Yeast Technology
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The Yeasts
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Author : Anthony H. Rose
language : en
Publisher: Elsevier
Release Date : 2012-12-02
The Yeasts written by Anthony H. Rose and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Science categories.
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 Technology
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Author : Gerald Reed
language : en
Publisher: Springer
Release Date : 1991
Yeast Technology written by Gerald Reed and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Juvenile Nonfiction categories.
Abstract: This second edition is completely revised examining today's industrial uses of yeast, emphasizing microbiological aspects. This book features the latest advances in genetic modification of industrial yeasts and information on recent developments in wine making, brewing, and baking, including discussions on yeast derivatives and yeast biotechnology. The text will supply essential information to food technologists, researchers, plant managers, and sales personnel, as well as chemists, geneticists, microbiologists and engineers in the industry.
Yeast Technology
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Author : Gerald Reed
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Yeast Technology written by Gerald Reed and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Social Science categories.
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 andate 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 Technology
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Author : John F.T. Spencer
language : en
Publisher: Springer
Release Date : 1989-11-30
Yeast Technology written by John F.T. Spencer and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-11-30 with Science categories.
Basic research is here applied to solve practical problems and to bring the reader up-to-date on recent developments of most aspects of yeast-based industries. Main topics cover: the brewing and distilling industries, wine-making and the nature of winery yeasts, food yeasts, spoilage yeasts, non-saccharomyces yeasts, their substrates and products; the construction of improved industrial yeast strains by site-directed mutagenesis, production of heterologous proteins by genetically-engineered yeasts, and factors affecting yields of such proteins as well as the use of calorimetry in control systems for yeast fermentations. This sourcebook will prove useful to everybody involved in technical applications of yeasts.
Yeast Technology
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Author : Gerald Reed
language : en
Publisher: Springer
Release Date : 2012-05-21
Yeast Technology written by Gerald Reed and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-21 with Science categories.
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.
The Yeasts Yeast Technology
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Author : Anthony H. Rose
language : en
Publisher:
Release Date : 1993
The Yeasts Yeast Technology written by Anthony H. Rose and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Yeast fungi categories.
Yeast Technology
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Author : John White (Baker)
language : en
Publisher:
Release Date : 1954
Yeast Technology written by John White (Baker) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1954 with Yeast categories.
Yeast Physiology And Biotechnology
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Author : Graeme M. Walker
language : en
Publisher: John Wiley & Sons
Release Date : 1998-04-08
Yeast Physiology And Biotechnology written by Graeme M. Walker and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-04-08 with Science categories.
Yeasts are the world's premier industrial micro-organisms. In addition to their wide exploitation in the production of foods, beverages and pharmaceuticals, yeasts also play significant roles as model eukaryotic cells in furthering our knowledge in the biological and biomedical sciences. In order for modern biotechnology to fully exploit the activities of yeasts, it is essential to appreciate aspects of yeast cell physiology. In recent years, however, our knowledge of yeast physiological phenomena has lagged behind that of yeast genetics and molecular biology. Yeast Physiology and Biotechnology redresses the balance by linking key aspects of yeast physiology with yeast biotechnology. Individual chapters provide broad and timely coverage of yeast cytology, nutrition, growth and metabolism - important aspects of yeast cell physiology which are pertinent to the practical uses of yeasts in industry. The final chapter reviews traditional, modern and emerging biotechnologies in which roles of yeasts in the production of industrial commodities and their value in biomedical research are fully discussed. Relevant aspects of classical and modern yeast genetics and molecular biology are fully integrated into the appropriate chapters. This up-to-date and fully referenced book is aimed at advanced undergraduate and postgraduate bioscience students,but will also prove to be a valuable source of information for yeast researchers and technologists.
Yeasts In Natural And Artificial Habitats
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Author : John F.T. Spencer
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Yeasts In Natural And Artificial Habitats written by John F.T. Spencer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Science categories.
A Guide to the World of the Yeasts J. F. T. Spencer and D. M. Spencert As the well-known authority on yeasts, the late Professor Rose, frequently pointed out, it is impossible for one person to present, in a single volume, the details of the life, composiotion, habitats, relationships, and actual and potential uses to man kind of the 500 (at last count) known species of yeasts. This book confirms the truth of this statement. However, our aim is actually more modest than that, and this book is an attempt to introduce the general reader, and possibly some inter ested specialists, to the lives of the yeasts in their natural and more artificial habitats, their use by human beings, and to give some idea of the wonderfully complex activities within the yeast cell, the characteristics of the metabolism and molecular biology of yeasts, and the applications of these characteristics to life in the present-dayworld ofhuman existence. The book proceeds from a brief chapter on what is and is not known of the origins and early history of the yeasts, through a description of their classification, relationships, habitats and general life style, their external morphology and internal structures and mechanisms within their cells, the regulatory mechanisms controlling processes such as signal transmis sion, mating, cell fusion, and many others.
Yeasts In Food And Beverages
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Author : Graham H. Fleet
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-01-10
Yeasts In Food And Beverages written by Graham H. Fleet and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-10 with Science categories.
Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. Drawing upon the expertise of leading yeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology, and genomics of the diverse range of yeast species associated with the production of foods and beverages.