http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
This book brings together and updates the latest information on the diversity of yeasts, their molecular features and their applications in the welfare of mankind. Yeasts are eukaryotic microfungi widely found in natural environments, including those with extreme conditions such as low temperatures, low oxygen levels and low water availability. To date, approximately 2,000 of the estimated 30,000 to 45,000 species of yeast on Earth, belonging to around 200 genera have been described. Although there are a few that are opportunistic human and animal pathogens, the vast majority of yeasts are beneficial, playing an important role in the food chain and in the carbon, nitrogen and sulphur cycles. In addition, yeasts such as Saccharomyces cerevisiae, Hansenula polymorpha and Pichia pastoris are used in expressing foreign genes to produce proteins of pharmaceutical interest. A landmark in biotechnology was reached in 1996 with the completion of sequencing of the entire S. cerevisiae genome, and it has now become a central player in the development of an entirely new approach to biological research and synthetic biology. The sequencing of genomes of several yeasts including Schizosaccharomyces pombe, Candida albicans and Cryptococcus neofromans has also recently been completed.
Preface; Contents; Editors and Contributors; 1 Diversity of Natural Yeast Flora of Grapes and Its Significance in Wine Making; Abstract; 1 Introduction; 2 Grape Varieties Used for Winemaking; 3 Red and White Wine Making Process; 4 Microbial Diversity of Phylloplane; 5 Natural Yeast Flora of Grapes; 5.1 Saccharomyces; 5.1.1 Status of Saccharomyces During Wine Fermentation; 5.2 Non-Saccharomyces Yeasts; 5.2.1 Non-Saccharomyces Yeasts Associated with Fermenting Must; 5.2.2 Region Specific Non-Saccharomyces Yeasts; 5.3 Factors Affecting Yeast Diversity.
6 Profiling of Yeast Flora, Enzyme Activities and Flavor Compounds During Fermentation6.1 Profiling of Yeasts During Wine Fermentation; 6.1.1 Succession of Yeast Flora; 6.1.2 Factors Affecting Succession of Yeast Flora; 6.2 Profiling of Enzyme Activities During Fermentation; 6.3 Profiling of Flavor and Aroma Compounds During Fermentation; 7 Molecular Approaches to Improve Wine Fermentation; 8 Use of Yeast Flora for Value Addition to Winery; 8.1 Isolation of Cell Wall Polymers; 8.2 Winery Yeasts for Biocontrol; 9 Concluding Remarks; Acknowledgements; References.
2 Saccharomyces cerevisiae as a Model for Space BiologyAbstract; 1 Introduction; 2 Successful Journey of Humans to Space; 3 Gravity and Microgravity; 4 Tools Used in Space Biology; 4.1 Clinostat; 4.2 Random Positioning Machine; 4.3 Rotating Wall Vessel (RWV); 5 Studies Done on Models; 6 The Yeast, Saccharomyces cerevisiae as a Model; 6.1 Spaceflight Induced Effects on S. cerevisiae; 6.1.1 Effect of Spaceflight on Chronological Lifespan of Yeast; 6.1.2 Budding Pattern of S. cerevisiae on Solid Medium; 6.1.3 Reduced Relative Colony Growth Rate and Invasive Growth.
6.1.4 Effect of Spaceflight Environment on the Cell Wall of S. cerevisiae6.1.5 Increased Phosphate Uptake in Yeast During Spaceflight; 6.1.6 Stress Response of S. cerevisiae to Microgravity Condition in Spaceflight; 6.1.7 Oxidative Stress Response in Spaceflight; 6.1.8 Metabolic and Genomic Pathways Affected During Spaceflight; 6.2 Low Shear Modeled Microgravity (LSMMG) Effect on S. cerevisiae: Studies Done by Using Simulated Microgravity Device (Rotating Wall Vessel); 6.2.1 Growth Rate, Viability and Growth Kinetics; 6.2.2 Random Budding Pattern in Liquid Medium; 6.2.3 Cell Clumping.
6.2.4 Change in Gene Expression in Response to Microgravity7 Conclusions and Future Perspectives; References; 3 Yeasts and Traditional Fermented Foods and Beverages; Abstract; 1 Introduction; 2 History of Yeast in Fermentation; 3 Yeast: Morphology, Physiology and Metabolism; 4 Traditional Fermented Foods; 5 Role of Fermentation; 6 Yeasts in Traditional Fermentations; 6.1 Yeasts in Traditional Milk Based Fermented Products; 6.2 Yeast in Traditional Fermented Cereals; 6.3 Yeasts in Alcoholic Fermentation; 6.4 Yeasts in Fermentation of Traditional Fermented Meats.
Tulasi Satyanarayana, Gotthard Kunze, editors.
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Includes bibliographical references at the end of each chapters and index.