Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation

This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas...

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Những tác giả chính:	Takagi, Hiroshi, Kitagaki, Hiroshi
Định dạng:	Sách
Ngôn ngữ:	English
Được phát hành:	Springer 2015
Những chủ đề:	Biotechnology general Biochemistry
Truy cập trực tuyến:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/58151
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id	oai:scholar.dlu.edu.vn:DLU123456789-58151
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spelling	oai:scholar.dlu.edu.vn:DLU123456789-581512023-11-11T06:02:28Z Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation Takagi, Hiroshi Kitagaki, Hiroshi Biotechnology general Biochemistry Biochemistry This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stresses”. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. 2015-09-10T01:53:03Z 2015-09-10T01:53:03Z 2015 Book 978-4-431-55248-2 978-4-431-55247-5 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/58151 en application/pdf Springer
institution	Thư viện Trường Đại học Đà Lạt
collection	Thư viện số
language	English
topic	Biotechnology general Biochemistry Biochemistry
spellingShingle	Biotechnology general Biochemistry Biochemistry Takagi, Hiroshi Kitagaki, Hiroshi Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation
description	This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stresses”. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies.
format	Book
author	Takagi, Hiroshi Kitagaki, Hiroshi
author_facet	Takagi, Hiroshi Kitagaki, Hiroshi
author_sort	Takagi, Hiroshi
title	Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation
title_short	Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation
title_full	Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation
title_fullStr	Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation
title_full_unstemmed	Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation
title_sort	stress biology of yeasts and fungi: applications for industrial brewing and fermentation
publisher	Springer
publishDate	2015
url	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/58151
_version_	1782539930888568832

Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation

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