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Author: Friedrich K. Zimmermann Publisher: CRC Press ISBN: 9781566764667 Category : Technology & Engineering Languages : en Pages : 590
Book Description
Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast Saccharomyces cereisiae has played a central role in the evolution of microbiology biochemistry and genetics, in addition to its use of a technical microbe for the production of alcoholic beverages and leavening of dough.
Author: Friedrich K. Zimmermann Publisher: CRC Press ISBN: 9781566764667 Category : Technology & Engineering Languages : en Pages : 590
Book Description
Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast Saccharomyces cereisiae has played a central role in the evolution of microbiology biochemistry and genetics, in addition to its use of a technical microbe for the production of alcoholic beverages and leavening of dough.
Author: Carlos Augusto Rosa Publisher: Springer Science & Business Media ISBN: 3540309853 Category : Science Languages : en Pages : 578
Book Description
In the last few decades more and more yeast habitats have been explored, spanning cold climates to tropical regions and dry deserts to rainforests. As a result, a large body of ecological data has been accumulated and the number of known yeast species has increased rapidly. This book provides an overview of the biodiversity of yeasts in different habitats. Recent advances achieved by the application of molecular biological methods in the field of yeast taxonomy and ecology are also incorporated in the book. Wherever possible, the interaction between yeasts and the surrounding environment is discussed.
Author: Helmut König Publisher: Springer ISBN: 3319600214 Category : Technology & Engineering Languages : en Pages : 711
Book Description
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: Jure Piškur Publisher: Springer ISBN: 3642550134 Category : Science Languages : en Pages : 328
Book Description
Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works. On the other hand, yeast fermentations have for millennia provided us with a variety of biotech products, like wine, beer, vitamins, and recently also with pharmaceutically active heterologous products and biofuels. A central biochemical activity in the yeast cell is the metabolism of carbon compounds, providing energy for the whole cell, and precursors for any of the final fermentation products. A complex set of genes and regulatory pathways controls the metabolism of carbon compounds, from nutrient sensing, signal transduction, transcription regulation and post-transcriptional events. Recent advances in comparative genomics and development of post-genomic tools have provided further insights into the network of genes and enzymes, and molecular mechanisms which are responsible for a balanced metabolism of carbon compounds in the yeast cell, and which could be manipulated in the laboratory to increase the yield and quality of yeast biotech products. This book provides a dozen of most comprehensive reviews on the recent developments and achievements in the field of yeast carbon metabolism, from academic studies on gene expression to biotechnology relevant topics.
Author: M.J. Morgan Publisher: Springer ISBN: 9781468476811 Category : Science Languages : en Pages : 536
Book Description
It is perhaps obvious to any student of Biology that the discovery of chemical processes in whole organisms has usually preceded the elucidation of the compo nent steps. However, it is perhaps less obvious that the unravelling of the se quences in which those chemical steps occur in living matter, of the precise mechanisms involved, and of the manner in which they are regulated, would have been achieved neither by the study of intact plants and animals nor even of extracts derived from them. Our ability to understand the nature and regulation of metabolism rests on two main premises: the postulate that life processes can indeed be validly investigated with individual cells and cell-free extracts, and the thesis that there is an essential "unity in biochemistry" (as Kluyver put it, 60 years ago) that enables events in one organism to be legitimately studied in another. Of particular utility in this latter respect has been the use of cultures of single-celled organisms, growing in defined media-especially prokaryotes, such as Escherichia coli, and eukaryotes, such as Neurospora and Sac charomyces sp. , to which both biochemical and genetical techniques could be applied. It was, of course, Pasteur's observations of bacterial fermentations that first overthrew the belief that oxygen was essential for all energy-yielding pro cesses: his recognition that "La fermentation . . . . . c' est La vie sans air" laid the foundations of our knowledge of glycolysis.
Author: Andriy Sibirny Publisher: Springer ISBN: 303021110X Category : Science Languages : en Pages : 568
Book Description
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: Graham G. Stewart Publisher: Springer ISBN: 3319691260 Category : Science Languages : en Pages : 427
Book Description
This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Author: Friedrich K. Zimmermann
Author: Friedrich K. Zimmermann
Author: Carlos Augusto Rosa
Author: Helmut König
Author: Jure Piškur
Author: Arthur Kelman Mills
Author: M.J. Morgan
Author: Aser Rothstein
Author: Andriy Sibirny
Author: Graham G. Stewart
Author: Nicholas P. Money