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