BIOL 1406 SO: Book List

This volume and its companion Volume 351 will supplement Volume 194 of MIE. The guides are specifically designed to meet the needs of graduate students and postdocs as well as researchers. Whether an established researcher or newcomer to the field, these volumes will contain all the up-to-date methods needed to study "Genes in Yeast." Procedures are included to enable newcomers to set up a yeast laboratory and to master basic manipulations. Relevant background and reference information will be given for proven procedures that can be used as a guide for developing protocols in a number of disciplines.

The Commercial and Community Significance of Yeasts in Food and Beverage Production

From a to a is a short supplemental textbook that uses control of yeast mating type as a model for many aspects of cell determination in general. Topics covered include gene silencing; genetic recombination; differentiation; combinatorial gene regulation; mRNA transport to establish asymmetric cell division; signal transduction; evolution of genetic networks; and various aspects of cell biology, including action of cytoskeleton and bud site selection. The book has a foreword by Mark Ptashne, author of A Genetic Switch.

The science underpinning food fermentations