Yeast Sugar Metabolism

AvFriedrich K. Zimmermann,Karl-Dieter Entian

Inbunden, Engelska, 1997

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Beskrivning

Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast Saccharomyces cereisiae has played a central role in the evolution of microbiology biochemistry and genetics, in addition to its use of a technical microbe for the production of alcoholic beverages and leavening of dough.

Produktinformation

Utgivningsdatum:1997-03-10
Mått:210 x 280 x undefined mm
Vikt:975 g
Format:Inbunden
Språk:Engelska
Antal sidor:567
Förlag:Taylor & Francis Inc
ISBN:9781566764667

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Friedrich K. Zimmermann (Institut fur Mikrobiologie, Germany) (Edited by) , Karl-Dieter Entian (Institut fur Mikrobiologie, Germany) (Edited by)

Innehållsförteckning

Introduction: A historical survey of the study of yeats, Sugar Utlization by Saccharomyces Cerevisiae, Hexose Transport, Sugar Phosphorylation in Yeast, Phosphoglucose Isomerase, Phosphofructokinase, Frcutose-1, Phosphoglycerate Kinase, Enolase, Pyruvate Kinase, Pyruvate Decarboxylases, Alcohol Decarboxylases, Genetics of Di- and Trisaccharide Utlisation, Glactose Metabolim in Saccharomyces Cerevisiae, The Pentose Phosphate Pathway, Storage of Carbohydrates in the Yeast Saccharomyces Cerevisiae, Glyercol Production and Osmoregulation..