Yeasts (eBook)

Yeast Technology

J. Stewart Harrison, Anthony H. Rose (Herausgeber)

eBook Download: PDF | EPUB

2012 | 2. Auflage
620 Seiten
Elsevier Science (Verlag)
978-0-08-092543-1 (ISBN)

Infos

This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries.* SPECIAL FEATURES:* Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of interest to many.

Inhalt

Front Cover 1
The Yeasts 4
Copyright Page 5
Table of Contents 10
Contributors 6
Preface 8
Contents of Volume 1 20
Contents of Volume 2 24
Contents of Volume 3 28
Contents of Volume 4 34
Abbreviations 40
Chapter 1. Introduction 42
References 42
Chapter 2. Brewer's Yeasts 48
I. Introduction 49
II. Brewing yeast strains 50
III. Technology 55
IV. Nutrition 66
V. Yeast and beer quality 74
VI. Fermentation in the future 90
VII. Conclusions 97
VIII. Acknowledgements 97
References 97
Chapter 3. Wine-making Yeasts Ralph E. Kunkee and Linda F. Bisson 110
I. Introduction 111
II. Wine-yeast strains 112
III. Natural versus inoculated vinifications 116
IV. Vinification fermentations 117
V. Ethanol toxicity and tolerance in wine yeasts 135
VI. Fermentation flavour components 142
VII. Secondary wine fermentations by yeasts 145
VIII. Spoilage yeasts 148
IX. Other yeasts associated with wine-making 154
X. Applications of molecular genetics to oenology 156
References 159
Chapter 4. Saké-Brewing Yeasts 170
I. Introduction 170
II. Saké-production process 171
III. Taxonomy of saké yeast 183
IV. Factors affecting saké yield and quality 184
V. Recent studies of saké yeast and sake brewing 191
VI. Conclusions 201
Appendix. Definition of Japanese terms used in the saké-manufacturing industry 204
References 206
Chapter 5. Yeasts in Cider-Making 210
I. Introduction 210
II. The orchard 212
III. Juice processing 220
IV. Fermentation 226
References 245
Chapter 6. Yeasts in Distilled Alcoholic-Beverage Production 256
I. Introduction 256
II. Types of distilled alcoholic beverages 258
III. Major fermentation substrates 265
IV. Yeasts used in the distilling industry 270
V. Desirable yeast-strain properties 274
VI. Yeast development 280
VII. Acknowledgements 282
References 282
Chapter 7. Yeasts for Production of Fuel Ethanol 286
I. Introduction 286
II. Substrates 288
III. Process 292
IV. Yeasts 299
V. Yield-reducing factors 305
VI. Process and quality control 313
VII. New technology 314
VIII. Conclusions 327
References 328
Chapter 8. Miscellaneous Products from Yeast 334
I. Introduction 334
II. Phaffia rhodozyma 335
III. Yeast culture for livestock feeds 347
IV. Summary 362
References 363
Chapter 9. Yeast as a Vehicle for the Expression of Heterologous Genes 366
I. Introduction 366
II. Transformation 369
III. Transcription and translation 375
IV. Post-translational events 382
V. Conclusion 392
References 393
Chapter 10. Baker's Yeasts 398
I. Historical perspective 398
II. Bread-making 401
III. Desirable properties in baker's yeasts 408
IV. Methods used to isolate novel baker's yeast strains 419
V. Manufacture of baker's yeast 424
VI. Identification of baker's yeast strains 431
Chapter 11. Food and Fodder Yeasts 440
I. Introduction 440
II. Historical 442
III. Production systems 445
IV. Composition 454
V. Theory 460
VI. Technology 464
VII. Effluent disposal 466
VIII. Nutritional value 467
IX. Conclusions 468
References 470
Chapter 12. Food-Spoilage Yeasts 476
I. Introduction 477
II. Sugar-rich ingredients and products 484
III. Fruits and vegetables 495
IV. Milk and dairy products 510
V. Cereal-based products 522
VI. Sauces and salads 525
VII. Meat, poultry and other proteinaceous food 529
VIII. Seafood 535
IX. Concluding remarks 537
X. Acknowledgements 539
Chapter 13. Yeasts as Spoilage Organisms in Beverages 558
I. Introduction 558
II. Ecological and physiological considerations 561
III. Yeasts isolated from beverages and their significance 564
IV. Sources of infection 579
V. Prevention of spoilage 581
VI. Quality control of beverages with respect to yeast spoilage 588
References 594
Subject Index 604
Author Index 628

