Yeast Biotechnology
Springer (Verlag)
978-94-010-7903-7 (ISBN)
I Yeast identification and maintenance.- 1 Maintenance of yeast cultures.- 2 Approaches to yeast identification.- II Genetic manipulation.- 3 Classical genetic and protoplast fusion techniques in yeast.- 4 Yeast plasmids and transformation.- 5 dsRNA killer systems in yeast.- III Growth of yeast.- 6 Physiology of yeast growth.- 7 The technology of aerobic yeast growth.- 8 The technology of anaerobic yeast growth.- 9 Biochemical and genetic control of sugar and carbohydrate metabolism in yeasts.- 10 Substrate utilization, non-carbohydrate substrates.- IV Product formation.- 11 Production of organoleptic compounds.- 12 Hydrolytic enzymes.- 13 Expression and secretion of foreign polypeptides in yeast.- V Downstream processing.- 14 The isolation and purification of protein and peptide products.- 15 Production of baker’s yeast.- 16 Alcohol recovery.
Zusatzinfo | XX, 540 p. |
---|---|
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 155 x 235 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
Naturwissenschaften ► Biologie ► Genetik / Molekularbiologie | |
Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie | |
Technik ► Lebensmitteltechnologie | |
Technik ► Umwelttechnik / Biotechnologie | |
ISBN-10 | 94-010-7903-X / 940107903X |
ISBN-13 | 978-94-010-7903-7 / 9789401079037 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
aus dem Bereich