000			04709nam a22003735i 4500
001			81601
003			ES-MaUEC
005			20240611040138.0
007			cr nn 008mamaa
008			150211s2015 ja | s |||| 0|eng d
020			_a9784431552482
024	7		_a10.1007/978-4-431-55248-2 _2doi
050		4	_aTP580 _b.S77 2015 EB
082	0	4	_a579
245	1	0	_aStress Biology of Yeasts and Fungi : _bApplications for Industrial Brewing and Fermentation _cedited by Hiroshi Takagi, Hiroshi Kitagaki.
264		1	_aTokyo _bSpringer _c2015
300			_a1 recurso en línea (VIII, 218 páginas) _b60 ilustraciones, 30 ilustraciones en color
336			_aTexto (visual) _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
505	0		_a1 The Breeding of Bioethanol-Producing Yeast by Detoxification of Glycolaldehyde, a Novel Fermentation Inhibitor -- 2 Stress Tolerance of Bakerâ€{u3819}east During Bread-Making Processes -- 3 Yeast mRNA Flux During Brewing and Under Ethanol Stress Conditions -- 4 Mechanism of High Alcoholic Fermentation Ability of Sake Yeast -- 5 Stress Responses of the Yeast Saccharomyces cerevisiae Under High Hydrostatic Pressure -- 6 Environmental Stresses to Which Yeast Cells Are Exposed During Bioethanol Production from Biomass -- 7 Mechanism of Yeast Adaptation to Weak Organic Acid Stress -- 8 Nutrient Stress Responses of the Bottom-Fermenting Yeast -- 9 Unique Metabolic Responses to Hypoxia and Nitric Oxide by Filamentous Fungi -- 10 Cell Wall Biosynthesis in Filamentous Fungi -- 11 Stress Responses of Koji Mold Cells with Highly Polarized and Multicellular Morphology -- 12 Protein Kinase C of Filamentous Fungi and Its Roles in the Stresses Affecting Hyphal Morphogenesis and Conidiation -- 13 Response and Adaptation to Cell Wall Stress and Osmotic Stress in Aspergillus Species.
520			_aThis book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stressesâ€{uE813}uch stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).
650		7	_aLevaduras _2embne _9666009
700	1		_aKitagaki, Hiroshi _eeditor literario _994109 _0Local
700	1		_aTakagi, Hiroshi _eeditor literario _994108 _0Local _0http://id.loc.gov/authorities/names/n81144285 _1http://viaf.org/viaf/115427982
710	2		_aSpringerLink (Online service) _0Local _0http://id.loc.gov/authorities/names/no2005046756 _1http://viaf.org/viaf/148105729 _9106996
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://link.springer.com/book/10.1007/978-4-431-55248-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
907			_a.b1290191x _b10-10-17 _c18-01-16
942			_2lcc _cLE
945			_aQR1-502 EB _g1 _ieBOOK _j0 _lmae _o- _pEUR0.00 _q- _r- _sb _t15 _u0 _v0 _w0 _x0 _y.i11571536 _z06-04-17
988			_aEBOOK, EBSPRINGER, GOBI_sep2018
988			_aEbook_one2one
998			_aSI _a_alco _a_vill _b10/2018 _cm _dz _ea _feng _gja _h0
999			_c81601 _d81601 _x1