By George G. Khachatourians and Dilip K. Arora (Eds.)
This quantity of utilized Mycology and Biotechnology completes the set of 2 volumes devoted to the assurance of contemporary advancements at the subject "Agriculture and foodstuff Production". the 1st quantity supplied assessment on fungal body structure, metabolism, genetics and biotechnology and highlighted their reference to specific functions to nutrition creation. the second one quantity examines a variety of particular purposes of mycology and fungal biotechnology to nutrients creation and processing. within the moment quantity assurance on ultimate components of the subject matter, nutrients crop construction and purposes within the meals and drinks area, is gifted. The interdisciplinary and intricate nature of the topic zone, mixed with the necessity to examine the sustainability of agri-food practices, its economics and commercial views, calls for a definite concentration and selectivity of topics. during this context the new literature contained during this paintings can help readers arrive at complete, intensive info at the position of fungi in agricultural nutrients and feed expertise. As a certified reference this booklet is focused in the direction of agri-food manufacturer learn institutions, executive and educational devices. academics and scholars, either in undergraduate and graduate reviews, in departments of nutrition technology, nutrition know-how, foodstuff engineering, microbiology, utilized molecular genetics and biotechnology also will locate this paintings important.
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Yeast nomenclature has changed considerably in the last few years. g. capacity to ferment and/or assimilate certain nitrogen and carbon sources. By using these criteria it was possible to identify different genera and species, although it was not possible to differentiate among strains . However, due to their strong special selection, strain differences among yeasts are often more important than species differences . Recent application of molecular techniques have represented an alternative to the traditional methods of yeast identification.
Alternatively, several genotypes may work equally well under such extreme conditions. In fact, Saccharomyces strains with specific characteristics appear in different types of wine, so that the strains became classified into several different races or varieties . In most cases, a taxonomic linkage exists between races and strain properties: highly ethanol tolerance (var. ellipsoideus), tolerance to CO2 (var. bayanus), intensive flavour (var. capensis), low volatile acidity (var. rosei) , film-forming strains with strong oxidative capabilities (var.
Capensis), low volatile acidity (var. rosei) , film-forming strains with strong oxidative capabilities (var. beticus and cheresiensis), high concentrations of acetaldehyde production and tolerance (var. montuliensis and rouxii) and others [12, 23, 24, 25, 26], all varieties belonging to the same species, S. cerevisiae. In conclusion, assignment of traditional wine yeast strains to the single species S. cerevisiae does not imply that they are similar, either phenotypically or genetically. The strains differ significantly not only in their metabolic features such as fermentative capacities, or production of aromatic compounds [11, 26] but also in their genetic configuration such as DNA content, 25 chromosomal pattern or mtDNA sequence [12, 23, 27], as will be discussed below.
Agriculture and Food Production by George G. Khachatourians and Dilip K. Arora (Eds.)