1. Utilization of α-glucosidic disaccharides by Ogataea (Hansenula) polymorpha: genes, proteins and regulation -- 2. Biotechnological application of non-conventional yeasts for xylose valorization -- 3. Application of non-Saccharomyces yeast in wine production -- 4. Citric acid production by Yarrowia lipolytica -- 5. Effective technologies to isolate yeast oxido-reductases of analytical importance -- 6. Glutathione metabolism in yeasts and construction of the advanced producers of this tripeptide -- 7. Nitrogen assimilation pathways in budding yeasts -- 8. Microtubules in non-conventional yeast -- 9. Systematics, diversity and ecology of the genus Yarrowia and the methanol-assimilating yeasts -- 10. Anhydrobiosis in the non-conventional yeasts -- 11. Non-conventional yeasts for producing alternative beers -- 12. Yeasts for bioconversion of crude glycerol to high-value chemicals -- 13. Frontier in antifungal treatments against major human fungal opportunistic pathogen Candida species and other medically important yeasts -- 14. Glucose sensing and regulation in yeasts -- 15. L-Cysteine metabolism found in Saccharomyces cerevisiae and Ogataea parapolymorpha -- 16. Strategies at bioreactor-scale for the production of recombinant proteins in <i>Yarrowia lipolytica</i>.

This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader's knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.