Metabolism and Molecular Physiology of Saccharomyces Cerevisiae PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Metabolism and Molecular Physiology of Saccharomyces Cerevisiae PDF full book. Access full book title Metabolism and Molecular Physiology of Saccharomyces Cerevisiae by J. Richard Dickinson. Download full books in PDF and EPUB format.
Author: J. Richard Dickinson
Publisher: CRC Press
ISBN: 1134425074
Category : Science
Languages : en
Pages : 734
Get Book Here
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: J. Richard Dickinson
Publisher: CRC Press
ISBN: 1134425074
Category : Science
Languages : en
Pages : 734
Get Book Here
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: J Richardson Dickinson
Publisher: Taylor & Francis US
ISBN: 9780748407316
Category : Medical
Languages : en
Pages : 360
Get Book Here
Book Description
This text emphasises the importance of staying informed about Saccharomyces cerevisiae as it provides the intellectual basis for much of the molecular and cellular biology of eukaryotes. It offers yeast users a concise account of the metabolism and physiology of this organism. Chapters include: life cycle and morphogenesis; carbon metabolism, nitrogen metabolism; lipids and membranes; protein trafficking; and phosphorlation and dephosphorylation of protein and stress response. This book is for second and final year undergraduates in microbiology, biotechnology and applied biology, postgraduate and doctural researchers working on yeast, and researchers and managers in industries which use and exploit Saccharomyces cerevisiae.
Author: J. Richard Dickinson
Publisher: CRC Press
ISBN: 0203503864
Category : Science
Languages : en
Pages : 476
Get Book Here
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: J.Richard Dickison
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Containing a wealth of new research data collected since the first edition The Metabolism and Molecular Physiology of Saccharomyces cervisiae remains a leading reference for bioscientists across many disciplines.
Author: Graeme M. Walker
Publisher: John Wiley & Sons
ISBN: 9780471964469
Category : Science
Languages : en
Pages : 372
Get Book Here
Book Description
Yeasts are the world's premier industrial micro-organisms. In addition to their wide exploitation in the production of foods, beverages and pharmaceuticals, yeasts also play significant roles as model eukaryotic cells in furthering our knowledge in the biological and biomedical sciences. In order for modern biotechnology to fully exploit the activities of yeasts, it is essential to appreciate aspects of yeast cell physiology. In recent years, however, our knowledge of yeast physiological phenomena has lagged behind that of yeast genetics and molecular biology. Yeast Physiology and Biotechnology redresses the balance by linking key aspects of yeast physiology with yeast biotechnology. Individual chapters provide broad and timely coverage of yeast cytology, nutrition, growth and metabolism - important aspects of yeast cell physiology which are pertinent to the practical uses of yeasts in industry. The final chapter reviews traditional, modern and emerging biotechnologies in which roles of yeasts in the production of industrial commodities and their value in biomedical research are fully discussed. Relevant aspects of classical and modern yeast genetics and molecular biology are fully integrated into the appropriate chapters. This up-to-date and fully referenced book is aimed at advanced undergraduate and postgraduate bioscience students,but will also prove to be a valuable source of information for yeast researchers and technologists.
Author: Hans Christian Lange
Publisher:
ISBN: 9789090155524
Category :
Languages : en
Pages : 185
Get Book Here
Book Description
Author: Dario Losio
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: F. G. Priest
Publisher: Springer Science & Business Media
ISBN: 146840038X
Category : Science
Languages : en
Pages : 312
Get Book Here
Book Description
During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology. An important advance was Hansen's development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybridization were among the first steps in yeast genetics with subsequent far-reaching consequences. Over the same period the contaminant bacteria of the fermentation industries were also studied, largely influenced by Shimwell's pioneering research and resulting in the improvement of beer quality. Towards the end of the century, the influence of brewing microbiology within the discipline as a whole is far less important, but it retains an essential role in quality assurance in the brewing industry. Brewing microbiology has gained from advances in other aspects of microbiology and has adopted many of the techniques of biotechnology. Of particular relevance are the developments in yeast genetics and strain improvement by recombinant DNA techniques which are rapidly altering the way brewers view the most important microbiological components of the process: yeast and fermentation.
Author: Carlos Augusto Rosa
Publisher: Springer Science & Business Media
ISBN: 3540309853
Category : Science
Languages : en
Pages : 578
Get Book Here
Book Description
In the last few decades more and more yeast habitats have been explored, spanning cold climates to tropical regions and dry deserts to rainforests. As a result, a large body of ecological data has been accumulated and the number of known yeast species has increased rapidly. This book provides an overview of the biodiversity of yeasts in different habitats. Recent advances achieved by the application of molecular biological methods in the field of yeast taxonomy and ecology are also incorporated in the book. Wherever possible, the interaction between yeasts and the surrounding environment is discussed.
Author: Amparo Querol
Publisher: Springer Science & Business Media
ISBN: 3540283986
Category : Science
Languages : en
Pages : 457
Get Book Here
Book Description
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
