summary

This summary is machine-generated.

Single-celled yeast serves as a simple model organism for studying aging. Research in yeast reveals conserved longevity pathways, advancing our understanding of aging across eukaryotes, including mammals.

More Related Videos

Continuous High-resolution Microscopic Observation of Replicative Aging in Budding Yeast

Continuous High-resolution Microscopic Observation of Replicative Aging in Budding Yeast

Published on: August 20, 2013

Using Microfluidic Devices to Measure Lifespan and Cellular Phenotypes in Single Budding Yeast Cells

Using Microfluidic Devices to Measure Lifespan and Cellular Phenotypes in Single Budding Yeast Cells

Published on: March 30, 2017

Related Experiment Videos

Last Updated: Jul 6, 2026

Quantifying Yeast Chronological Life Span by Outgrowth of Aged Cells

Quantifying Yeast Chronological Life Span by Outgrowth of Aged Cells

Published on: May 6, 2009

Continuous High-resolution Microscopic Observation of Replicative Aging in Budding Yeast

Continuous High-resolution Microscopic Observation of Replicative Aging in Budding Yeast

Published on: August 20, 2013

Using Microfluidic Devices to Measure Lifespan and Cellular Phenotypes in Single Budding Yeast Cells

Using Microfluidic Devices to Measure Lifespan and Cellular Phenotypes in Single Budding Yeast Cells

Published on: March 30, 2017

Area of Science:

Gerontology
Molecular Biology
Eukaryotic Biology

Background:

Aging research has significantly advanced due to studies in invertebrate model organisms.
Single-celled yeast is a simplified eukaryotic model, ideal for genetic and molecular studies.
Pathways affecting longevity in yeast show conservation across diverse eukaryotes, including mammals.

Purpose of the Study:

To provide an overview of aging processes in yeast.
To highlight recent findings in yeast aging research.
To emphasize yeast's continued importance in understanding fundamental aging mechanisms.

Main Methods:

Review of existing literature on yeast aging.
Analysis of conserved longevity pathways.
Genetic and molecular manipulation studies in yeast.

Main Results:

Yeast aging research has identified key molecular determinants of lifespan.
Conserved pathways in yeast offer insights into aging mechanisms in complex organisms.
Recent findings reinforce yeast's role as a leading model for aging research.

Conclusions:

Yeast remains a critical model organism for dissecting the molecular basis of aging.
Conserved aging pathways in yeast have broad implications for understanding human aging.
Continued research in yeast promises further breakthroughs in gerontology.