Yeast - As A Potential Source of Enzymes

"Yeast-As A Potential Source of Enzymes" is designed to serve students, researchers microbiologists, biotechnologists, soil scientists, fermentation technologists and agriculturists. This book provides balanced introduction to basic & major areas of microbiology and biotechnology. It covers information about isolation, identification and screening of microbes (especially psychrophilic yeasts) and their potential application in food, pharmaceutical, detergent and agriculture industries. It also contains procedures for enzyme production & fermentation technology. Microbiology and Biotechnology is the fastest emerging field because of its importance in the different areas like; agriculture, pharmaceutical industries, food industries, biochemical and biomedical engineering. It gives me an immense pleasure to offer this book to the readers of different categories. This book provides accurate and authentic knowledge about psychrophilic yeasts and their cold-active enzymes. I express my science gratitude to all those scientists, scholars, publishers, book authors whose quality work helped me to come up with this book.