Yeasts From Nature To Bioprocesses
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Yeasts From Nature To Bioprocesses
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Author : Sérgio Luiz Alves Júnior
language : en
Publisher: Bentham Science Publishers
Release Date : 2022-03-15
Yeasts From Nature To Bioprocesses written by Sérgio Luiz Alves Júnior and has been published by Bentham Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-15 with Science categories.
Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then delves into the main biotechnological processes in which both prospected and engineered yeasts are successfully employed. Yeasts: from Nature to Bioprocesses, therefore, elucidates the leading role of these single-cell organisms for industrial microbiology in environmental, health, social, and economic terms. This book is a comprehensive, multidisciplinary resource for general readers as well as scholars of all levels who want to know all about yeast microbiology and their industrial applications.
Sustainable Management Of Agro Food Waste
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Author : Shalini Rai
language : en
Publisher: Elsevier
Release Date : 2024-11-17
Sustainable Management Of Agro Food Waste written by Shalini Rai and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-17 with Technology & Engineering categories.
Sustainable Management of Agro-Food Waste: Fundamental Aspects and Practical Applications provides insights into the latest approaches for optimizing waste produced by these industries. Bioconversion of agro-food waste is a significant concern for maintaining the ecosystem. This book covers current research into the production of a variety of bioactive compounds, bioenergy resources, and nanomaterials using potential microbes associated widely with the industry's waste. With primary focus on the microbial enzymes, secondary metabolites, single cell protein, bioethanol, biohydrogen, bio-fortified compost, bioelectricity, and nanomaterial's, the book presents a range of biotechnological approaches.Sections describe the application of microbial niches in waste recycling and renewable energies like biofuel, plant enzymes, and hormones for different agriculture and allied sectors. With recent advancements in the synthesis of bioactive compounds, bioenergy, and nanomaterials and the discovery of their agriculture, environmental and biomedical applications, it is expected that these methods will be applied at a large scale for industrial application in different sectors. Policies required for the agro-food waste management and option for their utilization are also discussed, along with the sources of their generation. - Presents the foundation of agro-food waste management, including green nanotechnology - Includes multiples management techniques and their potential benefits - Explores the proper mechanisms of synthesis for value-added materials and products for use in bioenergy and biofuel
Flavours And Fragrances Chemistry Bioprocessing And Sustainability
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Author : Mr. Rohit Manglik
language : en
Publisher: EduGorilla Publication
Release Date : 2024-01-18
Flavours And Fragrances Chemistry Bioprocessing And Sustainability written by Mr. Rohit Manglik and has been published by EduGorilla Publication this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-18 with Science categories.
EduGorilla Publication is a trusted name in the education sector, committed to empowering learners with high-quality study materials and resources. Specializing in competitive exams and academic support, EduGorilla provides comprehensive and well-structured content tailored to meet the needs of students across various streams and levels.
Flavours And Fragrances
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Author : Ralf Günter Berger
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-03-06
Flavours And Fragrances written by Ralf Günter Berger 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 2007-03-06 with Science categories.
This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
Yeasts In The Production Of Wine
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Author : Patrizia Romano
language : en
Publisher: Springer Nature
Release Date : 2019-09-16
Yeasts In The Production Of Wine written by Patrizia Romano and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-16 with Technology & Engineering categories.
It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.
Bioprocessing For Value Added Products From Renewable Resources
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Author : Shang-Tian Yang
language : en
Publisher: Elsevier
Release Date : 2011-08-11
Bioprocessing For Value Added Products From Renewable Resources written by Shang-Tian Yang and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-11 with Technology & Engineering categories.
