Cold-adapted Yeasts, Pietro Buzzini; Rosa Margesin

Автор: Kirsop
Название: Yeasts
ISBN: 0521279224 ISBN-13(EAN): 9780521279222
Издательство: Cambridge Academ
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Описание: This 1988 volume brought together for the first time a wealth of information for those using yeasts in biotechnology. The volume is a guide to the preservation and identification of yeasts and their deposit for patent purposes; it describes the data centres and culture collection organisations from which information and expert help was obtained.

Автор: Klaus Wolf
Название: Nonconventional Yeasts in Biotechnology
ISBN: 3642798586 ISBN-13(EAN): 9783642798580
Издательство: Springer
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Описание: This is the first book to extensively and exclusively cover nonconventional yeasts - all yeasts other than S.

Автор: Hiroshi Takagi; Hiroshi Kitagaki
Название: Stress Biology of Yeasts and Fungi
ISBN: 4431552472 ISBN-13(EAN): 9784431552475
Издательство: Springer
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Цена: 22359.00 р.
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Описание: This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stresses”. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).