Yeast Biotechnology

Berry, David R./ Russell, I./ Stewart, G.C.

Springer（2011/10発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 540 p.
• 言語 ENG
• 商品コード 9789401079037
• DDC分類 664

Full Description

Biotechnology Biotechnology is is now now established established as as a a major major area area of of technology, technology, concerned concerned with with the' the' application application of of biological biological organisms, organisms, systems systems or or processes processes to to manufac­ turing turing or or service service industries'. industries'. Although Although the the exploitation exploitation of of organisms organisms by by man man is is not not new, new, many many of of the the techniques techniques which which are are stimulating stimulating the the rapid rapid advances advances in in biotechnology biotechnology have have developed developed from from recent recent scientific scientific discoveries. discoveries. Throughout Throughout history history man man has, has, knowingly knowingly or or not, not, been been exploiting exploiting yeast yeast in in the the production production of of alcoholic alcoholic beverages beverages and and bread, bread, and and these theseprocesses processes still still represent represent major major biotechnological biotechnological industries. industries. The The brewer's brewer's and and baker's baker's yeast yeast Sac­ charomyces charomyces cerevisiae cerevisiae is, is, however, however, also also a a favoured favoured organism organism for for the the production production of of many many new new biotechnological biotechnological products. products.

Contents

I Yeast identification and maintenance.- 1 Maintenance of yeast cultures.- 2 Approaches to yeast identification.- II Genetic manipulation.- 3 Classical genetic and protoplast fusion techniques in yeast.- 4 Yeast plasmids and transformation.- 5 dsRNA killer systems in yeast.- III Growth of yeast.- 6 Physiology of yeast growth.- 7 The technology of aerobic yeast growth.- 8 The technology of anaerobic yeast growth.- 9 Biochemical and genetic control of sugar and carbohydrate metabolism in yeasts.- 10 Substrate utilization, non-carbohydrate substrates.- IV Product formation.- 11 Production of organoleptic compounds.- 12 Hydrolytic enzymes.- 13 Expression and secretion of foreign polypeptides in yeast.- V Downstream processing.- 14 The isolation and purification of protein and peptide products.- 15 Production of baker's yeast.- 16 Alcohol recovery.