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New Advances in Saccharomyces

New Advances in Saccharomyces is a book for yeast researchers that provides a better understanding of yeast metabolism, genetics, and metabolomics applied to the fermentation of alcoholic beverages such as wine and beer. The book is structured in three parts and twelve chapters with a significant fo...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: IntechOpen 2024
Soggetti:
Yeast
Winemaking
Beer
Bread
Brewing
CRISPRcas9
Genetic Tools
New Features
GMOs
Sequential Fermentations
Mixed Fermentations
Bioprotection
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology
Accesso online:ONIX_20240307_9780854661275_78
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Riassunto:New Advances in Saccharomyces is a book for yeast researchers that provides a better understanding of yeast metabolism, genetics, and metabolomics applied to the fermentation of alcoholic beverages such as wine and beer. The book is structured in three parts and twelve chapters with a significant focus on wine biotechnology. It includes numerous figures and tables with many practical data illustrating the contents and applications. This book is designed to help researchers and scientists develop or improve applications and new processes in fermentation industries for the production of beverages.

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