The effect of molybdenum toxicity on Saccharomyces cerevisiae on alcohol yield

dc.contributor.advisorMáthéné Szigeti, Zsuzsa
dc.contributor.authorBatzorig, Khuslen
dc.contributor.departmentDE--Természettudományi és Technológiai Kar--Biológiai és Ökológiai Intézethu_HU
dc.description.abstractThe baker's yeast, Saccharomyces cerevisiae, has been at the forefront of post- genomic research and the development of high-throughput techniques, making global expression straightforward to execute.Saccharomyces cerevisiaeis also known as a top-fermenting yeast because, in the presence of sugars and other essential nutrients like amino acids, minerals, and vitamins,S. cerevisiaewill conduct fermentative metabolism to ethanol and carbon-dioxide as the cells strive to make energy and regenerate the coenzyme NAD+ under anaerobic conditions.However, little is known about molybdenum treatment's transport, translocation, and potential cumulative effects in woody perennials like grapevines. A dry red wine yeast was utilized in this experiment. In a microbiology lab, Saccharomyces cerevisiae was used to examine the impact of heavy metal ions on cell development. According to the results of the experiment, molybdenum has a less toxic effect on cell growth than other metals. At 20 mg/L, molybdenum ion produces a higher number of CFU/ml than other metals. The effect of molybdenum on fermentation, on the other hand, remains unaffected because all different varieties of molybdenum concentration effect on alcohol yields were lower than control agents.hu_HU
dc.description.courseBiology Bschu_HU
dc.subjectSaccharomyces cerevisiaehu_HU
dc.subjectmolybdeum cofactorhu_HU
dc.subjectmolybdenum deficiencyhu_HU
dc.subjectmolybdenum toxicityhu_HU
dc.subjectalcohol yieldhu_HU
dc.subjectcell growthhu_HU
dc.subjectwell plate testhu_HU
dc.subjectyeast specieshu_HU
dc.subjectalcohol beverageshu_HU
dc.subject.dspaceDEENK Témalista::Biológiai tudományokhu_HU
dc.titleThe effect of molybdenum toxicity on Saccharomyces cerevisiae on alcohol yieldhu_HU