New Advances In Saccharomyces

Author : Antonio Morata,Carmen González,Carlos Escott,Iris Loira
Publisher : BoD – Books on Demand
Page : 276 pages
File Size : 45,8 Mb
Release : 2024-02-07
Category : Technology & Engineering
ISBN : 9780854661282

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New Advances in Saccharomyces by Antonio Morata,Carmen González,Carlos Escott,Iris Loira Pdf

New Advances in Saccharomyces is a book for yeast researchers that provides a better understanding of yeast metabolism, genetics, and metabolomics applied to the fermentation of alcoholic beverages such as wine and beer. The book is structured in three parts and twelve chapters with a significant focus on wine biotechnology. It includes numerous figures and tables with many practical data illustrating the contents and applications. This book is designed to help researchers and scientists develop or improve applications and new processes in fermentation industries for the production of beverages.

Author : Valeria Mapelli
Publisher : Humana
Page : 0 pages
File Size : 49,9 Mb
Release : 2016-08-23
Category : Science
ISBN : 1493952862

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Yeast Metabolic Engineering by Valeria Mapelli Pdf

Yeast Metabolic Engineering: Methods and Protocols provides the widely established basic tools used in yeast metabolic engineering, while describing in deeper detail novel and innovative methods that have valuable potential to improve metabolic engineering strategies in industrial biotechnology applications. Beginning with an extensive section on molecular tools and technology for yeast engineering, this detailed volume is not limited to methods for Saccharomyces cerevisiae, but describes tools and protocols for engineering other yeasts of biotechnological interest, such as Pichia pastoris, Hansenula polymorpha and Zygosaccharomyces bailii. Tools and technologies for the investigation and determination of yeast metabolic features are described in detail as well as metabolic models and their application for yeast metabolic engineering, while a chapter describing patenting and regulations with a special glance at yeast biotechnology closes the volume. Written in the highly successful Methods in Molecular Biology series format, most chapters include an introduction to their respective topic, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols and tips on troubleshooting and avoiding known pitfalls. Comprehensive and authoritative, Yeast Metabolic Engineering: Methods and Protocols aims to familiarize researchers with the current state of these vital and increasingly useful technologies.

Author : Francisco A. Cubillos,Amparo Querol,Cecile Fairhead,Roberto Nespolo,Roberto Pérez-Torrado
Publisher : Frontiers Media SA
Page : 184 pages
File Size : 47,9 Mb
Release : 2021-04-30
Category : Science
ISBN : 9782889667277

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New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments by Francisco A. Cubillos,Amparo Querol,Cecile Fairhead,Roberto Nespolo,Roberto Pérez-Torrado Pdf

Author : Anonim
Publisher : ScholarlyEditions
Page : 160 pages
File Size : 46,5 Mb
Release : 2012-12-26
Category : Science
ISBN : 9781464999994

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Saccharomyces—Advances in Research and Application: 2012 Edition by Anonim Pdf

Saccharomyces—Advances in Research and Application: 2012 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Saccharomyces in a concise format. The editors have built Saccharomyces—Advances in Research and Application: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Saccharomyces in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Saccharomyces—Advances in Research and Application: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Author : Graham G. Stewart,Inge Russell
Publisher : Pergamon
Page : 706 pages
File Size : 44,9 Mb
Release : 1981
Category : Science
ISBN : UOM:39015006108487

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Current Developments in Yeast Research by Graham G. Stewart,Inge Russell Pdf

Author : Anonim
Publisher : ScholarlyEditions
Page : 240 pages
File Size : 51,6 Mb
Release : 2013-05-01
Category : Science
ISBN : 9781490104423

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Saccharomyces—Advances in Research and Application: 2013 Edition by Anonim Pdf

Saccharomyces—Advances in Research and Application: 2013 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about ZZZAdditional Research in a concise format. The editors have built Saccharomyces—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about ZZZAdditional Research in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Saccharomyces—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Author : John F.T. Spencer,Dorothy M. Spencer
Publisher : Springer
Page : 424 pages
File Size : 45,6 Mb
Release : 1989-11-30
Category : Science
ISBN : UOM:39015016946223

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Yeast Technology by John F.T. Spencer,Dorothy M. Spencer Pdf

Basic research is here applied to solve practical problems and to bring the reader up-to-date on recent developments of most aspects of yeast-based industries. Main topics cover: the brewing and distilling industries, wine-making and the nature of winery yeasts, food yeasts, spoilage yeasts, non-saccharomyces yeasts, their substrates and products; the construction of improved industrial yeast strains by site-directed mutagenesis, production of heterologous proteins by genetically-engineered yeasts, and factors affecting yields of such proteins as well as the use of calorimetry in control systems for yeast fermentations. This sourcebook will prove useful to everybody involved in technical applications of yeasts.

