Search results
Results from the WOW.Com Content Network
Replication cycle of L-A helper, shown at bottom, and M28 (K28) killer viruses in S. cerevisiae. Saccharomyces cerevisiae virus L-A, also called L-A helper virus, is a member of the Totiviridae family of viruses found primarily in Saccharomyces cerevisiae. [3] Its discovery in the 1970s was the main starting point of research on yeast virology. [4]
Reconstruction of Saccharomyces cerevisiae Ty1 (genus Pseudovirus) virion with its building blocks. Pseudoviridae is a family of viruses, [1] which includes three genera. [2] Viruses of the family are actually LTR retrotransposons of the Ty1-copia family. They replicate via structures called virus-like particles (VLPs). VLPs are not infectious ...
A killer yeast is a yeast, such as Saccharomyces cerevisiae, which is able to secrete one of a number of toxic proteins which are lethal to susceptible cells. [1] These "killer toxins" are polypeptides that kill sensitive cells of the same or related species, often functioning by creating pores in target cell membranes.
Saccharomycotina is a subdivision (subphylum) of the division (phylum) Ascomycota in the kingdom Fungi. [2] [3] It comprises most of the ascomycete yeasts.The members of Saccharomycotina reproduce by budding and they do not produce ascocarps (fruiting bodies).
Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times.
The virus causes acute gastroenteritis — an inflammation of the stomach or intestines — which causes the diarrhea, vomiting, and stomach pains. Although most people recover in three days or ...
The containers have lids with adjustable air vents and can be easily stacked. The vents can be used to regulate air flow and control humidity to keep your fruits and veggies fresh for up to two weeks.
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...