Search results
Results from the WOW.Com Content Network
database of comparative protein structure models Protein model databases SIMAP: database of protein similarities computed using FASTA: Protein model databases Swiss-model: server and repository for protein structure models Protein model databases AAindex: database of amino acid indices, amino acid mutation matrices, and pair-wise contact ...
In the peer-reviewed literature report, experimental results on function and interaction of yeast genes are extracted by high-quality manual curation and integrated within a well-developed database. The data are combined with quality high-throughput results and posted on Locus Summary pages which is a powerful query engine and rich genome browser.
The Gal4 transcription factor is a positive regulator of gene expression of galactose-induced genes. [1] This protein represents a large fungal family of transcription factors, Gal4 family, which includes over 50 members in the yeast Saccharomyces cerevisiae e.g. Oaf1, Pip2, Pdr1, Pdr3, Leu3.
The biochemical data includes 1104 protein (and DNA) sequences and more than 900 biochemical reactions (Fig. 1) that are linked to these metabolite entries. [1] Each metabolite entry in the YMDB contains more than 80 data fields with 2/3 of the information being devoted to chemical data and the other 1/3 devoted to enzymatic or biochemical data.
Protein and ncRNA functions, the cellular processes they participate in and where they localize; Phenotypes associated with different alleles and genotypes; Specific protein modification sites and when they occur; Human and budding yeast orthologs of S. pombe genes (manually curated dataset) Metadata of datasets loaded into the genome browser
YEASTRACT (Yeast Search for Transcriptional Regulators And Consensus Tracking) is a curated repository of more than 48000 regulatory associations between transcription factors (TF) and target genes in Saccharomyces cerevisiae, based on more than 1200 bibliographic references. [1]
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. It is believed to have been originally isolated from the skin of grapes.
Yeast is used as an ingredient in foods for its umami flavor, in much of the same way that monosodium glutamate (MSG) is used and, like MSG, yeast often contains free glutamic acid. Examples include: [92] Yeast extract, made from the intracellular contents of yeast and used as food additives or flavours.