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OverviewBiotechnology 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 biological biological organisms, organisms, systems systems or or processes processes to to manufac turing turing or or service service industries'. industries'. Although Although the the exploitation exploitation of of organisms organisms by by man man is is not not new, new, many many of of the the techniques techniques which which are are stimulating stimulating the the rapid rapid advances advances in in biotechnology biotechnology have have developed developed from from recent recent scientific scientific discoveries. discoveries. Throughout Throughout history history man man has, has, knowingly knowingly or or not, not, been been exploiting exploiting yeast yeast in in the the production production of of alcoholic alcoholic beverages beverages and and bread, bread, and and these theseprocesses processes still still represent represent major major biotechnological biotechnological industries. industries. The The brewer's brewer's and and baker's baker's yeast yeast Sac charomyces charomyces cerevisiae cerevisiae is, is, however, however, also also a a favoured favoured organism organism for for the the production production of of many many new new biotechnological biotechnological products. products. Full Product DetailsAuthor: David R. Berry , I. Russell , G.C. StewartPublisher: Springer Imprint: Springer Edition: Softcover reprint of the original 1st ed. 1987 Dimensions: Width: 15.50cm , Height: 2.90cm , Length: 23.50cm Weight: 0.854kg ISBN: 9789401079037ISBN 10: 940107903 Pages: 540 Publication Date: 01 October 2011 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of ContentsI Yeast identification and maintenance.- 1 Maintenance of yeast cultures.- 2 Approaches to yeast identification.- II Genetic manipulation.- 3 Classical genetic and protoplast fusion techniques in yeast.- 4 Yeast plasmids and transformation.- 5 dsRNA killer systems in yeast.- III Growth of yeast.- 6 Physiology of yeast growth.- 7 The technology of aerobic yeast growth.- 8 The technology of anaerobic yeast growth.- 9 Biochemical and genetic control of sugar and carbohydrate metabolism in yeasts.- 10 Substrate utilization, non-carbohydrate substrates.- IV Product formation.- 11 Production of organoleptic compounds.- 12 Hydrolytic enzymes.- 13 Expression and secretion of foreign polypeptides in yeast.- V Downstream processing.- 14 The isolation and purification of protein and peptide products.- 15 Production of baker’s yeast.- 16 Alcohol recovery.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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