"Old Yeasts: New Questions" ed. by Candida Lucas and Celia Pais

This book provides some insights into aspects of yeast science and biotechnology less frequently addressed in the literature but nonetheless decisive to improve knowledge and, accordingly, boost up yeast-based innovation.


Yeast-based biotechnology traditionally regards the empirical production of fermented drinks and leavened bread, processes of which surprisingly keep posing challenges and fuelling research. But yeasts nowadays also provide amenable cell factories, producing bulk and fine chemicals and molecules, and are increasingly used as tools in processes as diverse as food preservation or bioremediation. Importantly, yeasts are excellent models of cell and molecular biology for higher eukaryotes, including humans, contributing with key discoveries to understand processes and diseases. All taken, yeast-related business is worth billions, critically contributing to the economical welfare of many differently developed countries.

Contents
1 The Plasma Membrane Electric Potential in Yeast: Probes, Results, Problems, and Solutions: A New Application of an Old Dye?
2 Metallothioneins, Saccharomyces cerevisiae, and Heavy Metals: A Biotechnology Triad?
3 Yeast as a Biocatalyst in Microbial Fuel Cell
4 Advances in Metabolic Engineering of Saccharomyces cerevisiae for the Production of Industrially and Clinically Important Chemicals
5 Non-Conventional Yeasts in Fermentation Processes: Potentialities and Limitations
6 Saccharomyces cerevisiae Peroxiredoxins in Biological Processes: Antioxidant Defense, Signal Transduction, Circadian Rhythm, and More
7 HMGB Proteins from Yeast to Human. Gene Regulation, DNA Repair and Beyond
8 Endophytic Yeast and Hosts: A Mutualistic Association Friendly to the Environment