LEADER 02420nam 22004933 450 001 9910795153403321 005 20231110220016.0 010 $a981-5051-06-7 035 $a(CKB)4900000001455485 035 $a(MiAaPQ)EBC6950960 035 $a(Au-PeEL)EBL6950960 035 $a(NjHacI)994900000001455485 035 $a(BIP)083860753 035 $a(EXLCZ)994900000001455485 100 $a20220413d2022 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aYeasts 210 1$aSingapore :$cBentham Science Publishers,$d2022. 210 4$d©2022. 215 $a1 online resource (494 pages) 225 1 $aMycology: Current and Future Developments 311 $a981-5051-07-5 330 $aSince ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then delves into the main biotechnological processes in which both prospected and engineered yeasts are successfully employed. Yeasts: from Nature to Bioprocesses, therefore, elucidates the leading role of these single-cell organisms for industrial microbiology in environmental, health, social, and economic terms. This book is a comprehensive, multidisciplinary resource for general readers as well as scholars of all levels who want to know all about yeast microbiology and their industrial applications. 410 0$aMycology: Current and Future Developments 517 $aYeasts 606 $aYeast fungi 610 $aMycology 610 $aScience 615 0$aYeast fungi. 676 $a589.23 700 $aAlves$b Sérgio Luiz$01561667 701 $aTreichel$b Helen$0972180 701 $aBasso$b Thiago Olitta$01337665 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910795153403321 996 $aYeasts$93828624 997 $aUNINA