Yeast Biotechnology

1. Front Matter

   Pages i-xx

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2. Yeast identification and maintenance

   1. Front Matter

      Pages 1-1

      PDF

   2. Maintenance of yeast cultures

      • Barbara Kirsop

      Pages 3-32

   3. Approaches to yeast identification

      • Marc-André Lachance

      Pages 33-51

3. Genetic manipulation

   1. Front Matter

      Pages 53-53

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   2. Classical genetic and protoplast fusion techniques in yeast

      • R. M. Jones, I. Russell, G. G. Stewart

      Pages 55-79

   3. Yeast plasmids and transformation

      • C. J. Panchal

      Pages 80-103

   4. dsRNA killer systems in yeast

      • Diane J. Mitchell, E. Alan Bevan

      Pages 104-155

4. Growth of Yeast

   1. Front Matter

      Pages 157-157

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   2. Physiology of yeast growth

      • D. R. Berry, C. Brown

      Pages 159-199

   3. The technology of aerobic yeast growth

      • J. P. Barford

      Pages 200-230

   4. The technology of anaerobic yeast growth

      • Argyrios Margaritis, Fahar J. A. Merchant

      Pages 231-276

   5. Biochemical and genetic control of sugar and carbohydrate metabolism in yeasts

      • G. G. Stewart, I. Russell

      Pages 277-310

   6. Substrate utilization, non-carbohydrate substrates

      • Trevor G. Cartledge

      Pages 311-342

5. Product Formation

   1. Front Matter

      Pages 343-343

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   2. Production of organoleptic compounds

      • D. R. Berry, D. C. Watson

      Pages 345-368

   3. Hydrolytic enzymes

      • Wilfred Niels Arnold

      Pages 369-400

   4. Expression and secretion of foreign polypeptides in yeast

      • A. R. Goodey, S. Doel, J. R. Piggott, M. E. E. Watson, B. L. A. Carter

      Pages 401-429

6. Downstream processing

   1. Front Matter

      Pages 431-431

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   2. The isolation and purification of protein and peptide products

      • Alan Wiseman, David J. King, Michael A. Winkler

      Pages 433-470

Biotechnology Biotechnology is is now now established established as as a a major major area area of of technology, technology, concerned concerned with with the' the' application application of of biological biological organisms, organisms, systems systems or or processes processes to to manufac­ turing turing or or service service industries'. industries'. Although Although the the exploitation exploitation of of organisms organisms by by man man is is not not new, new, many many of of the the techniques techniques which which are are stimulating stimulating the the rapid rapid advances advances in in biotechnology biotechnology have have developed developed from from recent recent scientific scientific discoveries. discoveries. Throughout Throughout history history man man has, has, knowingly knowingly or or not, not, been been exploiting exploiting yeast yeast in in the the production production of of alcoholic alcoholic beverages beverages and and bread, bread, and and these theseprocesses processes still still represent represent major major biotechnological biotechnological industries. industries. The The brewer's brewer's and and baker's baker's yeast yeast Sac­ charomyces charomyces cerevisiae cerevisiae is, is, however, however, also also a a favoured favoured organism organism for for the the production production of of many many new new biotechnological biotechnological products. products.

• DNA
• Downstream Processing
• Expression
• Polypeptide
• Selectable Marker
• Toxin
• biotechnology
• distribution
• enzymes
• hybridization
• lactose
• metabolism
• physiology
• transcription

• Department of Bioscience & Biotechnology, University of Strathclyde, UK

  D. R. Berry

• Labatt Brewing Co., London, Canada

  I. Russell, G. G. Stewart

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