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What else can I help you with?
Why do we have to get a diffrent flu vaccine every year?
The influenza virus is in a continuous state of mutation. Each year different strains become prominent. If the educated guesses of the disease control folks are accurate, they can produce a vaccine that will be aligned with the proteins on all of the most common strains for a given year. Occasionally they get it wrong and the vaccine is only effective against a fraction of the most common strains. Because the strains are different from year to year, the previous year's vaccination is not very likely to provide immunity for the currently most common strains.
What is the Danger of allowing bacteria to grow before being processed by the lab?
Strains that are in the minority at time of sampling, might swamp / kill-and-eat the strains of interest, simply because they grow better in "transit" conditions. Also, you lose any ability to estimate contamination levels at the time of sampling.
Humans have countered natural selection by medically correcting phenotypes?
Humans have countered natural selection through hybrid breeding. Even crossing a male donkey with a female horse produces a mule. Crossing certain corn strains with other corn strains to produce more grain per ear.
How radioisotopes are used in crop improvement?
Radioisotopes are used in crop management and improvement because they can be used to preserve. They are used to develop new strains of crop, also.
Why are viruses infamous and deadly on earth?
HIV is one of them. Some strains of Flu, like Bird Flu and Spanish Flu. And...uhh... I dont know anymore. =S
What is the genus of yeast?
Baker's yeast has the scientific name of Saccharomyces cerevisiae. This means that the genus of baker's yeast is Saccharomyces and the species is cerevisiae.
Petite and Grande strains of Saccharomyces cerevisiae?
The Petite strain of Saccharomyces cerevisiae lacks functional mitochondrial DNA, which affects its ability to produce energy through oxidative phosphorylation. The Grande strain, on the other hand, has functional mitochondrial DNA and can produce energy through both fermentation and oxidative phosphorylation.
What has the author Alfred S Lewin written?
Alfred S. Lewin has written: 'Restriction endonuclease analysis of mitochondrial DNA from petite and grande strains of Saccharomyces cerevisiae'
How do you prevent saccharomyces cerevisiae infection?
To prevent Saccharomyces cerevisiae infection, maintain good hygiene practices, especially in food preparation and fermentation processes. Ensure that surfaces and equipment are properly sanitized to minimize contamination. Additionally, monitor fermentation conditions, such as temperature and pH, to create an environment that is less conducive to unwanted yeast growth. Lastly, use high-quality yeast strains and follow proper storage guidelines to reduce the risk of infection.
Is not a form of baker's yeast?
Baker's yeast primarily refers to strains of Saccharomyces cerevisiae, which are used in baking due to their ability to ferment sugars and produce carbon dioxide, helping dough to rise. Other forms of yeast, such as brewer's yeast (also Saccharomyces cerevisiae but prepared differently) or wild yeasts used in sourdough, are not considered baker's yeast in the traditional sense. Additionally, non-yeast leavening agents like baking powder or baking soda are also not forms of baker's yeast.
What type of yeast is used in fermenting tequila juice?
The primary yeast used in fermenting tequila juice is Saccharomyces cerevisiae. This strain is favored for its efficiency in converting sugars from the agave plant into alcohol during the fermentation process. Some artisanal tequila producers may also experiment with wild yeasts or other native strains to impart unique flavors to their spirits.
What are the differences in optimal infection between VS-EGP and other strains in vitro?
The differences in optimal infection between VS-EGP and other strains in vitro refer to how effectively the VS-EGP strain can infect cells compared to other strains when studied in a controlled laboratory setting. This can help researchers understand the unique characteristics and behavior of the VS-EGP strain in causing infections.
Difference between bottom and top fermenting yeast?
Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the "top-fermenting" type, Saccharomyces cerevisiae) and lager yeast (the "bottom-fermenting" type, Saccharomyces uvarum, formerly known as Saccharomyces carlsbergensis). Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae.Top-Fermenting YeastAle yeast strains are best used at temperatures ranging from 10 to 25°C, though some strains will not actively ferment below 12°C (33). Ale yeasts are generally regarded as top-fermenting yeasts since they rise to the surface during fermentation, creating a very thick, rich yeast head. That is why the term "top-fermenting" is associated with ale yeasts. Fermentation by ale yeasts at these relatively warmer temperatures produces a beer high in esters, which many regard as a distinctive character of ale beers.Top-fermenting yeasts are used for brewing ales, porters, stouts, Altbier, Kölsch, and wheat beers.Bottom-Fermenting YeastLager yeast strains are best used at temperatures ranging from 7 to 15°C. At these temperatures, lager yeasts grow less rapidly than ale yeasts, and with less surface foam they tend to settle out to the bottom of the fermenter as fermentation nears completion. This is why they are often referred to as "bottom" yeasts. The final flavour of the beer will depend a great deal on the strain of lager yeast and the temperatures at which it was fermented.Some of the lager styles made from bottom-fermenting yeasts are Pilsners, Dortmunders, Märzen, Bocks, and American malt liquors.
What is 2-micron circle?
Some strains e.g. A364A D5[2]of yeast named as Saccharomyces cerevisiae posses a type of plasmid known as 2-micron circle.Recently it is found that it promotes recombination within bacterial transposon Tn5.
Differences between A and R strains of streptococcus pneumoniae?
One type responds to antibiotics and the other does not. In other words type you can kill and the other type can kill you.
What are the differences between the various HPV strains and how do they impact individuals differently?
There are many strains of HPV, but the most common ones are categorized as high-risk and low-risk. High-risk strains can lead to cancer, while low-risk strains usually cause genital warts. The impact on individuals varies depending on the strain they are infected with, with some strains being more likely to cause serious health issues than others.
Can you substitute baker's yeast for brewer's yeast?
Different strains of Saccharomyces cerevisiae produce different proportions of carbon dioxide and alcohol. Baker's yeast is a blend of several strains of Saccharomyces cerevisiae chosen for their flavor and ability to make carbon dioxide, which causes bread to rise. Brewer's yeast is made of strains chosen for their alcohol-producing ability and tends to have a bitter flavor. Brewer's yeast is considered an inactive yeast while baker's yeast is an active yeast. In an active yeast the yeast cells are still alive, whereas they are killed in the process of making inactive yeasts, like brewer's yeast.
