Molecular Mechanisms in Yeast Carbon Metabolism PDF Download
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Author: Jure Piškur
Publisher: Springer
ISBN: 3642550134
Category : Science
Languages : en
Pages : 328
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Book Description
Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works. On the other hand, yeast fermentations have for millennia provided us with a variety of biotech products, like wine, beer, vitamins, and recently also with pharmaceutically active heterologous products and biofuels. A central biochemical activity in the yeast cell is the metabolism of carbon compounds, providing energy for the whole cell, and precursors for any of the final fermentation products. A complex set of genes and regulatory pathways controls the metabolism of carbon compounds, from nutrient sensing, signal transduction, transcription regulation and post-transcriptional events. Recent advances in comparative genomics and development of post-genomic tools have provided further insights into the network of genes and enzymes, and molecular mechanisms which are responsible for a balanced metabolism of carbon compounds in the yeast cell, and which could be manipulated in the laboratory to increase the yield and quality of yeast biotech products. This book provides a dozen of most comprehensive reviews on the recent developments and achievements in the field of yeast carbon metabolism, from academic studies on gene expression to biotechnology relevant topics.
Author: Jure Piškur
Publisher: Springer
ISBN: 3642550134
Category : Science
Languages : en
Pages : 328
Get Book Here
Book Description
Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works. On the other hand, yeast fermentations have for millennia provided us with a variety of biotech products, like wine, beer, vitamins, and recently also with pharmaceutically active heterologous products and biofuels. A central biochemical activity in the yeast cell is the metabolism of carbon compounds, providing energy for the whole cell, and precursors for any of the final fermentation products. A complex set of genes and regulatory pathways controls the metabolism of carbon compounds, from nutrient sensing, signal transduction, transcription regulation and post-transcriptional events. Recent advances in comparative genomics and development of post-genomic tools have provided further insights into the network of genes and enzymes, and molecular mechanisms which are responsible for a balanced metabolism of carbon compounds in the yeast cell, and which could be manipulated in the laboratory to increase the yield and quality of yeast biotech products. This book provides a dozen of most comprehensive reviews on the recent developments and achievements in the field of yeast carbon metabolism, from academic studies on gene expression to biotechnology relevant topics.
Author: Helmut König
Publisher: Springer
ISBN: 3319600214
Category : Technology & Engineering
Languages : en
Pages : 711
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Book Description
The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
Author:
Publisher:
ISBN: 9780815332183
Category : Cells
Languages : en
Pages : 0
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Book Description
Author: William F. Martin
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110612410
Category : Science
Languages : en
Pages : 269
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Book Description
Mitochondria are sometimes called the powerhouses of eukaryotic cells, because mitochondria are the site of ATP synthesis in the cell. ATP is the universal energy currency, it provides the power that runs all other life processes. Humans need oxygen to survive because of ATP synthesis in mitochondria. The sugars from our diet are converted to carbon dioxide in mitochondria in a process that requires oxygen. Just like a fire needs oxygen to burn, our mitochondria need oxygen to make ATP. From textbooks and popular literature one can easily get the impression that all mitochondria require oxygen. But that is not the case. There are many groups of organismsm known that make ATP in mitochondria without the help of oxygen. They have preserved biochemical relicts from the early evolution of eukaryotic cells, which took place during times in Earth history when there was hardly any oxygen avaiable, certainly not enough to breathe. How the anaerobic forms of mitochondria work, in which organisms they occur, and how the eukaryotic anaerobes that possess them fit into the larger picture of rising atmospheric oxygen during Earth history are the topic of this book.
Author: Friedrich K. Zimmermann
Publisher: CRC Press
ISBN: 9781566764667
Category : Technology & Engineering
Languages : en
Pages : 590
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Book Description
Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast Saccharomyces cereisiae has played a central role in the evolution of microbiology biochemistry and genetics, in addition to its use of a technical microbe for the production of alcoholic beverages and leavening of dough.
Author: J. Richard Dickinson
Publisher: CRC Press
ISBN: 0203503864
Category : Science
Languages : en
Pages : 476
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Book Description
Since the publication of the best-selling first edition, much has been discovered about Saccharomyces cerevisiae, the single-celled fungus commonly known as baker's yeast or brewer's yeast that is the basis for much of our understanding of the molecular and cellular biology of eukaryotes. This wealth of new research data demands our attention and r
Author: Ram Prasad
Publisher: Springer
ISBN: 3319773860
Category : Science
Languages : en
Pages : 401
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Book Description
Bioremediation is the use of microorganisms' metabolism to degrade waste contaminants (sewage, domestic, and industrial effluents) into non-toxic or less toxic materials by natural biological processes. Volume 2 offers new discussion of remediation through fungi—or mycoremediation—and its multifarious possibilities in applied remediation engineering and the future of environmental sustainability. Fungi have the biochemical and ecological capability to degrade environmental organic chemicals and to decrease the risk associated with metals, semi-metals, noble metals, and radionuclides, either by chemical modification or by manipulating chemical bioavailability. Additional expanded texts shows the capability of these fungi to form extended mycelia networks, the low specificity of their catabolic enzymes, and their use against pollutants as a growth substrate, making these fungi well suited for bioremediation processes. Their mycelia exhibit the robustness of adapting to highly limiting environmental conditions often experienced in the presence of persistent pollutants, which makes them more useful compared to other microbes. Despite dominating the living biomass in soil and being abundant in aquatic ecosystems, however, fungi have not been exploited for the bioremediation of such environments until this added Volume 2. This book covers the various types of fungi and associated fungal processes used to clean up waste and wastewaters in contaminated environments and discusses future potential applications.
Author: Horst Feldmann
Publisher: John Wiley & Sons
ISBN: 3527659196
Category : Science
Languages : en
Pages : 1
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Book Description
Finally, a stand-alone, all-inclusive textbook on yeast biology. Based on the feedback resulting from his highly successful monograph, Horst Feldmann has totally rewritten he contents to produce a comprehensive, student-friendly textbook on the topic. The scope has been widened, with almost double the content so as to include all aspects of yeast biology, from genetics via cell biology right up to biotechnology applications. The cell and molecular biology sections have been vastly expanded, while information on other yeast species has been added, with contributions from additional authors. Naturally, the illustrations are in full color throughout, and the book is backed by a complimentary website. The resulting textbook caters to the needs of an increasing number of students in biomedical research, cell and molecular biology, microbiology and biotechnology who end up using yeast as an important tool or model organism.
Author: Otto Geiger
Publisher: Springer
ISBN: 9783319504292
Category : Science
Languages : en
Pages : 0
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Book Description
Concise chapters, written by experts in the field, cover a wide spectrum of topics on lipid and membrane formation in microbes (Archaea, Bacteria, eukaryotic microbes).All cells are delimited by a lipid membrane, which provides a crucial boundary in any known form of life. Readers will discover significant chapters on microbial lipid-carrying biomolecules and lipid/membrane-associated structures and processes.
Author: Sérgio Luiz Alves Júnior
Publisher: Bentham Science Publishers
ISBN: 9815051075
Category : Science
Languages : en
Pages : 494
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Book Description
Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then delves into the main biotechnological processes in which both prospected and engineered yeasts are successfully employed. Yeasts: from Nature to Bioprocesses, therefore, elucidates the leading role of these single-cell organisms for industrial microbiology in environmental, health, social, and economic terms. This book is a comprehensive, multidisciplinary resource for general readers as well as scholars of all levels who want to know all about yeast microbiology and their industrial applications.
