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Rescooped by Aliza Diana from SynBioFromLeukipposInstitute
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Metabolic engineering of Saccharomyces cer... [Cell Mol Life Sci. 2012] - PubMed - NCBI

"Metabolic engineering is the enabling science of development of efficient cell factories for the production of fuels, chemicals, pharmaceuticals, and food ingredients through microbial fermentations. The yeast Saccharomyces cerevisiae is a key cell factory already used for the production of a wide range of industrial products, and here we review ongoing work, particularly in industry, on using this organism for the production of butanol, which can be used as biofuel, and isoprenoids, which can find a wide range of applications including as pharmaceuticals and as biodiesel. We also look into how engineering of yeast can lead to improved uptake of sugars that are present in biomass hydrolyzates, and hereby allow for utilization of biomass as feedstock in the production of fuels and chemicals employing S. cerevisiae. Finally, we discuss the perspectives of how technologies from systems biology and synthetic biology can be used to advance metabolic engineering of yeast...."


Via Gerd Moe-Behrens
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Rescooped by Aliza Diana from Plants and Microbes
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Weeding the Gems: Botrytis cinerea time-lapse (2012)

Weeding the Gems: Botrytis cinerea time-lapse (2012) | FUNGI FUN | Scoop.it

"Weeding the Gems" (http://blog.garnetcommunity.org.uk/) is a new community blog from GARNet that posts summaries of papers, events and items of general interest to the plant biology community.

 

Their latest two posts look at the fungal pathogen Botrytis cinerea. The first is an overview of a paper from The Plant Cell that looks at high resolution transcriptional responses of Arabidopsis to Botrytis (http://dx.doi.org/10.1105/tpc.112.102046).

 

They follow up with a fun post of a time-lapse video showing what Botrytis does to a strawberry, and a video about how the wine industry sometimes benefits from Botrytis infection - yummy

(http://blog.garnetcommunity.org.uk/botrytis-cinerea-time-lapse/).

 

WtG is an attractive and informative blog, and you can get updates of new posts by following @weedinggems.


Via Mary Williams, Kamoun Lab @ TSL
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RubyLaureus USA's comment, July 11, 2013 4:05 AM
Wow ................ yammi , I Love it http://ow.ly/mOWmF
Rescooped by Aliza Diana from Plant-Microbe Symbiosis
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Mycorrhizae… Wait, Myco-what?

Mycorrhizae… Wait, Myco-what? | FUNGI FUN | Scoop.it

There are two major types of mycorrhizae found in nature: edomycorrhizaeand ectomycorrhizae.Ectomycorrhizae are less common in nature but are associated with members of the beech, willow and pine family. Many of these mycorrhizae fungi are in the class basidiomycetes, the fungi that we associate with toadstools and mushrooms. In ectomycorrhizae the fungi forms a sheath around the fine roots of the plant and the mycelium extends out into the soil to aid in the transfer of nutrients and water to the plant. Many of these plants have evolved along with the fungi and don’t produce any root hairs – they don’t need them since the mycorrhizae substitutes for the root hairs.


Via Jean-Michel Ané
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Rescooped by Aliza Diana from SynBioFromLeukipposInstitute
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Metabolic Engineering and Synthetic Biology in Strain Development - ACS Synthetic Biology (ACS Publications)

Metabolic Engineering and Synthetic Biology in Strain Development - ACS Synthetic Biology (ACS Publications) | FUNGI FUN | Scoop.it

Metabolic Engineering and Synthetic Biology in Strain Development http://bit.ly/Wtuniz


Via Gerd Moe-Behrens
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Rescooped by Aliza Diana from Last Call
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They Call It 'Noble Rot' Wine (Botrytis)

They Call It 'Noble Rot' Wine (Botrytis) | FUNGI FUN | Scoop.it

'Noble Rot' or botrytis is a type of fungus that shrivels and decays wine grapes. Let's find out what 'Noble Rot' wine is all about.

 

What Does ‘Noble Rot’ Do?
‘Noble Rot’ basically does two things to wine: it intensifies the sweetness level and adds flavor complexity.

 

Intensifies Sweetness ‘Noble Rot’ causes grapes to dehydrate while maintaining the sugar levels. More wine grapes are needed to make the same amount of juice and thus the juice has higher sugar content. Dessert wines made from Noble Rot grapes are more viscous and sweeter, some even have higher alcohol content.

 

Adds Flavor Sommeliers often use the words “honey,” “beeswax” and “ginger” to describe the flavors that botrytis adds to wine. This could be because Noble Rot wines often have higher levels of a special aroma compound called phenylacetaldehyde. This compound is also commonly found in buckwheat and milk chocolate.



Via Mariano Pallottini, The New Media Moguls
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Mariano Pallottini's curator insight, August 26, 2013 8:39 AM

Here a small selection of Le Marche wines produced with a process that includes the intervention of the Botrytis Cinerea:


http://www.umanironchi.com/en/ourwines/ontop/maximo/introduction.php 


http://www.fazibattaglia.com/vino/7/ARKEZIA-Muffo-di-San-Sisto.aspx 


If you ever know other similar wines in Le Marche, please, let me know with a comment here.

Rescooped by Aliza Diana from Plant-Mycorrhizal Fungi Interactions
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The Arbuscular Mycorrhizal Symbiosis: Origin and Evolution of a Beneficial Plant Infection

The Arbuscular Mycorrhizal Symbiosis: Origin and Evolution of a Beneficial Plant Infection | FUNGI FUN | Scoop.it
From molecules to physiology

Via Kevin Cope
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