LEADER 00751nam a2200217 a 4500 001 991000256359707536 008 035 $ab1383244x-39ule_inst 040 $aDip.to Studi Storici$bita 082 0 $a914.565 100 1 $aAngelini Rota, Giuseppe$0271837 245 12$aL'Umbria /$cGiuseppe Angelini-Rota 260 $aTorino :$bUnione tipografico-editrice torinese, $c1925 300 $a185 p. :$bill. ;$c25 cm 440 3$aLa patria 907 $a.b1383244x$b26-05-09$c26-05-09 912 $a991000256359707536 945 $aLE009 G. 14.422 11$g1$lle009$o-$pE0.00$q-$rn$so $t0$u0$v0$w0$x0$y.i14972475$z26-05-09 996 $aUmbria$9233579 997 $aUNISALENTO 998 $ale009$b26-05-09$cm$da $e-$fita$git $h2$i0 LEADER 02899nam 22005773a 450 001 9910346851703321 005 20250203235432.0 010 $a9783038974321 010 $a3038974323 024 8 $a10.3390/books978-3-03897-432-1 035 $a(CKB)4920000000095150 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/62883 035 $a(ScCtBLL)6601e1e4-fe3c-4760-81a4-ae0e992ec328 035 $a(OCoLC)1163811063 035 $a(oapen)doab62883 035 $a(EXLCZ)994920000000095150 100 $a20250203i20182019 uu 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aYeast Biotechnology 2.0$fRonnie G. Willaert 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 210 1$aBasel, Switzerland :$cMDPI,$d2018. 215 $a1 electronic resource (216 p.) 311 08$a9783038974314 311 08$a3038974315 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. 606 $aBiology, life sciences$2bicssc 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 $abeer 615 7$aBiology, life sciences 700 $aWillaert$b Ronnie G$01312122 801 0$bScCtBLL 801 1$bScCtBLL 906 $aBOOK 912 $a9910346851703321 996 $aYeast Biotechnology 2.0$94320818 997 $aUNINA