Yeast Biotechnology

Yeast Biotechnology

Paperback | June 22, 2017

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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 man. 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 is focused on some recent developments of yeast biotechnology, i.e., bioethanol, wine and beer, and enzyme production. Additionally, the new field of yeast nanobiotechnology is introduced and reviewed.

Title:Yeast BiotechnologyFormat:PaperbackProduct dimensions:162 pages, 9.61 X 6.69 X 0.44 inShipping dimensions:162 pages, 9.61 X 6.69 X 0.44 inPublished:June 22, 2017Publisher:MDPI AGLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:3038424420

ISBN - 13:9783038424420

Appropriate for ages: All ages

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Table of Contents

1) Development of Novel Textile Bioreactor for Anaerobic Utilization of Flocculating Yeast for Ethanol Production
2) Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains
3) The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine
4) A Bacterial Laccase for Enhancing Saccharification and Ethanol Fermentation of Steam-Pretreated Biomass
5) Application of Non-Saccharomyces Yeasts to Wine-Making Process
6) Batch Fermentation Options for High Titer Bioethanol Production from a SPORL Pretreated Douglas-Fir Forest Residue without Detoxification
7) Yeast Nanobiotechnology
8) Starter Cultures for Sparkling Wine
9) Purification and Properties of Yeast Proteases Secreted by Wickerhamomyces anomalus 227 and Metschnikovia pulcherrima 446 during Growth in a White Grape Juice
10)  Gravity-Driven Adaptive Evolution of an Industrial Brewer’s Yeast Strain towards a Snowflake Phenotype in a 3D-Printed Mini Tower Fermentor
11) Yeast Biotechnology