مخمرها، جلد پنجم، ویرایش دوم: فناوری مخمر (ژنتیک مخمر)

This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. * SPECIAL FEATURES: * Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of interest to many. In recent years, yeast genetics has become an extremely useful area of research, not only because these microbes are of industrial, biotechnological, and medical importance, but also because they are listed as modelsfor the behaviour of animal cells. The sixth and final volume of the exceptional Yeasts Series this book is a fully edited, research-level treatise on yeast genetics. Focusing on the molecular biology and genetics of yeasts, the book includes complete, up-to-date coverage of recombinant DNA genetics, genetics of industrial yeasts, as well as mating and mating-type interconversion. This detailed and informative volume will be of value to microbiologists, biotechnologists, molecular biologists, and cell biologists searching for the latest finding in this important area of research Yeast are versatile organisms, suitable for industrial purposes. This book covers the biology and biochemistry of the yeasts. It addresses the areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. Production of beer by fermentation of a liquid malt extract is one of the oldest biotechnologies known to humans.