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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Stress Biology of Yeasts and Fungi - Applications for Industrial Brewing and Fermentation (Hardcover, 2015 ed.)
Loot Price: R5,033
Discovery Miles 50 330
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Stress Biology of Yeasts and Fungi - Applications for Industrial Brewing and Fermentation (Hardcover, 2015 ed.)
Expected to ship within 12 - 17 working days
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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).
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