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Yeast Physiology and Biotechnology

Bag om Yeast Physiology and Biotechnology

Yeasts are eukaryotic and single-celled microorganisms that belong to the fungus kingdom. The beneficial physiological characteristics of yeasts have led to their application in the field of biotechnology. Sugar fermentation by yeast is the oldest and most widespread application of this technology. The production of different foods involve the use of different type of yeasts, including brewer's yeast for fermenting beer, baker's yeast for production of bread, as well as yeast for making xylitol and wine. They are also utilized as biocontrol agents in agriculture. They can also be used as a source of biocatalysts for the creation of protein medicines and high-value fine chemicals. This book is a valuable compilation of topics, ranging from the basic to the most complex advancements in the field of yeast biotechnology. It will help the readers in keeping pace with the rapid changes in these fields.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781647403973
  • Indbinding:
  • Hardback
  • Sideantal:
  • 246
  • Udgivet:
  • 19. september 2023
  • Størrelse:
  • 216x16x279 mm.
  • Vægt:
  • 866 g.
  • 2-3 uger.
  • 14. december 2024
På lager
Forlænget returret til d. 31. januar 2025

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- Rabat på køb af fysiske bøger
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- Adgang til 70.000+ titler
- Ingen binding

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Beskrivelse af Yeast Physiology and Biotechnology

Yeasts are eukaryotic and single-celled microorganisms that belong to the fungus kingdom. The beneficial physiological characteristics of yeasts have led to their application in the field of biotechnology. Sugar fermentation by yeast is the oldest and most widespread application of this technology. The production of different foods involve the use of different type of yeasts, including brewer's yeast for fermenting beer, baker's yeast for production of bread, as well as yeast for making xylitol and wine. They are also utilized as biocontrol agents in agriculture. They can also be used as a source of biocatalysts for the creation of protein medicines and high-value fine chemicals. This book is a valuable compilation of topics, ranging from the basic to the most complex advancements in the field of yeast biotechnology. It will help the readers in keeping pace with the rapid changes in these fields.

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