Reprint

Yeast Biotechnology

Edited by
June 2017
162 pages
  • ISBN978-3-03842-442-0 (Paperback)
  • ISBN978-3-03842-443-7 (PDF)

This book is a reprint of the Special Issue Yeast Biotechnology 1.0 that was published in

Biology & Life Sciences
Engineering
Format
  • Paperback
License
© 2017 MDPI; under CC BY-NC-ND license
Keywords
flocculating yeast; textile bioreactor; ethanol; mass transfer; mixing; fluidization; sensory analysis; inoculation; spontaneous fermentation; yeast selection; Saccharomyces cerevisiae; strain interaction; fermentation-derived compounds; alkaline extraction; bacterial Metzyme laccase; lignocellulosic ethanol; simultaneous saccharification and fermentation; thermotolerant yeast; non-Saccharomyces yeasts; wine; flavor; β-glucosidase; β-xylosidase; forest residue; pretreatment; liquefaction; enzymatic hydrolysis/saccharification; fermentation; high titer bioethanol; detoxification; yeasts; Atomic Force Microscopy (AFM); super-resolution fluorescence microscopy; electron microscopy; force spectroscopy; nanomotion analysis; yeast cell patterning; non- and direct-contact cell manipulation; optical/magnetic tweezer; nanoscale imaging; sparkling wine; starter cultures; Saccharomyces cerevisiae; non-Saccharomyces autolysis; flocculation; alcoholic fermentation; re-fermentation; aspartic protease; Wickerhamomyces; Metschnikovia; grape juice; wine protein; 3D printing; mini tower fermentor; Saccharomyces cerevisiae; industrial brewer’s yeast; adaptive laboratory evolution (ALE); snowflake phenotype; Saccharomyces cerevisiae; non-Saccharomyces yeasts; fermentation-derived products; wine; beer; flavour; bioethanol; enzyme production; bioreactors; nanobiotechnology