Approaches to study yeast cell aging and death

Mario Giuseppe Mirisola, Ralf J. Braun, Dina Petranovic

Research output: Contribution to journalArticlepeer-review

39 Citations (Scopus)

Abstract

For millennia, yeast has been exploited to obtain fermentation products, such as foods and beverages. For c. 50 years, yeast has been an established model organism for basic and applied research, and more specifically, for c. 15 years, this unicellular organism has been applied to dissect molecular mechanisms of cell aging and programmed cell death. In this review, we present an overview of approaches to study cell aging and death in yeast, including lifespan assessments, calorie restriction, cell viability, survival, and death markers.
Original languageEnglish
Pages (from-to)109-118
Number of pages10
JournalFEMS Yeast Research
Volume14
Publication statusPublished - 2014

All Science Journal Classification (ASJC) codes

  • Microbiology
  • Applied Microbiology and Biotechnology

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