Listing 1 - 6 of 6 |
Sort by
|
Choose an application
Zea mays --- Ustilago --- viruses. --- viruses --- proteins --- gene expression --- genetic engineering --- Contrôle des maladies
Choose an application
Bromus --- Lolium multiflorum --- Yields --- Disease resistance --- plant anatomy --- Plant physiology --- Ustilago --- Productivity --- Meadows --- biological development --- Grassland management --- Varieties --- Morphological studies --- Physiological studies --- Bromus willdenonii --- Ryegrass --- Netherlands
Choose an application
This book brings together twelve chapters on fungal pathogens with the goal of presenting an overview of the current areas of activity and the common themes that pervade research on these important organisms. The timing of the book is appropriate because we have gained sufficient insight from molecular genetic analyses to begin to make some comparisons between different fungal pathogens and to discuss the key advances that have been made. The chapters provide a broad survey of the important topics in fungal pathogenesis including morphogenesis, virulence, avirulence, and signaling. The reader also will fmd clear discussions of parasitism, mutualism, symbiosis, evolution, phylogeny and ecology for those fungi where these issues are especially important. Finally, many of the chapters in this book illustrate the fact that we are on the verge of a revolution in our understanding of fungal pathogens because of the application of genomics to these organisms and their hosts. The fungi included in this book represent many of the most intensively investigated fungal pathogens of plants; in this regard, a chapter is also included for pathogens in the Phytophthora group, even though these organisms are no longer classified as fungi. It is appropriate to include Phytophthora for historical reasons and, in addition, the insights in terms of pathogenesis and host-specific interactions are important to keep in mind when considering fungal pathogens. Chapters are also included on pathogens of insects and humans, as well as endophytic fungi.
Plante de culture --- Crops --- Maladie des plantes --- Plant diseases --- Agent pathogène --- Pathogens --- Épidémiologie --- Epidemiology --- Relation hôte parasite --- Host parasite relations --- Botrytis --- Aspergillus --- Cladosporium --- Colletotrichum --- Phytophthora --- Ustilago --- Parasitisme --- Parasitism --- Symbiote --- Symbionts --- Aspergillus fumigatus --- Botrytis cinerea --- Mycovellosiella fulva --- Cochliobolus heterostrophus --- Cryphonectria parasitica --- Magnaporthe grisea --- Ustilago zeae --- Medical mycology. --- Mycoses. --- Plant science. --- Botany. --- Plant pathology. --- Human genetics. --- Plant Sciences. --- Plant Pathology. --- Human Genetics. --- Genetics --- Heredity, Human --- Human biology --- Physical anthropology --- Botany --- Communicable diseases in plants --- Crop diseases --- Diseases of plants --- Microbial diseases in plants --- Pathological botany --- Pathology, Vegetable --- Phytopathology --- Plant pathology --- Plants --- Vegetable pathology --- Agricultural pests --- Crop losses --- Diseased plants --- Phytopathogenic microorganisms --- Plant pathologists --- Plant quarantine --- Botanical science --- Phytobiology --- Phytography --- Phytology --- Plant biology --- Plant science --- Biology --- Natural history --- Pathology --- Diseases and pests --- Diseases --- Wounds and injuries --- Floristic botany --- Clavicepts purpurea --- Clavicipitaceae
Choose an application
Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers’ yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes.
Technology: general issues --- coffee processing --- coffee fermentation --- starter culture --- coffee beverage --- yeast --- Icewine --- Saccharomyces cerevisiae --- hyperosmotic stress --- CRISPR-Cas9 --- glycerol transport --- STL1 --- brewing --- Cyberlindnera --- NABLAB --- non-alcoholic beer --- non-conventional yeast --- non-Saccharomyces yeast --- response surface methodology --- Ustilago --- itaconic acid --- process improvement --- lignocellulosic feedstock --- yeasts --- grape --- federweisser --- wine --- microbiota identification --- MALDI-TOF MS Biotyper --- Torulaspora delbrueckii --- craft beer --- microbrewery plant --- mixed fermentation --- aroma profile --- strain collection --- aroma profiling --- gas chromatography --- wine yeast --- Saccharomyces --- fermentation --- volatile aroma compounds --- Simultaneous inoculation --- Alcoholic fermentation --- Malolactic fermentation --- Sacccharomyces cerevisiae --- Oenococcus oeni --- PN4TM --- OmegaTM --- Aroma profile --- antioxidant --- coffee --- W. anomalus --- industrial brewer’s strains --- adaptive laboratory evolution (ALE) --- snowflake phenotype --- beer fermentation --- wine yeasts --- lactic acid bacteria --- co-inoculation --- sequence inoculation --- flavor compounds --- color pigments --- cell printing --- piezoelectric dispensing --- GFP-tagged yeast clone collection --- living cell microarrays --- microfluidic chip --- dynamic single-cell analysis --- Candida albicans --- adhesion --- fibronectin --- nanomotion --- atomic force microscope (AFM) --- xylose metabolism --- genetic engineering --- biofuel --- Spathaspora passalidarum --- Pichia stipitis --- volatile organic compounds --- proton-transfer reaction-mass spectrometry --- Metschnikowia pulcherrima --- flavor --- non-Saccharomyces yeasts --- fermentation-derived products --- fermented beverages --- beer --- coffee bean fermentation --- itaconic acid production --- bioethanol production --- bioreactors --- yeast micro- and nanobiotechnology
Choose an application
Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers’ yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes.
