Biochemistry and genetics of carbohydrate utilization by industrial yeast strains

Comparative transcriptomic and proteomic profiling of industrial wine yeast strains.

The geno- and phenotypic diversity of commercial Saccharomyces cerevisiae wine yeast strains provides an opportunity to apply the system-wide approaches that are reasonably well established for laboratory strains to generate insight into the functioning of complex cellular networks in industrial environments. We have previously analyzed the transcriptomes of five industrial wine yeast strains a...

Genetics and Biochemistry of Pseudomonas

This text, one of a series of handbooks devoted to Techniques in Pure and Applied Microbiology, is an attempt to present in one volume the fundamentals, basic methodology, and specific applications of gas-liquid chromatography in microbiology and medicine. Perhaps an overly extensive introductory review of the history, theory, development, and basic applications of gas chromatography is present...

The Biochemistry of Genetics

THERE IS A SENSE in which genetics is the most important part of biology. The most characteristic feature of biological systems is their organized complexity. Such a degree of complexity, we believe, can only arise by the action of Natural Selection. It is therefore important to understand the biochemical mechanisms which allow Natural Selection to take place, and this necessarily involves us i...

Introduction to Carbohydrate Biochemistry

Improving industrial yeast strains: exploiting natural and artificial diversity

Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront y...