Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Focuses on research on all aspects of Saccharomyces and other yeast genera. The topics covered include: genetics; genomics; molecular biology; cell and developmental biology; biochemistry; physiology; pathobiology; biotechnology; ecology; taxonomy; and evolution. Abstracts and full-text (PDF only), 1997- ; abstracts only, 1996.

gisten --- Genetics --- yeast [fungi] --- Yeasts --- Yeast --- Levure --- genetics --- Periodicals. --- Périodiques --- Yeasts. --- 582.282.23 --- 579 --- 57 --- Fungal Proteins --- Saccharomycetineae. Yeasts. Brettanomyces --- Microbiology --- Biological sciences in general --- Periodicals --- YEASTS --- Agriculture Sciences --- Agricultural Biotechnology --- periodicals --- Soil Chemistry, Microbiology, Fertility & Fertilizers --- Agriculture Sciences. --- Agricultural Biotechnology. --- periodicals. --- 579 Microbiology --- 582.282.23 Saccharomycetineae. Yeasts. Brettanomyces --- Yeast. --- genetics. --- Nematospora --- Edible fungi --- Leavening agents --- Yeast-free diet --- Levures (Botanique)

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The yeasts are a phylogenetically diverse group of fungi characterized by unicellular growth. Yeasts have been used for bread making and brewing beverages for millennia, and have become increasingly important in biotechnology for production of fuel alcohol, organic acids, enzymes, and various pharmacologically important chemicals. Other species are serious human, animal, and plant pathogens. Since publication of the 3rd edition of this book in 1984, numerous new species and genera have been described, many because of the application of new molecular biological methods. Molecular comparisons

Fungi --- Yeast fungi --- Levures (Botanique) --- Champignons --- Classification. --- Classification --- Yeasts --- Basidiomycetes --- Blastomycetes --- Endomycetales

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.

Wine --- Yeasts --- Microbial Diversity --- Bacteria --- Safety --- alcoholic fermentation --- malolactic fermentation --- grapes --- quality

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

Yeast. --- Nematospora --- Yeasts --- Edible fungi --- Leavening agents --- Yeast-free diet --- Life Sciences --- Food Technology --- Agricultural and Biological Sciences --- Bromatology

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book offers a broad understanding of several ways in which yeasts can be applied to the biotechnology industry. The seven chapters are grouped into three sections (apart from the ""Introduction"" section). The Animal Nutrition section comprises two chapters dealing with the utilization of yeast as a probiotic for animal nutrition. The Food Industry section addresses the utilization of yeast in food products. Finally, the Industrial Bioproducts section deals with the development of new yeast platforms as cell factories for biochemical production.

Yeast --- Biotechnology. --- Industrial applications. --- Chemical engineering --- Genetic engineering --- Nematospora --- Yeasts --- Edible fungi --- Leavening agents --- Yeast-free diet --- Life Sciences --- Biotechnology --- Immunology and Microbiology --- Applied Microbiology