S.Cerevisiae has a very diverse ecology including its wild and domesticated populations. Despite that, many commercially available wine strains of S. Cerevisiae possess little genetic variation between one and another due. The wine industry practice of inbreeding preferred strains for consistency of quality might have contributed to this deplete of genetic diversity in wine yeast […]
One of the major characteristic of the yeast cycle is that its life form can be very well controlled by manufacture, to elaborate from last blog. Saccharomyces cerevisiae exists in haploids two mating types, a-factor and alpha factor with each having chromosome. As haploid they can maintain haploids still, and divide to form a colonies […]
A single cell of Saccharomyces cerevisiae has a diameter of 7.94 μm, and its size varies widely depending where it is at during the process of budding. S.cerevisiae can exist as a unicellular organism or a pseudo-hyphae. As a unicellular organism it exists as the yeast form, and as pseudohyphae form under nitrogen starvation ( […]
I cannot imagine a more delectable way to learn about microbiology than a visit to The Chateau Elan Winery. This winery is in the heart of Braselton, Georgia just less than an hour away from the metropolitan Atlanta. The winery is also a resort. Upon arrival there is a beautiful mansion surrounded by fields of […]
