The end of the twentieth century was marked by major advances in life technology,
particularly in areas related to genetics and more recently genomics. Considerable progress …

Biotechnology includes the application of a wide variety of biological, biochemical,
bioengineering, genetic, microbiological and control techniques. The baking of yeast …

Biomass resources are attractive carbon sources for bioproduction because of their
sustainability. Many studies have been performed using biomass resources to produce …

Bread doughs are fermented for very short periods of time with a range of 30 minutes to 4
hours. They are inoculated with 300× 10 6 cells per gram and there is little or no yeast …

A bacterial gene encoding α-acetolactate decarboxylase, isolated from Klebsiella terrigena
or Enterobacter aerogenes, was expressed in brewer's yeast. The genes were expressed …

This first volume of the Metabolic Pathway Engineering Handbook provides an overview of
metabolic pathway engineering with a look towards the future. It discusses cellular …

Using genetic hybridization analysis we identified seven polymorphic genes for the
fermentation of melibiose in different Mel+ strains of Saccharomyces cerevisiae. Four …

This review examines the desired characteristics and possibilities of genetic manipulation of
industrial yeasts. Brewing, wine, and distillers' yeasts are characterized by good utilization of …

The field of industrial biotechnology is expanding rapidly as the chemical industry is looking
towards more sustainable production of chemicals that can be used as fuels or building …

During the fermentation of dough and the production of baker's yeast, cells of baker's yeast
are exposed to numerous and multiple environmental stresses including freeze–thaw, high …