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Yeast Biotechnology 3.0
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Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers’ yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes.
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Keywords
- adaptive laboratory evolution (ALE)
- Adhesion
- alcoholic fermentation
- antioxidant
- aroma profile
- aroma profiling
- atomic force microscope (AFM)
- beer
- beer fermentation
- bioethanol production
- biofuel
- bioreactors
- Brewing
- Candida albicans
- cell printing
- co-inoculation
- coffee
- coffee bean fermentation
- coffee beverage
- coffee fermentation
- coffee processing
- color pigments
- craft beer
- CRISPR-Cas9
- Cyberlindnera
- dynamic single-cell analysis
- federweisser
- Fermentation
- fermentation-derived products
- fermented beverages
- fibronectin
- flavor
- flavor compounds
- gas chromatography
- Genetic engineering
- GFP-tagged yeast clone collection
- glycerol transport
- grape
- hyperosmotic stress
- Icewine
- industrial brewer’s strains
- itaconic acid
- itaconic acid production
- Lactic acid bacteria
- lignocellulosic feedstock
- living cell microarrays
- MALDI-TOF MS Biotyper
- malolactic fermentation
- Metschnikowia pulcherrima
- microbiota identification
- microbrewery plant
- microfluidic chip
- mixed fermentation
- NABLAB
- nanomotion
- non-alcoholic beer
- non-conventional yeast
- non-Saccharomyces yeast
- non-Saccharomyces yeasts
- Oenococcus oeni
- OmegaTM
- Pichia stipitis
- piezoelectric dispensing
- PN4TM
- process improvement
- proton-transfer reaction-mass spectrometry
- response surface methodology
- Sacccharomyces cerevisiae
- Saccharomyces
- Saccharomyces cerevisiae
- sequence inoculation
- Simultaneous inoculation
- snowflake phenotype
- Spathaspora passalidarum
- starter culture
- STL1
- strain collection
- Technology, engineering, agriculture
- Technology: general issues
- Torulaspora delbrueckii
- Ustilago
- volatile aroma compounds
- volatile organic compounds
- W. anomalus
- wine
- wine yeast
- wine yeasts
- xylose metabolism
- Yeast
- yeast micro- and nanobiotechnology
- Yeasts
Links
DOI: 10.3390/books978-3-03943-187-8Editions