Saccharomyces cerevisiae use and function in alcohol production

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Introduction


By [David Torres]

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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).