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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Main Author: Ronnie G. Willaert ((Ed.))
Format: eBook
Published: MDPI - Multidisciplinary Digital Publishing Institute 2019
Subjects:
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
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100 1 |a Ronnie G. Willaert  |e (Ed.) 
245 0 0 |a Yeast Biotechnology 2.0  |h Elektronische Ressource 
260 |b MDPI - Multidisciplinary Digital Publishing Institute  |c 2019 
300 |a 1 electronic resource (216 p.) 
653 |a fermented beverages 
653 |a Biotechnology 
653 |a Saccharomyces cerevisiae 
653 |a bioreactors 
653 |a beer 
653 |a flavor 
653 |a enzyme production 
653 |a fermentation-derived products 
653 |a mead 
653 |a non-Saccharomyces yeasts 
653 |a nanobiotechnology 
653 |a bioethanol production 
653 |a wine 
653 |a citric acid production 
653 |a Biology (General) 
989 |b DOAB  |a Directory of Open Access Books 
856 |u https://www.mdpi.com/books/pdfview/book/1066 
856 |u https://www.doabooks.org/doab?func=fulltext&rid=29841  |z Description of rights in Directory of Open Access Books (DOAB): Attribution Non-commercial No Derivatives (CC by-nc-nd) 
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082 0 |a 600 
520 |a 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.]