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The Yeasts [[electronic resource] ] : A Taxonomic Study
| The Yeasts [[electronic resource] ] : A Taxonomic Study |
| Autore | Kurtzman Cletus |
| Edizione | [5th ed.] |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2011 |
| Descrizione fisica | 1 online resource (2362 p.) |
| Disciplina | 579.562 |
| Altri autori (Persone) |
FellJ.W
BoekhoutTeun |
| Soggetto topico |
Fungi -- Classification
Yeast fungi -- Classification Botany Earth & Environmental Sciences Fungi & Algae |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-95422-9
9786612954221 0-08-093127-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
e9780444521491v1; Front Cover; The Yeasts, a Taxonomic Study, Volume 1; Copyright Page; Contents; Preface; Contributors; Acknowledgments; Use of this Book; 1. Introductory Chapters; 2. Descriptions of Genera and Species; 3. Yeast-like Taxa; 4. Species Summary Table and Key to All Taxa; 5. Glossary; 6. Indexes to Taxa; 7. References; Part I: Classification of Yeasts; Chapter 1. Definition, Classification and Nomenclature of the Yeasts; 1. Definition and classification of the yeasts; 2. Taxonomy; Part II: Importance of Yeasts; Chapter 2. Yeasts Pathogenic to Humans
1. Introduction to the medically important yeasts2. Ascomycetous yeasts of clinical significance; 3. Basidiomycetous yeasts of clinical significance; 4. Medically-important dimorphic fungi; 5. Other yeast-like mycotic agents; 6. Summary; Chapter 3. Yeast Biotechnology; 1. Introduction; 2. Historical Highlights; 3. Overview of the Industrial Importance of Yeasts; 4. Principal Yeast Species of Industrial Importance; 5. Traditional Food Fermentations; 6. Food and Feed Yeasts; 7. Bioethanol and Biodiesel; 8. Food and Agricultural Yeast Enzymes 9. Biocatalysts for Pharmaceutical and Fine Chemical Production10. Yeast Metabolites and Bulk Chemicals; 11. Heterologous Protein Production in Yeasts; 12. Secondary Metabolites, Non-Protein Pharmaceuticals, and Fine Chemicals from Yeasts; 13. Probiotics and Prebiotics; 14. Yeast Glucans and Cell Wall Polysaccharides; 15. Degradation of Pollutants, Xenobiotics, and Roles in Bioremediation; 16. Yeasts for Functional Testing of Human Genes and Disease Discovery; 17. Genomes of Yeasts and their Industrial Relevance; 18. Functional Genomics, Metabolic Engineering, and Systems Biology of Yeasts 19. Summary and PerspectivesChapter 4. Agriculturally Important Yeasts: Biological Control of Field and Postharvest Diseases Using Yeast Antagonists, and Yeasts as Pathogens of Plants; Introduction; 1. Reduction of soil-borne fungal plant diseases using yeasts; 2. Introduction to yeast pathogens of plants; Chapter 5. Yeast Spoilage of Foods and Beverages; Introduction; 1. Recognition of yeast spoilage and its ecological study; 2. The diversity of yeasts causing food and beverage spoilage; 3. Yeasts and food safety; 4. Factors affecting the growth and survival of yeasts in foods and beverages 5. New processing technologies6. Microbial interactions; 7. Biochemistry and physiology of food spoilage by yeasts; 8. Stress, adaptation, and genomics; 9. Isolation, enumeration, and identification; 10. Quality assurance and control; Chapter 6. Yeast Ecology; 1. Introduction; 2. The Niche and the Habitat of Yeasts; 3. Symbiosis; 4. The Killer Yeast Phenomenon; 5. Yeast Community Ecology; 6. Concluding Remarks; Part III: Phenotypic, Ultrastructural, Biochemical and Molecular Properties Used for Yeast Classification Chapter 7. Methods for Isolation, Phenotypic Characterization and Maintenance of Yeasts |
| Record Nr. | UNINA-9910459070403321 |
Kurtzman Cletus
|
||
