Advances in Biotechnology - 1st Edition - ISBN: 9780080253824, 9781483146874

Advances in Biotechnology

1st Edition

Proceedings of the Fifth International Yeast Symposium Held in London, Canada, July 20-25, 1980

Editors: Graham G. Stewart Inge Russell
eBook ISBN: 9781483146874
Imprint: Pergamon
Published Date: 1st January 1981
Page Count: 696
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Description

Advances in Biotechnology, Volume IV: Current Developments in Yeast Research covers the proceedings of the Fifth International Yeast Symposium. The book presents several papers that discuss several aspects of yeast. Comprised of 95 chapters and organized into eight sections, the book first discusses the industrial and agricultural uses of yeast, and then covers genetics. The third section reviews sporulation and conjugation. Section IV tackles biochemistry, while Section V and Section VI talk about taxonomy, ecology, and cell cycle. The seventh section covers the Phaff symposium and the last section reviews the plenary lectures. The book will be of great interest to researchers and professionals such as botanists and agriculturists who have an interest in understanding the various aspects of yeast.

Table of Contents


Preface

Section I. Industrial and Agricultural Uses

1. Yeast - Alcohol Production and Bread Making

2. Regulatory Factors in Alcohol Fermentations

3. The Genetic Manipulation of Industrial Yeast Strains

4. Optimization of Yeast Production from Effluents Using Flocculent Strains

5. Flocculation and Starch Utilization in some Antibiotic-Resistant Mitochondrial Mutants of Saccharomyces Diastaticus

6. Development of a Sequencing Batch Yeast Reactor System for Assimilation of Low pH Wastes

7. Cellular Material and Water Pools in Baker's Yeast During Storage

8. The Influence of Temperature and Availability of Oxygen on the Carbohydrates of Stored Baker's Yeast

9. The Development of Specialized Yeast Strains for Use in Scotch Malt Whiskey Fermentations

10. Physiological Control of Higher Alcohol Formation in the Scotch Whiskey Fermentation

11. Structure of the Microbody Crystalloid in Methanol Grown Yeasts as a Composite Crystal of Catalase and Alcohol Oxidase

12. Development of New Techniques for the Genetic Manipulation of Brewing Yeasts

13. Pentose Fermentation by Yeasts

14. Applications de l'Electrophorese des Fractions Exocellulaires de Levures au Controle de l'Efficacite d'un Levurage en Vinification

15. Candida Curvata: Une Levure Interessante pour la Production de Proteines a Partir de Lactoserum

16. Automatically Operating Apparatus for the Production of Commercial Yeast on a Laboratory Scale

17. Saccharomyces Cerevisiae Co-immobilized with Pepsin for Wine Making

18. Improvement of Technological Properties of Cryophilic Wine Yeasts

19. Factors of Wine Yeast Resistance at Their Dehydration

20. Liquid Nitrogen Storage of Yeast Cultures Compared to More Traditional Storage Methods

21. Kinetics of Sugar and Amino Acid Consumption, Yeast Growth, and Ethanol Production during Beer Fermentation

22. Factors Affecting Amine Formation during Beer Fermentation and Processing

Section II. Genetics

23. Polypeptides of Ghosts and pH Fractionated Vesicles of the Plasma Membrane from Baker's Yeast

24. Genetics of Hansenul Wingei

25. Organization and Structure of Genes in Yeast Mitochondrial DNA

26. Chromatin Structure and Intracellular Location of the Yeast PLASMLD SCP or 2um DNA

27. Intergeneric Fusion of Yeast Protoplasts

28. Genetic and Biochemical Studies on Glucoamylase from Saccharomyces Diastaticus

29. Effect of Amphotericin B, Deuterium Oxide and Heat on Yeast Mitochondrial Bioenergetics and on Survival of Yeast with Altered Sterol Membranes

30. Focculation in Saccharomyces Cerevisiae Mechanism of Cell-Cell Interactions

31. Regulation of Leucine Biosynthesis in Saccharomyces Cerevisiae

32. Study of Mutagenesis in Yeasts of Candida Genus

33. Characterization of Yeast Protoplast - Fusion Products

34. Enhancement of Yeast Protoplast Fusion by Electric Field Effects

35. Recherche de Mutants Sensibles a la Patuline Chez la Levure

Section III. Sporulation and Conjugation

36. Proteins Associated with Sexual Development in Fission Yeast

37. Sporulation in Saccharomyces Cerevisiae

38. Mechanism and Regulation of Sexual Agglutination in Saccharomyces Cerevisiae

39. Interaction of Lipopeptidyl Mating Hormone Produced by a Mating-Type Cells with a Mating-Type Cells of Rhodosporidium Torulvides

40. Change in Biochemical Activities and Gene Expression during the Sexual Differentiation of Tremella Mesenterica

41. Parameters Affecting Agglutination Ability in Opposite Mating Types of Yeast Saccharomyces Kluyveri

42. The Timing of Specific Protein Changes during Yeast Sporulation

Section IV. Biochemistry

43. The Extracytoplasmic Enzymes of Yeast

44. Genetic Relationship between Maltose and Trehalose Metabolism

45. Genetics of Glucose Phosphorylation in Yeast

46. Unresolved Questions on the Mechanism of Glucose Transport in Baker's Yeast

47. The Transport of Cations in Yeast, Characteristics and Postulated Mechanisms

48. Genetic Regulation of Phospholipid Synthesis in Yeast

49. The Role of Phospholipids in the Biogenesis of Mitochondria and Yeast

50. Correlation of Sterol Structural Changes with Membrane Fluidity and Enzymatic Activities

51. Effects of Fatty Acid Structure on Yeast Cell Physiology

52. Aspects of Mitochondrial Control of Cell Surface Characteristics in Saccharomyces Cerevisiae

53. Properties of a Partially Purified Fraction Containing Cytosolic Protein(s) Necessary for Yeast Mitochondrial Protein Synthesis

