Search Results - "Opalek, Monika"

Aspects of Multicellularity in Saccharomyces cerevisiae Yeast: A Review of Evolutionary and Physiological Mechanisms by Opalek, Monika, Wloch-Salamon, Dominika

“…The evolutionary transition from single-celled to multicellular growth is a classic and intriguing problem in biology. is a useful model to study questions…”
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Microbial lag calculator: A shiny‐based application and an R package for calculating the duration of microbial lag phase by Smug, Bogna J., Opalek, Monika, Necki, Maks, Wloch‐Salamon, Dominika

“…The duration of lag phase can be used as an organismal fitness marker; however, it is often underreported as its estimation may be challenging and method and…”
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On the Ecological Significance of Phenotypic Heterogeneity in Microbial Populations Undergoing Starvation by Opalek, Monika, Smug, Bogna, Doebeli, Michael, Wloch-Salamon, Dominika

“…To persist in variable environments, populations of microorganisms have to survive periods of starvation and be able to restart cell division in nutrient-rich…”
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A Systematic Review on Quiescent State Research Approaches in S. cerevisiae by Opalek, Monika, Tutaj, Hanna, Pirog, Adrian, Smug, Bogna J, Rutkowska, Joanna, Wloch-Salamon, Dominika

“…Quiescence, the temporary and reversible arrest of cell growth, is a fundamental biological process. However, the lack of standardization in terms of reporting…”
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Discontinued alcohol consumption elicits withdrawal symptoms in honeybees by Ostap-Chec, Monika, Opalek, Monika, Stec, Daniel, Miler, Krzysztof

“…The honeybee continues to be developed as a model species in many research areas, including studies related to the effects of alcohol. Here, we investigate…”
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Hypersensitive SSY1 mutations negatively influence transition to quiescence in yeast Saccharomyces cerevisiae by Marek, Agnieszka, Opalek, Monika, Kałdon, Aleksandra, Mickowska, Barbara, Wloch‐Salamon, Dominika

“…Most cells spend the majority of their life in the non‐proliferating, quiescent state. Transition to this state is crucial for microorganisms to survive long…”
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