Reprint
Yeast Biotechnology 3.0
Edited by
September 2020
240 pages
- ISBN978-3-03943-186-1 (Hardback)
- ISBN978-3-03943-187-8 (PDF)
This book is a reprint of the Special Issue Yeast Biotechnology 3.0 that was published in
Biology & Life Sciences
Engineering
Summary
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.
Format
- Hardback
License
© 2020 by the authors; CC BY-NC-ND license
Keywords
coffee processing; coffee fermentation; starter culture; coffee beverage; yeast; Icewine; Saccharomyces cerevisiae; hyperosmotic stress; CRISPR-Cas9; glycerol transport; STL1; brewing; Cyberlindnera; NABLAB; non-alcoholic beer; non-conventional yeast; non-Saccharomyces yeast; response surface methodology; Ustilago; itaconic acid; process improvement; lignocellulosic feedstock; yeasts; grape; federweisser; wine; microbiota identification; MALDI-TOF MS Biotyper; Torulaspora delbrueckii; craft beer; microbrewery plant; mixed fermentation; aroma profile; strain collection; aroma profiling; gas chromatography; wine yeast; Saccharomyces; fermentation; volatile aroma compounds; Simultaneous inoculation; Alcoholic fermentation; Malolactic fermentation; Sacccharomyces cerevisiae; Oenococcus oeni; PN4TM; OmegaTM; Aroma profile; antioxidant; coffee; fermentation; W. anomalus; Saccharomyces cerevisiae; industrial brewer’s strains; adaptive laboratory evolution (ALE); snowflake phenotype; beer fermentation; wine yeasts; lactic acid bacteria; co-inoculation; sequence inoculation; flavor compounds; color pigments; cell printing; piezoelectric dispensing; Saccharomyces cerevisiae; GFP-tagged yeast clone collection; living cell microarrays; microfluidic chip; dynamic single-cell analysis; Candida albicans; adhesion; fibronectin; nanomotion; atomic force microscope (AFM); fermentation; xylose metabolism; genetic engineering; biofuel; Spathaspora passalidarum; Pichia stipitis; volatile organic compounds; proton-transfer reaction-mass spectrometry; Saccharomyces cerevisiae; Metschnikowia pulcherrima; Torulaspora delbrueckii; wine; flavor; Saccharomyces cerevisiae; non-Saccharomyces yeasts; fermentation-derived products; fermented beverages; wine; beer; coffee bean fermentation; flavor; itaconic acid production; bioethanol production; bioreactors; yeast micro- and nanobiotechnology