Yeast Biotechnology 5.0
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 (baker’s yeast) is likely the most human-exploited yeast species. S...
Đã lưu trong:
| Định dạng: | Online |
|---|---|
| Ngôn ngữ: | Tiếng Anh |
| Được phát hành: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
|
| Những chủ đề: | |
| Truy cập trực tuyến: | ONIX_20250220_9783725823994_256 |
| Các nhãn: |
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
| _version_ | 1869529263454027776 |
|---|---|
| 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 (baker’s yeast) is likely the most human-exploited yeast species. Saccharomyces is a popular choice for industrial applications, although its use in beer production dates to at least the sixth millennium BC. Baker’s yeast represents 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 cerevisiae and Saccharomyces patorianus, hybrid brewer’s yeast, Yarrowia lipolytica and Pichia fermentans. This installment—“Yeast Biotechnology 5.0”—continues the “Yeast Biotechnology” Special Issue series of the MDPI journal Fermentation. This Special Issue highlights prominent current research directions in the fields of yeasts as a cell factory (isocitric acid and cannabinoid production), yeast nanobiotechnology (yeast nanomotion), wine yeasts and wine fermentation, brewer’s yeast and beer fermentation, yeasts for waste fermentation, coffee fermentation, distillery fermentation and ruminal fermentation and yeasts as probiotics. |
| format | Online |
| id | doab-20.500.12854ir-152892 |
| 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-1528922025-02-20T13:14:37Z Yeast Biotechnology 5.0 Willaert, Ronnie G. yeast biotechnology cell factory brewing and wine yeasts yeast nanobiotechnology yeast cellular nanomotion prebiotics cannabinoids biosynthesis wine and beer fermentation distillery fermentation coffee fermentation food fermentation yeast waste fermentation ruminal fermentation continuous fermentation. 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 (baker’s yeast) is likely the most human-exploited yeast species. Saccharomyces is a popular choice for industrial applications, although its use in beer production dates to at least the sixth millennium BC. Baker’s yeast represents 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 cerevisiae and Saccharomyces patorianus, hybrid brewer’s yeast, Yarrowia lipolytica and Pichia fermentans. This installment—“Yeast Biotechnology 5.0”—continues the “Yeast Biotechnology” Special Issue series of the MDPI journal Fermentation. This Special Issue highlights prominent current research directions in the fields of yeasts as a cell factory (isocitric acid and cannabinoid production), yeast nanobiotechnology (yeast nanomotion), wine yeasts and wine fermentation, brewer’s yeast and beer fermentation, yeasts for waste fermentation, coffee fermentation, distillery fermentation and ruminal fermentation and yeasts as probiotics. 2025-02-20T13:14:35Z 2025-02-20T13:14:35Z 2024 book ONIX_20250220_9783725823994_256 9783725823994 9783725824007 https://directory.doabooks.org/handle/20.500.12854/152892 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/10038 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2400-7 10.3390/books978-3-7258-2400-7 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725823994 9783725824007 224 Basel open access |
| spellingShingle | yeast biotechnology cell factory brewing and wine yeasts yeast nanobiotechnology yeast cellular nanomotion prebiotics cannabinoids biosynthesis wine and beer fermentation distillery fermentation coffee fermentation food fermentation yeast waste fermentation ruminal fermentation continuous fermentation. 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 5.0 |
| title | Yeast Biotechnology 5.0 |
| title_full | Yeast Biotechnology 5.0 |
| title_fullStr | Yeast Biotechnology 5.0 |
| title_full_unstemmed | Yeast Biotechnology 5.0 |
| title_short | Yeast Biotechnology 5.0 |
| title_sort | yeast biotechnology 5 0 |
| topic | yeast biotechnology cell factory brewing and wine yeasts yeast nanobiotechnology yeast cellular nanomotion prebiotics cannabinoids biosynthesis wine and beer fermentation distillery fermentation coffee fermentation food fermentation yeast waste fermentation ruminal fermentation continuous fermentation. 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 brewing and wine yeasts yeast nanobiotechnology yeast cellular nanomotion prebiotics cannabinoids biosynthesis wine and beer fermentation distillery fermentation coffee fermentation food fermentation yeast waste fermentation ruminal fermentation continuous fermentation. 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_9783725823994_256 |