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Related Concept Videos

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...
Yeast Signaling01:28

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...
Fermentation01:29

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
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...
Microbial Fermentation01:23

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 Production01:29

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...

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Related Experiment Video

Updated: Jun 8, 2026

Budding Yeast Protein Extraction and Purification for the Study of Function, Interactions, and Post-translational Modifications
09:22

Budding Yeast Protein Extraction and Purification for the Study of Function, Interactions, and Post-translational Modifications

Published on: October 30, 2013

Old yeast can't handle the noise.

Mark A McCormick1, Brian K Kennedy

  • 1Buck Institute for Age Research, 8001 Redwood Boulevard, Novato, CA 94945, USA.

Molecular Cell
|September 14, 2010
PubMed
Summary

Aging yeast lose essential chromatin-associated histones, impacting their lifespan. Restoring these histones significantly extends yeast replicative life span, suggesting chromatin packing is key to aging.

Area of Science:

  • Cellular biology
  • Molecular biology
  • Aging research

Background:

  • Cellular aging is a complex process.
  • Chromatin structure plays a role in cellular function and aging.

Discussion:

  • Feser et al. (2010) investigated the role of chromatin-associated histones in yeast aging.
  • The study observed a loss of these histones during yeast aging.

Key Insights:

  • Aging yeast exhibit a deficiency in chromatin-associated histones.
  • Reversing this histone deficiency substantially increases replicative lifespan in yeast.

Outlook:

  • This research highlights the contribution of compromised chromatin packing to the aging process.
  • Further studies could explore therapeutic strategies targeting chromatin integrity to promote longevity.

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Budding Yeast Protein Extraction and Purification for the Study of Function, Interactions, and Post-translational Modifications
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Budding Yeast Protein Extraction and Purification for the Study of Function, Interactions, and Post-translational Modifications

Published on: October 30, 2013

ODELAY: A Large-scale Method for Multi-parameter Quantification of Yeast Growth
11:19

ODELAY: A Large-scale Method for Multi-parameter Quantification of Yeast Growth

Published on: July 3, 2017