Yeast Intermediary Metabolism 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 Yeast Intermediary Metabolism PDF full book. Access full book title Yeast Intermediary Metabolism by Dan G. Fraenkel. Download full books in PDF and EPUB format.
Author: Dan G. Fraenkel
Publisher:
ISBN: 9780879697976
Category : Science
Languages : en
Pages : 0
Get Book Here
Book Description
In recent years, the eukaryotic microbe baker's yeast, Saccharomyces cerevisiae, has been used in many studies of cell biology common to multicellular organisms. This single-volume handbook explains metabolism as based on Saccharomyces.
Author: Dan G. Fraenkel
Publisher:
ISBN: 9780879697976
Category : Science
Languages : en
Pages : 0
Get Book Here
Book Description
In recent years, the eukaryotic microbe baker's yeast, Saccharomyces cerevisiae, has been used in many studies of cell biology common to multicellular organisms. This single-volume handbook explains metabolism as based on Saccharomyces.
Author: Friedrich K. Zimmermann
Publisher: CRC Press
ISBN: 9781566764667
Category : Technology & Engineering
Languages : en
Pages : 590
Get Book Here
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: Otto Hoffmann-Ostenhof
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Medical
Languages : en
Pages : 522
Get Book Here
Book Description
Author: Guinness (Firm)
Publisher:
ISBN:
Category :
Languages : en
Pages : 345
Get Book Here
Book Description
Author: Arthur Kelman Mills
Publisher:
ISBN:
Category : Yeast
Languages : en
Pages : 382
Get Book Here
Book Description
Author: Valeria Mapelli
Publisher: Humana
ISBN: 9781071624012
Category : Science
Languages : en
Pages : 0
Get Book Here
Book Description
This second edition volume expands on the previous edition with new and updated chapters on the latest developments in the study of yeast within the biotechnology field. The chapters in this book cover topics such as transformation protocols for genetic engineering of Saccaromyces cerevisiae and Komagataella spp.; an overview of selection markers, promoters, and strains used for metabolic engineering of S. cerevisiae, P. pastoris, and Z. bailii; the use of yeast in CRISPR/Cas9 technology; tools to study metabolic pathway in Yarrowia lypolitica; and a discussion on the “universal expression system” that is applied in a broad spectrum of fungal species. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Cutting-edge and authoritative, Yeast Metabolic Engineering: Methods and Protocols, Second Edition is a valuable resource for researchers and scientists interested in learning more about this important and developing field.
Author: C. M. M. Franco
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author:
Publisher: Elsevier
ISBN: 0323140068
Category : Nature
Languages : en
Pages : 482
Get Book Here
Book Description
This highly researched yeast, which represents a system used by cell biologists, geneticists and molecular biologists, has been given only minimal coverage in the literature. Its properties make it an excellent organism for DNA and related biotechnology reseach. This book, which is the first attempt to collate existing information in one source, will be an invaluable aid to those initiating projects with this organism.
Author: Graham G. Stewart
Publisher: Springer
ISBN: 3319691260
Category : Science
Languages : en
Pages : 427
Get Book Here
Book Description
This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Author: Helmut König
Publisher: Springer
ISBN: 3319600214
Category : Technology & Engineering
Languages : en
Pages : 711
Get Book Here
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.