Textauszug

Contents of Volume 4

Contributors v

Preface vii

Contents of Volume 1 xv

Contents of Volume 2 xix

Contents of Volume 3 xxiii

Abbreviations xxix

1 IntroductionAnthony H. Rose and J. Stuart Harrison 1

References 6

2 Yeast Cytology: An OverviewC. F. Robinow and B. F. Johnson 7

I. Introduction 8

II. The cell wall 9

III. The nucleus 52

IV. The cytoplasm 87

V. The Golgi body 91

VI. The vacuole 91

VII. The plasmalemma 93

VIII. Mitochondria 98

IX. Peroxisomes (microbodies) 101

X. Acknowledgements 103

XI. Addendum 104

References 110

Note added in proof 120

3 Separation of Yeast OrganellesD. Lloyd and T. G. Cartledge 121

I. History 121

II. Methods of disruption 122

III. Subcellular distribution of enzymes 124

IV. Marker enzymes 126

V. Analytical subcellular fractionation, subcellular enzyme distributions and separation of organelles 127

VI. Prospects 166

References 167

4 CapsulesW. I. Golubev 175

I. Introduction 175

II. Morphology and fine structure 176

III. Culture conditions promoting capsule formation 182

IV. Decapsulation and chemical composition 185

V. Functions 189

VI. Conclusion 194

VII. Acknowledgements 195

References 195

5 Cell wallsG. H. Fleet 199

I. Introduction 200

II. Cell wall function 201

III. Preparation of cell walls and separation of components 202

IV. Composition, structure and function of wall components 206

V. Macromolecular organization of the wall 236

VI. Factors affecting cell-wall composition and structure 238

VII. Degradation of yeast walls by enzymes 245

VIII. Cell-wall biosynthesis 257

IX. Acknowledgements 264

References 264

6 Periplasmic SpaceW. N. Arnold 279

I. Introduction 279

II. Background 280

III. Plasmolysis in yeast 280

IV. Osmotic shock 282

V. Periplasmic-space enzymes 282

VI. Protein concentration in the periplasmic space 291

VII. Periplasmic bodies 292

VIII. Concluding remarks 292

IX. Acknowledgements 293

References 293

7 Plasma MembranesP. A. Henschke and A. H. Rose 297

I. Introduction 297

II. What is the plasma membrane? 298

III. Isolation procedures 298

IV. Characterization criteria 307

V. Composition 312

VI. Molecular anatomy 324

VII. Relationships between lipid composition and plasma-membrane function 330

VIII. Acknowledgements 339

References 340

8 Vacuoles, Internal Membranous Systems and VesiclesJ. Schwencke 347

I. Introduction 348

II. The vacuolar compartment 350

III. Vacuolar proteinases and their role in some intracellular processes 371

IV. Chitosomes 390

V. Endoplasmic reticulum, Golgi complex, vacuole, vesicles and endosomes: their interrelation and their role in exocytosis and endocytosis 397

VI. Acknowledgements 420

References 420

Note added in proof 755

9 Nucleus: Chromosomes and PlasmidsD. H. Williamson 433

I. Introduction 433

II. A thumbnail sketch 434

III. Mendelian chromosomes 437

IV. Plasmids and transformation 456

V. Morphology of the working nucleus 464

References 482

10 RibosomesJ. C. Lee 489

I. Introduction 489

II. Components of the yeast ribosome 490

III. Topography of yeast ribosomal components 516

IV. Functional sites of ribosomal subunits 529

V. Acknowledgements 534

References 534

Addendum 540

11 MitochondriaB. Guérin 541

I. Introduction 541

II. Ultrastructure 543

III. Isolation of mitochondria and mitochondrial membranes 545

IV. Lipids 548

V. Mitochondrial compartments 550

VI. Oxidative phosphorylation 557

VII. Different complexes in oxidative phosphorylation 566

VIII. Cyanide-insensitive alternative respiratory pathways 581

IX. Permeability properties of the inner membrane and transport systems 582

X. Concluding remarks 589

References 589

12 MicrobodiesM. Veenhuis and W. Harder 601

I. Introduction 601

II. General properties of yeast microbodies 604

III. Biogenesis of microbodies during vegetative reproduction of cells 606

IV. Substructure, volume fraction and composition of yeast microbodies in relation to environmental conditions 621

V. Biogenesis of microbodies during generative reproduction 633

VI. Selective inactivation of peroxisomal enzymes and degradation of peroxisomes 636

VII. Concluding remarks 649

VIII. Acknowledgements 649

References 650

13 Storage CarbohydratesA. D. Panek 655

I. Introduction 655

II. α,α-Trehalose 657

III. Glycogen 663

IV. Function of storage carbohydrates 669

V. Acknowledgements 675

References 675

Subject...

Produkt-Details

• Erscheint lt. Verlag: 2.12.2012
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie ► Biochemie
• Themenwelt: Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
• Themenwelt: Naturwissenschaften ► Biologie ► Mykologie
• Themenwelt: Naturwissenschaften ► Biologie ► Zellbiologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-08-092543-X / 008092543X
• ISBN-13: 978-0-08-092543-1 / 9780080925431