TY  - BOOK
AU  - Willaert, Ronnie G.
TI  - Yeast Biotechnology 3.0
KW  - coffee processing||coffee fermentation||starter culture||coffee beverage||yeast||Icewine||Saccharomyces cerevisiae||hyperosmotic stress||CRISPR-Cas9||glycerol transport||STL1||brewing||Cyberlindnera||NABLAB||non-alcoholic beer||non-conventional yeast||non-Saccharomyces yeast||response surface methodology||Ustilago||itaconic acid||process improvement||lignocellulosic feedstock||yeasts||grape||federweisser||wine||microbiota identification||MALDI-TOF MS Biotyper||Torulaspora delbrueckii||craft beer||microbrewery plant||mixed fermentation||aroma profile||strain collection||aroma profiling||gas chromatography||wine yeast||Saccharomyces||fermentation||volatile aroma compounds||Simultaneous inoculation||Alcoholic fermentation||Malolactic fermentation||Sacccharomyces cerevisiae||Oenococcus oeni||PN4TM||OmegaTM||Aroma profile||antioxidant||coffee||W. anomalus||industrial brewer’s strains||adaptive laboratory evolution (ALE)||snowflake phenotype||beer fermentation||wine yeasts||lactic acid bacteria||co-inoculation||sequence inoculation||flavor compounds||color pigments||cell printing||piezoelectric dispensing||GFP-tagged yeast clone collection||living cell microarrays||microfluidic chip||dynamic single-cell analysis||Candida albicans||adhesion||fibronectin||nanomotion||atomic force microscope (AFM)||xylose metabolism||genetic engineering||biofuel||Spathaspora passalidarum||Pichia stipitis||volatile organic compounds||proton-transfer reaction-mass spectrometry||Metschnikowia pulcherrima||flavor||non-Saccharomyces yeasts||fermentation-derived products||fermented beverages||beer||coffee bean fermentation||itaconic acid production||bioethanol production||bioreactors||yeast micro- and nanobiotechnology
UR  - https://mdpi.com/books/pdfview/book/2912
ER  -