Download or read book Yeast Sugar Metabolism written by Friedrich K. Zimmermann and published by CRC Press. This book was released on 1997-03-10 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast Saccharomyces cereisiae has played a central role in the evolution of microbiology biochemistry and genetics, in addition to its use of a technical microbe for the production of alcoholic beverages and leavening of dough.
Download or read book Biodiversity and Ecophysiology of Yeasts written by Carlos Augusto Rosa and published by Springer Science & Business Media. This book was released on 2006-03-30 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last few decades more and more yeast habitats have been explored, spanning cold climates to tropical regions and dry deserts to rainforests. As a result, a large body of ecological data has been accumulated and the number of known yeast species has increased rapidly. This book provides an overview of the biodiversity of yeasts in different habitats. Recent advances achieved by the application of molecular biological methods in the field of yeast taxonomy and ecology are also incorporated in the book. Wherever possible, the interaction between yeasts and the surrounding environment is discussed.
Download or read book Biology of Microorganisms on Grapes in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Molecular Mechanisms in Yeast Carbon Metabolism written by Jure Piškur and published by Springer. This book was released on 2014-05-06 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works. On the other hand, yeast fermentations have for millennia provided us with a variety of biotech products, like wine, beer, vitamins, and recently also with pharmaceutically active heterologous products and biofuels. A central biochemical activity in the yeast cell is the metabolism of carbon compounds, providing energy for the whole cell, and precursors for any of the final fermentation products. A complex set of genes and regulatory pathways controls the metabolism of carbon compounds, from nutrient sensing, signal transduction, transcription regulation and post-transcriptional events. Recent advances in comparative genomics and development of post-genomic tools have provided further insights into the network of genes and enzymes, and molecular mechanisms which are responsible for a balanced metabolism of carbon compounds in the yeast cell, and which could be manipulated in the laboratory to increase the yield and quality of yeast biotech products. This book provides a dozen of most comprehensive reviews on the recent developments and achievements in the field of yeast carbon metabolism, from academic studies on gene expression to biotechnology relevant topics.
Download or read book Carbohydrate Metabolism in Cultured Cells written by M.J. Morgan and published by Springer. This book was released on 2012-11-26 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is perhaps obvious to any student of Biology that the discovery of chemical processes in whole organisms has usually preceded the elucidation of the compo nent steps. However, it is perhaps less obvious that the unravelling of the se quences in which those chemical steps occur in living matter, of the precise mechanisms involved, and of the manner in which they are regulated, would have been achieved neither by the study of intact plants and animals nor even of extracts derived from them. Our ability to understand the nature and regulation of metabolism rests on two main premises: the postulate that life processes can indeed be validly investigated with individual cells and cell-free extracts, and the thesis that there is an essential "unity in biochemistry" (as Kluyver put it, 60 years ago) that enables events in one organism to be legitimately studied in another. Of particular utility in this latter respect has been the use of cultures of single-celled organisms, growing in defined media-especially prokaryotes, such as Escherichia coli, and eukaryotes, such as Neurospora and Sac charomyces sp. , to which both biochemical and genetical techniques could be applied. It was, of course, Pasteur's observations of bacterial fermentations that first overthrew the belief that oxygen was essential for all energy-yielding pro cesses: his recognition that "La fermentation . . . . . c' est La vie sans air" laid the foundations of our knowledge of glycolysis.
Download or read book Brewing and Distilling Yeasts written by Graham G. Stewart and published by Springer. This book was released on 2018-01-04 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Download or read book Non conventional Yeasts from Basic Research to Application written by Andriy Sibirny and published by Springer. This book was released on 2019-08-12 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.
Download or read book Aspects of Yeast Metabolism written by Arthur Kelman Mills and published by . This book was released on 1968 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yeast Stress Responses written by Stefan Hohmann and published by Springer Science & Business Media. This book was released on 2007-10-23 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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: "[The author] argues that we cannot ascribe too much importance to yeast, and that its discovery and controlled use profoundly altered human history"--Amazon.com.
Download or read book The Metabolic Effects of Uranium on the Yeast Cell written by Aser Rothstein and published by . This book was released on 1949 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Molecular Biology of The Cell written by Bruce Alberts and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Evolutionary Constraints and Dynamics of Sugar Metabolism in Yeasts written by Meihua Kuang and published by . This book was released on 2017 with total page 115 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our incomplete understanding of the relationship between genotypes and phenotypes makes it extremely difficult to understand and predict the evolution of diverse phenotypes in nature. Phenotypes evolve on the basis of genetic alterations. Gene regulatory networks (GRNs) build the link between genotypes and phenotypes. Using well-characterized GRNs as models may get us closer to understand the relationship between genotypes and phenotypes. Taking advantage of powerful yeast genetics, this dissertation uses the yeast GALactose (GAL) utilization networks as a model and carefully dissects three levels of evolutionary mechanisms between genotypes and phenotypes. The three levels include the functional divergence of individual genes, divergence of GRN activities, and the co-evolution between individual genes and between interacting GRNs. Through these three levels of characterization, I reveal that GAL network activity is constrained by downstream glycolysis capacity. This is likely a general constraint to sugar metabolized through glycolysis. I further examine recurring genetic changes underlying repeated tuning of GAL network activities across multiple genera and reveal a general pleiotropic constraint at the bottleneck of galactose metabolism. These constraints even enable remarkable prediction of GAL network activities merely based on DNA sequences. Understanding the genetic and functional basis of trait divergence reveals general evolutionary constraints and allows us to predict evolutionary outcomes.
Download or read book Use of Yeast Biomass in Food Production written by Anna Halasz and published by Routledge. This book was released on 2017-09-29 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.
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 Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
