Read e-book online Agriculture and Food Production PDF

By George G. Khachatourians and Dilip K. Arora (Eds.)

ISBN-10: 0444510303

ISBN-13: 9780444510303

This quantity of utilized Mycology and Biotechnology completes the set of 2 volumes devoted to the insurance of modern advancements at the subject "Agriculture and nutrition Production". the 1st quantity supplied review on fungal body structure, metabolism, genetics and biotechnology and highlighted their reference to specific purposes to nutrition creation. the second one quantity examines quite a few particular purposes of mycology and fungal biotechnology to nutrition creation and processing. within the moment quantity insurance on closing parts of the subject, nutrition crop construction and functions within the meals and drinks area, is gifted. The interdisciplinary and intricate nature of the topic zone, mixed with the necessity to examine the sustainability of agri-food practices, its economics and commercial views, calls for a definite concentration and selectivity of matters. during this context the hot literature contained during this paintings may also help readers arrive at entire, intensive info at the position of fungi in agricultural meals and feed expertise. As a certified reference this publication is focused in the direction of agri-food manufacturer examine institutions, govt and educational devices. lecturers and scholars, either in undergraduate and graduate reports, in departments of meals technological know-how, nutrition know-how, nutrition engineering, microbiology, utilized molecular genetics and biotechnology also will locate this paintings invaluable.

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With regards to their DNA content, some authors have reported great variations of different industrial yeasts, and suggested that these variations may respond to specific industrial environments [28]. , bakers' vs. brewers' (Table 2) [29]. This may indicate that DNA content does not reflect adaptation to specific environments. Exceptionally, flor yeasts isolated from sherry wine are aneuploids, which have a DNA content lower than other industrial yeasts [12]. The reason for this can be that ethanol, present at very high concentration (over 15% v/v) and oxidative conditions [12] favour chromosome loss.

In bakers' strains, SUC gene has been amplified and translocated to several chromosomes as judged by the presence of several bands which hybridize with the probe [29, 39], and a similar phenomenon seems to have occurred in distillers' yeasts [29]. The wine yeasts analyzed, which in their natural environments ferment glucose and fructose but not sucrose, only possess a single band [29]. Furthermore, the accumulation of SUC genes was only observed in populations derived from sources containing sucrose and seemed to be absent in other strains from sources promoting the MEL gene [41].

Mortimer et al [71] described a new mechanism accounting for genetic variability: they found that several wine strains analyzed were diploid, homothallic and genetically unique, and that they yielded asci that came from 33 genetically different cells. These differences were interpreted to have arisen from heterozygous, homothallic strains, which had sporulated, yielding homozygous spore clones. Those authors suggested that natural heterozygous wine yeast strains undergo meiosis at certain frequency, so that a multiple heterozygote gives rise to homozygous descendants some of which may replace the original heterozygous parental.

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Agriculture and Food Production by George G. Khachatourians and Dilip K. Arora (Eds.)

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