Stress Biology of Yeasts and Fungi
- Springer Japan
- 2015
- Gebunden
- 228 Seiten
- ISBN 9784431552475
This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation ¿stresses¿. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather
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