54. Use of an Optimized Mitochondrial Protein Synthetic System to Characterize a Precursor to Subunit II of Cytochrome C Oxidase

55. Control Interactions and Flux Rates in Yeast Glycolysis, Revealed by Metabolite Oscillations

56. The Respiratory Capacity of Saccharomyces Cerevisiae

57. Adherence of Candida Albicans to Denture Acrylic as Affected by Changes in Cell-Surface Composition

58. A Kinetic Study on the Formation of Enzymes in Arthrobacter SP. With Lytic Action on Yeast Cell Wall Components

59. Differenciation Fine des Levures par Electrophorese et Immunoelectrophorese des Proteines Cytoplasmiques

60. Intermediate Levels in Baker's Yeast Grown in Continuous Culture

61. Effects of Acetate on a Mutant Strain of Candida Lipolytica

62. Evaluation of the Crabtree Effect in Different Yeasts Grown in Batch and Continuous Culture

63. Modulation of Phospholipid Biosynthesis in Psychrophilic, Mesophilic and Thermophilic Torulopsis Species

64. Biochemical Studies on Cytochrome P450 Induction in Candida Cells Grown on KL-Alkane and Its Derivatives

65. The Roles of Yeast Peroxisomes in Alkane Metabolism

66. Degradation of Phospholipids in Cell Membrane during Storage of Pressed Baker's Yeast

67. 2-Methylcitrate Dehydratase, a New Enzyme of Propionate Metabolism in Saccharomyces Lipolytica

68. Kynurenine Aminotransferase with Low Substrate Specificity of Hansenula Schneggii

69. Osmotic Dependent Fragile Mutants of Saccharomyces Cerevisiae

70. The Dimorphism of Endomycopsis Burtonii

71. Dimorphism in Candida Tropicalis PK 233; Inositol Prevents the Morphological Change Caused by Ethanol

72. Degradation of Peroxisomes in the Methanol Utilizing Yeast Candida Boidinii

73. Studies on Glycerol and Inositol Auxotrophic Mutants in Saccharomyces Lipolytica

74. Morphological and Biochemical Effects of Selected Anticancer Drugs on Yeast

75. The Effects of Alkylguanidines on Monovalent Cation Transport in Yeast

Section V. Taxonomy and Ecology

76. The Evolutionary Ecology of Yeasts Found in the Decaying Stems of Cacti

77. Biochemical and Morphological Correlations in the Thermophilic Enteric Yeasts, Saccharomyces Telluris, Candida Sloffii, Torulopsis Bovina and T. Pintolopesii

78. Methode d'Etude de l'Origine des Levures en Oenologie: Identification des Especes et Differenciation des Clones

79. Siderochromes from Heterobasidiomycetes with Ontogenetic Yeast Phases and Related Species

80. Yeasts from Ponds, Streams and Salt Marsh on the Gower Peninsula, Wales

81. Ecology of Two Deuteromycetous Yeasts on the Leaf Surface of Corchorus Olitorius L. Plants

82. Distribution of Methanol-Assimilating Yeast and Estimation of Its Growth Parameters

83. Ecology of Yeasts Associated with Pollinating Bees, Nectary Glands of Flowers and Fermented Foods

84. Kazakhstan Reservoir Yeasts

Section VI. Cell Cycle

85. The Timing of Events in the Saccharomyces Cerevisiae Cell Cycle

86. A Model for Cell Cycle Regulation in the Yeast Saccharomyces Cerevisiae

87. The Regulation of Cell Division in Yeast by Magnesium

88. Mitochondriogenesis: A Distinct Progress in the Cell Cycle of Yeast

Section VII. Phaff Symposium

89. Introduction: Phaff Symposium

90. Pectic Enzymes, Their Biosynthesis and Roles in Fermentation and Spoilage

91. Concerted Induction of Cell Wall Lytic Enzymes in Bacilluscirculans WL 12

92. Yeasts From Honey Bees (Apis Mellifera, L.)

93. Yeasts Associated with Black Knot Disease of Trees

94. Yeast Systematics: Past, Present, and Future

Plenary Lectures

95. The View Through the Microscope

96. The Species Concept in Yeast: Physiologic, Morphologic, Genetic and Ecologic Parameters

97. Saccharomyces Cerevisiae as a Model Eucaryote

Contents of "Advances in Biotechnology"(IFS-6)

Volume I. Scientific and Engineering Principles

Volume II. Fuels, Chemicals, Foods and Waste Treatment

Volume III. Fermentation Products

Author Index

Subject Index

Details

No. of pages:
696
Language:
English
Copyright:
© Pergamon 1981
Published:
Imprint:
Pergamon
eBook ISBN:
9781483146874

About the Editor

Graham G. Stewart

Inge Russell

Inge Russell is the Editor-in-Chief of the Journal of the Institute of Brewing, a Visiting Professor at Heriot-Watt University, Edinburgh, Scotland, a Professor at the Alltech Brewing and Distilling Academy and a Fellow of the Institute of Brewing. She has over 40 years of research experience in the brewing and distilling industry. She has served as President of both the American Society of Brewing Chemists (ASBC) and the Master Brewers Association of the Americas (MBAA). She holds a PhD and DSc from the University of Strathclyde in Scotland. She has authored over 150 papers in the area of yeast biotechnology and is a co-founder and co-editor of the journal “Critical Reviews in Biotechnology”.

Affiliations and Expertise

Heriot-Watt University, Scotland