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Vom Bierbrauen zur Forschung im 21. Jahrhundert

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: https://doi.org/10.1007/s12268-022-1687-8

Official URL: Volltext

Abstract in another language

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
Refereed: Yes
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
Result of work at the UBT: Yes
DDC Subjects: 500 Science > 500 Natural sciences
500 Science > 570 Life sciences, biology
Date Deposited: 26 Mar 2022 22:00
Last Modified: 28 Mar 2022 07:22
URI: https://eref.uni-bayreuth.de/id/eprint/69041