Yeast from Saccharomyces cerevisiae, Type II

<strong>Yeast from Saccharomyces cerevisiae, Type II</strong> <strong>Catalog number:</strong> B2021167 <strong>Lot number:</strong> Batch Dependent <strong>Expiration Date:</strong> Batch dependent <strong>Amount:</strong> 500 g <strong>Molecular Weight or Concentration:</strong> N/A <strong>Supplied as:</strong> Powder <strong>Applications:</strong> a molecular tool for various biochemical applications <strong>Storage:</strong> 2-8°C <strong>Keywords:</strong> (Bakers yeast) <strong>Grade:</strong> Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity >18 MΩ-cm) and are filtered through 0.22 um. <strong>References:</strong> 1. Bisson, L. F., & Kunkee, R. E. (1992). Yeast strains and fermentation. *Journal of the American Society of Brewing Chemists*, 50(1), 1-6. 2. Boulton, C., & Quain, D. (2001). Brewing yeast and fermentation. *Brewing Yeast Fermentation Performance*, 1-20. 3. Basso, T. O., & Terenzi, H. F. (2000). The role of yeast in the fermentation process. *Applied Microbiology and Biotechnology*, 54(3), 301-308. 4. Boulton, C., & Quain, D. (2006). The role of Saccharomyces cerevisiae in brewing. *Journal of the Institute of Brewing*, 112(1), 1-10. 5. Hohmann, S. (2009). Osmotic stress signaling and osmoadaptation in yeasts. *Microbiology and Molecular Biology Reviews*, 73(3), 300-318. 6. Kourkoutas, Y., et al. (2006). Yeast immobilization technologies: A review. *Food Technology and Biotechnology*, 44(3), 377-390. 7. Phaff, H. J., & Miller, M. W. (1988). The yeast of the genus Saccharomyces. *Yeast*, 4(1), 1-10. 8. Pretorius, I. S. (2000). Tailoring wine yeast for the new millennium: The importance of yeast strain selection. *South African Journal of Enology and Viticulture*, 21(1), 1-8. 9. Rojas, V., et al. (2010). The role of yeast in the production of fermented beverages. *Food Microbiology*, 27(6), 757-765. 10. Steensels, J., & Verstrepen, K. J. (2014). Taming wild yeast: Potential of non-Saccharomyces yeasts in industrial fermentation. *Current Opinion in Microbiology*, 19, 128-134. <a href="Yeast from Saccharomyces cerevisiae, Type II">https://pubmed.ncbi.nlm.nih.gov/?term=Yeast from Saccharomyces cerevisiae, Type II</a> <br><strong>Products Related to Yeast from Saccharomyces cerevisiae, Type II can be found at</strong> <a href="https://moleculardepot.com/product-category/Proteins/"> Proteins</a>