Yeast Strain Selection

Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology. Featuring the use of Saccharomyces and other yea

List of contents

Series Introduction, Preface, Contributors, 1. Culture Collections as Sources of Strains for Industrial Uses, 2. Yeast Selection in Nature, 3. Classical Approaches to Yeast Strain Selection, 4. Yeast Selection in Brewing, 5. Wine Yeast: Selection and Modification, 6. Yeast Selection for Baking, 7. Yeast Strain Development for Extracellular Enzyme Production, 8. Yeast Strain Selection for Fuel Ethanol Production, 9. Transformation and Cloning Systems in Non-Saccharomyces Yeasts, 10. Host Cell Control of Heterologous Protein Production in Saccharonmyces cerevisiae, 11. Future Prospects, Index

About the author

Chandra J. Panchal

Summary

Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology. Featuring the use of Saccharomyces and other yea

Product details

• Authors: Panchal, Panchal, Chandra J Panchal, Chandra J. Panchal
• Assisted by: Chandra J. Panchal (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Paperback / Softback
• Released: 31.12.2019
• EAN: 9780367403164
• ISBN: 978-0-367-40316-4
• No. of pages: 368
• Series: Biotechnology and Bioprocessing
• Subjects: Natural sciences, medicine, IT, technology > Chemistry > General, dictionaries; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General