| Burlington, : Elsevier Science, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Yeasts [[electronic resource] ] : A Taxonomic Study
| The Yeasts [[electronic resource] ] : A Taxonomic Study |
| Autore | Kurtzman C. P |
| Edizione | [5th ed.] |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2011 |
| Descrizione fisica | 1 online resource (2362 p.) |
| Disciplina | 579.562 |
| Altri autori (Persone) |
FellJack W
BoekhoutTeun |
| Soggetto topico |
Fungi -- Classification
Yeast fungi -- Classification Botany Earth & Environmental Sciences Fungi & Algae |
| ISBN |
1-282-95422-9
9786612954221 0-08-093127-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
e9780444521491v1; Front Cover; The Yeasts, a Taxonomic Study, Volume 1; Copyright Page; Contents; Preface; Contributors; Acknowledgments; Use of this Book; 1. Introductory Chapters; 2. Descriptions of Genera and Species; 3. Yeast-like Taxa; 4. Species Summary Table and Key to All Taxa; 5. Glossary; 6. Indexes to Taxa; 7. References; Part I: Classification of Yeasts; Chapter 1. Definition, Classification and Nomenclature of the Yeasts; 1. Definition and classification of the yeasts; 2. Taxonomy; Part II: Importance of Yeasts; Chapter 2. Yeasts Pathogenic to Humans
1. Introduction to the medically important yeasts2. Ascomycetous yeasts of clinical significance; 3. Basidiomycetous yeasts of clinical significance; 4. Medically-important dimorphic fungi; 5. Other yeast-like mycotic agents; 6. Summary; Chapter 3. Yeast Biotechnology; 1. Introduction; 2. Historical Highlights; 3. Overview of the Industrial Importance of Yeasts; 4. Principal Yeast Species of Industrial Importance; 5. Traditional Food Fermentations; 6. Food and Feed Yeasts; 7. Bioethanol and Biodiesel; 8. Food and Agricultural Yeast Enzymes 9. Biocatalysts for Pharmaceutical and Fine Chemical Production10. Yeast Metabolites and Bulk Chemicals; 11. Heterologous Protein Production in Yeasts; 12. Secondary Metabolites, Non-Protein Pharmaceuticals, and Fine Chemicals from Yeasts; 13. Probiotics and Prebiotics; 14. Yeast Glucans and Cell Wall Polysaccharides; 15. Degradation of Pollutants, Xenobiotics, and Roles in Bioremediation; 16. Yeasts for Functional Testing of Human Genes and Disease Discovery; 17. Genomes of Yeasts and their Industrial Relevance; 18. Functional Genomics, Metabolic Engineering, and Systems Biology of Yeasts 19. Summary and PerspectivesChapter 4. Agriculturally Important Yeasts: Biological Control of Field and Postharvest Diseases Using Yeast Antagonists, and Yeasts as Pathogens of Plants; Introduction; 1. Reduction of soil-borne fungal plant diseases using yeasts; 2. Introduction to yeast pathogens of plants; Chapter 5. Yeast Spoilage of Foods and Beverages; Introduction; 1. Recognition of yeast spoilage and its ecological study; 2. The diversity of yeasts causing food and beverage spoilage; 3. Yeasts and food safety; 4. Factors affecting the growth and survival of yeasts in foods and beverages 5. New processing technologies6. Microbial interactions; 7. Biochemistry and physiology of food spoilage by yeasts; 8. Stress, adaptation, and genomics; 9. Isolation, enumeration, and identification; 10. Quality assurance and control; Chapter 6. Yeast Ecology; 1. Introduction; 2. The Niche and the Habitat of Yeasts; 3. Symbiosis; 4. The Killer Yeast Phenomenon; 5. Yeast Community Ecology; 6. Concluding Remarks; Part III: Phenotypic, Ultrastructural, Biochemical and Molecular Properties Used for Yeast Classification Chapter 7. Methods for Isolation, Phenotypic Characterization and Maintenance of Yeasts |
| Record Nr. | UNINA-9910785467103321 |
|
Kurtzman C. P
|
||
