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Yeast biotechnology

Author: D R Berry; I Russell; G G Stewart
Publisher: Boston : Allen & Unwin, 1987.
Edition/Format:   eBook : Bibliographic data : EnglishView all editions and formats
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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  Read more...

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Berry, D.R.
Yeast Biotechnology.
Dordrecht : Springer Netherlands, ©1987
Material Type: Bibliographic data, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: D R Berry; I Russell; G G Stewart
ISBN: 9789400931190 9400931190
OCLC Number: 840305183
Description: 1 online resource (564 pages)
Contents: I Yeast identification and maintenance.- 1 Maintenance of yeast cultures.- 1.1 Introduction.- 1.2 Yeast preservation.- 1.3 Collection management.- 1.4 Service collections of yeasts.- References.- 2 Approaches to yeast identification.- 2.1 Introduction.- 2.2 Yeast classification.- 2.3 General identification methods.- 2.4 Identification of industrial contaminants.- 2.5 Concluding remarks.- Acknowledgements.- References.- II Genetic manipulation.- 3 Classical genetic and protoplast fusion techniques in yeast.- 3.1 Introduction.- 3.2 Whole-cell hybridization.- 3.3 Mutation.- 3.4 Protoplast (spheroplast) fusion.- 3.5 Electrofusion.- 3.6 Conclusions.- Acknowledgements.- References.- 4 Yeast plasmids and transformation.- 4.1 Introduction.- 4.2 The yeast 2-?m plasmid.- 4.3 Chromosomal ARS-containing plasmids.- 4.4 All-yeast DNA vectors.- 4.5 Minichromosomes.- 4.6 Integrating plasmids.- 4.7 Plasmids carrying dominant selectable markers.- 4.8 Expression vectors.- 4.9 Transformation.- 4.10 Summary.- Acknowledgements.- References.- 5 dsRNA killer systems in yeast.- 5.1 Introduction.- 5.2 Frequency and distribution in nature.- 5.3 Killer toxins.- 5.4 ScV particles.- 5.5 dsRNA transcription and replication.- 5.6 L dsRNA species.- 5.7 M dsRNA species.- 5.8 Practical applications.- 5.9 Concluding remarks.- Acknowledgements.- References.- III Growth of yeast.- 6 Physiology of yeast growth.- 6.1 Introduction.- 6.2 Yeast nutrition.- 6.3 Substrate assimilation.- 6.4 Modes of yeast growth.- 6.5 Yeast metabolism.- 6.6 Glycerol formation.- 6.7 RQ as a guide to metabolic state.- 6.8 Ethanol toxicity.- 6.9 Storage carbohydrates.- 6.10 Growth of genetically engineered yeast.- References.- 7 The technology of aerobic yeast growth.- 7.1 Introduction.- 7.2 Baker's yeast.- 7.3 Fodder (feed) yeast.- 7.4 Yeast enzymes and other intracellular yeast components.- 7.5 Genetically engineered products 223 Acknowledgements.- Acknowledgements.- References.- 8 The technology of anaerobic yeast growth.- 8.1 Introduction.- 8.2 Ethanol production using freely suspended yeast cells.- 8.3 Ethanol production using immobilized yeast cells.- 8.4 The production of alcoholic beverages using different bioreactor systems.- 8.5 Conclusions.- Acknowledgements.- References.- 9 Biochemical and genetic control of sugar and carbohydrate metabolism in yeasts.- 9.1 Introduction.- 9.2 D-Galactose.- 9.3 Maltose and maltotriose.- 9.4 Sucrose.- 9.5 Melibiose.- 9.6 Lactose.- 9.7 Dextrin and starch.- 9.8 Cellulosic materials.- 9.9 Conclusions.- Acknowledgements.- References.- 10 Substrate utilization, non-carbohydrate substrates.- 10.1 Yeasts capable of growth on non-carbohydrate substrates.- 10.2 Non-carbohydrate substrates which will support growth of yeast.- 10.3 Metabolism of methylotrophic yeasts.- 10.4 Metabolism of n-alkane-assimilating yeasts.- 10.5 Metabolism of ethanol.- 10.6 Single-cell protein production.- 10.7 Citrate production.- 10.8 L-Malic acid production.- 10.9 Other products.- 10.10 Final conclusion.- References.- IV Product formation.- 11 Production of organoleptic compounds.- 11.1 Introduction.- 11.2 Yeast organoleptic compounds.- 11.3 Higher alcohols.- 11.4 Organic acids.- 11.5 Esters.- 11.6 Carbonyls.- 11.7 Sulphur compounds.- 11.8 Miscellaneous compounds.- 11.9 Conclusions.- References.- 12 Hydrolytic enzymes.- 12.1 Introduction.- 12.2 Enzyme synthesis and secretion.- 12.3 Glycoside hydrolases.- 12.4 Phosphoric monoester hydrolases.- 12.5 Carboxylic ester hydrolases.- 12.6 Peptide hydrolases.- 12.7 Concluding remarks.- Acknowledgements.- References.- 13 Expression and secretion of foreign polypeptides in yeast.- 13.1 Introduction.- 13.2 Yeast transformation.- 13.3 Plasmid systems.- 13.4 Expression vectors.- 13.5 Regulated systems.- 13.6 Factors affecting heterologous protein production.- 13.7 Secretion.- 13.8 Products.- References.- V Downstream processing.- 14 The isolation and purification of protein and peptide products.- 14.1 Introduction.- 14.2 Techniques of yeast disruption.- 14.3 Isolation of intracellular enzymes.- References.- 15 Production of baker's yeast.- 15.1 Introduction.- 15.2 Review of yeast production.- 15.3 Raw materials.- 15.4 Yeast.- 15.5 Production.- 15.6 Concluding remarks.- References.- 16 Alcohol recovery.- 16.1 Introduction.- 16.2 Pot stills.- 16.3 Brandy.- 16.4 Whisky.- 16.5 Rum.- 16.6 Continuous stills.- 16.7 Production of anhydrous ethanol.- 16.8 Energy requirements.- 16.9 Energy conservation.- 16.10 Alternatives to distillation.- References.
Responsibility: edited by D.R. Berry, I. Russell, G.G. Stewart.

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