Yeast Biotechnology 3.0

• Outros Autores: Willaert, Ronnie G. (Editor)
• Formato: Recurso Electrónico Capítulo de Livro
• Idioma: inglês
• Publicado em: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Assuntos: Technology: general issues; coffee processing; coffee fermentation; starter culture; coffee beverage; yeast; Icewine; Saccharomyces cerevisiae; hyperosmotic stress; CRISPR-Cas9; glycerol transport; STL1; brewing; Cyberlindnera; NABLAB; non-alcoholic beer; non-conventional yeast; non-Saccharomyces yeast; response surface methodology; Ustilago; itaconic acid; process improvement; lignocellulosic feedstock; yeasts; grape; federweisser; wine; microbiota identification; MALDI-TOF MS Biotyper; Torulaspora delbrueckii; craft beer; microbrewery plant; mixed fermentation; aroma profile; strain collection; aroma profiling; gas chromatography; wine yeast; Saccharomyces; fermentation; volatile aroma compounds; Simultaneous inoculation; Alcoholic fermentation; Malolactic fermentation; Sacccharomyces cerevisiae; Oenococcus oeni; PN4TM; OmegaTM; Aroma profile; antioxidant; coffee; W. anomalus; industrial brewer's strains; adaptive laboratory evolution (ALE); snowflake phenotype; beer fermentation; wine yeasts; lactic acid bacteria; co-inoculation; sequence inoculation; flavor compounds; color pigments; cell printing; piezoelectric dispensing; GFP-tagged yeast clone collection; living cell microarrays; microfluidic chip; dynamic single-cell analysis; Candida albicans; adhesion; fibronectin; nanomotion; atomic force microscope (AFM); xylose metabolism; genetic engineering; biofuel; Spathaspora passalidarum; Pichia stipitis; volatile organic compounds; proton-transfer reaction-mass spectrometry; Metschnikowia pulcherrima; flavor; non-Saccharomyces yeasts; fermentation-derived products; fermented beverages; beer; coffee bean fermentation; itaconic acid production; bioethanol production; bioreactors; yeast micro- and nanobiotechnology
• Acesso em linha: DOAB: download the publication; DOAB: description of the publication

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 (bakers' yeast) is the yeast species that is surely...