| Burlington, : Elsevier Science, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Yeasts : A Taxonomic Study
| The Yeasts : A Taxonomic Study |
| Autore | Kurtzman C. P |
| Edizione | [5th ed.] |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2011 |
| Descrizione fisica | 1 online resource (2362 p.) |
| Disciplina | 579.562 |
| Altri autori (Persone) |
FellJack W
BoekhoutTeun |
| Soggetto topico |
Fungi -- Classification
Yeast fungi -- Classification Botany Earth & Environmental Sciences Fungi & Algae |
| ISBN |
1-282-95422-9
9786612954221 0-08-093127-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
e9780444521491v1; Front Cover; The Yeasts, a Taxonomic Study, Volume 1; Copyright Page; Contents; Preface; Contributors; Acknowledgments; Use of this Book; 1. Introductory Chapters; 2. Descriptions of Genera and Species; 3. Yeast-like Taxa; 4. Species Summary Table and Key to All Taxa; 5. Glossary; 6. Indexes to Taxa; 7. References; Part I: Classification of Yeasts; Chapter 1. Definition, Classification and Nomenclature of the Yeasts; 1. Definition and classification of the yeasts; 2. Taxonomy; Part II: Importance of Yeasts; Chapter 2. Yeasts Pathogenic to Humans
1. Introduction to the medically important yeasts2. Ascomycetous yeasts of clinical significance; 3. Basidiomycetous yeasts of clinical significance; 4. Medically-important dimorphic fungi; 5. Other yeast-like mycotic agents; 6. Summary; Chapter 3. Yeast Biotechnology; 1. Introduction; 2. Historical Highlights; 3. Overview of the Industrial Importance of Yeasts; 4. Principal Yeast Species of Industrial Importance; 5. Traditional Food Fermentations; 6. Food and Feed Yeasts; 7. Bioethanol and Biodiesel; 8. Food and Agricultural Yeast Enzymes 9. Biocatalysts for Pharmaceutical and Fine Chemical Production10. Yeast Metabolites and Bulk Chemicals; 11. Heterologous Protein Production in Yeasts; 12. Secondary Metabolites, Non-Protein Pharmaceuticals, and Fine Chemicals from Yeasts; 13. Probiotics and Prebiotics; 14. Yeast Glucans and Cell Wall Polysaccharides; 15. Degradation of Pollutants, Xenobiotics, and Roles in Bioremediation; 16. Yeasts for Functional Testing of Human Genes and Disease Discovery; 17. Genomes of Yeasts and their Industrial Relevance; 18. Functional Genomics, Metabolic Engineering, and Systems Biology of Yeasts 19. Summary and PerspectivesChapter 4. Agriculturally Important Yeasts: Biological Control of Field and Postharvest Diseases Using Yeast Antagonists, and Yeasts as Pathogens of Plants; Introduction; 1. Reduction of soil-borne fungal plant diseases using yeasts; 2. Introduction to yeast pathogens of plants; Chapter 5. Yeast Spoilage of Foods and Beverages; Introduction; 1. Recognition of yeast spoilage and its ecological study; 2. The diversity of yeasts causing food and beverage spoilage; 3. Yeasts and food safety; 4. Factors affecting the growth and survival of yeasts in foods and beverages 5. New processing technologies6. Microbial interactions; 7. Biochemistry and physiology of food spoilage by yeasts; 8. Stress, adaptation, and genomics; 9. Isolation, enumeration, and identification; 10. Quality assurance and control; Chapter 6. Yeast Ecology; 1. Introduction; 2. The Niche and the Habitat of Yeasts; 3. Symbiosis; 4. The Killer Yeast Phenomenon; 5. Yeast Community Ecology; 6. Concluding Remarks; Part III: Phenotypic, Ultrastructural, Biochemical and Molecular Properties Used for Yeast Classification Chapter 7. Methods for Isolation, Phenotypic Characterization and Maintenance of Yeasts |
| Record Nr. | UNINA-9910816803703321 |
|
Kurtzman C. P
|
||
| Burlington, : Elsevier Science, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||