Author : Helmut König,Gottfried Unden,Jürgen Fröhlich
Publisher : Springer
Page : 710 pages
File Size : 45,7 Mb
Release : 2017-11-01
Category : Technology & Engineering
ISBN : 9783319600215

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Biology of Microorganisms on Grapes, in Must and in Wine by Helmut König,Gottfried Unden,Jürgen Fröhlich Pdf

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Author : Antonio Morata,Iris Loira
Publisher : BoD – Books on Demand
Page : 298 pages
File Size : 48,6 Mb
Release : 2019-09-04
Category : Technology & Engineering
ISBN : 9781789846126

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Advances in Grape and Wine Biotechnology by Antonio Morata,Iris Loira Pdf

Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

Author : Andriy Sibirny
Publisher : Springer
Page : 568 pages
File Size : 47,6 Mb
Release : 2019-08-12
Category : Science
ISBN : 9783030211103

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Non-conventional Yeasts: from Basic Research to Application by Andriy Sibirny Pdf

This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.

Author : Antonio Morata,Iris Loira
Publisher : BoD – Books on Demand
Page : 302 pages
File Size : 49,9 Mb
Release : 2017-11-08
Category : Technology & Engineering
ISBN : 9789535135999

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Yeast by Antonio Morata,Iris Loira Pdf

Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.

Author : George T. Tsao
Publisher : Springer Science & Business Media
Page : 297 pages
File Size : 47,6 Mb
Release : 1999-09-02
Category : Medical
ISBN : 9783540655770

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Recent Progress in Bioconversion of Lignocellulosics by George T. Tsao Pdf

This volume reports the latest advances in the science and technology related to the conversion of lignocellulosics. A portion of the volume is devoted to molecular biology of the enzymes and the microbes involved in the conversion. Hydrolysis of cellulose continues to be of prime importance in the overall conversion scheme. Reaction kinetics and mechanisms of cellulases as well as the state-of-the-art methods of cellulase production by submerged fermentation and also by solid state fermentation are included in the volume. The latest advances made in dilute acid hydrolysis of cellulose are described. Finally, some exciting methods and perspectives for bioconverion of lignocellulosics into ethanol, organic acids and other value-added products are described. This volume should be useful to researchers in this area. It should also be helpful to those who want a concise overview of lignocellulosics.

Author : Gerald Reed
Publisher : Springer Science & Business Media
Page : 459 pages
File Size : 50,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401197717

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Yeast technology by Gerald Reed Pdf

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

Author : Carl A. Batt
Publisher : Academic Press
Page : 3243 pages
File Size : 55,5 Mb
Release : 2014-04-02
Category : Technology & Engineering
ISBN : 9780123847331

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Encyclopedia of Food Microbiology by Carl A. Batt Pdf

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Author : Cândida Lucas,Célia Pais
Publisher : BoD – Books on Demand
Page : 200 pages
File Size : 49,9 Mb
Release : 2017-12-13
Category : Technology & Engineering
ISBN : 9789535136774

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Old Yeasts by Cândida Lucas,Célia Pais Pdf

Yeast-based biotechnology traditionally regards the empirical production of fermented drinks and leavened bread, processes which surprisingly keep posing challenges and fuelling research. But yeasts nowadays also provide amenable cell factories, producing bulk and fine chemicals and molecules, and are increasingly used as tools in processes as diverse as food preservation or bioremediation. Importantly, yeasts are excellent models of cell and molecular biology for higher eukaryotes, including humans, contributing with key discoveries to understand processes and diseases. All taken, yeast-related business is worth billions, critically contributing to the economical welfare of many differently developed countries. This book provides some insights into aspects of yeast science and biotechnology less frequently addressed in the literature but nonetheless decisive to improve knowledge and, accordingly, boost up yeast-based innovation.