Molecular Biology of Sacchromyces

Molecular Biology of Sacchromyces

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Description

At a fundamental research level, the yeasts offer opportunities for modelling regulatory and metabolic processes in multicellular eukaryotic organisms.This volume deals with the mulitfunctional chromosome regulatory proteins, topoisomerase and nuclear transport. A combination of biochemical and genetic approaches applied to the yeast translation system is also currently yielding data, while the mating pheromone signal transduction components used by multicellular organisms, including receptors, G proteins, protein kinases and transcription factors. With a well-established history of fermentation studies, yeasts remain the first-choice vehicle for production of heterologous eukaryotic proteins. Interest is diversifying, as an increasing number of non-Saccharomyces species are now being utilized for the production of specific heterologous proteins. Molecular biologists, microbiologists and biochemical geneticists should find this volume a useful update of this area of research.
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Product details

  • Hardback | 160 pages
  • 209.55 x 230 x 19.05mm | 594.98g
  • Dordrecht, Netherlands, United States
  • English
  • Reprinted from Antonie Van Lee ed.
  • III, 153 p.
  • 079231770X
  • 9780792317708

Table of contents

Nuclear transport and nuclear pores in years, U, Nehrbass and E.C. Hurt; topoisomerase II - its functions and phosphorylation, S. Gasser et al; global regulators of chromosome function in yeast, J.F.X. Diffley; the genetics of nuclear pre-mRNA splicing - a complex story, J.D. Brown et al; molecular biology of translation in yeast, P, Linder; peroxisome biogenesis in Saccharomyces cerevisiae, W.H. Kunau and A. Hartig; heterologous protein production in yeast, G. Gellissen et al ; the pheromone signal pathway in Saccharomyces cerevisae, J.P. Konopka and S. Fields; the Ras-adenylate cyclase pathway and cell cycle control in Saccharomyces cerevisiae, J.M. Thevelein; genetic approaches to the study of mitochondrial biogenesis in yeast, M. Bolotin-Fukuhara and L.A. Grivell.
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