Extremophilic Yeasts

This book presents the latest findings on the biodiversity, adaptation strategies, and biotechnological significance of extremophilic and extremotolerant yeasts. It is a valuable resource for researchers interested in the microbiology of these intriguing microorganisms. The book is divided into thre...

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Yhteisötekijä: SpringerLink (Online service)
Muut tekijät: Buzzini, Pietro (Toimittaja), Turchetti, Benedetta (Toimittaja), Yurkov, Andrey (Toimittaja)
Aineistotyyppi: Elektroninen E-kirja
Kieli:englanti
Julkaistu: Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Painos:1st ed. 2025.
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Linkit:https://doi.org/10.1007/978-3-031-97453-3
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505 0 |a Part I, Chapter 1. Microbial life in extreme habitats -- Part II Chapter 2. Mechanisms of thermotolerance and thermotolerant yeasts properties and applications -- Chapter 3. Psychrophilic and psychrotolerant yeasts -- Chapter 4. Halophilic and halotolerant yeasts. - Chapter 5. Osmotolerant and osmophilic yeasts -- Chapter 6. Yeasts at extreme pH conditions -- Chapter 7. Piezophilic and piezotolerant yeasts -- Chapter 8. Metallotolerant yeasts -- Chapter 9. Oxidative stress tolerating yeasts -- Part III, Chapter 10. Yeast in extreme foods -- Chapter 11. Biotechnological applications of yeasts under extreme conditions. 
520 |a This book presents the latest findings on the biodiversity, adaptation strategies, and biotechnological significance of extremophilic and extremotolerant yeasts. It is a valuable resource for researchers interested in the microbiology of these intriguing microorganisms. The book is divided into three parts: Part I gives an overview of prokaryotic and eukaryotic microbial life in extreme habitats. Part II focuses on the biodiversity, adaptation strategies and biotechnological applications of extremophilic yeasts, categorized according to the specific limiting abiotic parameters, such as thermotolerant (high temperature), psychrophiles and psychrotolerant (low temperature), acidophiles and acidotolerant (low pH), alkaliphiles and alkalitolerant (low pH), alkaliphiles and alkalitolerant (high pH), halophiles and halotolerant (high salinity), osmophiles and osmotolerant (low water activity), piezophilic and piezotolerant (high hydrostatic pressure), metallotolerant (high metal concentration), and oxidative stress-tolerant yeasts; Part III discusses the use of extremophilic yeasts in extreme foods and their biotechnological applications under extreme conditions. It is written for biologists, mycologists, chemists and all researchers whose field of study focuses on yeast biotechnology. 
532 8 |a Accessibility summary: This PDF has been created in accordance with the PDF/UA-1 standard to enhance accessibility, including screen reader support, described non-text content (images, graphs), bookmarks for easy navigation, keyboard-friendly links and forms and searchable, selectable text. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. Please note that a more accessible version of this eBook is available as ePub. 
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