The Yeasts Yeast Technology

Download The Yeasts Yeast Technology full books in PDF, epub, and Kindle. Read online The Yeasts Yeast Technology ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Yeast technology

Author : Gerald Reed
Publisher : Springer Science & Business Media
ISBN 13 : 9401197717
Total Pages : 459 pages
Book Rating : 4.4/5 (11 download)

DOWNLOAD NOW!

Book Synopsis Yeast technology by : Gerald Reed

Download or read book Yeast technology written by Gerald Reed and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Cletus Kurtzman
Publisher : Elsevier
ISBN 13 : 0080931278
Total Pages : 2362 pages
Book Rating : 4.0/5 (89 download)

DOWNLOAD NOW!

Book Synopsis The Yeasts by : Cletus Kurtzman

Download or read book The Yeasts written by Cletus Kurtzman and published by Elsevier. This book was released on 2011-05-09 with total page 2362 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Yeasts in Food

Author : T Boekhout
Publisher : Elsevier
ISBN 13 : 1845698487
Total Pages : 511 pages
Book Rating : 4.8/5 (456 download)

DOWNLOAD NOW!

Book Synopsis Yeasts in Food by : T Boekhout

Download or read book Yeasts in Food written by T Boekhout and published by Elsevier. This book was released on 2003-05-07 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. - Describes the enormous range of yeasts together with methods for detection, identification and analysis - Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques - Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee

The Yeasts

Author : Anthony H. Rose
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (149 download)

DOWNLOAD NOW!

Book Synopsis The Yeasts by : Anthony H. Rose

Download or read book The Yeasts written by Anthony H. Rose and published by . This book was released on 1987 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Yeasts in Food and Beverages

Author : Amparo Querol
Publisher : Springer Science & Business Media
ISBN 13 : 3540283986
Total Pages : 457 pages
Book Rating : 4.5/5 (42 download)

DOWNLOAD NOW!

Book Synopsis Yeasts in Food and Beverages by : Amparo Querol

Download or read book Yeasts in Food and Beverages written by Amparo Querol and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

The Yeasts

Author : Anthony H. Rose
Publisher : Elsevier
ISBN 13 : 008092543X
Total Pages : 661 pages
Book Rating : 4.0/5 (89 download)

DOWNLOAD NOW!

Book Synopsis The Yeasts by : Anthony H. Rose

Download or read book The Yeasts written by Anthony H. Rose and published by Elsevier. This book was released on 2012-12-02 with total page 661 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Red Wine Technology

Author : Antonio Morata
Publisher : Academic Press
ISBN 13 : 0128144009
Total Pages : 406 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!

Book Synopsis Red Wine Technology by : Antonio Morata

Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.This book is an essential resource for wine producers, researchers, practitioners, technologists and students. - Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine - Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments - Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees - Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

The Yeasts

Author : N.J.W. Kreger-van Rij
Publisher : Elsevier
ISBN 13 : 1483290174
Total Pages : 1101 pages
Book Rating : 4.4/5 (832 download)

DOWNLOAD NOW!

Book Synopsis The Yeasts by : N.J.W. Kreger-van Rij

Download or read book The Yeasts written by N.J.W. Kreger-van Rij and published by Elsevier. This book was released on 2013-10-22 with total page 1101 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Yeast Physiology and Biotechnology

Author : Graeme M. Walker
Publisher : John Wiley & Sons
ISBN 13 : 0471964468
Total Pages : 375 pages
Book Rating : 4.4/5 (719 download)

DOWNLOAD NOW!

Book Synopsis Yeast Physiology and Biotechnology by : Graeme M. Walker

Download or read book Yeast Physiology and Biotechnology written by Graeme M. Walker and published by John Wiley & Sons. This book was released on 1998-04-08 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Brewing and Distilling Yeasts

Author : Graham G. Stewart
Publisher : Springer
ISBN 13 : 3319691260
Total Pages : 427 pages
Book Rating : 4.3/5 (196 download)

DOWNLOAD NOW!

Book Synopsis Brewing and Distilling Yeasts by : Graham G. Stewart

Download or read book Brewing and Distilling Yeasts written by Graham G. Stewart and published by Springer. This book was released on 2018-01-04 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.

Yeasts in the Production of Wine

Author : Patrizia Romano
Publisher : Springer Nature
ISBN 13 : 1493997823
Total Pages : 523 pages
Book Rating : 4.4/5 (939 download)

DOWNLOAD NOW!

