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Cellulose 1,4-beta-cellobiosidase. --- Lignocellulose. --- Yeast

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From breakfast toast to evening wine, yeast is the microscopic thing that we cannot live without. We knew what yeast did as an invisible brewer and baker long before we had a clue about the existence of microorganisms. Ten thousand years ago, our ancestors abandoned bush meat and wild fruit in favor of farming animals and cultivating grain. Leaving the forests and grasslands, our desire for beer and wine produced by the fungus was a major stimulus for agricultural settlement. It takes a village to run a brewery or tend a vineyard. We domesticated wild yeast and yeast domesticated us. With the inevitable escape of the fungus from beer vats into bread dough, our marriage with yeast was secured by an appetite for fresh loaves of leavened bread. Over the millennia, we have adapted the technologies of brewing, winemaking, and baking and have come to rely on yeast more and more. Yeast produces corn ethanol and other biofuels and has become the genetically-modified darling of the pharmaceutical business as a source of human insulin and a range of life-saving medicines. These practical uses of yeast have been made possible by advances in our understanding of its biology, and the power of genetic engineering has been used to modify the fungus to do just about anything we wish. We know more about yeast than any other organism built from complex cells like our own. To understand yeast is to understand life. In this book Nicholas P. Money offers a celebration of our favorite microorganism.

Yeast. --- Yeast fungi. --- Microorganisms. --- Yeasts. --- Levure (agent de fermentation) --- Levures (botanique) --- Microorganismes. --- SCIENCE --- Microorganisms --- Life Sciences --- Biology --- Microbiology. --- Yeast --- Yeast fungi --- Yeasts --- Fungal Proteins --- Fungi --- Basidiomycetes --- Blastomycetes --- Endomycetales --- Germs --- Micro-organisms --- Microbes --- Microscopic organisms --- Organisms --- Microbiology --- Nematospora --- Edible fungi --- Leavening agents --- Yeast-free diet

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Biotechnology including medical applications depends on the yeast as biofermenter to produce many industrial products including pharmaceutical ones. Although yeasts are first known as useful microorganisms, some of them are identified as pathogens for plants, animals, and humans. Due to the simple cellular structure of the yeast among other microbial groups, it is used in the earliest investigations to determine the features of eukaryotic molecular biology, cell biology, and physiology. The economic income of some countries mainly depends on yeast for producing the economic products, such as France that depends on yeast for wine production. This book throws light on yeast and its important role in the medical applications.

Chemistry, Technical. --- Yeast. --- Nematospora --- Yeasts --- Edible fungi --- Leavening agents --- Yeast-free diet --- Chemical technology --- Industrial chemistry --- Technical chemistry --- Chemistry --- Technology --- Chemical engineering --- Life Sciences --- Food Technology --- Agricultural and Biological Sciences --- Bromatology