URN to cite this document: urn:nbn:de:bvb:703-epub-6072-2
Title data
Westermann, Benedikt ; Klecker, Till:
Vom Bierbrauen zur Forschung im 21. Jahrhundert.
In: BIOspektrum.
Vol. 28
(2022)
.
- pp. 11-13.
ISSN 1868-6249
DOI der Verlagsversion: https://doi.org/10.1007/s12268-022-1687-8
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Abstract
Baker’s yeast Saccharomyces cerevisiae has been used in the production of food and alcoholic beverages since ancient times. In the last century it emerged as a leading model organism for studying molecular processes in eukaryotic cells, and it still is a very powerful experimental system in 21st century biology. The remarkable features of this unicellular fungus made its astonishing journey from the brewery and bakery to the research laboratory possible.
Further data
Item Type: | Article in a journal |
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DDC Subjects: | 500 Science > 500 Natural sciences 500 Science > 570 Life sciences, biology |
Institutions of the University: | Faculties > Faculty of Biology, Chemistry and Earth Sciences > Department of Biology > Professor Cell Biology > Professor Cell Biology - Univ.-Prof. Dr. Benedikt Westermann Faculties Faculties > Faculty of Biology, Chemistry and Earth Sciences Faculties > Faculty of Biology, Chemistry and Earth Sciences > Department of Biology Faculties > Faculty of Biology, Chemistry and Earth Sciences > Department of Biology > Professor Cell Biology |
Language: | German |
Originates at UBT: | Yes |
URN: | urn:nbn:de:bvb:703-epub-6072-2 |
Date Deposited: | 25 Mar 2022 08:04 |
Last Modified: | 25 Mar 2022 08:04 |
URI: | https://epub.uni-bayreuth.de/id/eprint/6072 |