Bioprocessing for Value-Added Products from Renewable Resources provides a timely review of new and unconventional techniques for manufacturing high-value products based on simple biological material. The book discusses the principles underpinning modern industrial biotechnology and describes a unique collection of novel bioprocesses for a sustainable future. This book begins in a very structured way. It first looks at the modern technologies that form the basis for creating a bio-based industry before describing the various organisms that are suitable for bioprocessing - from bacteria to algae - as well as their unique characteristics. This is followed by a discussion of novel, experimental bioprocesses, such as the production of medicinal chemicals, the production of chiral compounds and the design of biofuel cells. The book concludes with examples where biological, renewable resources become an important feedstock for large-scale industrial production. This book is suitable for researchers, practitioners, students, and consultants in the bioprocess and biotechnology fields, and for others who are interested in biotechnology, engineering, industrial microbiology and chemical engineering. ·Reviews the principles underpinning modern industrial biotechnology ·Provides a unique collection of novel bioprocesses for a sustainable future ·Gives examples of economical use of renewable resources as feedstocks ·Suitable for both non-experts and experts in the bioproduct industry
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.
Yeasts are the world's premier industrial micro-organisms. In addition to their wide exploitation in the production of foods, beverages and pharmaceuticals, yeasts also play significant roles as model eukaryotic cells in furthering our knowledge in the biological and biomedical sciences. In order for modern biotechnology to fully exploit the activities of yeasts, it is essential to appreciate aspects of yeast cell physiology. In recent years, however, our knowledge of yeast physiological phenomena has lagged behind that of yeast genetics and molecular biology. Yeast Physiology and Biotechnology redresses the balance by linking key aspects of yeast physiology with yeast biotechnology. Individual chapters provide broad and timely coverage of yeast cytology, nutrition, growth and metabolism - important aspects of yeast cell physiology which are pertinent to the practical uses of yeasts in industry. The final chapter reviews traditional, modern and emerging biotechnologies in which roles of yeasts in the production of industrial commodities and their value in biomedical research are fully discussed. Relevant aspects of classical and modern yeast genetics and molecular biology are fully integrated into the appropriate chapters. This up-to-date and fully referenced book is aimed at advanced undergraduate and postgraduate bioscience students,but will also prove to be a valuable source of information for yeast researchers and technologists.
Mixed Cultures In Industrial Bioprocesses
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Author : Elias Hakalehto
language : en
Publisher: Springer Nature
Release Date : 2025-05-19
Mixed Cultures In Industrial Bioprocesses written by Elias Hakalehto and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-05-19 with Science categories.
This book reviews the potential of mixed microbial cultures in industrial bioprocesses, offering groundbreaking insights and practical applications. It addresses different applications and challenges and discusses potential solutions for utilizing mixed cultures. Through this book, readers will learn about the latest advancements in microbial bioprocessing, from innovative fermentation techniques to sustainable waste management solutions. Divided into 10 chapters, the book covers topics such as mixed strain fermentation and metabolomics, and the dynamic nature of the human gut microbiota. Expert contributors also explore critical issues like selenium removal from wastewater, simultaneous CO2 absorption and wastewater treatment, and the production of novel energy gases using undefined mixed cultures. This book highlights the power and benefits of microbial communities and their metabolic networks by describing how they can be harnessed for food and forest industry waste reuse and the upgrading of products from bio-refinery pilots. The combinations of economically feasible and sustainable processes in ecosystem engineering are also discussed. Finally, the future of biorefinery industries as a part of circulation economies and healthier environments is discussed. Given its breadth, the book is a valuable resource for researchers in biochemical engineering and biotechnology fields, as well as anyone dealing with industrial R&D, construction projects or sustainable food and feed production. The empirical research and its outcomes presented here address pressing environmental challenges, making this volume a must-read for anyone committed to advancing sustainable biotechnological solutions.
Bioprocesses In Food Industry
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Author : Ray Underwood
language : en
Publisher: Scientific e-Resources
Release Date : 2018-10-08
Bioprocesses In Food Industry written by Ray Underwood and has been published by Scientific e-Resources this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-08 with categories.
Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Non Conventional Yeasts From Basic Research To Application
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Author : Andriy Sibirny
language : en
Publisher: Springer
Release Date : 2019-08-12
Non Conventional Yeasts From Basic Research To Application written by Andriy Sibirny and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-12 with Science categories.
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.