LEADER 02373nam 2200505z- 450 001 9910220017703321 005 20231214133321.0 010 $a3-03842-442-0 035 $a(CKB)3800000000216540 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/62882 035 $a(EXLCZ)993800000000216540 100 $a20202102d2017 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aYeast Biotechnology 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2017 311 $a3-03842-443-9 330 $aYeasts 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 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. Today, diverse yeast species are explored for industrial applications. This Special Issue is focused on some recent developments of yeast biotechnology, i.e., bioethanol, wine and beer, and enzyme production. Additionally, the new field of yeast nanobiotechnology is introduced and reviewed. 610 $asystems biology 610 $ayeast fermentation technology 610 $abread 610 $afluxomics 610 $aproteomics 610 $aindustrial bioreactors mini- and microbioreactors 610 $abiofuels 610 $ahigh-density fermentations 610 $ayeast stress adaptation 610 $ametabolomics 610 $aevolutionary engineering 610 $aindustrial yeast products 610 $abiopharmaceuticals material precursors 610 $agenomics 610 $asynthetic yeast biology 610 $ametabolic engineering 610 $abeer 610 $awine 610 $acommodity chemical 700 $aRonnie G. Willaert$4auth$01286179 906 $aBOOK 912 $a9910220017703321 996 $aYeast Biotechnology$93019745 997 $aUNINA