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Metabolism and Molecular Physiology of Saccharomyces Cerevisiae
Since the publication of the best-selling first edition, much has been discovered about Saccharomyces cerevisiae, the single-celled fungus commonly known as baker's yeast or brewer's yeast that is the basis for much of our understanding of the molecular and cellular biology of eukaryotes. This wealth of new research data demands our attention and r
Metabolism and Molecular Physiology of Saccharomyces Cerevisiae
This text emphasises the importance of staying informed about Saccharomyces cerevisiae as it provides the intellectual basis for much of the molecular and cellular biology of eukaryotes. It offers yeast users a concise account of the metabolism and physiology of this organism. Chapters include: life cycle and morphogenesis; carbon metabolism, nitrogen metabolism; lipids and membranes; protein trafficking; and phosphorlation and dephosphorylation of protein and stress response. This book is for second and final year undergraduates in microbiology, biotechnology and applied biology, postgraduate and doctural researchers working on yeast, and researchers and managers in industries which use and exploit Saccharomyces cerevisiae.
Development Biology
The purpose of this module is to provide a survey of the rapidly expanding field of developmental biology and to introduce it to the student in a unifying way. In medical schools where courses in biochemistry, physiology, and pharmacology are already considerably intersecting, there is not surprisingly a rising demand in modern medical education for books emphasizing the interdisciplinary approach. In recent years, developmental biology has become a very vibrant and exciting field. The adoption of the interdisciplinary approach in this field has yielded enormous information about how DNA is able to produce a living organism from a fertilized egg. The discovery of 'master' genes in Drosophila...
Yeasts in Food and Beverages
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiolog...
Molecular and Cellular Biology of Bone, Part A
These volumes differ from the current conventional texts on bone cell biology. Biology itself is advancing at breakneck speed and many presentations completely fail to present the field in a truly modern context. This text does not attempt to present detailed clinical descriptions. Rather, after discussion of basic concepts, there is a concentration on recently developed findings equally relevant to basic research and a modern understanding of metabolic bone disease. The book will afford productive new insights into the intimate inter-relation of experimental findings and clinical understanding. Modern medicine is founded in the laboratory and demands of its practitioners a broad scientific understanding: these volumes are written to exemplify this approach. This book is likely to become essential reading equally for laboratory and clinical scientists.
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