酿酒酵母启动子区中与调控元件相关的统计显著性串

Resonant Radiofrequency Fields Damaging Saccharomyces Cerevisiae

This work describes an experiment and some results from instability involving the proliferation achieved by cells over some radio frequency electromagnetic field. Saccharomyces cerevisiae cells were cultured, and separate samples were examined within 6 hours. The frequency, the pulse width and peak-to-peak voltages were fixed. Producing at least 1 kV across the cell membrane in milk suspension. It was observed that in the presence of the electromagnetic field the cells had their time life drastically reduced when compared to the control sample.

Critical analysis of data concerning Saccharomyces cerevisiae free-cell proliferations and fermentations assisted by magnetic and electromagnetic fields

The review analyses studies on magnetically assisted proliferations and batch fermentations with Saccharomyces cerevisiae yeasts. The results available in the literature are contradictory and show two tendencies: magnetic field suppression of the cell growth and positive effects in batch fermentation with increasing both biomass and metabolite production. The amount of data analyzed allows several concepts existing in the literature to be outlined and critically commented. Further, a new concept of magnetically induced micro-dynamos, recently conceived, is developed towards a unified explanati…

The Biosensor based on electrochemical dynamics of fermentation in yeast Saccharomyces Cerevisiae

The zymase activity of the yeast Saccharomyces Cerevisiae is sensitive to environmental parameters and is therefore used as a microbiological sensor for water quality assessment, ecotoxicological characterization or environmental monitoring. Comparing to bacterial bioluminescence approach, this method has no toxicity, excludes usage of genetically modified microorganisms, and enables low-cost express analysis. This work focuses on measuring the yeast fermentation dynamics based on multichannel pressure sensing and electrochemical impedance spectroscopy (EIS). Measurement results are compared w…

Electro-stimulation of Saccharomyces cerevisiae wine yeasts by Pulsed Electric Field and its effect on fermentation performance

The batch fermentation process, inoculated by pulsed electric field (PEF) treated wine yeasts (S. cerevisiae Actiflore F33), was studied. PEF treatment was applied to the aqueous yeast suspensions (0.12 % wt.) at the electric field strengths of E=100 and 6000 V/cm using the same pulse protocol (number of pulses of n=1000, pulse duration of ti=100 mks, and pulse repetition time of dt=100 ms). Electro-stimulation was confirmed by the observed growth of electrical conductivity of suspensions. The fermentation was running at 30°C for 150 hours in an incubator with synchronic agitation. The obtaine…

Global organization of protein complexome in the yeast Saccharomyces cerevisiae

Proteins in organisms, rather than act alone, usually form protein complexes to perform cellular functions. We analyze the topological network structure of protein complexes and their component proteins in the budding yeast in terms of the bipartite network and its projections, where the complexes and proteins are its two distinct components. Compared to conventional protein-protein interaction networks, the networks from the protein complexes show more homogeneous structures than those of the binary protein interactions, implying the formation of complexes that cause a relatively more uniform…

DNA序列分割的新停止准则

New stopping criteria for segmenting DNA sequences

本文提出了一种在具有复杂统计模式的非均匀DNA序列分割中的停止准则的解决方案。这种新的停止准则是基于贝叶斯信息准则（BIC）的模型选择框架。当这个停止标准被应用到一个左端粒序列的酵母酿酒酵母和完整的基因组序列的细菌大肠杆菌，生物学意义的单位的边界被确定（例如，亚端粒单位，复制起点，和复制末端），并获得了更合理的结构域的数量。我们还介绍了一种称为分割强度的措施，可用于控制大域的划定。对于几个基因组序列，确定了平均域大小和分割强度阈值之间的关系。