02704nam 22005293a 450 991034685170332120250203235432.09783038974321303897432310.3390/books978-3-03897-432-1(CKB)4920000000095150(oapen)https://directory.doabooks.org/handle/20.500.12854/62883(ScCtBLL)6601e1e4-fe3c-4760-81a4-ae0e992ec328(OCoLC)1163811063(EXLCZ)99492000000009515020250203i20182019 uu engurmn|---annantxtrdacontentcrdamediacrrdacarrierYeast Biotechnology 2.0Ronnie G. WillaertBasel, Switzerland :MDPI,2018.1 electronic resource (216 p.)9783038974314 3038974315 Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (brewers' or bakers' yeast) is the yeast species that is surely the most exploited by humans. Saccharomyces is a top-choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers' yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes. Today, diverse yeast species are explored for industrial applications. This Special Issue "Yeast Biotechnology 2.0" is a continuation of the first Special Issue, "Yeast Biotechnology" (https://www.mdpi.com/books/pdfview/book/324). It compiles the current state-of-the-art of research and technology in the area of "yeast biotechnology" and highlights prominent current research directions in the fields of yeast synthetic biology and strain engineering, new developments in efficient biomolecule production, fermented beverages (beer, wine, and honey fermentation), and yeast nanobiotechnology.bioethanol productionmeadnanobiotechnologyfermentation-derived productsflavorcitric acid productionenzyme productionnon-Saccharomyces yeastsfermented beveragesbioreactorsSaccharomyces cerevisiaewinebeerWillaert Ronnie G1312122ScCtBLLScCtBLLBOOK9910346851703321Yeast Biotechnology 2.04320818UNINA