Saccharomyces cerevisiae use and function in alcohol production: Difference between revisions
No edit summary |
No edit summary |
||
| Line 27: | Line 27: | ||
==Reproduction== | ==Reproduction== | ||
Include some current research, with at least one figure showing data.<br> | Include some current research, with at least one figure showing data.<br> | ||
[[Image:Budding yeast.gif|thumb|300px|right|].]] | |||
<br> | <br> | ||
==Brewing process== | ==Brewing process== | ||
Include some current research, with at least one figure showing data.<br> | Include some current research, with at least one figure showing data.<br> | ||
| Line 33: | Line 36: | ||
==Fermentation of alchohol== | ==Fermentation of alchohol== | ||
Include some current research, with at least one figure showing data.<br> | Include some current research, with at least one figure showing data.<br> | ||
[[Image:Ethanol.gif|thumb|300px|right|].]] | |||
<br> | <br> | ||
Revision as of 22:53, 20 April 2015
Introduction
By [David Torres]
At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki. The insertion code consists of:
Double brackets: [[
Filename: PHIL_1181_lores.jpg
Thumbnail status: |thumb|
Pixel size: |300px|
Placement on page: |right|
Legend/credit: Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.
Closed double brackets: ]]
Other examples:
Bold
Italic
Subscript: H2O
Superscript: Fe3+
Introduction
Include some current research, with at least one figure showing data.
Cell structure
Include some current research, with at least one figure showing data.
Reproduction
Include some current research, with at least one figure showing data.
Brewing process
Include some current research, with at least one figure showing data.
Fermentation of alchohol
Include some current research, with at least one figure showing data.
References
1 Goffeau, A. et al. Life with 6000 Genes. doi:10.1126/science.274.5287.546 (1996). 2 LEGRAS, J.-L., MERDINOGLU, D., CORNUET, J.-M. & KARST, F. Bread, beer and wine:Saccharomyces cerevisiae diversity reflects human history. Molecular Ecology 16, 2091–2102 (2007). 3 McGovern, P. E. et al. Fermented beverages of pre- and proto-historic China. doi:10.1073/pnas.0407921102 (2004). 4 Priest, G. F. & Stewart, G. G. Handbook of Brewing, Second Edition. 84-95 (CRC press, 2006). 5 Cabib, E. Carbohydrates as structural constituents of yeast cell wall and septum. Pure & Appl. Chem 63, 483-489 (1991). 6 Herskowitz, I. Life cycle of the budding yeast Saccharomyces cerevisiae. Microbiol Rev 52, 536-553 (1988). 7 Aquilla, T. The Biochemistry of Yeast | MoreBeer, <http://www.morebeer.com/articles/how_yeast_use_oxygen> (2015). 8 Goldammer, T. The Brewer's Handbook: The Complete Guide to Brewing Beer, <http://www.beer-brewing.com/> (October 2008). 9 Dyda, F. et al. Catalytic centers in the thiamin diphosphate dependent enzyme pyruvate decarboxylase at 2.4-.ANG. resolution. doi:10.1021/bi00075a008 (2002). 10 Fleet, G. 217-262 (Microbiology of Fermented Foods, 2nd ed, 1997).
