Functional Genetics of Industrial Yeasts
Springer Berlin (Verlag)
978-3-642-05697-0 (ISBN)
Yeasts have a longstanding history as domesticated organisms. The brewing of beer and wine and the leavening of bread dough are well-known 'artisanal' applications of yeast. These early examples of yeast biotechnology have clearly contributed to the acceptance of yeasts, both as biotechnological workhorses and as model systems for the detailed understanding of eukaryotic molecular cell biology and genetics.
In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts.
Functional genetics of industrial yeasts; of ancient skills and modern applications.- Genetics and classical genetic manipulations of industrial yeasts.- Baker's yeast: challenges and future prospects.- The genetic analysis and tailoring of wine yeasts.- Brewer's yeast: genetic structure and targets for improvement.- Kluyveromyces lactis: genetics, physiology, and application.- The methylotrophic yeasts Hansenula polymorpha and Pichia pastoris: favourable cell factories in various applications.- Functional genetics of Yarrowia lipolytica.- Yeasts and food spoilage.- Non-conventional yeasts in antifungal application.- Yeast functional genomics and metabolic engineering: past, present and future.
From the reviews:
"In this book the multi-faced genetic repertoire of several yeasts relevant to modern biotechnology ... is compiled and their utilization in research and application is described in light of their genetic make-up and physiological characteristics. ... References for all chapters are also numerous and up-dated. The book serves a wide audience ranging from the interested graduate students, via the experienced academic researcher, to the biotechnological industry." (Bianca Maria Ranzi, Annals of Microbiology, Vol. 54 (1), 2004)
| Erscheint lt. Verlag | 15.12.2010 |
|---|---|
| Reihe/Serie | Topics in Current Genetics |
| Zusatzinfo | XIV, 367 p. |
| Verlagsort | Berlin |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 240 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Genetik / Molekularbiologie |
| Technik ► Umwelttechnik / Biotechnologie | |
| Schlagworte | Biology • Biotechnology • Biotechnology, Fungi • Biotechnology, Yeasts • Cell • Cell Biology • Food • Fungi • Genetics • Genetics, Fungi • Genetics, Yeasts • genomics • Molecular Biology • Molecular Biology, Yeasts • Taxonomy • Taxonomy, Yeasts • yeast |
| ISBN-10 | 3-642-05697-0 / 3642056970 |
| ISBN-13 | 978-3-642-05697-0 / 9783642056970 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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