Download or read book Metabolism and Molecular Physiology of Saccharomyces Cerevisiae written by J. Richard Dickinson and published by CRC Press. This book was released on 2004-04-27 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the best-selling first edition, much has been discovered about Saccharomyces cerevisiae, the single-celled fungus commonly known as baker's yeast or brewer's yeast that is the basis for much of our understanding of the molecular and cellular biology of eukaryotes. This wealth of new research data demands our attention and r
Download or read book Metabolism and Molecular Physiology of Saccharomyces Cerevisiae written by J Richardson Dickinson and published by Taylor & Francis US. This book was released on 1998-12-09 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text emphasises the importance of staying informed about Saccharomyces cerevisiae as it provides the intellectual basis for much of the molecular and cellular biology of eukaryotes. It offers yeast users a concise account of the metabolism and physiology of this organism. Chapters include: life cycle and morphogenesis; carbon metabolism, nitrogen metabolism; lipids and membranes; protein trafficking; and phosphorlation and dephosphorylation of protein and stress response. This book is for second and final year undergraduates in microbiology, biotechnology and applied biology, postgraduate and doctural researchers working on yeast, and researchers and managers in industries which use and exploit Saccharomyces cerevisiae.
Download or read book Yeast written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2017-11-08 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.
Download or read book The Rise of Yeast written by Nicholas P. Money and published by Oxford University Press. This book was released on 2018 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nicholas Money gives us a history of our interactions with one of the most important organisms in the world--yeast.
Download or read book Yeast Genetics written by J.F.T. Spencer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past few decades we have witnessed an era of remarkable growth in the field of molecular biology. In 1950 very little was known of the chemical constitution of biological systems, the manner in which information was trans mitted from one organism to another, or the extent to which the chemical basis of life is unified. The picture today is dramatically different. We have an almost bewildering variety of information detailing many different aspects of life at the molecular level. There great advances have brought with them some breath-taking insights into the molecular mechanisms used by nature for rep licating, distributing and modifying biological information. We have learned a great deal about the chemical and physical nature of the macromolecular nucleic acids and proteins, and the manner in which carbohydrates, lipids and smaller molecules work together to provide the molecular setting of living sys tems. It might be said that these few decades have replaced a near vacuum of information with a very large surplus. It is in the context of this flood of information that this series of monographs on molecular biology has been organized. The idea is to bring together in one place, between the covers of one book, a concise assessment of the state of the subject in a well-defined field. This will enable the reader to get a sense of historical perspectiv(}-what is known about the field today-and a description of the frontiers of research where our knowledge is increasing steadily.
Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Download or read book Saccharomyces written by Michael F. Tuite and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this volume we aim to present an easy-to-read account of the genus Saccharomyces that we hope will be of value to all students and researchers wishing to exploit this important genus, be it for academic or commer cial purposes. Individual chapters have been commissioned to cover specific aspects of the biology of Saccharomyces species: growth, genetics, and metabolism, with the emphasis on methodology. Basic principles are discussed without an over-detailed, step-by-step breakdown of specific techniques, and lengthy discussions of standard molecular, biological, and biochemical techniques (e. g. , polyacrylamide gel electrophoresis, protein purification, DNA sequencing) have been avoided. We hope the volume will provide a quick reference to the current status of a wide range of Saccharomyces-specific methodologies without focusing ex clusively on recent developments in molecular techniques which can be found in the ever increasing numbers of "cloning manuals. " By necessity, much of what is described in this volume concentrates on one particular species of Saccharomyces, namely Saccharomyces cerevisiae. This is not just a reflection of the authors' interests, but indicates the extent to which this simple eukaryote has been studied by biologists from all walks of life, for all sorts of reasons. If this volume can provide a broader knowledge base to the experienced yeast researcher, or ease the path of someone just starting work with Saccharomyces, then we will have achieved our aim.
