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Measuring mRNA Levels Over Time During the Yeast S. cerevisiae Hypoxic Response
Published on: August 10, 2017
Changes in gene expression of commercial baker's yeast during an air-drying process that simulates dried yeast
Toshihide Nakamura1, Satomi Mizukami-Murata, Akira Ando
1National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Journal of Bioscience and Bioengineering
|November 13, 2008
Abstract:
Changes in the gene expression of commercial baker's yeast during an air-drying process, which simulated dried yeast production, were analyzed. K-means clustering suggested that the genes involved in protein folding were transiently up-regulated at early stages, and that the genes involved in fatty acid metabolism were continuously up-regulated.
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