LEADER 01026nam0-22003131i-450- 001 990005507560403321 005 20090619152910.0 035 $a000550756 035 $aFED01000550756 035 $a(Aleph)000550756FED01 035 $a000550756 100 $a19990604d1947----km-y0itay50------ba 101 0 $aita 105 $af-------00--- 200 1 $aFrancesco Boi$e1767-1860$eprimo cattedratico di anatomia umana a Cagliari e le cere anatomiche di Clemente Susini$fLuigi Castaldi 210 $aFirenze$cLeo S. Olschki$d1947 215 $a76 p., 6 tav.$d25 cm 225 1 $aBiblioteca della Rivista di storia delle scienze mediche e naturali$v1 610 0 $aBoi, Francesco$aBiografia 610 0 $aMedicina$aStoria$aItalia$aSec. 18.-19. 676 $a611.0092 700 1$aCastaldi,$bLuigi$f<1890-1945>$0315411 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005507560403321 952 $a611 BOI 1$bST.ARTE 6202$fFLFBC 959 $aFLFBC 996 $aFrancesco Boi$9588926 997 $aUNINA LEADER 05598nam 2201417z- 450 001 9910557545103321 005 20210501 035 $a(CKB)5400000000044156 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69140 035 $a(oapen)doab69140 035 $a(EXLCZ)995400000000044156 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aYeast Biotechnology 3.0 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (240 p.) 311 08$a3-03943-186-2 311 08$a3-03943-187-0 330 $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 (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. 606 $aTechnology: general issues$2bicssc 610 $aadaptive laboratory evolution (ALE) 610 $aadhesion 610 $aAlcoholic fermentation 610 $aantioxidant 610 $aaroma profile 610 $aAroma profile 610 $aaroma profiling 610 $aatomic force microscope (AFM) 610 $abeer 610 $abeer fermentation 610 $abioethanol production 610 $abiofuel 610 $abioreactors 610 $abrewing 610 $aCandida albicans 610 $acell printing 610 $aco-inoculation 610 $acoffee 610 $acoffee bean fermentation 610 $acoffee beverage 610 $acoffee fermentation 610 $acoffee processing 610 $acolor pigments 610 $acraft beer 610 $aCRISPR-Cas9 610 $aCyberlindnera 610 $adynamic single-cell analysis 610 $afederweisser 610 $afermentation 610 $afermentation-derived products 610 $afermented beverages 610 $afibronectin 610 $aflavor 610 $aflavor compounds 610 $agas chromatography 610 $agenetic engineering 610 $aGFP-tagged yeast clone collection 610 $aglycerol transport 610 $agrape 610 $ahyperosmotic stress 610 $aIcewine 610 $aindustrial brewer's strains 610 $aitaconic acid 610 $aitaconic acid production 610 $alactic acid bacteria 610 $alignocellulosic feedstock 610 $aliving cell microarrays 610 $aMALDI-TOF MS Biotyper 610 $aMalolactic fermentation 610 $aMetschnikowia pulcherrima 610 $amicrobiota identification 610 $amicrobrewery plant 610 $amicrofluidic chip 610 $amixed fermentation 610 $aNABLAB 610 $ananomotion 610 $anon-alcoholic beer 610 $anon-conventional yeast 610 $anon-Saccharomyces yeast 610 $anon-Saccharomyces yeasts 610 $aOenococcus oeni 610 $aOmegaTM 610 $aPichia stipitis 610 $apiezoelectric dispensing 610 $aPN4TM 610 $aprocess improvement 610 $aproton-transfer reaction-mass spectrometry 610 $aresponse surface methodology 610 $aSacccharomyces cerevisiae 610 $aSaccharomyces 610 $aSaccharomyces cerevisiae 610 $asequence inoculation 610 $aSimultaneous inoculation 610 $asnowflake phenotype 610 $aSpathaspora passalidarum 610 $astarter culture 610 $aSTL1 610 $astrain collection 610 $aTorulaspora delbrueckii 610 $aUstilago 610 $avolatile aroma compounds 610 $avolatile organic compounds 610 $aW. anomalus 610 $awine 610 $awine yeast 610 $awine yeasts 610 $axylose metabolism 610 $ayeast 610 $ayeast micro- and nanobiotechnology 610 $ayeasts 615 7$aTechnology: general issues 700 $aWillaert$b Ronnie G$4edt$01312122 702 $aWillaert$b Ronnie G$4oth 906 $aBOOK 912 $a9910557545103321 996 $aYeast Biotechnology 3.0$93030715 997 $aUNINA