Overview
- Editors:
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Jure Piškur
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Dept. Cell & Organism Biology, University of Lund Fac. Science, Lund, Sweden
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Concetta Compagno
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Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
- Insights into the network of genes and enzymes and molecular mechanisms balancing the metabolism of carbon compounds in the yeast cell
- Yeast is a pioneering model and the field of carbon metabolism is interesting for anyone working with cell factories
- Written by the leading scientists in the field, thus providing a first quality of the up-to-date status
- Includes supplementary material: sn.pub/extras
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Table of contents (11 chapters)
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Front Matter
Pages i-viii
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- Concetta Compagno, Sofia Dashko, Jure Piškur
Pages 1-19
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- Ken Peeters, Johan M. Thevelein
Pages 21-56
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- Paula Jouhten, Merja Penttilä
Pages 57-82
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- Rahul Kumar, Petri-Jaan Lahtvee, Jens Nielsen
Pages 83-96
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- Zhenguo Lin, Wen-Hsiung Li
Pages 97-120
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- Keunsook K. Lee, Carol A. Munro
Pages 141-167
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- Birgit Ploier, Günther Daum, Uroš Petrovič
Pages 169-215
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- Amparo Gamero, Vicente Ferreira, Isak S. Pretorius, Amparo Querol
Pages 261-297
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- Michael Sauer, Paola Branduardi, Hannes Rußmayer, Hans Marx, Danilo Porro, Diethard Mattanovich
Pages 299-326
About this book
Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works. On the other hand, yeast fermentations have for millennia provided us with a variety of biotech products, like wine, beer, vitamins, and recently also with pharmaceutically active heterologous products and biofuels. A central biochemical activity in the yeast cell is the metabolism of carbon compounds, providing energy for the whole cell, and precursors for any of the final fermentation products. A complex set of genes and regulatory pathways controls the metabolism of carbon compounds, from nutrient sensing, signal transduction, transcription regulation and post-transcriptional events. Recent advances in comparative genomics and development of post-genomic tools have provided further insights into the network of genes and enzymes, and molecular mechanisms which are responsible for a balanced metabolism of carbon compounds in the yeast cell, and which could be manipulated in the laboratory to increase the yield and quality of yeast biotech products. This book provides a dozen of most comprehensive reviews on the recent developments and achievements in the field of yeast carbon metabolism, from academic studies on gene expression to biotechnology relevant topics.
Editors and Affiliations
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Dept. Cell & Organism Biology, University of Lund Fac. Science, Lund, Sweden
Jure Piškur
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Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
Concetta Compagno
