Yeasts: From Nature to Bioprocesses

Yeasts: From Nature to Bioprocesses PDF

Author: Sérgio Luiz Alves Júnior

Publisher: Bentham Science Publishers

Published: 2022-03-15

Total Pages: 494

ISBN-13: 9815051075

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Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then delves into the main biotechnological processes in which both prospected and engineered yeasts are successfully employed. Yeasts: from Nature to Bioprocesses, therefore, elucidates the leading role of these single-cell organisms for industrial microbiology in environmental, health, social, and economic terms. This book is a comprehensive, multidisciplinary resource for general readers as well as scholars of all levels who want to know all about yeast microbiology and their industrial applications.

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

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.

Functional Genetics of Industrial Yeasts

Functional Genetics of Industrial Yeasts PDF

Author: Johannes H. de Winde

Publisher: Springer Science & Business Media

Published: 2008-01-26

Total Pages: 375

ISBN-13: 354037003X

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In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts.

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

Yeast

Yeast PDF

Author: Horst Feldmann

Publisher: John Wiley & Sons

Published: 2012-09-06

Total Pages: 1

ISBN-13: 3527659196

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Finally, a stand-alone, all-inclusive textbook on yeast biology. Based on the feedback resulting from his highly successful monograph, Horst Feldmann has totally rewritten he contents to produce a comprehensive, student-friendly textbook on the topic. The scope has been widened, with almost double the content so as to include all aspects of yeast biology, from genetics via cell biology right up to biotechnology applications. The cell and molecular biology sections have been vastly expanded, while information on other yeast species has been added, with contributions from additional authors. Naturally, the illustrations are in full color throughout, and the book is backed by a complimentary website. The resulting textbook caters to the needs of an increasing number of students in biomedical research, cell and molecular biology, microbiology and biotechnology who end up using yeast as an important tool or model organism.

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: 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: Gordon E. Russell

Publisher: Intercept Limited

Published: 1988-01

Total Pages: 184

ISBN-13: 9780946707157

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This collection of review articles covering the molecular biology and biotechnology of yeasts is compiled from the interdisciplinary series of books entitled Biotechnology and Genetic Engineering Reviews.