Book Volume 2
Preface
Page: i-ii (2)
Author: Sérgio Luiz Alves Júnior, Helen Treichel, Thiago Olitta Basso and Boris Ugarte Stambuk
DOI: 10.2174/9789815051063122020001
Origin and Evolution of Yeasts
Page: 1-26 (26)
Author: Thato Yoliswa Motlhalamme, Nerve Zhou, Amparo Gamero, Ngwekazi Nwabisa Mehlomakulu, Neil Jolly, Carolina Albertyn-Pohl and Mathabatha Evodia Setati*
DOI: 10.2174/9789815051063122020003
Abstract
Ecology: Yeasts on their Natural Environment
Page: 27-57 (31)
Author: Sergio Álvarez-Pérez*
DOI: 10.2174/9789815051063122020004
PDF Price: $30
Abstract
Yeast Taxonomy
Page: 58-72 (15)
Author: J. Alfredo Hernández-García, Esaú De-la-Vega-Camarillo, Lourdes Villa- Tanaca and César Hernández-Rodríguez*
DOI: 10.2174/9789815051063122020005
Abstract
Saccharomyces: The 5 Ws and One H
Page: 73-112 (40)
Author: Thiago Olitta Basso, Thalita Peixoto Basso, Sérgio Luiz Alves Júnior, Boris U. Stambuk* and Luiz Carlos Basso*
DOI: 10.2174/9789815051063122020006
PDF Price: $30
Abstract
Candida
Page: 113-147 (35)
Author: Atrayee Chattopadhyay and Mrinal K. Maiti*
DOI: 10.2174/9789815051063122020007
PDF Price: $30
Abstract
Pichia: From Supporting Actors to the Leading Roles
Page: 148-191 (44)
Author: Rosicler Colet, Guilherme Hassemer, Sérgio Luiz Alves Júnior, Natalia Paroul, Jamile Zeni, Geciane Toniazzo Backes, Eunice Valduga and Rogerio Luis Cansian*
DOI: 10.2174/9789815051063122020008
PDF Price: $30
Abstract
Brettanomyces: Diversity and Potential Applications in Industrial Fermentation
Page: 192-215 (24)
Author: Manoela Martins, Maria Paula Jiménez Castro, Marcus Bruno Soares Forte and Rosana Goldbeck*
DOI: 10.2174/9789815051063122020009
PDF Price: $30
Abstract
Spathaspora and Scheffersomyces: Promising Roles in Biorefineries
Page: 216-242 (27)
Author: Thamarys Scapini, Aline F. Camargo, Jéssica Mulinari, Camila E. Hollas, Charline Bonatto, Bruno Venturin, Alan Rempel, Sérgio L. Alves Jr. and Helen Treichel*
DOI: 10.2174/9789815051063122020010
PDF Price: $30
Abstract
Engineered Saccharomyces or Prospected non-Saccharomyces: Is There Only One Good Choice for Biorefineries?
Page: 243-283 (41)
Author: Sérgio L. Alves Jr, Thamarys Scapini, Andressa Warken, Natalia Klanovicz, Dielle P. Procópio, Viviani Tadioto, Boris U. Stambuk, Thiago O. Basso and Helen Treichel*
DOI: 10.2174/9789815051063122020011
PDF Price: $30
Abstract
Yeasts in the Beverage Industry: Patagonia Gets Wild
Page: 284-326 (43)
Author: Melisa Gonzalez Flores, María C. Bruzone, Andrea Origone, Julieta A. Burini, María E. Rodríguez, Christian A. Lopes and Diego Libkind*
DOI: 10.2174/9789815051063122020012
PDF Price: $30
Abstract
Yeasts and Breadmaking
Page: 327-356 (30)
Author: Caiti Smukowski Heil, Kate Howell and Delphine Sicard*
DOI: 10.2174/9789815051063122020013
PDF Price: $30
Abstract
Biotechnological Applications of Oleaginous Yeasts
Page: 357-377 (21)
Author: Yasmi Louhasakul and Benjamas Cheirsilp*
DOI: 10.2174/9789815051063122020014
PDF Price: $30
Abstract
Improvement of Organic Agriculture with Growth-Promoting and Biocontrol Yeasts
Page: 378-395 (18)
Author: Karen A. Achilles, Aline F. Camargo, Francisco Wilson Reichert Júnior, Lindomar Lerin, Thamarys Scapini, Fábio S. Stefanski, Caroline Dalastra, Helen Treichel and Altemir J. Mossi*
DOI: 10.2174/9789815051063122020015
PDF Price: $30
Abstract
Yeasts: From the Laboratory to Bioprocesses
Page: 396-430 (35)
Author: Barbara Dunn* and Boris U. Stambuk
DOI: 10.2174/9789815051063122020016
PDF Price: $30
Abstract
Are Yeasts “Humanity’s Best Friends”?
Page: 431-458 (28)
Author: Sérgio L. Alves Jr*, Helen Treichel, Thiago O. Basso and Boris U. Stambuk
DOI: 10.2174/9789815051063122020017
PDF Price: $30
Abstract
Introduction
Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then delves into the main biotechnological processes in which both prospected and engineered yeasts are successfully employed. Yeasts: from Nature to Bioprocesses, therefore, elucidates the leading role of these single-cell organisms for industrial microbiology in environmental, health, social, and economic terms. This book is a comprehensive, multidisciplinary resource for general readers as well as scholars of all levels who want to know all about yeast microbiology and their industrial applications.
