Yeast Biotechnology 2.0

• Yazar: Ronnie G. Willaert (Ed.) (auth)
• Materyal Türü: Elektronik Kitap Bölümü
• Dil: İngilizce
• Baskı/Yayın Bilgisi: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Konular: Biology, life sciences; bioethanol production; mead; nanobiotechnology; fermentation-derived products; flavor; citric acid production; enzyme production; non-Saccharomyces yeasts; fermented beverages; bioreactors; Saccharomyces cerevisiae; wine; beer
• Online Erişim: DOAB: download the publication; DOAB: description of the publication

Özet

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.]

Fiziksel Özellikler

1 electronic resource (216 p.)

ISBN

books978-3-03897-432-1
9783038974321
9783038974314

Erişim

Open Access