Microcalorimetry: A useful technique for studying the diauxism of Saccharomyces cerevisiae.

dc.creatorRettori, D
dc.creatorVolpe, PLO
dc.date2000
dc.dateMAR-APR
dc.date2014-12-02T16:25:00Z
dc.date2015-11-26T16:11:46Z
dc.date2014-12-02T16:25:00Z
dc.date2015-11-26T16:11:46Z
dc.date.accessioned2018-03-28T23:00:16Z
dc.date.available2018-03-28T23:00:16Z
dc.identifierQuimica Nova. Soc Brasileira Quimica, v. 23, n. 2, n. 257, n. 261, 2000.
dc.identifier0100-4042
dc.identifierWOS:000086362400018
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56697
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/56697
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56697
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1267168
dc.descriptionIn this work we first introduce the reader to the basic concepts of biology, bioenergetics and biochemistry, concerning the area of cell biology. Then we explain what diauxism is and an example of this phenomenon, applied to S. cerevisiae, is presented. Finally, thermograms obtained by microcalorimetry, from S. cerevisiae that undergo diauxism, are discussed from a biochemical point of view.
dc.description23
dc.description2
dc.description257
dc.description261
dc.languagept
dc.publisherSoc Brasileira Quimica
dc.publisherSao Paulo
dc.publisherBrasil
dc.relationQuimica Nova
dc.relationQuim. Nova
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectdiauxism
dc.subjectglucose repression
dc.subjectmicrocalorimetry
dc.subjectS-cerevisiae
dc.subjectFermentation
dc.titleMicrocalorimetry: A useful technique for studying the diauxism of Saccharomyces cerevisiae.
dc.typeArtículos de revistas


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