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Titlebook: Yarrowia lipolytica; Genetics, Genomics, Gerold Barth Book 2013 Springer-Verlag Berlin Heidelberg 2013 Cheese-ripening yeasts.Hemiascomyce

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发表于 2025-3-21 18:35:39 | 显示全部楼层 |阅读模式
书目名称Yarrowia lipolytica
副标题Genetics, Genomics,
编辑Gerold Barth
视频video
概述With contributions by international scientists.Provides the latest research results of this interesting yeast species.Integrates basic and applied topics.Includes supplementary material:
丛书名称Microbiology Monographs
图书封面Titlebook: Yarrowia lipolytica; Genetics, Genomics,  Gerold Barth Book 2013 Springer-Verlag Berlin Heidelberg 2013 Cheese-ripening yeasts.Hemiascomyce
描述.Due to various special physiological features and a genome that greatly differs in structure, gene content and organization from other yeasts, .Y. lipolytica. is widely used as a model organism. With its characteristics, such as the ability to accumulate oil and the high capacity for secretion of proteases and lipases, the yeast is also of great interest for biotechnological applications..The main topics covered in this .Microbiology Monograph. are: comparative genomics; mitochondrial genomics and proteomics, including the analysis of the respiratory chain; transposable elements and their activities; non-coding RNA genes, which display a number of unusual and remarkable features compared to other hemiascomycetes; utilization of hydrophobic substrates, of n-alkane and its oxidized derivatives as sources of carbon and energy; ambient pH signalling; comparison of protein families in non-conventional yeasts and S. cerevisiae; and the sulphur metabolism of cheese-ripening yeast....
出版日期Book 2013
关键词Cheese-ripening yeasts; Hemiascomycetous yeasts; Non-conventional yeasts; Oil accumulation; Retrotranspo
版次1
doihttps://doi.org/10.1007/978-3-642-38320-5
isbn_softcover978-3-642-44122-6
isbn_ebook978-3-642-38320-5Series ISSN 1862-5576 Series E-ISSN 1862-5584
issn_series 1862-5576
copyrightSpringer-Verlag Berlin Heidelberg 2013
The information of publication is updating

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Book 2013 substrates, of n-alkane and its oxidized derivatives as sources of carbon and energy; ambient pH signalling; comparison of protein families in non-conventional yeasts and S. cerevisiae; and the sulphur metabolism of cheese-ripening yeast....
发表于 2025-3-22 04:40:17 | 显示全部楼层
1862-5576 lling; comparison of protein families in non-conventional yeasts and S. cerevisiae; and the sulphur metabolism of cheese-ripening yeast....978-3-642-44122-6978-3-642-38320-5Series ISSN 1862-5576 Series E-ISSN 1862-5584
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Gerold BarthWith contributions by international scientists.Provides the latest research results of this interesting yeast species.Integrates basic and applied topics.Includes supplementary material:
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Microbiology Monographshttp://image.papertrans.cn/xyz/image/1060196.jpg
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erschienen sind. Der Verlag stellt mit diesem Archiv Quellen für die historische wie auch die disziplingeschichtliche Forschung zur Verfügung, die jeweils im historischen Kontext betrachtet werden müssen. Dieser Titel erschien in der Zeit vor 1945 und wird daher in seiner zeittypischen politisch-ide
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