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Full Description
Yeast Biotechnology and Biorefinery: Background, Potential and Future Perspective explores the essential role of yeasts in modern biorefineries. The book discusses yeast isolation, fermentation of biomass sugars for producing ethanol, xylitol, biopolymers, and more. It emphasizes recent advancements in molecular biology and bioprocessing to overcome challenges in biomass refining. The focus is on providing current information on yeast biodiversity, biotechnology, and their applications in generating biochemicals, biofuels, and nutraceuticals in lignocellulose biorefineries. The book compiles research on yeast isolation, synthetic biology for biocatalyst development, and various product applications. It also covers process engineering techniques like immobilization methods and feeding patterns to boost productivity. Overall, the book underscores the importance of utilizing both traditional and new yeasts for a wide range of bioproducts in the biorefinery context. Yeast Biotechnology and Biorefinery: Background, Potential and Future Perspective is an an indispensable resource for students, senior researchers, and industrial R&D professionals working on sustainable conversion of lignocellulosic biomass into biobased renewables and fuels.
Contents
Part I: Yeast biodiversity and application
1. Yeasts biodiversity and divergent substrate utilization from the second-generation biomass for the production of green chemicals and fuel
2. Understanding thermotolerance and osmotolerance in yeasts, and their importance in biorefineries
3. Designing yeasts by new synthetic biology techniques: Panorama and Perspectives
Part II: Yeast biorefinery applications: biofuels and beyond
4. Yeasts in the production of first and second-generation ethanol: focus on co-utilization of sugars and tolerance to inhibitors
5. Yeasts for production of enzymes and prospects on process consolidation
6. Biofuels production: comparative assessment of yeasts and bacteria (native and recombinants)
7. Xylitol and arabinitol production by yeasts: Challenges, opportunities and commercial scenario
8. Organic acids production by yeasts in the realm of advancement of biorefinery
9. Emerging bioproducts in biorefinery produced by yeasts
Part III: Health and nutrition
10. Role of yeasts in developing designer probiotics and vitamins
11. Yeasts as single-cell protein: A new source for vegan protein.
Part V: Process optimization, technological advances and commercialization aspects
12. Optimization strategies for enhanced productivity of bio-renewables in yeast-based bioprocesses
13. Advancements in yeast immobilization techniques for sustainable bioproducts
14. Purification and separation of products from yeast cells cultivated on lignocellulosic hydrolysates
15. Technological innovations in biomass biorefinery: commercial perspectives, challenges, and future perspectives
