Yeast genetics...

Mark Preston emarkpreston1948 at my-deja.com
Sun Mar 12 05:10:16 EST 2000


I too am interested in the same subject matter. I am posting in
response to your posts at rec.food.sourdough and here so as to be
alerted to any help received.

In article <38AE4246.EB693780 at rice.edu>,
  blairc-maps-on-backwards at rice.edu (Blair Christian) wrote:
> As a sort of side project at school, I'm examing different models of
> artificial selection.  I've been making sourdough bread and beer for a
> while, and I'm pretty comfortable with the main differences between
> various yeasts (and among bacteria that are present in sourdough but
not
>
> present in brewing).  One of the main difference among yeast in
> sourdoughs, and the reason I'm interested in them, is that, from what
I
> understand, different yeast (Candida krusei, Saccharomyces cerevisiae,
> Pichia saitoi, Candida milleri., and Saccharomyces exiguus among
others)
>
> grow best under different combinations of sugars (some prefer maltose
to
>
> dextrose or arabinose to lactose, etc).  (Please correct me if my
> concept of yeast isn't quite right).
>
> I noticed that they have the whole (more or less?) genome of
> yeast(Saccharomyces) mapped at Stanford (
> http://genome-www.stanford.edu/Saccharomyces/ ).  For my project, I
need
>
> to learn how to identify the genes responsible for yeast diets (the
> genes that produce the proteins (enzymes) that are responsible for
> metabolizing sugars (or other important foods like ascorbic acid,...).
>
> Does anyone have any references (books on yeast genetics) that they
> would reccomend?  Is there a better newgroup to post to?
>
> Thanks,
> Blair
>
> ---
>
>

--
Mark Preston
Author of
California Mission Cookery
et alia


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