Yeasts

Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for stud...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Alves, Sérgio Luiz
Otros Autores: Treichel, Helen, Basso, Thiago Olitta
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Singapore : Bentham Science Publishers, 2022.
Colección:Mycology: Current and Future Developments Ser.
Temas:
Yeast fungi.
Levures (Botanique)
Yeast fungi
Mycology
Science
Acceso en línea:Texto completo

MARC

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100 1 |a Alves, Sérgio Luiz. 
245 1 0 |a Yeasts  |h [electronic resource]. 
260 |a Singapore :  |b Bentham Science Publishers,  |c 2022. 
300 |a 1 online resource (494 p.). 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Mycology: Current and Future Developments Ser. 
500 |a Description based upon print version of record. 
505 0 |a Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Preface -- List of Contributors -- Origin and Evolution of Yeasts -- Thato Yoliswa Motlhalamme1, Nerve Zhou2, Amparo Gamero3, Ngwekazi Nwabisa Mehlomakulu4, Neil Jolly5, Carolina Albertyn-Pohl6 and Mathabatha Evodia Setati1,* -- INTRODUCTION -- MOLECULAR DRIVERS OF EVOLUTION -- EVOLUTION OF CARBON METABOLISM IN YEASTS: PREFERENCE FOR GLUCOSE AND FRUCTOSE -- PREFERENCE FOR GLUCOSE AND EVOLUTION OF ETHANOL PRODUCTION -- MOLECULAR EVENTS OF ETHANOL PRODUCTION AMONG GLUCOPHILES 
505 8 |a ECOLOGICAL BASIS SUPPORTING GLUCOPHILY AND EVOLUTION OF ETHANOL PRODUCTION -- EVOLUTION OF FRUCTOPHILY, A NON-ETHANOL PRODUCING SUGAR UTILISATION STRATEGY AMONG SOME YEASTS -- Molecular Mechanisms of Fructophily -- YEAST DOMESTICATION -- Utilization of Carbon Substrates in Domesticated Yeast -- ADAPTATION TO NITROGEN UPTAKE -- Modifications in Thiamine Metabolism -- ADAPTATION TO ABIOTIC STRESSORS -- FLAVOUR PRODUCTION SPECIALISATIONS -- ELIMINATING SEXUAL REPRODUCTION -- EVOLUTION OF PATHOGENIC YEASTS -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS 
504 |a REFERENCES -- Ecology: Yeasts on their Natural Environment -- Sergio Álvarez-Pérez1,* -- INTRODUCTION -- YEAST HABITATS -- Yeasts in Soil -- Yeasts in Aquatic Habitats -- Freshwater Habitats -- Marine and Oceanic Habitats -- Other Aquatic Habitats -- Yeasts in the Atmosphere -- Yeasts in Polar and other Terrestrial Cold Habitats -- Yeasts in Anthropogenic Habitats -- INTERACTION WITH OTHER ORGANISMS -- Yeasts in the Insect Microbiome -- Yeasts in the Phylloplane -- Yeasts is Decaying Cactus Tissues -- Yeasts in the Floral Microbiome -- Yeasts in the Human Microbiome. 
505 8 |a Yeasts in Industrial Processes -- FUTURE CHALLENGES IN YEAST ECOLOGY -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Yeast Taxonomy -- J. Alfredo Hernández-García1, 2, Esaú De-la-Vega-Camarillo2, Lourdes Villa-Tanaca2 and César Hernández-Rodríguez2,* -- INTRODUCTION -- Phenotypic Taxonomy of Yeast -- MOLECULAR TAXONOMY OF YEAST -- GENOMIC AND PHYLOGENOMIC APPROACHES -- MAIN TAXONOMIC GROUPS WITH POTENTIAL FOR BIOTECHNOLOGICAL APPLICATION -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENT -- REFERENCES 
505 8 |a Saccharomyces: The 5 Ws and One H -- Thiago Olitta Basso1, Thalita Peixoto Basso2, Sérgio Luiz Alves Júnior3, Boris U. Stambuk4,* and Luiz Carlos Basso5,* -- INTRODUCTION -- SACCHAROMYCES HABITATS: WHERE? -- HYSTORY AND DOMESTICATION OF SACCHAROMYCES: WHEN AND WHO? -- SACCHAROMYCES HYBRIDS: WHY AND HOW? -- SACCHAROMYCES IN SUGARCANE-BASED BIOETHANOL PRODUCTION: WHAT AND HOW? -- Ethanol in Brazil -- The Fermentation Process -- The Various Stresses in the Industrial Scenario -- Ethanol Stress -- Acidic Stress -- Osmotic Stress -- Biotic Stress -- Quorum Sensing & Stress -- Heavy Metal Stress 
500 |a Selection of Yeast Strains for Industrial Fermentation. 
520 |a Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then. 
590 |a ProQuest Ebook Central  |b Ebook Central Academic Complete 
650 0 |a Yeast fungi. 
650 6 |a Levures (Botanique) 
650 7 |a Yeast fungi  |2 fast 
653 |a Mycology 
653 |a Science 
700 1 |a Treichel, Helen. 
700 1 |a Basso, Thiago Olitta. 
776 0 8 |i Print version:  |a Alves, Sérgio Luiz  |t Yeasts: from Nature to Bioprocesses  |d Singapore : Bentham Science Publishers,c2022  |z 9789815051070 
830 0 |a Mycology: Current and Future Developments Ser. 
856 4 0 |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=6950960  |z Texto completo 
938 |a ProQuest Ebook Central  |b EBLB  |n EBL6950960 
994 |a 92  |b IZTAP 

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