Diversity and adaptive evolution ofSaccharomyceswine yeast: a review

Diversity and adaptive evolution of Saccharomyces wine yeast: a review

Saccharomyces cerevisiae and related species, the main workhorses of wine fermentation, have been exposed to stressful conditions for millennia, potentially resulting in adaptive differentiation. As a result, wine yeasts have recently attracted considerable interest for studying the evolutionary effects of domestication. The widespread use of whole-genome sequencing during the last decade has p...

construction and validation of a computerized adaptive translation test (a receptive based study)

آزمون انطباقی رایانه ای (cat) روشی نوین برای سنجش سطح علمی دانش آموزان می باشد. در حقیقت آزمون های رایانه ای با سرعت بالایی به سمت و سوی جایگزین عملی برای آزمون های کاغذی می روند (کینگزبری، هاوسر، 1993). مقاله حاضر به دنبال آزمون انطباقی رایانه ای برای ترجمه می باشد. بدین منظور دو پرسشنامه مشتمل بر 55 تست ترجمه میان 102 آزمودنی و 10 مدرس زبان انگلیسی پخش گردید. پرسشنامه اول میان 102 دانشجوی س...

Natural selection, adaptive evolution and diversity in computational ecosystems

The central goal of this thesis is to provide additional criteria towards implementing open-ended evolution in an artificial system. Methods inspired by biological evolution are frequently applied to generate autonomous agents too complex to design by hand. Despite substantial progress in the area of evolutionary computation, additional efforts are needed to identify a coherent set of requireme...

Empirical determinants of adaptive mutations in yeast 1 experimental evolution

Adaptive evolution of baker's yeast in a dough‐like environment enhances freeze and salinity tolerance

We used adaptive evolution to improve freeze tolerance of industrial baker's yeast. Our hypothesis was that adaptation to low temperature is accompanied by enhanced resistance of yeast to freezing. Based on this hypothesis, yeast was propagated in a flour-free liquid dough model system, which contained sorbitol and NaCl, by successive batch refreshments maintained constantly at 12°C over at lea...