Dehydration tolerance in yeast
The ability of yeast to overcome dehydration and restart metabolism after rehydration has an importance in the food industry and biotechnology. We have directed our work to improve the viability and vitality of the yeast after rehydration. The studies were conducted in one hand from the physiologica...
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | España |
| Institución: | Universitat Rovira i virgili (URV) |
| Repositorio: | Repositori Institucional de la Universitat Rovira i Virgili |
| OAI Identifier: | oai:urv.cat:TDX:457 |
| Acceso en línea: | https://hdl.handle.net/20.500.11797/TDX457 http://hdl.handle.net/10803/8678 |
| Access Level: | acceso abierto |
| Palabra clave: | 577 - Bioquímica. Biologia molecular. Biofísica |
| Sumario: | The ability of yeast to overcome dehydration and restart metabolism after rehydration has an importance in the food industry and biotechnology. We have directed our work to improve the viability and vitality of the yeast after rehydration. The studies were conducted in one hand from the physiological point of view to optimize rehydration conditions, and in the other hand from the molecular point of view. We identified the essential genes in response to drying and rehydration and its role in yeast cell death. Moreover we study the effect of over expressed some of this genes on yeast desiccation tolerance.Hypothesis: Some metabolites and essential genes in response to stress during drying and rehydration allow yeasts tolerate desiccation. |
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