Yeast Biotechnology 6.0
Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used to produce many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is likely the most human-exploited yeast species....
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| Formato: | Online |
|---|---|
| Idioma: | inglês |
| Publicado em: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Acesso em linha: | ONIX_20250220_9783725822935_205 |
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| _version_ | 1869526618047774720 |
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| collection | Directory of Open Access Books |
| description | Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used to produce many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is likely the most human-exploited yeast species. Saccharomyces is a popular choice for industrial applications, and its use in beer production dates back to at least the 6th millennium BC. Bakers’ yeast represents a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, more diverse yeast species are being explored for industrial applications, e.g., the Saccharomyces cerevisiae, S. cerevisiae bayanus, Pichia pastoris (Komagataella phaffii), Saccharomycopsis fermentans, Wickerhamomyces anomalus, and Candida species. This instalment — “Yeast Biotechnology 6.0” — continues the “Yeast Biotechnology” Special Issue series of the MDPI journal Fermentation. This issue highlights the current prominent research directions in the fields of yeasts as a cell factory, yeast nanobiotechnology, wine yeasts and wine fermentation, yeasts and food fermentation, and biocontainment for yeast biotechnology. |
| format | Online |
| id | doab-20.500.12854ir-152841 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1528412025-02-20T13:09:31Z Yeast Biotechnology 6.0 Willaert, Ronnie yeast biotechnology cell factory yeast nanobiotechnology wine yeasts wine fermentation food fermentation biocontainment thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used to produce many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is likely the most human-exploited yeast species. Saccharomyces is a popular choice for industrial applications, and its use in beer production dates back to at least the 6th millennium BC. Bakers’ yeast represents a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, more diverse yeast species are being explored for industrial applications, e.g., the Saccharomyces cerevisiae, S. cerevisiae bayanus, Pichia pastoris (Komagataella phaffii), Saccharomycopsis fermentans, Wickerhamomyces anomalus, and Candida species. This instalment — “Yeast Biotechnology 6.0” — continues the “Yeast Biotechnology” Special Issue series of the MDPI journal Fermentation. This issue highlights the current prominent research directions in the fields of yeasts as a cell factory, yeast nanobiotechnology, wine yeasts and wine fermentation, yeasts and food fermentation, and biocontainment for yeast biotechnology. 2025-02-20T13:09:29Z 2025-02-20T13:09:29Z 2024 book ONIX_20250220_9783725822935_205 9783725822935 9783725822942 https://directory.doabooks.org/handle/20.500.12854/152841 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/9989 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2294-2 10.3390/books978-3-7258-2294-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725822935 9783725822942 206 Basel open access |
| spellingShingle | yeast biotechnology cell factory yeast nanobiotechnology wine yeasts wine fermentation food fermentation biocontainment thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences Yeast Biotechnology 6.0 |
| title | Yeast Biotechnology 6.0 |
| title_full | Yeast Biotechnology 6.0 |
| title_fullStr | Yeast Biotechnology 6.0 |
| title_full_unstemmed | Yeast Biotechnology 6.0 |
| title_short | Yeast Biotechnology 6.0 |
| title_sort | yeast biotechnology 6 0 |
| topic | yeast biotechnology cell factory yeast nanobiotechnology wine yeasts wine fermentation food fermentation biocontainment thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences |
| topic_facet | yeast biotechnology cell factory yeast nanobiotechnology wine yeasts wine fermentation food fermentation biocontainment thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences |
| url | ONIX_20250220_9783725822935_205 |