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Cannabinoids, including tetrahydrocannabinol (THC), the active drug in cannabis, can also be produced by bioengineered yeast, a process colloquially known as pharming. [1] In 2007, a research group reported the successful transgenic placement of a THCA synthase gene from Cannabis plant into the Pichia pastoris yeast, giving the yeast the ability to turn the precursor molecule cannabigerolic ...
Both hops and cannabis contain terpenes and terpenoids; tetrahydrocannabinol (THC) is a terpenoid. [ 3 ] [ 4 ] Hops lack the enzyme that could convert cannabigerolic acid into THC or CBD, [ 5 ] but it could be inserted using genetic engineering as was done in 2019 for yeast.
A blastoconidium (plural blastoconidia) is an asexual holoblastic conidia formed through the blowing out or budding process of a yeast cell, which is a type of asexual reproduction that results in a bud arising from a parent cell. [1] [2] The production of a blastoconidium can occur along a true hyphae, pseudohyphae, or a singular yeast cell. [3]
The phrase entourage effect was introduced in 1999. [9] [10] While originally identified as a novel method of endocannabinoid regulation by which multiple endogenous chemical species display a cooperative effect in eliciting a cellular response, the term has evolved to describe the polypharmacy effects of combined cannabis phytochemicals or whole plant extracts. [11]
“If you tell people for years and years, ‘If you take acid, you'll stare at the sun and go blind,’ and that ‘cannabis will damage you genetically and cause you to be sterile,’ then ...
Close up of a Cannabis plant. Cannabis (/ˈkænəbɪs/) is commonly known as marijuana or hemp and has two known strains: Cannabis sativa and Cannabis indica, both of which produce chemicals to deter herbivory. The chemical composition includes specialized terpenes and cannabinoids, mainly tetrahydrocannabinol (THC), and cannabidiol (CBD ...
Kluyveromyces marxianus is an aerobic yeast capable of respiro-fermentative metabolism that consists of simultaneously generating energy from both respiration via the TCA cycle and ethanol fermentation. [3] The balance between respiration and fermentation metabolisms is strain specific. [9]
However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, to carbonate dough in the shortest amount of time possible; brewing yeast strains act more slowly but tend to produce fewer off-flavours and tolerate higher alcohol concentrations ...