Tag Info

Hot answers tagged

14

The whole process is called osmosis. In it there is the flow of liquid along a concentration gradient. Water then flows from the side which contains the low concentration of dissolved molecules (this can be salts or sugar for example) to the side with the higher concentration until it reached equilibrium. This principle is shown in the image below (all ...


6

Your sugar substrate was sucrose. Yeast cells metabolise this by secreting an enzyme, invertase, which splits the disaccharide into glucose and fructose both of which can be fermented by yeast to produce CO2. According to this site Equal Original (blue packaging)  is a zero calorie sweetener that contains aspartame and acesulfame potassium as its ...


4

I have never worked much with yeast, but I can still give some answers: Salmon sperm is used as a the so called "carrier DNA". It is thought to bind to the yeast cell wall and thus prevents that the DNA which shall be transformed does so. This raises the transformation efficiency. See here for more details: "Transformation of yeast by lithium ...


3

Not well, they need dextrose. Use YBT: 20 g Casein Peptone Tpe-M 10 g Yeast Extract 20 g Dextrose 17 g Agar q.s. to 975 mls in di-water. pH to 6.2 w 5M NaOH q.s. to 1L with di-water. Autoclave for 45 min at 121C Aseptically dispense in Petri dishes. Store at 4C for up to 12 weeks. If you want to grow Co-culture do so in LB supplemented with 20g/L ...


2

I've published a paper comparing different measures of specificity, if that is of any help. But if you plan to have, e.g., measures of performance on carbon sources, pH, and temperature, then you'll have three measures of specificity (i.e. one for each). Also, worth to have a look at Graham Bell's inconsistency and responsiveness, as used by Venail et al. ...


2

I think only b.) is true. a. I cannot find evidence that maltose is toxic to yeasts (and I would hardly believe it, because it is a glucose dimer), however I found evidence, that yeasts might need the presence of oxygen to process maltose. 1977 - The Requirement of Oxygen for the Utilization of Maltose, Cellobiose and D-Galactose by Certain Anaerobically ...


1

You're right, the answer is b since the presence of oxygen would lead to aerobic respiration and not fermentation. If maltose was toxic, the yeast wouldn't grow. Proteins are required for growth, but the yeast is growing. Any temperature that is extreme enough to prevent fermentation would also prevent other cellular processes and the yeast wouldn't ...


1

Equal is marketed as a "zero calorie" sweetener, with respect to human digestion. The sweetening agents are aspartame (Asp-Phe; a dipeptide) and acesulfame K. The maltodextrin and dextrose are probably bulking agents to give the product a free-flowing, poweder consistence. The "fermentables" in question are: Dextrose. This is another name of glucose, and ...


1

I don't have a definitive answer to this, but a little over a decade ago I was in an undergraduate lab that had a similar thing happen - a small amount of metabolism of a "control" group of bacteria fed artificial, sugar/calorie free sweeteners instead of sugar. Our running theories at the time were: Contamination. Always a problem in laboratory ...


1

Browsing around GEO, I see 13 experiments focusing on microtubule disruption in yeast. This CHIP-CHP experiment actually uses nocodazole. This is a microarray experiment with benomyl treatment. The rest focus on specific mutants that try to perturb the microtubules in specific ways. What's more if you broaden the search there is an extensive body of ...


1

Here is my list, in no particular order. Methods in Yeast Genetics Some other yeast books at CSHL Fred Sherman's primer, available free at various sites including here. The Freiburg manual here The timeless classics (link to volume 3 but see all volumes) The YeastBook is an attempt to build a current encyclopaedia to replace the previous item on my ...



Only top voted, non community-wiki answers of a minimum length are eligible