05598nam 2201417z- 450 991055754510332120210501(CKB)5400000000044156(oapen)https://directory.doabooks.org/handle/20.500.12854/69140(oapen)doab69140(EXLCZ)99540000000004415620202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierYeast Biotechnology 3.0Basel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (240 p.)3-03943-186-2 3-03943-187-0 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 (bakers' yeast) is the yeast species that is surely the most exploited by man. 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 for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes.Technology: general issuesbicsscadaptive laboratory evolution (ALE)adhesionAlcoholic fermentationantioxidantaroma profileAroma profilearoma profilingatomic force microscope (AFM)beerbeer fermentationbioethanol productionbiofuelbioreactorsbrewingCandida albicanscell printingco-inoculationcoffeecoffee bean fermentationcoffee beveragecoffee fermentationcoffee processingcolor pigmentscraft beerCRISPR-Cas9Cyberlindneradynamic single-cell analysisfederweisserfermentationfermentation-derived productsfermented beveragesfibronectinflavorflavor compoundsgas chromatographygenetic engineeringGFP-tagged yeast clone collectionglycerol transportgrapehyperosmotic stressIcewineindustrial brewer's strainsitaconic aciditaconic acid productionlactic acid bacterialignocellulosic feedstockliving cell microarraysMALDI-TOF MS BiotyperMalolactic fermentationMetschnikowia pulcherrimamicrobiota identificationmicrobrewery plantmicrofluidic chipmixed fermentationNABLABnanomotionnon-alcoholic beernon-conventional yeastnon-Saccharomyces yeastnon-Saccharomyces yeastsOenococcus oeniOmegaTMPichia stipitispiezoelectric dispensingPN4TMprocess improvementproton-transfer reaction-mass spectrometryresponse surface methodologySacccharomyces cerevisiaeSaccharomycesSaccharomyces cerevisiaesequence inoculationSimultaneous inoculationsnowflake phenotypeSpathaspora passalidarumstarter cultureSTL1strain collectionTorulaspora delbrueckiiUstilagovolatile aroma compoundsvolatile organic compoundsW. anomaluswinewine yeastwine yeastsxylose metabolismyeastyeast micro- and nanobiotechnologyyeastsTechnology: general issuesWillaert Ronnie Gedt1312122Willaert Ronnie GothBOOK9910557545103321Yeast Biotechnology 3.03030715UNINA