Related Experiment Video

Updated: Jun 21, 2026

Microarray Analysis for Saccharomyces cerevisiae
13:17

Microarray Analysis for Saccharomyces cerevisiae

Published on: April 7, 2011

Vanadium pentoxide effects on stress responses in wine Saccharomyces cerevisiae strain UE-ME3

Tânia Rosado1, Ana Conim, Isabel Alves-Pereira

  • 1Departamento de Química, Universidade de Evora, R.Romão Ramalho, 59, 7002-671, Evora, Portugal.

Ecotoxicology (London, England)
|July 15, 2009
PubMed

More Related Videos

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism07:38

Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism

Published on: September 30, 2018

Related Concept Videos

Responses to Salt Stress02:02

Responses to Salt Stress

Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
Bioreactor Controls-III01:22

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...
Microbes in Beverage Production01:25

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...
Stress Concentrations01:24

Stress Concentrations

Stress concentration is when stress intensifies near discontinuities such as holes or abrupt cross-sectional changes in a structural member. This localized stress can often surpass the average stress within the member. The stress distribution in flat bars, either with a circular hole or varying widths connected by fillets, can be determined experimentally using a photoelastic method. The results are based on ratios of geometric parameters like the ratio of the hole's radius to the smaller width...
Stress Concentrations01:13

Stress Concentrations

The concept of stress concentration is crucial for understanding how materials respond under bending stresses, particularly when there are irregularities or discontinuities in the material's geometry. Normally, stress in a symmetric member subjected to pure bending is assumed to be uniformly distributed across the entire cross-section. However, this assumption does not hold when there are variations in the cross-sectional geometry or the presence of notches and holes.
The stress concentration...
Production of Alcohol01:27

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...