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
> present in brewing). One of the main difference among yeast in
> sourdoughs, and the reason I'm interested in them, is that, from what
> understand, different yeast (Candida krusei, Saccharomyces cerevisiae,
> Pichia saitoi, Candida milleri., and Saccharomyces exiguus among
> grow best under different combinations of sugars (some prefer maltose
> 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
> 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?
California Mission Cookery
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