Rose / Harrison The Yeasts

Yeast Technology
2. Auflage 2012
ISBN: 978-0-08-092543-1
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, Band Volume 5, 620 Seiten

Reihe: Yeast Genetics

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.

Autoren/Hrsg.

Rose, Anthony H.

Harrison, J. Stewart

Inhaltsverzeichnis

1;Front Cover;1
2;The Yeasts;4
3;Copyright Page;5
4;Table of Contents;10
5;Contributors;6
6;Preface;8
7;Contents of Volume 1;20
8;Contents of Volume 2;24
9;Contents of Volume 3;28
10;Contents of Volume 4;34
11;Abbreviations;40
12;Chapter 1. Introduction;42
12.1;References;42
13;Chapter 2. Brewer's Yeasts;48
13.1;I. Introduction;49
13.2;II. Brewing yeast strains;50
13.3;III. Technology;55
13.4;IV. Nutrition;66
13.5;V. Yeast and beer quality;74
13.6;VI. Fermentation in the future;90
13.7;VII. Conclusions;97
13.8;VIII. Acknowledgements;97
13.9;References;97
14;Chapter 3. Wine-making Yeasts Ralph E. Kunkee and Linda F. Bisson;110
14.1;I. Introduction;111
14.2;II. Wine-yeast strains;112
14.3;III. Natural versus inoculated vinifications;116
14.4;IV. Vinification fermentations;117
14.5;V. Ethanol toxicity and tolerance in wine yeasts;135
14.6;VI. Fermentation flavour components;142
14.7;VII. Secondary wine fermentations by yeasts;145
14.8;VIII. Spoilage yeasts;148
14.9;IX. Other yeasts associated with wine-making;154
14.10;X. Applications of molecular genetics to oenology;156
14.11;References;159
15;Chapter 4. Saké-Brewing Yeasts;170
15.1;I. Introduction;170
15.2;II. Saké-production process;171
15.3;III. Taxonomy of saké yeast;183
15.4;IV. Factors affecting saké yield and quality;184
15.5;V. Recent studies of saké yeast and sake brewing;191
15.6;VI. Conclusions;201
15.7;Appendix. Definition of Japanese terms used in the saké-manufacturing industry;204
15.8;References;206
16;Chapter 5. Yeasts in Cider-Making;210
16.1;I. Introduction;210
16.2;II. The orchard;212
16.3;III. Juice processing;220
16.4;IV. Fermentation;226
16.5;References;245
17;Chapter 6. Yeasts in Distilled Alcoholic-Beverage Production ;256
17.1;I. Introduction;256
17.2;II. Types of distilled alcoholic beverages;258
17.3;III. Major fermentation substrates;265
17.4;IV. Yeasts used in the distilling industry;270
17.5;V. Desirable yeast-strain properties;274
17.6;VI. Yeast development;280
17.7;VII. Acknowledgements;282
17.8;References;282
18;Chapter 7. Yeasts for Production of Fuel Ethanol;286
18.1;I. Introduction;286
18.2;II. Substrates;288
18.3;III. Process;292
18.4;IV. Yeasts;299
18.5;V. Yield-reducing factors;305
18.6;VI. Process and quality control;313
18.7;VII. New technology;314
18.8;VIII. Conclusions;327
18.9;References;328
19;Chapter 8. Miscellaneous Products from Yeast;334
19.1;I. Introduction;334
19.2;II. Phaffia rhodozyma;335
19.3;III. Yeast culture for livestock feeds;347
19.4;IV. Summary;362
19.5;References;363
20;Chapter 9. Yeast as a Vehicle for the Expression of Heterologous Genes;366
20.1;I. Introduction;366
20.2;II. Transformation;369
20.3;III. Transcription and translation;375
20.4;IV. Post-translational events;382
20.5;V. Conclusion;392
20.6;References;393
21;Chapter 10. Baker's Yeasts;398
21.1;I. Historical perspective;398
21.2;II. Bread-making;401
21.3;III. Desirable properties in baker's yeasts;408
21.4;IV. Methods used to isolate novel baker's yeast strains;419
21.5;V. Manufacture of baker's yeast;424
21.6;VI. Identification of baker's yeast strains;431
22;Chapter 11. Food and Fodder Yeasts;440
22.1;I. Introduction;440
22.2;II. Historical;442
22.3;III. Production systems;445
22.4;IV. Composition;454
22.5;V. Theory;460
22.6;VI. Technology;464
22.7;VII. Effluent disposal;466
22.8;VIII. Nutritional value;467
22.9;IX. Conclusions;468
22.10;References;470
23;Chapter 12. Food-Spoilage Yeasts;476
23.1;I. Introduction;477
23.2;II. Sugar-rich ingredients and products;484
23.3;III. Fruits and vegetables;495
23.4;IV. Milk and dairy products;510
23.5;V. Cereal-based products;522
23.6;VI. Sauces and salads;525
23.7;VII. Meat, poultry and other proteinaceous food;529
23.8;VIII. Seafood;535
23.9;IX. Concluding remarks;537
23.10;X. Acknowledgements;539
24;Chapter 13. Yeasts as Spoilage Organisms in Beverages;558
24.1;I. Introduction;558
24.2;II. Ecological and physiological considerations;561
24.3;III. Yeasts isolated from beverages and their significance;564
24.4;IV. Sources of infection;579
24.5;V. Prevention of spoilage;581
24.6;VI. Quality control of beverages with respect to yeast spoilage;588
24.7;References;594
25;Subject Index;604
26;Author Index;628

Leseproben

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. a,a-Trehalose 657

III. Glycogen 663

IV. Function of storage carbohydrates 669

V. Acknowledgements 675

References 675

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