Open access peer-reviewed Edited volume

Yeast

Industrial Applications

Co-editor:

Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.

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YeastIndustrial ApplicationsEdited by Antonio Morata

Published: November 8th 2017

DOI: 10.5772/intechopen.69360

ISBN: 978-953-51-3600-2

Print ISBN: 978-953-51-3599-9

Books open for chapter submissions

2956 Total Chapter Downloads

1 Dimensions Citations

chaptersDownloads

Open access peer-reviewed

1. Yeast as a Versatile Tool in Biotechnology

By Ewa Żymańczyk-Duda, Małgorzata Brzezińska-Rodak, Magdalena Klimek-Ochab, Maciej Duda and Agata Zerka

268

Open access peer-reviewed

2. Big Data Supervised Pairwise Ortholog Detection in Yeasts

By Deborah Galpert Cañizares, Sara del Río García, Francisco Herrera, Evys Ancede Gallardo, Agostinho Antunes and Guillermin Agüero- Chapin

169

Open access peer-reviewed

3. Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

By Dalia E. Miranda Castilleja, Jesús A. Aldrete Tapia, Sofía M. Arvizu Medrano, Montserrat Hernández Iturriaga, Lourdes Soto Muñoz and Ramón Á. Martínez Peniche

244

Open access peer-reviewed

4. Wine Spoilage Yeasts: Control Strategy

By Carlos Escott, Iris Loira, Antonio Morata, María Antonia Bañuelos and José Antonio Suárez-Lepe

296

Open access peer-reviewed

5. Contribution of Yeast in Wine Aroma and Flavour

By Minas Mina and Dimitrios Tsaltas

300

Open access peer-reviewed

6. Yeast Ecology of Fermented Table Olives: A Tool for Biotechnological Applications

By Dimitrios Anagnostopoulos, Despina Bozoudi and Dimitrios Tsaltas

199

Open access peer-reviewed

7. The Application of System Identification and Advanced Process Control to Improve Fermentation Process of Baker’s Yeast

By Zeynep Yilmazer Hitit, Baran Ozyurt and Suna Ertunc

211

Open access peer-reviewed

8. Probiotic Yeast: Mode of Action and Its Effects on Ruminant Nutrition

By Shakira Ghazanfar, Nauman Khalid, Iftikhar Ahmed and Muhammad Imran

280

Open access peer-reviewed

9. Phenotypic Characterization of Yeasts Aiming at Bioethanol Production

By Natália Manuela Strohmayer Lourencetti, Flávia Danieli Úbere, Maria Priscila Franco Lacerda, Maria José Soares Mendes-Giannini, Cleslei Fernando Zanelli, Ana Marisa Fusco-Almeida and Edwil Aparecida de Lucca Gattás

211

Open access peer-reviewed

10. Physicochemical Characterization of the Yeast Cells and Lignocellulosic Waste Used in Cell Immobilization for Ethanol Production

By Agudelo‐Escobar Lina María, Solange I. Mussatto, Mariana Peñuela and José António Teixeira

180

Open access peer-reviewed

11. Potential Production of Ethanol by Saccharomyces cerevisiae Immobilized and Coimmobilized with Zymomonas mobilis: Alternative for the Reuse of a Waste Organic

By Alejandro Ruiz Marin, Yunuen Canedo Lopez, Asteria Narvaez Garcia, Juan Carlos Robles Heredia and Jose del Carmen Zavala Loria

185

Open access peer-reviewed

12. Yeast Biomass: An Alternative for Bioremediation of Heavy Metals

By Wifak Bahafid, Nezha Tahri Joutey, Meryem Asri, Hanane Sayel, Nabil Tirry and Naïma El Ghachtouli

413

Edited volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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