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This book provides a comprehensive review of recent developments and achievements in the field of yeast carbon metabolism, from academic studies on gene expression to biotechnology-relevant aspects. Yeast is one of the most widely studied laboratory organisms and represents one of the most essential models for understanding 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 key biochemical activity in the yeast cell is the metabolism of carbon compounds, which provides energy for the whole cell, as well as precursors for any of the final fermentation products. A complex set of genes and regulatory pathways control the metabolism of carbon compounds, from nutrient sensing and signal transduction to transcription regulation and post-transcriptional events. Recent advances in comparative genomics and the development of post-genomic tools have provided further insights into the network of genes and enzymes, and into the 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.

Microbial metabolism. --- Yeast fungi --- Molecular aspects. --- Biotechnology. --- Yeast --- Yeast biotechnology --- Microbial biotechnology --- Yeast industry --- Yeasts --- Fungi --- Basidiomycetes --- Blastomycetes --- Endomycetales --- Bacterial metabolism --- Metabolism, Bacterial --- Microorganisms --- Metabolism --- Biotechnology --- Physiology --- Microbiology. --- Microbial genetics. --- Microbial genomics. --- Food science. --- Microbial Genetics and Genomics. --- Applied Microbiology. --- Food Science. --- Science --- Genomics --- Microbial genetics --- Genetics --- Microbiology --- Microbial biology --- Biology --- Food—Biotechnology.

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Yeast Protocols intends to offer a selection of well-proven proto­ cols in cell and molecular biology, applicable to yeasts including, but certainly not exclusively aimed at, Saccharomyces cerevisiae. Saccharomyces cerevisiae and its very distant cousin, Schizosacc- romyces pombe, are of course now foremost model eukaryotic organisms, and the focus of wide-ranging experimental studies, especially those using molecular genetic techniques. Many of the lat­ ter, such as DNA sequencing and in vitro mutagenesis, are general DNA techniques, well covered in other volumes of Humana's Meth­ ods in Molecular Biology series, and elsewhere. The inclusion of a number of non-DNA techniques in this book is meant to reflect the resurgent interest in yeast cell biology sparked by the development of gene manipulation methods—for example, cellular localization of cloned gene products using microscopical techniques. The presentation of protocols follows the successful Methods in Molecular Biology series format, with a clear sequence of steps and extensive troubleshooting notes. It is our hope that these protocols will be useful not only to established members of the full-time research community, but also to the less experienced—first degree level and masters students undertaking project work, as well as PhD students starting their experimental programs; I am well aware that these young apprentice scientists are not always able to receive the supervision time that they, and indeed their supervisors, would like.

Yeasts --- Yeast fungi --- Levures (Botanique) --- physiology --- isolation & purification --- cytology --- Biotechnology --- Research --- Methodology --- Biotechnologie --- Yeast --- -Yeast fungi --- -Yeasts --- Fungi --- Basidiomycetes --- Blastomycetes --- Endomycetales --- Nematospora --- Edible fungi --- Leavening agents --- Yeast-free diet --- -Methodology --- Biotechnology. --- Methodology. --- physiology. --- cytology. --- isolation & purification. --- -Biotechnology --- Cytology. --- Isolation & purification. --- Physiology. --- Yeast biotechnology --- Microbial biotechnology --- Yeast industry --- Research&delete& --- Cell Biology. --- Cell biology --- Cellular biology --- Biology --- Cells --- Yeast fungi - Research - Methodology --- Yeast - Biotechnology

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Yeast fungi --- Yeast --- Levure --- Yeasts --- Biologie --- biology --- 663.1 --- Nematospora --- Edible fungi --- Leavening agents --- Yeast-free diet --- Fungi --- Basidiomycetes --- Blastomycetes --- Endomycetales --- Microbiological industries. Science and technique of applied microbiology. Applied mycology --- Gist --- Gisting --- Moleculaire biologie --- Gist. --- Gisting. --- Moleculaire biologie. --- 663.1 Microbiological industries. Science and technique of applied microbiology. Applied mycology

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This book presents an up-to-date review of the ecology of yeast communities in natural ecosystems. It focuses on their biological interactions, including mutualism, parasitism, commensalism and antagonistic interactions, and is closely connected with the volume Yeasts in Natural Ecosystems: Diversity by the same editors. Yeasts are the smallest eukaryotic organisms successfully growing under a wide range of environmental conditions. They constantly modify the environment through their own metabolic activities. Although yeasts are among the earlier colonizers of nutrient-rich substrates, their role in ecosystem processes is not limited to the consumption and transformation of simple sugars. They also engage in close relationships with animals, plants and other fungi in the environment as mutualists, competitors, parasites and pathogens. This book reviews the diversity of biological interactions and roles of yeasts in ecosystems and summarises recent concepts and tools developed in community ecology. All of the chapters were written by leading international yeast research experts, and will appeal to researchers and advanced students in the field of microbial ecology.

Life sciences. --- Microbial ecology. --- Microbiology. --- Environmental engineering. --- Biotechnology. --- Life Sciences. --- Microbial Ecology. --- Environmental Engineering/Biotechnology. --- Yeast --- Yeast fungi --- Genetics. --- Yeasts --- Fungi --- Basidiomycetes --- Blastomycetes --- Endomycetales --- Nematospora --- Edible fungi --- Leavening agents --- Yeast-free diet --- Chemical engineering --- Genetic engineering --- Environmental microbiology --- Microorganisms --- Ecology --- Microbiology --- Microbial biology --- Biology --- Environmental control --- Environmental effects --- Environmental stresses --- Engineering --- Environmental health --- Environmental protection --- Pollution --- Sustainable engineering

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Yeasts: Characteristics and Identification is the most up-to-date and comprehensive book on identifying yeasts ever published, with systematic information on each of 597 currently recognised species. The book includes 850 photomicrographs as well as keys and tables for identifying yeasts. The systematic information will facilitate the use of yeasts in industry and in academic laboratories for research and biotechnology, as well as assist identification. This important book includes the following: [I] Descriptions of 597 species, each with information on (i) the results of 91 tests, (ii) growth tenmperatures, (iii) the effect of cycloheximide on growth, (iv) DNA base composition, (v) the morphology of the cells, (vi) sexual reproduction. [II] 850 photomicrographs, about 200 of which show ascospores. [III] Nearly 4000 published yeast names listed with known current synonyms. [IV] About 1700 references given in full and checked individually for accuracy. [V] 18 identification keys. [VI] Tables with minimal lists of tests for identifying each species. [VII] Register of specific epithets giving the genera to which they have belonged. [VIII] An account of laboratory methods for identifying yeasts. [IX] A description of the way yeasts are classified.

Fungi --- Yeast fungi --- Yeast --- Identification. --- Nematospora --- Edible fungi --- Yeast-free diet --- Basidiomycetes --- Blastomycetes --- Endomycetales --- 57.082.13 --- 582.28 --- Yeasts --- Leavening agents --- 57.082.13 Identification and marking of specimens --- Identification and marking of specimens --- 582.28 Eumycetes. True fungi. Moulds. Mycology --- Eumycetes. True fungi. Moulds. Mycology --- Identification