Metabolism And Molecular Physiology Of Saccharomyces Cerevisiae 2nd Edition
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Metabolism And Molecular Physiology Of Saccharomyces Cerevisiae
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Author : J Richardson Dickinson
language : en
Publisher: CRC Press
Release Date : 1998-12-09
Metabolism And Molecular Physiology Of Saccharomyces Cerevisiae written by J Richardson Dickinson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-12-09 with Medical categories.
This text emphasises the importance of staying informed about Saccharomyces cerevisiae as it provides the intellectual basis for much of the molecular and cellular biology of eukaryotes. It offers yeast users a concise account of the metabolism and physiology of this organism. Chapters include: life cycle and morphogenesis; carbon metabolism, nitro
Metabolism And Molecular Physiology Of Saccharomyces Cerevisiae
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Author : J. Richard Dickinson
language : en
Publisher: CRC Press
Release Date : 2004-04-27
Metabolism And Molecular Physiology Of Saccharomyces Cerevisiae written by J. Richard Dickinson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-27 with Science categories.
Since the publication of the best-selling first edition, much has been discovered about Saccharomyces cerevisiae, the single-celled fungus commonly known as baker's yeast or brewer's yeast that is the basis for much of our understanding of the molecular and cellular biology of eukaryotes. This wealth of new research data demands our attention and r
Yeast Physiology And Biotechnology
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Author : Graeme M. Walker
language : en
Publisher: John Wiley & Sons
Release Date : 1998-04-08
Yeast Physiology And Biotechnology written by Graeme M. Walker and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-04-08 with Science categories.
Hefen sind die weltweit wichtigste industriell genutzte Klasse von Mikroorganismen. Viele Lehrbücher beschäftigen sich mit der Molekularbiologie und Genetik dieser Spezies; die Physiologie dagegen ist nur selten ein Thema. Das vorliegende Lehrbuch will diese Lücke füllen - Wachstum und Stoffwechsel der Hefezellen werden behandelt, und stets werden Verbindungen zur biotechnologischen Anwendung aufgezeigt. 06/98
Metabolism And Physiology Of Yeasts
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Author : Anthony H. Rose
language : en
Publisher:
Release Date : 1989
Metabolism And Physiology Of Yeasts written by Anthony H. Rose and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Science categories.
This is the second edition of a successful treatise published in the 1970s. It is Volume 3 of five planned books. It focuses on metabolism and physiology of the yeasts.
Yeast Metabolic Engineering
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Author : Valeria Mapelli
language : en
Publisher: Springer Nature
Release Date : 2022-07-04
Yeast Metabolic Engineering written by Valeria Mapelli and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-04 with Science categories.
This second edition volume expands on the previous edition with new and updated chapters on the latest developments in the study of yeast within the biotechnology field. The chapters in this book cover topics such as transformation protocols for genetic engineering of Saccaromyces cerevisiae and Komagataella spp.; an overview of selection markers, promoters, and strains used for metabolic engineering of S. cerevisiae, P. pastoris, and Z. bailii; the use of yeast in CRISPR/Cas9 technology; tools to study metabolic pathway in Yarrowia lypolitica; and a discussion on the “universal expression system” that is applied in a broad spectrum of fungal species. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Cutting-edge and authoritative, Yeast Metabolic Engineering: Methods and Protocols, Second Edition is a valuable resource for researchers and scientists interested in learning more about this important and developing field.
Industrial Microbiology
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Author : Michael J. Waites
language : en
Publisher: John Wiley & Sons
Release Date : 2013-05-22
Industrial Microbiology written by Michael J. Waites and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-22 with Science categories.
Of major economic, environmental and social importance, industrialmicrobiology involves the utilization of microorganisms in theproduction of a wide range of products, including enzymes, foods,beverages, chemical feedstocks, fuels and pharmaceuticals, andclean technologies employed for waste treatment and pollutioncontrol. Aimed at undergraduates studying the applied aspects of biology,particularly those on biotechnology and microbiology courses andstudents of food science and biochemical engineering, this textprovides a wide-ranging introduction to the field of industrialmicrobiology. The content is divided into three sections: key aspects of microbial physiology, exploring the versatilityof microorganisms, their diverse metabolic activities andproducts industrial microorganisms and the technology required forlarge-scale cultivation and isolation of fermentationproducts investigation of a wide range of established and novelindustrial fermentation processes and products Written by experienced lecturers with industrial backgrounds,Industrial Microbiology provides the reader with groundwork in boththe fundamental principles of microbial biology and the varioustraditional and novel applications of microorganisms to industrialprocesses, many of which have been made possible or enhanced byrecent developments in genetic engineering technology. A wide-ranging introduction to the field of industrialmicrobiology Based on years of teaching experience by experienced lecturerswith industrial backgrounds Explains the underlying microbiology as well as the industrialapplication. Content is divided into three sections: 1. key aspects of microbial physiology, exploring theversatility of microorganisms, their diverse metabolic activitiesand products 2. industrial microorganisms and the technology required forlarge-scale cultivation and isolation of fermentation products 3. investigation of a wide range of established and novelindustrial fermentation processes and products
New Advances On Fermentation Processes
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Author : Rosa María Martínez-Espinosa
language : en
Publisher: BoD – Books on Demand
Release Date : 2020-02-05
New Advances On Fermentation Processes written by Rosa María Martínez-Espinosa and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-05 with Science categories.
In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.
Handbook Of Brewing Second Edition
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Author : Graham G. Stewart
language : en
Publisher: CRC Press
Release Date : 2006-02-22
Handbook Of Brewing Second Edition written by Graham G. Stewart and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-02-22 with Technology & Engineering categories.
It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.
An Introduction To Bioenergy
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Author : Nigel G Halford
language : en
Publisher: World Scientific Publishing Company
Release Date : 2015-01-19
An Introduction To Bioenergy written by Nigel G Halford and has been published by World Scientific Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-19 with Technology & Engineering categories.
The bioenergy industry has grown rapidly since the turn of the century as politicians and energy producers have sought alternatives to fossil fuels. This has been driven by the growing consensus that carbon dioxide released during the burning of fossil fuels is causing global warming and climate change and the fact that fossil fuel reserves are finite and alternatives will have to be found. The expansion of the industry also came after a sustained period when farm prices were at historically low levels and the prospect of creating additional markets for agricultural produce was an attractive one. The bioenergy industry now represents a major market not only for established crops but also for novel crops and a variety of waste products. Its success, however, has led to a fierce 'food versus fuel' debate on the ethics of using food crops for energy production. This book provides a comprehensive introduction to bioenergy, covering liquid biofuels (bioethanol and biodiesel), biomass and biogas. It describes the feedstocks that are used, including established and potential crops as well as waste, the production processes, the products, the political interventions to support the industry and the impacts the industry has had on markets. It provides information on how this sector is developing and where it may be headed, and aims to give a balanced view on the arguments for and against the exploitation of different bioenergy sources. It would make an excellent entry-level textbook on this fascinating and rapidly changing topic, but is also accessible to the non-expert who wishes to have an overview of an industry that is already having profound effects on agricultural and energy markets around the world.
Yeasts In Food And Beverages
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Author : Amparo Querol
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-12-30
Yeasts In Food And Beverages written by Amparo Querol and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-30 with Science categories.
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.