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
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
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
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
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