"Yeasts in Biotechnology" ed. by Thalita Peixoto Basso
"Yeasts in Biotechnology" ed. by Thalita Peixoto Basso
ITExLi | 2019 | ISBN: 1789239281 9781789239287 1789239273 9781789239270 1838812288 9781838812287 | 111 pages | PDF | 6 MB
ITExLi | 2019 | ISBN: 1789239281 9781789239287 1789239273 9781789239270 1838812288 9781838812287 | 111 pages | PDF | 6 MB
This book offers a broad understanding of several ways in which yeasts can be applied to the biotechnology industry.
The seven chapters are grouped into three sections (apart from the "Introduction" section). The Animal Nutrition section comprises two chapters dealing with the utilization of yeast as a probiotic for animal nutrition. The Food Industry section addresses the utilization of yeast in food products. Finally, the Industrial Bioproducts section deals with the development of new yeast platforms as cell factories for biochemical production.
Contents
1.Introductory Chapter: Yeasts in Biotechnology
2.Common Methods to Understand and Develop Indigenous Probiotics Yeast for Ruminant
3.Yeasts as Dietary Additives to Manipulate Ruminal Fermentation: Effect on Nutrient Utilization and Productive Performance of Ruminants
4.Wild Yeast and Lactic Acid Bacteria of Wine
5.Biotechnological Applications of Nonconventional Yeasts
6.The Oleaginous Red Yeast Rhodotorula/Rhodosporidium: A Factory for Industrial Bioproducts
7.De Novo Synthesis of Plant Natural Products in Yeast
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