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Author: Hiroshi Takagi
Publisher: Springer
ISBN: 4431552480
Category : Science
Languages : en
Pages : 221
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Book Description
This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stresses”. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).
Author: Hiroshi Takagi
Publisher: Springer
ISBN: 4431552480
Category : Science
Languages : en
Pages : 221
Get Book Here
Book Description
This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stresses”. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).
Author: Richard Egel
Publisher: Springer Science & Business Media
ISBN: 3662103605
Category : Science
Languages : en
Pages : 464
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Book Description
The fission yeast Schizosaccharomyces pombe is the favoured tool of many productive research groups throughout the world, serving as a useful model for fundamental principles and mechanisms, such as genome organization, differential gene regulation, cell-cycle control, signal transduction, or cellular morphogenesis. This book collates the current state of knowledge derived from molecular studies in this simple eukaryotic microorganism. The entire sequence of its genome has been completed, emphasizing the comparative value and model status of this yeast. The individual chapters, highlighting up-to-date views on prominent aspects of molecular organization, were written by active research scientists, presenting the results of their investigations to other workers in neighbouring fields. This book intends to serve the fission yeast community as a handy source of reference for years to come. It will also be of particular value to the ever-increasing number of researchers starting to look into fission yeast affairs for comparative reasons from other platforms of molecular genetics and cell biology.
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: F. G. Priest
Publisher: Springer Science & Business Media
ISBN: 146840038X
Category : Science
Languages : en
Pages : 312
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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: Jean Tinguely
Publisher: Benteli Verlag
ISBN:
Category : Basel (Switzerland)
Languages : en
Pages : 312
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Book Description
Author: Marek Skoneczny
Publisher: Springer
ISBN: 9783030131418
Category : Science
Languages : en
Pages : 259
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Book Description
This book covers both the molecular basics of fungal stress response strategies as well as biotechnological applications thereof. The complex regulatory mechanisms of stress response pathways are presented in a concise and well-readable manner. Also, light will be shed on the interconnection of pathways responding to different types of stress. Profound knowledge of stress responses in yeast and filamentous fungi is crucial for further optimization of industrial processes. Applications are manifold, for example in fungicide development, for improving the resistance of crop plants to fungal pathogens, but also in medicine to help curing fungal infections. The book targets researchers from academia and industry, as well as graduate students interested in microbiology, mycology and biomedicine.
Author: Stefan Hohmann
Publisher: Springer Science & Business Media
ISBN: 3540456112
Category : Science
Languages : en
Pages : 398
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Book Description
Every cell has developed mechanisms to respond to changes in its environment and to adapt its growth and metabolism to unfavorable conditions. The unicellular eukaryote yeast has long proven as a particularly useful model system for the analysis of cellular stress responses, and the completion of the yeast genome sequence has only added to its power This volume comprehensively reviews both the basic features of the yeast genral stress response and the specific adapations to different stress types (nutrient depletion, osmotic and heat shock as well as salt and oxidative stress). It includes the latest findings in the field and discusses the implications for the analysis of stress response mechanisms in higher eukaryotes as well.
Author: Katherine Smart
Publisher: Wiley-Blackwell
ISBN: 9780632054510
Category : Technology & Engineering
Languages : en
Pages : 240
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Book Description
This book is for commercial brewers of all scales and their ingredient and equipment suppliers. Highly practical, it clearly describes the factors effecting brewing yeast fermentation performance and how they may be controlled. Contributions from leading brewing technologists in industry and universities ensure that coverage is both commercially relevant and academically rigorous. This is an essential reference source and overview of the latest technological developments which no-one connected to the industry can afford to be without. Practical up-to-date review of technology and how it can be controlled. Written by experts from leading brewers and university-based scientists. Essential reference source and entry-point for the surrounding literature.
Author: Richard I. Morimoto
Publisher:
ISBN: 9781936113064
Category : Biological transport
Languages : en
Pages : 0
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Book Description
Proper folding of proteins is crucial for cell function. Chaperones and enzymes that post-translationally modify newly synthesized proteins help ensure that proteins fold correctly, and the unfolded protein response functions as a homeostatic mechanism that removes misfolded proteins when cells are stressed. This book covers the entire spectrum of proteostasis in healthy cells and the diseases that result when control of protein production, protein folding, and protein degradation goes awry.
Author: Peter Csermely
Publisher: Springer Science & Business Media
ISBN: 0387399755
Category : Science
Languages : en
Pages : 218
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Book Description
This book makes a novel synthesis of the molecular aspects of the stress response and long term adaptation processes with the system biology approach of biological networks. Authored by an exciting mixture of top experts and young rising stars, it provides a comprehensive summary of the field and identifies future trends.