Download or read book The Molecular Biology of the Yeast Saccharomyces Life Cycle and Inheritance written by Jeffrey N. Strathern and published by . This book was released on 1981 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Yeasts written by Cletus Kurtzman and published by Elsevier. This book was released on 2011-05-09 with total page 2362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca. High-quality photomicrographs and line drawings Detailed phylogenetic trees Up-to-date, clearly presented yeast taxonomy and systematic, easy-to-use reference sequence accession numbers to allow for correct identification
Download or read book Metabolism and Molecular Physiology of Saccharomyces Cerevisiae written by J. Richard Dickinson and published by CRC Press. This book was released on 2004-04-27 with total page 734 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the best-selling first edition, much has been discovered about Saccharomyces cerevisiae, the single-celled fungus commonly known as baker's yeast or brewer's yeast that is the basis for much of our understanding of the molecular and cellular biology of eukaryotes. This wealth of new research data demands our attention and r
Download or read book Yeasts in Food and Beverages written by Amparo Querol and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Download or read book From a to alpha written by Hiten D. Madhani and published by CSHL Press. This book was released on 2007 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a to&alphais a short supplemental textbook that uses control of yeast mating type as a model for many aspects of cell determination in general. Topics covered include gene silencing; genetic recombination; differentiation; combinatorial gene regulation; mRNA transport to establish asymmetric cell division; signal transduction; evolution of genetic networks; and various aspects of cell biology, including action of cytoskeleton and bud site selection. The book includes a foreword by Mark Ptashne, author of A Genetic Switch.
Download or read book Yeasts in Food written by T Boekhout and published by Elsevier. This book was released on 2003-05-07 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee
Download or read book Synthetic Biology written by Christina Smolke and published by John Wiley & Sons. This book was released on 2018-02-28 with total page 1600 pages. Available in PDF, EPUB and Kindle. Book excerpt: A review of the interdisciplinary field of synthetic biology, from genome design to spatial engineering. Written by an international panel of experts, Synthetic Biology draws from various areas of research in biology and engineering and explores the current applications to provide an authoritative overview of this burgeoning field. The text reviews the synthesis of DNA and genome engineering and offers a discussion of the parts and devices that control protein expression and activity. The authors include information on the devices that support spatial engineering, RNA switches and explore the early applications of synthetic biology in protein synthesis, generation of pathway libraries, and immunotherapy. Filled with the most recent research, compelling discussions, and unique perspectives, Synthetic Biology offers an important resource for understanding how this new branch of science can improve on applications for industry or biological research.
Download or read book New Advances in Saccharomyces written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2024-02-07 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Advances in Saccharomyces is a book for yeast researchers that provides a better understanding of yeast metabolism, genetics, and metabolomics applied to the fermentation of alcoholic beverages such as wine and beer. The book is structured in three parts and twelve chapters with a significant focus on wine biotechnology. It includes numerous figures and tables with many practical data illustrating the contents and applications. This book is designed to help researchers and scientists develop or improve applications and new processes in fermentation industries for the production of beverages.
Download or read book Dimorphic Fungi in Biology and Medicine written by D. Kerridge and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fungal dimorphism is a topic that sounds inherently too rarified to attract more than a specialist audience. Yet some 230 individuals representing an eclectic mixture of interests, from basic science to medical practice, gathered in Churchill College, Cambridge in Semptember 1992 for a meeting devoted only to this subject. The symposium was the fourth in a series "Topics in Mycology" to be jointly organized by the Janssen Research Foundation and the International Society for Human and Animal Mycology. The participants enjoyed a rich and varied diet of oral presentations and poster displays in the field of fungal morphogenesis. This book sets down in print the material presented at the dimorphism symposium. We think that the high quality of these papers conveys very well the flavor of what was an excellent meeting. The selection of contributions in this volume covers very wide ground indeed. Chapters devoted to some non-pathogenic fungi are included, because the scientific basis of morphological development belongs to the fields of cellular and molecular biology: it does not recognize the boundary imposed by considerations of virulence of a fungus for a human host. Yet morphogenetic change in those fungi that do cause human disease frequently appears to be a component of the pathological process: many important pathogens change from a hyphal form in the external environment to a round form in infected tissues. This relationship between dimorphism and pathogenicity is the point of contact between pure biology and medicine.
Download or read book Inanimate Life written by George M. Briggs and published by . This book was released on 2021-07-16 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
