Molecular Mechanisms in Yeast Carbon Metabolism

1. Front Matter

   Pages i-viii

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2. Introduction to Carbon Metabolism in Yeast

   • Concetta Compagno, Sofia Dashko, Jure Piškur

   Pages 1-19

3. Glucose Sensing and Signal Transduction in Saccharomyces cerevisiae

   • Ken Peeters, Johan M. Thevelein

   Pages 21-56

4. Anaerobic Carbon Metabolism of Saccharomyces cerevisiae

   • Paula Jouhten, Merja Penttilä

   Pages 57-82

5. Systems Biology: Developments and Applications

   • Rahul Kumar, Petri-Jaan Lahtvee, Jens Nielsen

   Pages 83-96

6. Comparative Genomics and Evolutionary Genetics of Yeast Carbon Metabolism

   • Zhenguo Lin, Wen-Hsiung Li

   Pages 97-120

7. Similarities and Differences Between Cancer and Yeast Carbohydrate Metabolism

   • Matic Legiša

   Pages 121-140

8. Carbon Metabolism in Pathogenic Yeasts (Especially Candida): The Role of Cell Wall Metabolism in Virulence

   • Keunsook K. Lee, Carol A. Munro

   Pages 141-167

9. Molecular Mechanisms in Yeast Carbon Metabolism: Lipid Metabolism and Lipidomics

   • Birgit Ploier, Günther Daum, Uroš Petrovič

   Pages 169-215

10. Molecular Mechanisms in Yeast Carbon Metabolism: Bioethanol and Other Biofuels

    • Volkmar Passoth

    Pages 217-259

11. Wine, Beer and Cider: Unravelling the Aroma Profile

    • Amparo Gamero, Vicente Ferreira, Isak S. Pretorius, Amparo Querol

    Pages 261-297

12. Production of Metabolites and Heterologous Proteins

    • Michael Sauer, Paola Branduardi, Hannes Rußmayer, Hans Marx, Danilo Porro, Diethard Mattanovich

    Pages 299-326

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.

• Yeast fermentation
• biotechnology
• carbon metabolism
• ethanol
• gene expression

• Dept. Cell & Organism Biology, University of Lund Fac. Science, Lund, Sweden

  Jure Piškur

• Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy

  Concetta Compagno

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