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Yeasts, the man’s best friend
Tulha, Joana; Carvalho, Joana; Armada, Rui; Faria-Oliveira, Fábio; Lucas, Cândida; Pais, Célia; Almeida, M. J.; Ferreira, Célia1. 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 ...
Programmed cell death processes in Saccharomyces cerevisiae are altered by GUP1...
Tulha, Joana; Faria-Oliveira, Fábio; Lucas, Cândida; Ferreira, CéliaDuring the past years, yeast has been successfully established as a model to study mechanisms of programmed cell death regulation. Saccharomyces cerevisiae commits to cell death showing typical hallmarks of metazoan apoptosis, in response to different stimuli. Gup1p, an O-acyltransferase, is required for several cellular processes that are related to apoptosis development, such as rafts integrity and stability,...
Saccharomyces cerevisiae glycerol/H+ symporter Stl1p is essential for cold/near...
Tulha, Joana; Lima, A.; Lucas, Cândida; Ferreira, CéliaBackground: Freezing is an increasingly important means of preservation and storage of microbial strains used for many types of industrial applications including food processing. However, the yeast mechanisms of tolerance and sensitivity to freeze or near-freeze stress are still poorly understood. More knowledge on this regard would improve their biotechnological potential. Glycerol, in particular intracellular...
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