Saccharomyces Cerevisiae

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This paper is put together in preparation of a project that aims to investigate stress conditions under which the (heat shock protein) hsp26 gene is switched on by using a simple -galactosidase assay that changes colour to demonstrate activity. The project will use Saccharomyces cerevisiae, the common baker's yeast, and will seek to determine the various endurance thresholds this eukaryotic organism has for various stress conditions such as heat, cold, osmotic pressure, exposure to ultra violet radiation, exposure to heavy metals and changes in pH levels.


The genus includes many other types of yeast important to food production. The taxonomic structure of Saccharomyces cerevisiae is as follows:
S. cerevisiae (Baker's yeast) is subjected to various environmental stresses during its propagation and industrial application. Yeast being prepared for the baker's facilities is subjected to many such stresses as freezing, frozen storage and thawing of bread dough. Besides this there are the usual stresses of fluctuations in nutrient supply, acidity levels, osmolarity and temperature and exposure to toxic substances like heavy metals and radiation (Schade et al, 2004). This often reduces the yeast's dough-leavening capabilities as well as other viable factors (Rodriguez-Vargas et al, 2002). The same is true when the yeast is applied to other food production techniques as wine-and beer-making. Thus, the negative effects of environmental stress on this species of yeast have great technological and economic impact (Rodriguez-Vargas et al, 2002). ...
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