Yeast Biotechnology and Biorefinery

Name: Yeast Biotechnology and Biorefinery
Price: 235 USD
Availability: InStock
ISBN: 9780443365676

Background, Potential and Future Perspective

by Anuj K. Chandel, Fanny Machado Jofre, Julio C. Santos, Maria Graças das Almeida Felipe

1st Edition

Publisher: Elsevier

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Book Details

Print ISBN	9780443365676
eText ISBN	9780443365683
Publisher	Elsevier
Publishing Year	2026
Edition	1st Edition
Language	English
Pages	454

Yeast Biotechnology and Biorefinery, 1st Edition, details how yeast species contribute to biomass valorization in modern industrial biorefineries. Target readers include graduate students, postgraduate researchers, academic scientists, and industrial R&D professionals who require technical grounding in yeast-based manufacturing. The text outlines fundamental biological principles alongside applied engineering concepts for sustainable bioprocess development.

The volume focuses on sugar fermentation pathways for producing first-generation and second-generation bioethanol. Dedicated sections analyze the simultaneous co-utilization of different sugars and methods for increasing yeast tolerance against toxic hydrolysate inhibitors. Subsequent topics address yeast-mediated synthesis of high-value sugar alcohols, including xylitol and arabinitol, alongside methods for generating vegan single-cell protein.

Process engineering topics highlight yeast cell immobilization techniques and structured feeding patterns designed to improve bioreactor productivity. Special attention is given to yeast cell physiology, emphasizing thermotolerance and osmotolerance mechanisms under industrial stress conditions. This coverage provides structural support for advanced academic study and applied industrial research.

Chapter 1: Yeasts biodiversity and divergent substrate utilization from the second-generation biomass for the production of green chemicals and fuel
Chapter 2: Understanding thermotolerance and osmotolerance in yeasts, and their importance in biorefineries
Chapter 3: Designing yeasts by new synthetic biology techniques: Panorama and Perspectives
Chapter 4: Yeasts in the production of first and second-generation ethanol: focus on co-utilization of sugars and tolerance to inhibitors
Chapter 5: Yeasts for production of enzymes and prospects on process consolidation
Chapter 6: Biofuels production: comparative assessment of yeasts and bacteria (native and recombinants)
Chapter 7: Xylitol and arabinitol production by yeasts: Challenges, opportunities and commercial scenario
Chapter 8: Organic acids production by yeasts in the realm of advancement of biorefinery
Chapter 9: Emerging bioproducts in biorefinery produced by yeasts
Chapter 10: Role of yeasts in developing designer probiotics and vitamins
Chapter 11: Yeasts as single-cell protein: A new source for vegan protein.
Chapter 12: Optimization strategies for enhanced productivity of bio-renewables in yeast-based bioprocesses
Chapter 13: Advancements in yeast immobilization techniques for sustainable bioproducts
Chapter 14: Purification and separation of products from yeast cells cultivated on lignocellulosic hydrolysates
Chapter 15: Technological innovations in biomass biorefinery: commercial perspectives, challenges, and future perspectives