The Yeasts

The Yeasts
  • Author : Cletus Kurtzman
  • Publsiher : Elsevier
  • Release : 09 May 2011
  • ISBN : 9780080931272
  • Pages : 2354 pages
  • Rating : 4/5 from 1 ratings
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Summary:
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
  • Author : Cletus Kurtzman,J.W. Fell,Teun Boekhout
  • Publisher : Elsevier
  • Release : 09 May 2011
GET THIS BOOKThe Yeasts

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

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Yeasts

Yeasts
  • Author : B. E. Kirsop,C. P. Kurtzman,D. Yarrow
  • Publisher : CUP Archive
  • Release : 28 June 1988
GET THIS BOOKYeasts

A guide to the preservation and identification of yeasts and their deposits for patent purposes; describes data centers and culture collection organizations where information and expert help may be obtained. Annotation copyright Book News, Inc. Portland, Or.

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The Yeasts

The Yeasts
  • Author : N.J.W. Kreger-van Rij
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKThe Yeasts

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

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The Yeasts

The Yeasts
  • Author : Anthony H. Rose,John Stuart Harrison,J. Stewart Harrison
  • Publisher : Academic Press
  • Release : 27 September 1993
GET THIS BOOKThe Yeasts

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.

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Yeast

Yeast
  • Author : Chris White,Jamil Zainasheff
  • Publisher : Brewers Publications
  • Release : 01 February 2010
GET THIS BOOKYeast

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.

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The Yeasts - A Taxonomic Study

The Yeasts - A Taxonomic Study
  • Author : Cletus Kurtzman,J.W. Fell
  • Publisher : Elsevier
  • Release : 20 March 1998
GET THIS BOOKThe Yeasts - A Taxonomic Study

The yeasts are a phylogenetically diverse group of fungi characterized by unicellular growth. Yeasts have been used for bread making and brewing beverages for millennia, and have become increasingly important in biotechnology for production of fuel alcohol, organic acids, enzymes, and various pharmacologically important chemicals. Other species are serious human, animal, and plant pathogens. Since publication of the 3rd edition of this book in 1984, numerous new species and genera have been described, many because of the application of new molecular

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The Rise of Yeast

The Rise of Yeast
  • Author : Nicholas P. Money
  • Publisher : Oxford University Press
  • Release : 09 January 2018
GET THIS BOOKThe Rise of Yeast

The great Victorian biologist Thomas Huxley once wrote, "I know of no familiar substance forming part of our every-day knowledge and experience, the examination of which, with a little care, tends to open up such very considerable issues as does yeast." Huxley was right. Beneath the very foundations of human civilization lies yeast--also known as the sugar fungus. Yeast is responsible for fermenting our alcohol and providing us with bread--the very staples of life. Moreover, it has proven instrumental in

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Yeasts in Food and Beverages

Yeasts in Food and Beverages
  • Author : Amparo Querol,Graham H. Fleet
  • Publisher : Springer Science & Business Media
  • Release : 30 December 2006
GET THIS BOOKYeasts in Food and Beverages

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

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Yeasts in Natural and Artificial Habitats

Yeasts in Natural and Artificial Habitats
  • Author : John F.T. Spencer,Dorothy M. Spencer
  • Publisher : Springer Science & Business Media
  • Release : 09 March 2013
GET THIS BOOKYeasts in Natural and Artificial Habitats

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

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Yeasts in Food

Yeasts in Food
  • Author : T Boekhout,V Robert
  • Publisher : Elsevier
  • Release : 07 May 2003
GET THIS BOOKYeasts in Food

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

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