Book Synopsis Yeasts in the Production of Wine by : Patrizia Romano

Download or read book Yeasts in the Production of Wine written by Patrizia Romano and published by Springer Nature. This book was released on 2019-09-16 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

The Yeasts

Author : Anthony Harry Rose
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (318 download)

DOWNLOAD NOW!

Book Synopsis The Yeasts by : Anthony Harry Rose

Download or read book The Yeasts written by Anthony Harry Rose and published by . This book was released on 1971 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Yeast Biotechnology: Diversity and Applications

Author : T. Satyanarayana
Publisher : Springer Science & Business Media
ISBN 13 : 1402082924
Total Pages : 747 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Yeast Biotechnology: Diversity and Applications by : T. Satyanarayana

Download or read book Yeast Biotechnology: Diversity and Applications written by T. Satyanarayana and published by Springer Science & Business Media. This book was released on 2009-04-24 with total page 747 pages. Available in PDF, EPUB and Kindle. Book excerpt: I belie ve that the book would provide an overview of the recent developments in the domain of yeast research with some new ideas, which could serve as an inspiration and challenge for researchers in this field. Ne w Delhi Prof. Asis Datta Dec. 24, 2007 F ormer Vice-chancellor, JNU Director, NCPGR (New Delhi) Pr eface Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environments. Although yeasts are not as ubiquitous as bacteria in the na- ral environments, they have been isolated from terrestrial, aquatic and atmospheric environments. Yeast communities have been found in association with plants, a- mals and insects. Several species of yeasts have also been isolated from specialized or extreme environments like those with low water potential (e. g. high sugar/salt concentrations), low temperature (e. g. yeasts isolated from Antarctica), and low oxygen availability (e. g. intestinal tracts of animals). Around 1500 species of yeasts belonging to over 100 genera have been described so far. It is estimated that only 1% of the extant yeasts on earth have been described till date. Therefore, global efforts are underway to recover new yeast species from a variety of normal and extreme environments. Yeasts play an important role in food chains, and carbon, nitrogen and sulphur cycles. Yeasts can be genetically manipulated by hybridization, mutation, rare m- ing, cytoduction, spheroplast fusion, single chromosomal transfer and transfor- tion using recombinant technology. Yeasts (e. g.

The Yeasts: Yeast technology

Author : John Stuart Harrison
Publisher :
ISBN 13 :
Total Pages : 618 pages
Book Rating : 4.3/5 (91 download)

DOWNLOAD NOW!

Book Synopsis The Yeasts: Yeast technology by : John Stuart Harrison

Download or read book The Yeasts: Yeast technology written by John Stuart Harrison and published by . This book was released on 1969 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Yeast

Author : Horst Feldmann
Publisher : John Wiley & Sons
ISBN 13 : 3527659196
Total Pages : 1 pages
Book Rating : 4.5/5 (276 download)

DOWNLOAD NOW!

Book Synopsis Yeast by : Horst Feldmann

Download or read book Yeast written by Horst Feldmann and published by John Wiley & Sons. This book was released on 2012-09-06 with total page 1 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finally, a stand-alone, all-inclusive textbook on yeast biology. Based on the feedback resulting from his highly successful monograph, Horst Feldmann has totally rewritten he contents to produce a comprehensive, student-friendly textbook on the topic. The scope has been widened, with almost double the content so as to include all aspects of yeast biology, from genetics via cell biology right up to biotechnology applications. The cell and molecular biology sections have been vastly expanded, while information on other yeast species has been added, with contributions from additional authors. Naturally, the illustrations are in full color throughout, and the book is backed by a complimentary website. The resulting textbook caters to the needs of an increasing number of students in biomedical research, cell and molecular biology, microbiology and biotechnology who end up using yeast as an important tool or model organism.

Yeast

Author : Antonio Morata
Publisher : BoD – Books on Demand
ISBN 13 : 9535135996
Total Pages : 302 pages
Book Rating : 4.5/5 (351 download)

DOWNLOAD NOW!

Book Synopsis Yeast by : Antonio Morata

Download or read book Yeast written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2017-11-08 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Stress Biology of Yeasts and Fungi

Author : Hiroshi Takagi
Publisher : Springer
ISBN 13 : 4431552480
Total Pages : 221 pages
Book Rating : 4.4/5 (315 download)

DOWNLOAD NOW!

Book Synopsis Stress Biology of Yeasts and Fungi by : Hiroshi Takagi

Download or read book Stress Biology of Yeasts and Fungi written by Hiroshi Takagi and published by Springer. This book was released on 2015-02-11 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stresses”. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).