Yeast Biotechnology: Diversity and Applications

Yeast Biotechnology: Diversity and Applications PDF

Author: T. Satyanarayana

Publisher: Springer Science & Business Media

Published: 2009-04-24

Total Pages: 747

ISBN-13: 1402082924

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I belie ve that the book would provide an overview of the recent developments in the domain of yeast research with some new ideas, which could serve as an inspiration and challenge for researchers in this field. Ne w Delhi Prof. Asis Datta Dec. 24, 2007 F ormer Vice-chancellor, JNU Director, NCPGR (New Delhi) Pr eface Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environments. Although yeasts are not as ubiquitous as bacteria in the na- ral environments, they have been isolated from terrestrial, aquatic and atmospheric environments. Yeast communities have been found in association with plants, a- mals and insects. Several species of yeasts have also been isolated from specialized or extreme environments like those with low water potential (e. g. high sugar/salt concentrations), low temperature (e. g. yeasts isolated from Antarctica), and low oxygen availability (e. g. intestinal tracts of animals). Around 1500 species of yeasts belonging to over 100 genera have been described so far. It is estimated that only 1% of the extant yeasts on earth have been described till date. Therefore, global efforts are underway to recover new yeast species from a variety of normal and extreme environments. Yeasts play an important role in food chains, and carbon, nitrogen and sulphur cycles. Yeasts can be genetically manipulated by hybridization, mutation, rare m- ing, cytoduction, spheroplast fusion, single chromosomal transfer and transfor- tion using recombinant technology. Yeasts (e. g.

Yeast Biotechnology

Yeast Biotechnology PDF

Author: Ronnie G. Willaert

Publisher: MDPI

Published: 2018-04-13

Total Pages: 163

ISBN-13: 3038424420

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This book is a printed edition of the Special Issue "Yeast Biotechnology" that was published in Fermentation

Yeasts in Biotechnology

Yeasts in Biotechnology PDF

Author: Thalita Peixoto Basso

Publisher: BoD – Books on Demand

Published: 2019-08-07

Total Pages: 136

ISBN-13: 1789239273

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This book offers a broad understanding of several ways in which yeasts can be applied to the biotechnology industry. The seven chapters are grouped into three sections (apart from the "Introduction" section). The Animal Nutrition section comprises two chapters dealing with the utilization of yeast as a probiotic for animal nutrition. The Food Industry section addresses the utilization of yeast in food products. Finally, the Industrial Bioproducts section deals with the development of new yeast platforms as cell factories for biochemical production.

Yeasts

Yeasts PDF

Author: Verachtert

Publisher: CRC Press

Published: 1989-11-13

Total Pages: 546

ISBN-13: 9780824781422

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Yeast Biotechnology 2.0

Yeast Biotechnology 2.0 PDF

Author: Ronnie G. Willaert

Publisher: MDPI

Published: 2019-01-10

Total Pages: 217

ISBN-13: 3038974315

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This book is a printed edition of the Special Issue "Yeast Biotechnology 2.0" that was published in Fermentation

Yeast Biotechnology

Yeast Biotechnology PDF

Author: David R. Berry

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 547

ISBN-13: 9400931190

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Biotechnology Biotechnology is is now now established established as as a a major major area area of of technology, technology, concerned concerned with with the' the' application application of of biological biological organisms, organisms, systems systems or or processes processes to to manufac turing turing or or service service industries'. industries'. Although Although the the exploitation exploitation of of organisms organisms by by man man is is not not new, new, many many of of the the techniques techniques which which are are stimulating stimulating the the rapid rapid advances advances in in biotechnology biotechnology have have developed developed from from recent recent scientific scientific discoveries. discoveries. Throughout Throughout history history man man has, has, knowingly knowingly or or not, not, been been exploiting exploiting yeast yeast in in the the production production of of alcoholic alcoholic beverages beverages and and bread, bread, and and these these processes processes still still represent represent major major biotechnological biotechnological industries. industries. The The brewer's brewer's and and baker's baker's yeast yeast Sac charomyces charomyces cerevisiae cerevisiae is, is, however, however, also also a a favoured favoured organism organism for for the the production production of of many many new new biotechnological biotechnological products. products.

