Every community could possibly be defined by its knee-jerk debates: the cat versus dog, the explorer versus firefox, the carrot versus stick, or the vegemite versus marmite.
Saccharomyces cerevisiae (budding yeast), the yeast of these yeast-extracts, has been used in baking and brewing since the dawn of civilisation.
It is a very useful model organism and was the first eukaryote to have its genome sequenced. It is also one of the key reagents in our latest featured protocol.
Selective isolation of genomic loci from complex genomes by transformation-associated recombination cloning in the yeast Saccharomyces cerevisiae
(Authors: Natalay Kouprina & Vladimir Larionov)
It is a very useful model organism
MMmmm, you betcha:
http://rg-d.com/BioLOG/category/beer/recipes/
You know, I may be the least picky eater on the face of this earth, really, but I met my match with Marmite. Just the thought of it still makes me shudder. Do you enjoy it? How? Why? Help me understand!
And now for an equally frivolous, but science-related question – in lab, do yeast smell better or worse than bacteria? Say, a couple of liters worth of culture? Just curious.
The toast was for my husband – I personally can’t stand Marmite. (…he has redeeming features…)