Yeast Physiology and Biotechnology

Harvey Marshall

$422.95 $380.33

Hardback

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English

Syrawood Publishing House
19 September 2023

Mycology, fungi (non-medical); Biotechnology

Summary
Details

Yeasts are eukaryotic and single-celled microorganisms that belong to the fungus kingdom. The beneficial physiological characteristics of yeasts have led to their application in the field of biotechnology. Sugar fermentation by yeast is the oldest and most widespread application of this technology. The production of different foods involve the use of different type of yeasts, including brewer's yeast for fermenting beer, baker's yeast for production of bread, as well as yeast for making xylitol and wine. They are also utilized as biocontrol agents in agriculture. They can also be used as a source of biocatalysts for the creation of protein medicines and high-value fine chemicals. This book is a valuable compilation of topics, ranging from the basic to the most complex advancements in the field of yeast biotechnology. It will help the readers in keeping pace with the rapid changes in these fields.

Edited by: Harvey Marshall
Imprint: Syrawood Publishing House
Country of Publication: United States
Dimensions: Height: 279mm, Width: 216mm, Spine: 16mm
Weight: 866g
ISBN: 9781647403973
ISBN 10: 1647403979
Pages: 246
Publication Date: 19 September 2023
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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Yeast Physiology and Biotechnology

Harvey Marshall

$422.95 $380.33

Hardback

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