Yeast Strain Selection (Biotechnology and Bioprocessing) de Panchal

Yeast Strain Selection: Biotechnology and Bioprocessing

Panchal

Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology. Featuring the use of Saccharomyces and other yea

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Paperback (1)	482^.61 lei 6-8 săpt.
CRC Press – 2 oct 2019	482^.61 lei 6-8 săpt.
Hardback (1)	2248^.82 lei 6-8 săpt.
CRC Press – 12 iun 1990	2248^.82 lei 6-8 săpt.

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Cuprins

Series Introduction, Preface, Contributors, 1. Culture Collections as Sources of Strains for Industrial Uses, 2. Yeast Selection in Nature, 3. Classical Approaches to Yeast Strain Selection, 4. Yeast Selection in Brewing, 5. Wine Yeast: Selection and Modification, 6. Yeast Selection for Baking, 7. Yeast Strain Development for Extracellular Enzyme Production, 8. Yeast Strain Selection for Fuel Ethanol Production, 9. Transformation and Cloning Systems in Non-Saccharomyces Yeasts, 10. Host Cell Control of Heterologous Protein Production in Saccharonmyces cerevisiae, 11. Future Prospects, Index

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