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Biotechnology of Yeasts and Filamentous Fungi

Overview of attention for book
Cover of 'Biotechnology of Yeasts and Filamentous Fungi'

Table of Contents

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    Book Overview
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    Chapter 1 Genetic Improvement of Conventional and Nonconventional Yeasts for the Production of First- and Second-Generation Ethanol
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    Chapter 2 High-Temperature Bioethanol Fermentation by Conventional and Nonconventional Yeasts
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    Chapter 3 Construction of Baker’s Yeast Strains with Enhanced Tolerance to Baking-Associated Stresses
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    Chapter 4 Anhydrobiosis and Dehydration of Yeasts
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    Chapter 5 Biotechnology of Glycerol Production and Conversion in Yeasts
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    Chapter 6 Lipids of Yeasts and Filamentous Fungi and Their Importance for Biotechnology
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    Chapter 7 Production of Organic Acids by Yeasts and Filamentous Fungi
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    Chapter 8 Carotenoid Production by Filamentous Fungi and Yeasts
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    Chapter 9 Molecular Studies of the Flavinogenic Fungus Ashbya gossypii and the Flavinogenic Yeast Candida famata
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    Chapter 10 Cold-Active Enzymes from Cold-Adapted Yeasts
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    Chapter 11 Methylotrophic Yeasts as Producers of Recombinant Proteins
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    Chapter 12 Biosensors Based on Yeast/Fungal Cells
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    Chapter 13 Yeast-Based Systems for Environmental Control
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    Chapter 14 Yeast-Based Biosensors for Clinical Diagnostics and Food Control
Attention for Chapter 2: High-Temperature Bioethanol Fermentation by Conventional and Nonconventional Yeasts
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