کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6487346 | 1416322 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Diverse yeasts for diverse fermented beverages and foods
ترجمه فارسی عنوان
مخمرهای متنوع برای نوشیدنی های مختلف و غذاهای مختلف تهیه شده است
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
Yeasts play vital roles in food biotechnology, especially in fermented products. Yeasts are monoculture bioprocessing agents, are members of complex microbial communities, and are even consumed directly. Advances in genetic technologies, such as whole genome and environmental DNA sequencing, have shed light on the diverse yeasts used in both traditional and industrialized processes. The yeast Saccharomyces cerevisiae plays an outsized role in fermented beverage and food production, but new research has revealed a cornucopia of yeast biodiversity that includes dozens of species. These often surprising studies have shown how yeasts are related, how they interact with other microbes, and how valuable traits are encoded in their genomes. This deeper understanding illuminates current practices in food biotechnology, while foreshadowing future innovation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Current Opinion in Biotechnology - Volume 49, February 2018, Pages 199-206
Journal: Current Opinion in Biotechnology - Volume 49, February 2018, Pages 199-206
نویسندگان
Chris Todd Hittinger, James L Steele, David S Ryder,