LEADER 05587nam 2201405z- 450 001 9910557545103321 005 20231214133558.0 035 $a(CKB)5400000000044156 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69140 035 $a(EXLCZ)995400000000044156 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aYeast Biotechnology 3.0 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (240 p.) 311 $a3-03943-186-2 311 $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 $acoffee processing 610 $acoffee fermentation 610 $astarter culture 610 $acoffee beverage 610 $ayeast 610 $aIcewine 610 $aSaccharomyces cerevisiae 610 $ahyperosmotic stress 610 $aCRISPR-Cas9 610 $aglycerol transport 610 $aSTL1 610 $abrewing 610 $aCyberlindnera 610 $aNABLAB 610 $anon-alcoholic beer 610 $anon-conventional yeast 610 $anon-Saccharomyces yeast 610 $aresponse surface methodology 610 $aUstilago 610 $aitaconic acid 610 $aprocess improvement 610 $alignocellulosic feedstock 610 $ayeasts 610 $agrape 610 $afederweisser 610 $awine 610 $amicrobiota identification 610 $aMALDI-TOF MS Biotyper 610 $aTorulaspora delbrueckii 610 $acraft beer 610 $amicrobrewery plant 610 $amixed fermentation 610 $aaroma profile 610 $astrain collection 610 $aaroma profiling 610 $agas chromatography 610 $awine yeast 610 $aSaccharomyces 610 $afermentation 610 $avolatile aroma compounds 610 $aSimultaneous inoculation 610 $aAlcoholic fermentation 610 $aMalolactic fermentation 610 $aSacccharomyces cerevisiae 610 $aOenococcus oeni 610 $aPN4TM 610 $aOmegaTM 610 $aAroma profile 610 $aantioxidant 610 $acoffee 610 $aW. anomalus 610 $aindustrial brewer?s strains 610 $aadaptive laboratory evolution (ALE) 610 $asnowflake phenotype 610 $abeer fermentation 610 $awine yeasts 610 $alactic acid bacteria 610 $aco-inoculation 610 $asequence inoculation 610 $aflavor compounds 610 $acolor pigments 610 $acell printing 610 $apiezoelectric dispensing 610 $aGFP-tagged yeast clone collection 610 $aliving cell microarrays 610 $amicrofluidic chip 610 $adynamic single-cell analysis 610 $aCandida albicans 610 $aadhesion 610 $afibronectin 610 $ananomotion 610 $aatomic force microscope (AFM) 610 $axylose metabolism 610 $agenetic engineering 610 $abiofuel 610 $aSpathaspora passalidarum 610 $aPichia stipitis 610 $avolatile organic compounds 610 $aproton-transfer reaction-mass spectrometry 610 $aMetschnikowia pulcherrima 610 $aflavor 610 $anon-Saccharomyces yeasts 610 $afermentation-derived products 610 $afermented beverages 610 $abeer 610 $acoffee bean fermentation 610 $aitaconic acid production 610 $abioethanol production 610 $abioreactors 610 $ayeast micro- and nanobiotechnology 615 7$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