Panchal

Yeast Strain Selection

• Gebundenes Buch

Produktbeschreibung

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

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 366
• Erscheinungstermin: 12. Juni 1990
• Englisch
• Abmessung: 235mm x 157mm x 24mm
• Gewicht: 682g
• ISBN-13: 9780824782764
• ISBN-10: 0824782763
• Artikelnr.: 20959666

Autorenporträt

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Inhaltsangabe

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