Saccharomyces
By: edited by Michael F. Tuite and Stephen G. Oliver.
Contributors: Tuite, Mick F., 1953-; Oliver, S. G. 1949-
Series: Biotechnology handbooks ;; v. 4
Publisher: Plenum Press
Published: 1991
Place of publication: New York
Language: eng
Number of pages: 327
Subjects: Saccharomyces -- Biotechnology.; Saccharomyces.
Description: An account of yeast genus Sacchoromyces , used in baking and brewing since prehistory, for students and researchers interested in exploiting it for academic or commercial purposes using biotechnological methods. The topics include structural biochemistry, metabolism and biosynthesis, classical genetics, recombinant DNA techniques, the expression of.
Notes: Includes bibliographical references and index.