Details

Autor(en) / Beteiligte

• Phaff, HJ
• Colwell, RR
• Demain, AL (eds)

Titel

Ecology of yeasts with actual and potential value in biotechnology

Ist Teil von

• Microbial ecology. New York NY [MICROB. ECOL.]. Vol. 12, no. 1. 1986, 1986, Vol.12 (1)

Erscheinungsjahr

1986

Quelle

SpringerLink E-Journals

Beschreibungen/Notizen

• Yeasts have been used in many industrial processes, such as the production of alcoholic beverages, biomass (baker's food, and fodder yeasts), and various metabolic products. The last category includes enzymes, vitamins, capsular polysaccharides, carotenoids, polyhydric alcohols, lipids, glycolipids, citric acid, ethanol, carbon dioxide, and compounds synthesized by the introduction of recombinant DNA in yeast. Some of these products are produced commercially, while others are potentially valuable in biotechnology. Most yeast species used in these various processes were obtained as chance isolates and subsequently modified and selected for better performance or elimination of undesirable characteristics.