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Preface; Contents; 1: Genetic Improvement of Conventional and Nonconventional Yeasts for the Production of First- and Second-Generation Ethanol; 1.1 Introduction; 1.2 Saccharomyces cerevisiae; 1.3 Scheffersomyces (Pichia) stipitis; 1.4 Ogataea polymorpha; 1.5 Concluding Remarks; References; 2: High-Temperature Bioethanol Fermentation by Conventional and Nonconventional Yeasts; 2.1 Introduction; 2.2 Advantages of High-Temperature Fermentation; 2.2.1 Cooling Cost; 2.2.2 Contamination and Sterilization; 2.2.3 Viscosity of Fermentation Broth.

2.2.4 Robustness Against Accidental Temperature Elevation2.2.5 Enzyme Activity; 2.3 Isolation of Natural Thermotolerant Ethanol-Producing Yeasts; 2.4 Yeast Immobilization for High-Temperature Fermentation; 2.5 High-Temperature SSF; 2.6 Pilot-Scale High-Temperature SSF Using K. marxianus; 2.7 Consolidated Bioprocessing by Genetically Engineered Yeasts; 2.8 Strain Improvement for High-Temperature Fermentation; 2.9 Thermotolerant Mechanism of Yeasts; 2.10 Conclusion; References; 3: Construction of Bakerś Yeast Strains with Enhanced Tolerance to Baking-Associated Stresses; 3.1 Introduction.

3.2 Baking-Associated Stresses3.2.1 Freeze-Thaw Stress; 3.2.2 High-Sucrose Stress; 3.2.3 Air-Drying Stress; 3.3 Novel Approach and Mechanism for Baking-Associated Stress Tolerance; 3.3.1 Omics Approach to Identify the Genes Required for Stress Tolerance; 3.3.2 Nitric Oxide-Mediated Stress-Tolerant Mechanism Found in Yeast; 3.4 Conclusions and Future Perspective; References; 4: Anhydrobiosis and Dehydration of Yeasts; 4.1 Introduction; 4.2 Influence of Dehydration Treatment upon Yeast Cells; 4.2.1 Cell Wall; 4.2.2 Plasma Membrane; 4.2.3 Mitochondria; 4.2.4 Nucleus.

4.2.5 Other Intracellular Organelles4.2.6 Intracellular Protective Reactions; 4.3 Some Aspects of Industrial Drying and Use of Dry Yeasts; 4.3.1 Fluidized Bed Drying; 4.3.2 Spray-Drying; 4.3.3 Air-Drying of Yeast; 4.3.4 Rehydration Stage; 4.3.5 Construction of New Strains; 4.3.6 Application of Active Dry Yeasts; 4.4 Conclusions; References; 5: Biotechnology of Glycerol Production and Conversion in Yeasts; 5.1 Introduction; 5.2 Glycerol Metabolism in Yeast Cells; 5.2.1 Glycerol Synthesis; 5.2.2 Glycerol Utilization; 5.2.3 Glycerol Transport Across Plasma Membrane.

5.3 Glycerol Role in Yeast Cells5.3.1 Osmoregulation; 5.3.2 Redox Sink During S. cerevisiae Growth Under Anaerobic Conditions; 5.4 Methods of Glycerol Production; 5.5 Glycerol Production by the Yeast S. cerevisiae; 5.6 Glycerol Production by Osmotolerant Yeasts; 5.7 Glycerol Application in the Industry; 5.8 Glycerol Bioconversion to High-Value Chemicals; References; 6: Lipids of Yeasts and Filamentous Fungi and Their Importance for Biotechnology; 6.1 Introduction; 6.2 Oleaginous Fungi; 6.3 Biochemistry of Lipid Synthesis; 6.4 Production of Polyunsaturated Fatty Acids (PUFAs) by Fungi.

This book provides a comprehensive overview on biotechnological applications of unicellular and multicellular fungi in a variety of industrial branches. Targeted genetic and metabolic engineering of fungi allows production of native and transgenic enzymes and proteins in industrial scales. Those most prominently find application in biorefineries for the production of value-added chemicals and biofuels, in the pharmaceutical industry as well as in biomedicine. Each chapter is dedicated to applications and potential beneficial use of particular strains of yeasts and filamentous fungi and their produced biomolecules. The book targets researchers from both academia and industry and graduate students working in microbial biotechnology.