Chapter 1 Genetic Improvement of Conventional and Nonconventional Yeasts for the Production of First- and Second-Generation Ethanol

Chapter 2 High-Temperature Bioethanol Fermentation by Conventional and Nonconventional Yeasts

Chapter 3 Construction of Baker’s Yeast Strains with Enhanced Tolerance to Baking-Associated Stresses

Chapter 4 Anhydrobiosis and Dehydration of Yeasts

Chapter 5 Biotechnology of Glycerol Production and Conversion in Yeasts

Chapter 6 Lipids of Yeasts and Filamentous Fungi and Their Importance for Biotechnology

Chapter 7 Production of Organic Acids by Yeasts and Filamentous Fungi

Chapter 8 Carotenoid Production by Filamentous Fungi and Yeasts

Chapter 9 Molecular Studies of the Flavinogenic Fungus Ashbya gossypii and the Flavinogenic Yeast Candida famata

Chapter 10 Cold-Active Enzymes from Cold-Adapted Yeasts

Chapter 11 Methylotrophic Yeasts as Producers of Recombinant Proteins

Chapter 12 Biosensors Based on Yeast/Fungal Cells

Chapter 14 Yeast-Based Biosensors for Clinical Diagnostics and Food Control