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210512 ||| eng |
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|a books978-3-03943-187-8
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|a 9783039431861
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|a 9783039431878
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|a Willaert, Ronnie G.
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|a Yeast Biotechnology 3.0
|h Elektronische Ressource
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|a Basel, Switzerland
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2020
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300 |
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|a 1 electronic resource (240 p.)
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|a antioxidant
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|a yeasts
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653 |
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|a aroma profile
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|a hyperosmotic stress
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|a flavor
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|a W. anomalus
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|a bioreactors
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|a proton-transfer reaction-mass spectrometry
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|a craft beer
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|a yeast
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|a Candida albicans
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|a co-inoculation
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|a Malolactic fermentation
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|a STL1
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|a Technology: general issues / bicssc
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|a microbrewery plant
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|a MALDI-TOF MS Biotyper
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|a Aroma profile
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|a Simultaneous inoculation
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|a industrial brewer's strains
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|a lactic acid bacteria
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|a federweisser
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|a Metschnikowia pulcherrima
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|a Icewine
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|a Torulaspora delbrueckii
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|a starter culture
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|a NABLAB
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|a wine yeast
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|a genetic engineering
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|a itaconic acid production
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|a coffee
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|a Cyberlindnera
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|a lignocellulosic feedstock
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|a flavor compounds
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|a fermentation-derived products
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|a bioethanol production
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|a adhesion
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|a cell printing
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|a fermentation
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|a aroma profiling
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|a Pichia stipitis
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|a Alcoholic fermentation
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|a microbiota identification
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|a xylose metabolism
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|a coffee processing
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|a Oenococcus oeni
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|a beer
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|a microfluidic chip
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|a snowflake phenotype
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|a Saccharomyces cerevisiae
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|a volatile organic compounds
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|a adaptive laboratory evolution (ALE)
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|a atomic force microscope (AFM)
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|a strain collection
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|a fibronectin
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|a gas chromatography
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|a yeast micro- and nanobiotechnology
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|a GFP-tagged yeast clone collection
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|a coffee fermentation
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|a CRISPR-Cas9
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|a Spathaspora passalidarum
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|a volatile aroma compounds
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|a piezoelectric dispensing
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|a mixed fermentation
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|a PN4TM
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|a fermented beverages
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|a Sacccharomyces cerevisiae
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|a non-Saccharomyces yeast
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|a glycerol transport
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|a Saccharomyces
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|a wine
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|a grape
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|a itaconic acid
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|a living cell microarrays
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653 |
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|a color pigments
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|a non-conventional yeast
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|a coffee bean fermentation
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|a dynamic single-cell analysis
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|a beer fermentation
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|a process improvement
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|a wine yeasts
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|a brewing
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|a sequence inoculation
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|a response surface methodology
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|a coffee beverage
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|a non-Saccharomyces yeasts
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|a nanomotion
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|a Ustilago
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|a biofuel
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|a non-alcoholic beer
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|a OmegaTM
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|a Willaert, Ronnie G.
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7 |
|a eng
|2 ISO 639-2
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|b DOAB
|a Directory of Open Access Books
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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5 |
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|a 10.3390/books978-3-03943-187-8
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856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/69140
|z DOAB: description of the publication
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|u https://www.mdpi.com/books/pdfview/book/2912
|7 0
|x Verlag
|3 Volltext
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|a 576
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|a 580
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|a 380
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|a 700
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|a 620
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|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 (bakers' yeast) is the yeast species that is surely the most exploited by man. 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 for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes.
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