Yeast Biotechnology 2.0
Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (brewers’ or bakers’ yeast) is the yeast species that i...
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| 第一著者: | |
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| フォーマット: | Online |
| 言語: | 英語 |
| 出版事項: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| 主題: | |
| オンライン･アクセス: | 29841 |
| タグ: |
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| _version_ | 1869514256682057728 |
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| author | Ronnie G. Willaert (Ed.) |
| author_browse | Ronnie G. Willaert (Ed.) |
| author_facet | Ronnie G. Willaert (Ed.) |
| author_sort | Ronnie G. Willaert (Ed.) |
| collection | Directory of Open Access Books |
| description | Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (brewers’ or bakers’ yeast) is the yeast species that is surely the most exploited by humans. Saccharomyces is a top-choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers’ yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes. Today, diverse yeast species are explored for industrial applications. This Special Issue “Yeast Biotechnology 2.0” is a continuation of the first Special Issue, “Yeast Biotechnology” (https://www.mdpi.com/books/pdfview/book/324). It compiles the current state-of-the-art of research and technology in the area of “yeast biotechnology” and highlights prominent current research directions in the fields of yeast synthetic biology and strain engineering, new developments in efficient biomolecule production, fermented beverages (beer, wine, and honey fermentation), and yeast nanobiotechnology.] |
| format | Online |
| id | doab-20.500.12854ir-62883 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-628832024-04-05T12:31:44Z Yeast Biotechnology 2.0 Ronnie G. Willaert (Ed.) QH301-705.5 TP248.13-248.65 bioethanol production mead nanobiotechnology fermentation-derived products flavor citric acid production enzyme production non-Saccharomyces yeasts fermented beverages bioreactors Saccharomyces cerevisiae wine beer thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (brewers’ or bakers’ yeast) is the yeast species that is surely the most exploited by humans. Saccharomyces is a top-choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers’ yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes. Today, diverse yeast species are explored for industrial applications. This Special Issue “Yeast Biotechnology 2.0” is a continuation of the first Special Issue, “Yeast Biotechnology” (https://www.mdpi.com/books/pdfview/book/324). It compiles the current state-of-the-art of research and technology in the area of “yeast biotechnology” and highlights prominent current research directions in the fields of yeast synthetic biology and strain engineering, new developments in efficient biomolecule production, fermented beverages (beer, wine, and honey fermentation), and yeast nanobiotechnology.] 2021-02-12T08:54:19Z 2021-02-12T08:54:19Z 2019-01-10 10:41:31 2019 book 29841 9783038974321 9783038974314 https://directory.doabooks.org/handle/20.500.12854/62883 eng image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://www.mdpi.com/books/pdfview/book/1066 https://play.google.com/books/publish/a/14935057684283403269#details/ISBN:9783038974314 https://www.mdpi.com/books/pdfview/book/1066 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03897-432-1 10.3390/books978-3-03897-432-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783038974321 9783038974314 216 open access |
| spellingShingle | QH301-705.5 TP248.13-248.65 bioethanol production mead nanobiotechnology fermentation-derived products flavor citric acid production enzyme production non-Saccharomyces yeasts fermented beverages bioreactors Saccharomyces cerevisiae wine beer thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Ronnie G. Willaert (Ed.) Yeast Biotechnology 2.0 |
| title | Yeast Biotechnology 2.0 |
| title_full | Yeast Biotechnology 2.0 |
| title_fullStr | Yeast Biotechnology 2.0 |
| title_full_unstemmed | Yeast Biotechnology 2.0 |
| title_short | Yeast Biotechnology 2.0 |
| title_sort | yeast biotechnology 2 0 |
| topic | QH301-705.5 TP248.13-248.65 bioethanol production mead nanobiotechnology fermentation-derived products flavor citric acid production enzyme production non-Saccharomyces yeasts fermented beverages bioreactors Saccharomyces cerevisiae wine beer thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 TP248.13-248.65 bioethanol production mead nanobiotechnology fermentation-derived products flavor citric acid production enzyme production non-Saccharomyces yeasts fermented beverages bioreactors Saccharomyces cerevisiae wine beer thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 29841 |
| work_keys_str_mv | AT ronniegwillaerted yeastbiotechnology20 |