Yeast Biotechnology 2.0

Yeast Biotechnology 2.0 PDF

Author: Ronnie G. Willaert

Publisher:

Published: 2018

Total Pages: 1

ISBN-13: 9783038974321

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Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (brewers' or bakers' yeast) is the yeast species that is surely the most exploited by humans. Saccharomyces is a top-choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers' yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes. Today, diverse yeast species are explored for industrial applications. This Special Issue "Yeast Biotechnology 2.0" is a continuation of the first Special Issue, "Yeast Biotechnology" (https://www.mdpi.com/books/pdfview/book/324). It compiles the current state-of-the-art of research and technology in the area of "yeast biotechnology" and highlights prominent current research directions in the fields of yeast synthetic biology and strain engineering, new developments in efficient biomolecule production, fermented beverages (beer, wine, and honey fermentation), and yeast nanobiotechnology.

Old Yeasts

Old Yeasts PDF

Author: Cândida Lucas

Publisher: BoD – Books on Demand

Published: 2017-12-13

Total Pages: 200

ISBN-13: 9535136771

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Yeast-based biotechnology traditionally regards the empirical production of fermented drinks and leavened bread, processes which surprisingly keep posing challenges and fuelling research. But yeasts nowadays also provide amenable cell factories, producing bulk and fine chemicals and molecules, and are increasingly used as tools in processes as diverse as food preservation or bioremediation. Importantly, yeasts are excellent models of cell and molecular biology for higher eukaryotes, including humans, contributing with key discoveries to understand processes and diseases. All taken, yeast-related business is worth billions, critically contributing to the economical welfare of many differently developed countries. This book provides some insights into aspects of yeast science and biotechnology less frequently addressed in the literature but nonetheless decisive to improve knowledge and, accordingly, boost up yeast-based innovation.

Yeast Physiology and Biotechnology

Yeast Physiology and Biotechnology PDF

Author: Graeme M. Walker

Publisher: John Wiley & Sons

Published: 1998-04-08

Total Pages: 372

ISBN-13: 9780471964469

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Hefen sind die weltweit wichtigste industriell genutzte Klasse von Mikroorganismen. Viele Lehrbücher beschäftigen sich mit der Molekularbiologie und Genetik dieser Spezies; die Physiologie dagegen ist nur selten ein Thema. Das vorliegende Lehrbuch will diese Lücke füllen - Wachstum und Stoffwechsel der Hefezellen werden behandelt, und stets werden Verbindungen zur biotechnologischen Anwendung aufgezeigt. 06/98

Yeasts in Biotechnology and Human Health

Yeasts in Biotechnology and Human Health PDF

Author: Isabel Sá-Correia

Publisher: Springer

Published: 2019-03-25

Total Pages: 242

ISBN-13: 3030130355

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This book discusses genome-based strategies to provide a holistic understanding of yeasts in Human Health and as model organisms in basic research or industrial production. Using numerous Saccharomyces cerevisiae strains and various non-conventional yeast species isolated from diverse origins, it describes essential biological processes, the biotechnological exploitation of yeast and pathogenesis control. It also demonstrates how functional and comparative genomics and the development of genome engineering tools are used in modern yeast research. The use of yeasts as experimental eukaryotic models increasingly gained prominence when several Nobel Prizes in Physiology/Medicine and Chemistry were awarded for innovative research, using yeast strains to elucidate molecular mechanisms in a wide range of human physiological processes and diseases, such as autophagy, cell cycle regulation and telomerase activity. This book offers useful insights for scientists in yeast research, clinical scientists working with yeast infectious models and for industrial researchers using applied microbiology.