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Yeast Biotechnology 2.0
This book is a printed edition of the Special Issue "Yeast Biotechnology 2.0" that was published in Fermentation
Fundamentals of Cell Immobilisation Biotechnology
Cell Immobilisation Biotechnology Biotechnology is divided into two volumes. The first volume is dedicated to fundamental aspects of cell immobilisation while the second volume deals with the diverse applications of this technology. The first volume, Fundamentals of Cell Immobilisation Biotechnology, comprises 26 chapters arranged into four parts: Materials for cell immobilisation/encapsulation, Methods and technologies for cell immobilisation/encapsulation, Carrier characterisation and bioreactor design, and Physiology of immobilised cells: techniques and mathematical modelling.
Encapsulation in Food Processing and Fermentation
Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices...
Fermentation Microbiology and Biotechnology
Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynam
Kin Recognition in Protists and Other Microbes
Kin Recognition in Protists and Other Microbes is the first volume dedicated entirely to the genetics, evolution and behavior of cells capable of discriminating and recognizing taxa (other species), clones (other cell lines) and kin (as per gradual genetic proximity). It covers the advent of microbial models in the field of kin recognition; the polymorphisms of green-beard genes in social amebas, yeast and soil bacteria; the potential that unicells have to learn phenotypic cues for recognition; the role of clonality and kinship in pathogenicity (dysentery, malaria, sleeping sickness and Chagas); the social and spatial structure of microbes and their biogeography; and the relevance of unicells’ cooperation, sociality and cheating for our understanding of the origins of multicellularity. Offering over 200 figures and diagrams, this work will appeal to a broad audience, including researchers in academia, postdoctoral fellows, graduate students and research undergraduates. Science writers and college educators will also find it informative and practical for teaching.
Prokaryotic Gene Regulation
This volume presents a collection of versatile methodologies to investigate prokaryotic gene regulation, with focus on the different levels of information processing and usefulness for various model organisms, whether archaeal, bacterial, or both. The chapters in this book are divided into four sections. Section One covers methods that enable the study of the structure of the bacterial/archaeal chromosome, the main template for all gene regulatory processes, and its epigenetic modification. Section Two looks at a selection of approaches that enable higher levels of understanding of transcription initiation, a key step in information processing. Section Three discusses the investigation of re...
Food Biochemistry and Food Processing
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw ...
Immobilised Living Cell Systems
Fundamentals. Experimental techniques. Case studies.
Fermentation Microbiology and Biotechnology, Fourth Edition
Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynamics to protein and co-factor engineering. It also sheds light on the new strategies employed by industrialist for increasing tolerance and endurance of microorganisms to the accumulation of toxic wastes in microbial-cell factories. The new edition builds upon the fine pedigree of its earlier predecessors and extends the spectrum of the book to reflect...
