Yeasts have been used as models for just about everything, from basic studies in molecular biology and genetics to cancer and studies of drug resistance. Initially Alzheimer’s disease (AD) was seen as an extracellular disease, so it was hard to see how yeast might make a contribution to AD research. However, there is now recognition that the main player, A?, has intracellular and extracellular effects. Furthermore, it is now clear that yeast studies are relevant to AD.
Provides comprehensive and practical guidance on how to control food safety hazards.