Yeast Strain Selection

by Chandra J. Panchal

Overview

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

ISBN-13:	9780367403164
Publisher:	CRC Press
Publication date:	10/02/2019
Series:	Biotechnology and Bioprocessing , #8
Pages:	368
Product dimensions:	6.00(w) x 9.00(h) x (d)

Table 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

Editorial Reviews

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 yeasts in the biotechnology industry and in the production of novel pharmaceutical products, outlines the classical approaches to yeast strain selection. Describes yeast with particular diverse metabolic functions; examines the factors that affect the fitness and survival of yeast specimens in nature; assesses criteria for strain selection in the bread, wine and beer industries; reviews recent progress in the development of strains for the production of extracellular enzymes; and considers fuel ethanol. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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