Biotechnology of Yeasts and Filamentous Fungi
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| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2017.
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| Edición: | 1st ed. 2017. |
| Materias: | |
| Acceso en línea: | https://doi.org/10.1007/978-3-319-58829-2 |
Tabla de Contenidos:
- 1.Genetic improvement of conventional and non-conventional yeasts for the production of 1st and 2nd generation ethanol
- 2.High-temperature bio-ethanol fermentation by conventional and non-conventional yeasts
- 3.Construction of baker’s yeast strains with enhanced tolerance to baking-associated stresses
- 4.Anhydrobiosis and dehydration of yeasts
- 5.Biotechnology of glycerol production and conversion in yeasts
- 6.Lipids of yeasts and filamentous fungi and their importance for biotechnology
- 7.Production of Organic Acids by Yeasts and Filamentous Fungi
- 8.Carotenoid production by filamentous fungi and yeasts
- 9.Molecular studies of the flavinogenic fungus Ashbya gosspypii and the flavinogenic yeast Candida famata
- 10.Cold-active enzymes from cold-adapted yeasts
- 11.Methylotrophic yeasts as producers of recombinant proteins
- 12.Biosensors based on yeast/fungal cells
- 13.East-Based Systems For Environmental Control
- 14.Yeast-Based Biosensors For Clinical Diagnostics And Food Control.