1. Introduction In most cultures, bread making depends on a fermentation step. The flour leavening ability was, at first, most probably dependent on spontaneous fermentation. It became a controlled process by the maintenance of fresh innocula from one preparation to the next and this kind of environmental constraints eventually generated a particular type of yeast and bacteria biodiversity, adapted to ferment ...
Dissertação de mestrado em Genética Molecular ; In C. albicans the deletion of GUP1 causes drastic alterations at both morphologic and physiologic levels, compromising several virulence factors, such as (i) peculiar colony morphology, (ii) filamentous growth defects, (iii) impairment on the ability of cells to adhere, invade and form biofilms, and (iv) resistance to the antifungal agents. Gup1 is a yeast O-acy...
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