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Full Description
Yeast Biotechnology and Biorefinery: Background, Potential and Future Perspective is a comprehensive examination of the pivotal role yeasts play in advancing modern biorefineries. The book provides an in-depth look at how yeast species are isolated and utilized in the fermentation of biomass-derived sugars to produce ethanol, xylitol, biopolymers, and more. It explores the latest breakthroughs in molecular biology and bioprocessing that address key hurdles in refining biomass, making it an essential resource for those involved in sustainable conversion of lignocellulosic materials into valuable renewable products.
Aside from its technical focus, the book delves into yeast biodiversity and biotechnology, offering insights into synthetic biology and the development of advanced biocatalysts for diverse industrial applications. It covers process engineering strategies, including immobilization techniques and optimized feeding patterns, designed to maximize productivity. The compilation of recent research makes this work invaluable for students, senior scientists, and industry professionals, emphasizing the utility of both established and emerging yeast strains in creating a wide spectrum of biochemicals, biofuels, and nutraceuticals.
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
