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)

yeast [fungi] --- General microbiology --- biotechnologie --- Biotechnology --- gisten --- bioengineering --- Yeast --- Levure --- Periodicals --- Périodiques --- Yeasts. --- Yeast. --- #TS:WBIB --- 57 --- 579 --- Biological sciences in general --- Microbiology --- Agriculture Sciences --- Chemistry --- Soil Chemistry, Microbiology, Fertility & Fertilizers --- Biochemistry --- 579 Microbiology --- Yeasts --- Fungal Proteins --- Nematospora --- Edible fungi --- Leavening agents --- Yeast-free diet

Choose an application

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

Advances in Yeast Biotechnology for Biofuels and Sustainability: Value-Added Products and Environmental Remediation Applications showcases the uses for engineered yeast in environmental applications, especially as an innovative source of biofuels. Beginning with a thorough review of recent advances and future potential for yeast biotechnology, the book proceeds to outline several options for biofuels, including lignocellulosic biofuels and alternative feedstock production through hydrolysis and alternative value-added products, including industrial acids and bioplastics and applications in agriculture and environmental remediation. Placing case studies at the center of each chapter, this book presents a future-focused perspective on the potential of yeast biotechnologies to support sustainability.

Biomass energy --- Sustainability. --- Yeast fungi --- Environmental aspects. --- Biotechnology --- Yeasts --- Fungi --- Basidiomycetes --- Blastomycetes --- Endomycetales --- Sustainability science --- Human ecology --- Social ecology --- Bio-energy (Biomass energy) --- Bioenergy (Biomass energy) --- Biofuels --- Biological fuels --- Biomass as fuel --- Energy, Biomass --- Renewable fuels --- Fuel --- Renewable energy sources --- Microbial fuel cells

Choose an application

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

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of micr

Biotechnology. --- Functional foods. --- Nutraceuticals. --- Biotechnology --- Functional foods --- Carbohydrate Metabolism --- Investigative Techniques --- Equipment and Supplies --- Foods, Specialized --- Biology --- Food --- Technology --- Food and Beverages --- Biochemical Processes --- Biological Science Disciplines --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Metabolism --- Technology, Industry, and Agriculture --- Metabolic Phenomena --- Biochemical Phenomena --- Chemical Processes --- Natural Science Disciplines --- Technology, Industry, Agriculture --- Phenomena and Processes --- Chemical Phenomena --- Disciplines and Occupations --- Fermentation --- Functional Food --- Dietary Supplements --- Industrial Microbiology --- Microbiology --- Bioreactors --- Methods --- Mechanical Engineering --- Health & Biological Sciences --- Engineering & Applied Sciences --- Bioengineering --- Microbiology & Immunology --- Microbiology. --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Bacteriology --- Sanitary microbiology --- Biotecnología de Alimentos (70982206) --- Bibliografía recomendada --- Cell culture --- Microbial proteins --- Human feeding --- ingredients --- Enzymes --- Fermentation industry --- Single cell protein --- Yeasts --- Flavour --- Carotenoids --- Flavonoids --- Food industry --- Food production --- food science --- Food technology --- Polysaccharides --- probiotics --- Organic acids --- Bacteriocins --- Xylitol --- Fermented foods --- Prébiotique --- Enzymes.