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YEAST PROTEIN [3 records]

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Filter results by subject field

Alphabetical list of terms

Record 1 2009-09-10

English

Subject field(s)
  • Chemical Elements and Compounds
Universal entry(ies)
100684-36-4
CAS number
Key term(s)
  • yeast protein hydrolyzate

French

Domaine(s)
  • Éléments et composés chimiques
Entrée(s) universelle(s)
100684-36-4
CAS number
Key term(s)
  • hydrolysat de protéines de levure
  • hydrolysat de protéine de levure

Spanish

Save record 1

Record 2 2001-04-06

English

Subject field(s)
  • Biochemistry
  • Food Industries
CONT

This array was screened by a simple and automated procedure for 192 yeast proteins, with positive responses identified by their positions in the array. In a second approach, we pooled cells expressing one of about 6,000 activation domain fusions to generate a library. We used a high-throughput screening procedure to screen nearly all of the 6,000 predicted yeast proteins, expressed as Gal4 DNA-binding domain fusion proteins, against the library, and characterized positives by sequence analysis.

French

Domaine(s)
  • Biochimie
  • Industrie de l'alimentation
CONT

Les équipes de recherche participant à l'école doctorale développent leurs activités de recherche dans le domaine du vivant en privilégiant les approches moléculaires. Les principaux thèmes abordés sont les suivants : Détermination de la structure et des relations structure-fonction des protéines, Évolution moléculaire, Mécanismes de reproduction et de résistance aux stress environnementaux chez les plantes, Génétique moléculaire des bactéries lactiques, Mécanismes moléculaires de la recombinaison, Génomique structurale et fonctionnelle, Métabolisme mitochondrial de la levure, Transporteurs membranaires (ions, drogues, eau,...) chez la levure et les plantes, Dégradation régulée de protéines de levure.

Spanish

Save record 2

Record 3 1976-06-19

English

Subject field(s)
  • Nutritive Elements (Biological Sciences)

French

Domaine(s)
  • Éléments nutritifs (Sciences biologiques)

Spanish

Save record 3

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