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| This is the leader section -- here you can write a short description of your topic and why it is interesting. The goal is for this to quickly cover the main ideas of your topic and get the reader interested in reading the rest!
| | Intro. |
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| ==Section 1== | | ==Biology== |
| | ====Biology of Yeast==== |
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| [[Image:Ebola virus 1.jpeg|thumb|300px|right|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.]]
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| <br>At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki. The insertion code consists of:
| | ====Culturing Yeast==== |
| <br><b>Double brackets:</b> [[
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| <br><b>Filename:</b> Ebola virus 1.jpeg
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| <br><b>Thumbnail status:</b> |thumb|
| | ====Metabolic Pathways of Importance==== |
| <br><b>Pixel size:</b> |300px|
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| <br><b>Placement on page:</b> |right|
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| <br><b>Legend/credit:</b> 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.
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| <br><br>Other examples: | | <br><br>Other examples: |
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| ==Section 2== | | ==Preparation of Culture for Baking== |
| <br>Include some current research in each topic, with at least one figure showing data.<br>
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| | ====Activation of Yeast Culture==== |
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| | ====Preparation of Dough==== |
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| | ====Additives==== |
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| | ==Industrial Considerations== |
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| | ====Symbiotes==== |
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| | ====Contamination==== |
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| | ====Genetic Engineering==== |
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| ==Section 3==
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| <br>Include some current research in each topic, with at least one figure showing data.<br>
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| ==Further Reading== | | ==Further Reading== |
| [Sample link] [http://www.cdc.gov/vhf/ebola/CDC: Ebola Hemorrhagic Fever]—Centers for Disease Control and Prevention, Special Pathogens Branch
| | [http://bookzz.org/book/1258455/96fe59 Discovering Sourdough, by Teresa Greenway]—An excellent, comprehensive manual for cooking doughs, covering a range of baking considerations. |
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| ==References==
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| [Sample reference] [http://ijs.sgmjournals.org/cgi/reprint/50/2/489 Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "''Palaeococcus ferrophilus'' gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". ''International Journal of Systematic and Evolutionary Microbiology''. 2000. Volume 50. p. 489-500.]
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| ==References== | | ==References== |
Revision as of 11:48, 24 March 2015
Intro.
Biology
Biology of Yeast
Culturing Yeast
Metabolic Pathways of Importance
Other examples:
Bold
Italic
Subscript: H2O
Superscript: Fe3+
Overall paper length should be 3,000 words, with at least 3 figures with data.
Preparation of Culture for Baking
Activation of Yeast Culture
Preparation of Dough
Additives
Industrial Considerations
Symbiotes
Contamination
Genetic Engineering
Further Reading
Discovering Sourdough, by Teresa Greenway—An excellent, comprehensive manual for cooking doughs, covering a range of baking considerations.
References
1Adlercreutz, Herman. "Can Rye Intake Decrease Risk of Human Breast Cancer?" Food & Nutrition Research 54.0 (2010): n. pag. Web.
2Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.
3Arendt, Elke K., Alice Moroni, and Emanuele Zannini. "Medical Nutrition Therapy: Use of Sourdough Lactic Acid Bacteria as a Cell Factory for Delivering Functional Biomolecules and Food Ingredients in Gluten Free Bread." Microbial Cell Factories 10.Suppl 1 (2011): S15. Web.
4Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.
5Flagella, Zina. "Nutritional and Technological Quality of the Durum Wheat." Italian Journal of Agronomy 1.1s (2011): n. pag. Web.
6Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.
7Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.
8Martin, Peter. "The Secret to Baking a Good Loaf." Materials Today 10.12 (2007): 65. Web.
9Pejin, Dusanka, Olgica Grujic, Jelena Pejin, and Suncica Kocic-Tanackov. "Effect of Yeast Storage Temperature and Flour Composition on Fermentative Activities of Baker's Yeast." Zbornik Matice Srpske Za Prirodne Nauke 116 (2009): 305-13. Web.
10Pinho, Beatriz Helena, and Eliana Badiale Furlong. "The Occurrence of Molds, Yeasts and Mycotoxins in Pre-cooked Pizza Dough Sold in Southern Rio Grande Do Sul." Brazilian Journal of Microbiology 31.2 (2000): n. pag. Web.
11Pérez-Torrado, Roberto, Joaquín Panadero, María Hernández-López, José Prieto, and Francisca Randez-Gil. "Global Expression Studies in Baker's Yeast Reveal Target Genes for the Improvement of Industrially-relevant Traits: The Cases of CAF16 and ORC2." Microbial Cell Factories 9.1 (2010): 56. Web.
12Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.
13Sasano, Yu, Yutaka Haitani, Keisuke Hashida, Iwao Ohtsu, Jun Shima, and Hiroshi Takagi. "Enhancement of the Proline and Nitric Oxide Synthetic Pathway Improves Fermentation Ability under Multiple Baking-associated Stress Conditions in Industrial Baker's Yeast." Microbial Cell Factories 11.1 (2012): 40. Web.
14Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.
15Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.
Edited by Owen Z. Foster, a student of Nora Sullivan in BIOL168L (Microbiology) in The Keck Science Department of the Claremont Colleges Spring 2015.
