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04523nam a22004695i 4500 |
| 001 - CONTROL NUMBER |
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978-4-431-55248-2 |
| 003 - CONTROL NUMBER IDENTIFIER |
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DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20160405112945.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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150211s2015 ja | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9784431552482 |
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978-4-431-55248-2 |
| 024 7# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
10.1007/978-4-431-55248-2 |
| Source of number or code |
doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
QR1-502 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
PSG |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
SCI045000 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
579 |
| Edition number |
23 |
| 245 10 - TITLE STATEMENT |
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| Title |
Stress Biology of Yeasts and Fungi |
| Medium |
[electronic resource] : |
| Remainder of title |
Applications for Industrial Brewing and Fermentation / |
| Statement of responsibility, etc |
edited by Hiroshi Takagi, Hiroshi Kitagaki. |
| 264 #1 - |
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| -- |
Tokyo : |
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Springer Japan : |
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Imprint: Springer, |
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2015. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
VIII, 218 p. 60 illus., 30 illus. in color. |
| Other physical details |
online resource. |
| 336 ## - |
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text |
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txt |
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rdacontent |
| 337 ## - |
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computer |
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c |
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rdamedia |
| 338 ## - |
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online resource |
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cr |
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rdacarrier |
| 347 ## - |
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text file |
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PDF |
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rda |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
1 The Breeding of Bioethanol-Producing Yeast by Detoxification of Glycolaldehyde, a Novel Fermentation Inhibitor -- 2 Stress Tolerance of Baker’s Yeast 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 ## - SUMMARY, ETC. |
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| Summary, etc |
This 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 “stresses”. Such 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 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Life sciences. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Biotechnology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Biochemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Microbiology. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Life Sciences. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Eukaryotic Microbiology. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Biotechnology. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Biochemistry, general. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Takagi, Hiroshi. |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Kitagaki, Hiroshi. |
| Relator term |
editor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
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| Display text |
Printed edition: |
| International Standard Book Number |
9784431552475 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="http://dx.doi.org/10.1007/978-4-431-55248-2">http://dx.doi.org/10.1007/978-4-431-55248-2</a> |
| 912 ## - |
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ZDB-2-SBL |
