Open access peer-reviewed Edited Volume

Yeasts in Biotechnology

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Academic Editor

Thalita Peixoto Basso

University of São Paulo

PublishedAugust 7th, 2019

Doi10.5772/intechopen.77938

ISBN978-1-78923-928-7

Print ISBN978-1-78923-927-0

eBook (PDF) ISBN978-1-83881-228-7

Copyright year2019

Number of pages134

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Table of Contents

Open access peer-reviewed  chapters

1. Introductory Chapter: Yeasts in Biotechnology

By Thalita Peixoto Basso, Luiz Carlos Basso and Carlos Alberto Labate

810
2. Common Methods to Understand and Develop Indigenous Probiotics Yeast for Ruminant

By Shakira Ghazanfar, Aayesha Riaz, Ghulam Muhammad Ali, Saima Naveed, Irum Arif, Sidra Irshad, Naeem Riaz and Khanzadi Nazneen Manzoor

1,417
1
998
1
4. Wild Yeast and Lactic Acid Bacteria of Wine

By Imma Andorrà, Gemma Miró, Noelia Espligares, Ana Maria Mislata, Miquel Puxeu and Raúl Ferrer-Gallego

1,392
5
5. Biotechnological Applications of Nonconventional Yeasts

By Camila de Souza Varize, Renata Maria Christofoleti-Furlan, Elisangela de Souza Miranda Muynarsk, Gilberto Vinícius de Melo Pereira, Lucas Dantas Lopes and Luiz Carlos Basso

1,299
5
6. The Oleaginous Red Yeast Rhodotorula/Rhodosporidium: A Factory for Industrial Bioproducts

By Mathew Lyman, Salustra Urbin, Cheryl Strout and Bonnee Rubinfeld

1,319
5
7. De Novo Synthesis of Plant Natural Products in Yeast

By Wentao Sun, Yu-jia Zhao and Chun Li

1,291
2

IMPACT OF THIS BOOK AND ITS CHAPTERS

8,525 Total Chapter Downloads

20 Crossref Citations

18 Web of Science Citations

31 Dimensions Citations

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