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Yeast Biotechnology

  • Book
  • © 1987

Overview

Editors:
  1. D. R. Berry

    1. Department of Bioscience & Biotechnology, University of Strathclyde, UK

  2. I. Russell

    1. Labatt Brewing Co., London, Canada

  3. G. G. Stewart

    1. Labatt Brewing Co., London, Canada

  • 14k Accesses

  • 62 Citations

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About this book

Biotechnology Biotechnology is is now now established established as as a a major major area area of of technology, technology, concerned concerned with with the' the' application application of of biological biological organisms, organisms, systems systems or or processes processes to to manufac­ turing turing or or service service industries'. industries'. Although Although the the exploitation exploitation of of organisms organisms by by man man is is not not new, new, many many of of the the techniques techniques which which are are stimulating stimulating the the rapid rapid advances advances in in biotechnology biotechnology have have developed developed from from recent recent scientific scientific discoveries. discoveries. Throughout Throughout history history man man has, has, knowingly knowingly or or not, not, been been exploiting exploiting yeast yeast in in the the production production of of alcoholic alcoholic beverages beverages and and bread, bread, and and these theseprocesses processes still still represent represent major major biotechnological biotechnological industries. industries. The The brewer's brewer's and and baker's baker's yeast yeast Sac­ charomyces charomyces cerevisiae cerevisiae is, is, however, however, also also a a favoured favoured organism organism for for the the production production of of many many new new biotechnological biotechnological products. products.

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Table of contents (16 chapters)

  1. Front Matter

    Pages i-xx
    Download chapter PDF

  2. Yeast identification and maintenance

    1. Front Matter

      Pages 1-1
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    2. Maintenance of yeast cultures

      • Barbara Kirsop
      Pages 3-32

    3. Approaches to yeast identification

      • Marc-André Lachance
      Pages 33-51

  3. Genetic manipulation

    1. Front Matter

      Pages 53-53
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    2. Classical genetic and protoplast fusion techniques in yeast

      • R. M. Jones, I. Russell, G. G. Stewart
      Pages 55-79

    3. Yeast plasmids and transformation

      • C. J. Panchal
      Pages 80-103

    4. dsRNA killer systems in yeast

      • Diane J. Mitchell, E. Alan Bevan
      Pages 104-155

  4. Growth of Yeast

    1. Front Matter

      Pages 157-157
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    2. Physiology of yeast growth

      • D. R. Berry, C. Brown
      Pages 159-199

    3. The technology of aerobic yeast growth

      • J. P. Barford
      Pages 200-230

    4. The technology of anaerobic yeast growth

      • Argyrios Margaritis, Fahar J. A. Merchant
      Pages 231-276

    5. Biochemical and genetic control of sugar and carbohydrate metabolism in yeasts

      • G. G. Stewart, I. Russell
      Pages 277-310

    6. Substrate utilization, non-carbohydrate substrates

      • Trevor G. Cartledge
      Pages 311-342

  5. Product Formation

    1. Front Matter

      Pages 343-343
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    2. Production of organoleptic compounds

      • D. R. Berry, D. C. Watson
      Pages 345-368

    3. Hydrolytic enzymes

      • Wilfred Niels Arnold
      Pages 369-400

    4. Expression and secretion of foreign polypeptides in yeast

      • A. R. Goodey, S. Doel, J. R. Piggott, M. E. E. Watson, B. L. A. Carter
      Pages 401-429

  6. Downstream processing

    1. Front Matter

      Pages 431-431
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    2. The isolation and purification of protein and peptide products

      • Alan Wiseman, David J. King, Michael A. Winkler
      Pages 433-470
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Editors and Affiliations

  • Department of Bioscience & Biotechnology, University of Strathclyde, UK

    D. R. Berry

  • Labatt Brewing Co., London, Canada

    I. Russell, G. G. Stewart

Accessibility Information

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Bibliographic Information

  • Book Title: Yeast Biotechnology

  • Editors: D. R. Berry, I. Russell, G. G. Stewart

  • DOI: https://doi.org/10.1007/978-94-009-3119-0

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: D. R. Berry, G. G. Stewart and I. Russell 1987

  • Hardcover ISBN: 978-0-04-574042-0Published: 30 November 1987

  • Softcover ISBN: 978-94-010-7903-7Published: 01 October 2011

  • eBook ISBN: 978-94-009-3119-0Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XX, 540

  • Topics: Biotechnology, Food Science, Applied Microbiology

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