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Fermentative Capacity in Aerobic Cultures of Bakers' Yeast
By W. P. M. van Hoek
Delft University Press
152 pages, illustrated
$57.50 paper original
OUT OF PRINT
This Ph.D. thesis aims to provide the 'art' of bakers' yeast strain improvement and process development with quantitative scientific information on the regulation of fermentative capacity. Contents include: General introduction. Effect of specific growth rate on fermentative capacity of bakers' yeast. Regulation of fermentative capacity and levels of glycolytic enzymes in chemostat cultures of Saccharomyces cerevisiae. Effects of pyruvate decarboxylase overproduction on flux distribution at the pyruvate branch point in Saccharomyces cerevisiae. Fermentative capacity in high-cell-density fed-batch cultures of bakers' yeast. Glucose uptake kinetics and transcription of HXT genes in chemostat cultures of Saccharomyces cerevisiae.