Technology: general issues --- coffee processing --- coffee fermentation --- starter culture --- coffee beverage --- yeast --- Icewine --- Saccharomyces cerevisiae --- hyperosmotic stress --- CRISPR-Cas9 --- glycerol transport --- STL1 --- brewing --- Cyberlindnera --- NABLAB --- non-alcoholic beer --- non-conventional yeast --- non-Saccharomyces yeast --- response surface methodology --- Ustilago --- itaconic acid --- process improvement --- lignocellulosic feedstock --- yeasts --- grape --- federweisser --- wine --- microbiota identification --- MALDI-TOF MS Biotyper --- Torulaspora delbrueckii --- craft beer --- microbrewery plant --- mixed fermentation --- aroma profile --- strain collection --- aroma profiling --- gas chromatography --- wine yeast --- Saccharomyces --- fermentation --- volatile aroma compounds --- Simultaneous inoculation --- Alcoholic fermentation --- Malolactic fermentation --- Sacccharomyces cerevisiae --- Oenococcus oeni --- PN4TM --- OmegaTM --- Aroma profile --- antioxidant --- coffee --- W. anomalus --- industrial brewer’s strains --- adaptive laboratory evolution (ALE) --- snowflake phenotype --- beer fermentation --- wine yeasts --- lactic acid bacteria --- co-inoculation --- sequence inoculation --- flavor compounds --- color pigments --- cell printing --- piezoelectric dispensing --- GFP-tagged yeast clone collection --- living cell microarrays --- microfluidic chip --- dynamic single-cell analysis --- Candida albicans --- adhesion --- fibronectin --- nanomotion --- atomic force microscope (AFM) --- xylose metabolism --- genetic engineering --- biofuel --- Spathaspora passalidarum --- Pichia stipitis --- volatile organic compounds --- proton-transfer reaction-mass spectrometry --- Metschnikowia pulcherrima --- flavor --- non-Saccharomyces yeasts --- fermentation-derived products --- fermented beverages --- beer --- coffee bean fermentation --- itaconic acid production --- bioethanol production --- bioreactors --- yeast micro- and nanobiotechnology
Choose an application
Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers’ yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes.
coffee processing --- coffee fermentation --- starter culture --- coffee beverage --- yeast --- Icewine --- Saccharomyces cerevisiae --- hyperosmotic stress --- CRISPR-Cas9 --- glycerol transport --- STL1 --- brewing --- Cyberlindnera --- NABLAB --- non-alcoholic beer --- non-conventional yeast --- non-Saccharomyces yeast --- response surface methodology --- Ustilago --- itaconic acid --- process improvement --- lignocellulosic feedstock --- yeasts --- grape --- federweisser --- wine --- microbiota identification --- MALDI-TOF MS Biotyper --- Torulaspora delbrueckii --- craft beer --- microbrewery plant --- mixed fermentation --- aroma profile --- strain collection --- aroma profiling --- gas chromatography --- wine yeast --- Saccharomyces --- fermentation --- volatile aroma compounds --- Simultaneous inoculation --- Alcoholic fermentation --- Malolactic fermentation --- Sacccharomyces cerevisiae --- Oenococcus oeni --- PN4TM --- OmegaTM --- Aroma profile --- antioxidant --- coffee --- W. anomalus --- industrial brewer’s strains --- adaptive laboratory evolution (ALE) --- snowflake phenotype --- beer fermentation --- wine yeasts --- lactic acid bacteria --- co-inoculation --- sequence inoculation --- flavor compounds --- color pigments --- cell printing --- piezoelectric dispensing --- GFP-tagged yeast clone collection --- living cell microarrays --- microfluidic chip --- dynamic single-cell analysis --- Candida albicans --- adhesion --- fibronectin --- nanomotion --- atomic force microscope (AFM) --- xylose metabolism --- genetic engineering --- biofuel --- Spathaspora passalidarum --- Pichia stipitis --- volatile organic compounds --- proton-transfer reaction-mass spectrometry --- Metschnikowia pulcherrima --- flavor --- non-Saccharomyces yeasts --- fermentation-derived products --- fermented beverages --- beer --- coffee bean fermentation --- itaconic acid production --- bioethanol production --- bioreactors --- yeast micro- and nanobiotechnology
Listing 1 - 6 of 6 |
Sort by
|