Yeast

Yeast
Available:
Author: Chris White,Jamil Zainasheff
Pages: 304
ISBN: 9781938469060
Release: 2010-02-01
Editor: Brewers Publications

DESCRIPTION OF THE BOOK:

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

The Yeasts

The Yeasts
Available:
Author: Cletus Kurtzman,J.W. Fell,Teun Boekhout
Pages: 2354
ISBN: 0080931278
Release: 2011-05-09
Editor: Elsevier

DESCRIPTION OF THE BOOK:

The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca. High-quality photomicrographs and line drawings Detailed phylogenetic trees Up-to-date, clearly presented yeast taxonomy and systematic, easy-to-use reference sequence accession numbers to allow for correct identification

The Yeasts

The Yeasts
Available:
Author: Anthony H. Rose,J. Stewart Harrison
Pages: 620
ISBN: 9780080925431
Release: 2012-12-02
Editor: Elsevier

DESCRIPTION OF THE BOOK:

This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. * SPECIAL FEATURES: * Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of interest to many.

Yeast

Yeast
Available:
Author: Antonio Morata,Iris Loira
Pages: 300
ISBN: 9789535135999
Release: 2017-11-08
Editor: BoD – Books on Demand

DESCRIPTION OF THE BOOK:

Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.

Yeast

Yeast
Available:
Author: Charles Kingsley
Pages: 324
ISBN: OSU:32435051387868
Release: 1884
Editor: Unknown

DESCRIPTION OF THE BOOK:

Motivated by his strong convictions as a Christian Socialist Kingsley wrote Yeast as an attack on Roman Catholicism and the Oxford Movement, on celibacy, the game laws, bad landlords and bad sanitation, and on the whole social system insofar as it kept England's agricultural labourer class in poverty. The title was intended to suggest the "ferment of new ideas". Yeast was influenced by the works of the philosopher Thomas Carlyle, and by Henry Brooke's novel The Fool of Qualit.

Flour Water Salt Yeast

Flour Water Salt Yeast
Available:
Author: Ken Forkish
Pages: 265
ISBN: 9781607742739
Release: 2012
Editor: Random House Digital, Inc.

DESCRIPTION OF THE BOOK:

A treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain. 12,000 first printing.

Yeast Biotechnology 2 0

Yeast Biotechnology 2 0
Available:
Author: Ronnie G. Willaert
Pages: 216
ISBN: 9783038974314
Release: 2019-01-10
Editor: MDPI

DESCRIPTION OF THE BOOK:

This book is a printed edition of the Special Issue "Yeast Biotechnology 2.0" that was published in Fermentation

Yeasts

Yeasts
Available:
Author: Verachtert
Pages: 536
ISBN: 0824781422
Release: 1989-11-13
Editor: CRC Press

DESCRIPTION OF THE BOOK:

Conversion of Organic Solid Wastes Into Yeast

Conversion of Organic Solid Wastes Into Yeast
Available:
Author: Floyd H. Meller,Ionics, inc. Research Division
Pages: 173
ISBN: MINN:31951D03000561R
Release: 1969
Editor: Unknown

DESCRIPTION OF THE BOOK:

Yeast Poems

Yeast  Poems
Available:
Author: Charles Kingsley
Pages: 329
ISBN: UIUC:30112047664583
Release: 1899
Editor: Unknown

DESCRIPTION OF THE BOOK:

The Yeasts

The Yeasts
Available:
Author: Anthony H. Rose,Alan E. Wheals,J. Stewart Harrison
Pages: 660
ISBN: CHI:42785133
Release: 1995-08-11
Editor: Academic Press

DESCRIPTION OF THE BOOK:

Yeasts are highly versatile organisms, particularly suitable for industrial purposes. This book covers the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries.

Yeast a Problem

Yeast  a Problem
Available:
Author: Charles Kingsley
Pages: 337
ISBN: STANFORD:36105044997802
Release: 1851
Editor: Unknown

DESCRIPTION OF THE BOOK:

Yeast a Problem By C K

Yeast  a Problem  By C  K
Available:
Author: Charles Kingsley
Pages: 329
ISBN: BL:A0017473213
Release: 1859
Editor: Unknown

DESCRIPTION OF THE BOOK:

Use of Yeast Biomass in Food Production

Use of Yeast Biomass in Food Production
Available:
Author: Radomir Lasztity
Pages: 352
ISBN: 9781351405911
Release: 2017-09-29
Editor: Routledge

DESCRIPTION OF THE BOOK:

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.

Yeast Sugar Metabolism

Yeast Sugar Metabolism
Available:
Author: Friedrich K. Zimmermann,Karl-Dieter Entian
Pages: 567
ISBN: 1566764661
Release: 1997-03-10
Editor: CRC Press

DESCRIPTION OF THE BOOK:

Yeast

Yeast
Available:
Author: Horst Feldmann
Pages: 348
ISBN: 9783527326099
Release: 2010-01-11
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

Yeast Cell Biology

Yeast Cell Biology
Available:
Author: James B. Hicks
Pages: 671
ISBN: MINN:319510003229648
Release: 1986
Editor: Unknown

DESCRIPTION OF THE BOOK:

Yeast technology

Yeast technology
Available:
Author: Gerald Reed
Pages: 454
ISBN: 9789401197717
Release: 2012-12-06
Editor: Springer Science & Business Media

DESCRIPTION OF THE BOOK:

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

Yeast

Yeast
Available:
Author: Anonim
Pages: 329
ISBN: STANFORD:36105123102456
Release: 2001
Editor: Unknown

DESCRIPTION OF THE BOOK:

The Yeasts

The Yeasts
Available:
Author: N.J.W. Kreger-van Rij
Pages: 1101
ISBN: 9781483290171
Release: 2013-10-22
Editor: Elsevier

DESCRIPTION OF THE BOOK:

This impressive volume presents 60 genera and 500 species of yeasts. The aims of The Yeasts is two-pronged -first, presenting and discussing a classification of yeasts including diagnoses of genera and descriptions of species, and second, providing methods for the identification of yeast strains. Knowledge of the basidioporogenous yeasts has increases considerably in recent years. These yeasts are now classified in two taxonomically different groups, the teliospore-forming yeasts and the Filobasidiaceae. There are also other basidiomycetous fungi, such as the Tremellales, with a yeast phase in their life cycle. The descriptions of the yeast states of several of these species have been included in this edition. The taxonomic system proposed is a large step in the evolution of a satisfactory classification. More than 1000 pages of information from 16 contributors -well laid out and easy to consult, classified for easy access. The Fourth Revised Edition, edited by C.P. Kurtzman and J. Fell, is due for publication in 1998.