Difference between revisions of "Mbalducc Week 12"
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**The environment was purposefully nitrogen-limited and anaerobic, regulated by a chemostat. | **The environment was purposefully nitrogen-limited and anaerobic, regulated by a chemostat. | ||
*Growth temperature had a large affect on the growth or biomass of both of the strains. | *Growth temperature had a large affect on the growth or biomass of both of the strains. | ||
| + | *The wine strain seemed to be better at forming biomass and the laboratory strain was better at fermenting under these conditions. | ||
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===Introduction=== | ===Introduction=== | ||
Revision as of 23:22, 16 November 2017
Contents
Definitions
- Organoleptic: A substance which has properties that can be detected by a sensory receptor (merriam)
- Oenological: Relating to the study of wine (oxford)
- Homocedastic: All variables have equal variances (merriam)
- Pseudohyphal: Short chain of cells formed by daughter cells not separating entirely (medical)
- Metabolome: All of the metabolites in a cell at a certain stage of development (dictionary of cell and microbiology)
- Trehalose: Disaccharide sugar found in high numbers in invertebrates (dictionary of cell and microbiology)
- Isoform: Protein which functions the same and has a similar sequence to another, but is formed by a different gene (dictionary of cell and microbiology)
- Gluconeogenesis:Creation of glucose from substances other than carbohyrates (dictionary of cell and microbiology)
- Quadrupole: A situation in which there are four equal poles through which electric charge is distributed (oxford)
- Chemostat: A device which helps to regulate nutrients and the medium in which bacterial cells are grown (dictionary of cell and microbiology)
Outline of Article
Abstract
- Saccharomyces cerevisiae has been widely used in research to help understand eukaryotic cells, and their many functions.
- Wine yeasts have not been used for many reasons, mainly only to study the properties they have that contribute to making wines.
- This experiment grew both the lab strains and the wine strains in 15ºC and 30ºC.
- The environment was purposefully nitrogen-limited and anaerobic, regulated by a chemostat.
- Growth temperature had a large affect on the growth or biomass of both of the strains.
- The wine strain seemed to be better at forming biomass and the laboratory strain was better at fermenting under these conditions.
Introduction
Acknowledgements
This week, I worked with the project manager of our group, Hayden Hinsch
References
LMU BioDB 2017. (2017). Week 12. Retrieved November 15, 2017, from https://xmlpipedb.cs.lmu.edu/biodb/fall2017/index.php/Week_12
Pizzaro, Jewett, Nielson, Agosin. (2008) Growth Temperature Exerts Differential Physiological and Transcriptional Responses in Laboratory and Wine Strains of Saccharomyces Cerevisiae. "Applied and Environmental Microbiology", 74, 6358-6368, doi:10.1128/AEM.00602-08
https://www.merriam-webster.com/dictionary/organoleptic
https://en.oxforddictionaries.com/definition/oenology
https://www.merriam-webster.com/dictionary/homoscedasticity
https://medical-dictionary.thefreedictionary.com/pseudohypha
https://en.oxforddictionaries.com/definition/quadrupole
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