Yeast Biotechnology 3.0
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 the...
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Willaert, Ronnie G. edt Yeast Biotechnology 3.0 Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 1 electronic resource (240 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier 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 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 for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes. English Technology: general issues bicssc 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 3-03943-186-2 3-03943-187-0 Willaert, Ronnie G. oth |
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English |
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eBook |
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Willaert, Ronnie G. |
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Willaert, Ronnie G. |
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title |
Yeast Biotechnology 3.0 |
spellingShingle |
Yeast Biotechnology 3.0 |
title_full |
Yeast Biotechnology 3.0 |
title_fullStr |
Yeast Biotechnology 3.0 |
title_full_unstemmed |
Yeast Biotechnology 3.0 |
title_auth |
Yeast Biotechnology 3.0 |
title_new |
Yeast Biotechnology 3.0 |
title_sort |
yeast biotechnology 3.0 |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2020 |
physical |
1 electronic resource (240 p.) |
isbn |
3-03943-186-2 3-03943-187-0 |
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Not Illustrated |
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AT willaertronnieg yeastbiotechnology30 |
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