LEADER 02502nam  2200445z- 450 
001 9910346851703321
005 20231214133231.0
010   $a3-03897-432-3
035   $a(CKB)4920000000095150
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/62883
035   $a(EXLCZ)994920000000095150
100   $a20202102d2019      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aYeast Biotechnology 2.0
210   $cMDPI - Multidisciplinary Digital Publishing Institute$d2019
215   $a1 electronic resource (216 p.)
311   $a3-03897-431-5 
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 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.]
610   $abioethanol production
610   $amead
610   $ananobiotechnology
610   $afermentation-derived products
610   $aflavor
610   $acitric acid production
610   $aenzyme production
610   $anon-Saccharomyces yeasts
610   $afermented beverages
610   $abioreactors
610   $aSaccharomyces cerevisiae
610   $awine
610   $abeer
700   $aRonnie G. Willaert (Ed.)$4auth$01287818
906   $aBOOK
912   $a9910346851703321
996   $aYeast Biotechnology 2.0$93020443
997   $aUNINA