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The Book The Yeasts
The Author Cletus Kurtzman
The Publisher Elsevier
Release Date2011-05-09
Genre Science
Pages 2354
ISBN 0080931278
Language English, Spanish, And French

READING: 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 Book Yeast
The Author Charles Kingsley
The Publisher
Release Date1851
Genre
Pages 379
ISBN OXFORD:400291722
Language English, Spanish, And French
The Book Yeasts
The Author Verachtert
The Publisher CRC Press
Release Date1989-11-13
Genre Science
Pages 536
ISBN 0824781422
Language English, Spanish, And French
The Book Yeast
The Author Horst Feldmann
The Publisher John Wiley & Sons
Release Date2011-09-19
Genre Science
Pages 348
ISBN 9783527644865
Language English, Spanish, And French

READING: Yeast is one of the oldest domesticated organisms and has both industrial and domestic applications. In addition, it is very widely used as a eukaryotic model organism in biological research and has offered valuable knowledge of genetics and basic cellular processes. In fact, studies in yeast have offered insight in mechanisms underlying ageing and diseases such as Alzheimers, Parkinsons and cancer. Yeast is also widely used in the lab as a tool for many technologies such as two-hybrid analysis, high throughput protein purification and localization and gene expression profiling. The broad range of uses and applications of this organism undoubtedly shows that it is invalubale in research, technology and industry. Written by one of the world's experts in yeast, this book offers insight in yeast biology and its use in studying cellular mechanisms.


The Book Yeast
The Author Chris White
The Publisher Brewers Publications
Release Date2010-02-01
Genre Cooking
Pages 304
ISBN 9781938469060
Language English, Spanish, And French

READING: 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 Book Yeast a Problem
The Author Charles Kingsley
The Publisher ReadHowYouWant.com
Release Date2008-09-27
Genre Social Science
Pages 460
ISBN 9781427057501
Language English, Spanish, And French

READING: Books for All Kinds of Readers ReadHowYouWant offers the widest selection of on-demand, accessible format editions on the market today. Each edition has been optimized for maximum readability, using our patent-pending conversion technology. We are partnering with leading publishers around the globe to create accessible editions of their titles. Our goal is to have accessible editions simultaneously released with publishers' new books so that all readers can have access to the books they want to readtoday.


The Book Yeast
The Author
The Publisher
Release Date2001
Genre Yeast
Pages
ISBN STANFORD:36105123102456
Language English, Spanish, And French
The Book Molecular Mechanisms in Yeast Carbon Metabolism
The Author Jure Piskur
The Publisher Springer
Release Date2014-05-06
Genre Science
Pages 326
ISBN 9783642550133
Language English, Spanish, And French

READING: Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works. On the other hand, yeast fermentations have for millennia provided us with a variety of biotech products, like wine, beer, vitamins, and recently also with pharmaceutically active heterologous products and biofuels. A central biochemical activity in the yeast cell is the metabolism of carbon compounds, providing energy for the whole cell, and precursors for any of the final fermentation products. A complex set of genes and regulatory pathways controls the metabolism of carbon compounds, from nutrient sensing, signal transduction, transcription regulation and post-transcriptional events. Recent advances in comparative genomics and development of post-genomic tools have provided further insights into the network of genes and enzymes, and molecular mechanisms which are responsible for a balanced metabolism of carbon compounds in the yeast cell, and which could be manipulated in the laboratory to increase the yield and quality of yeast biotech products. This book provides a dozen of most comprehensive reviews on the recent developments and achievements in the field of yeast carbon metabolism, from academic studies on gene expression to biotechnology relevant topics.


The Book The Yeasts
The Author N.J.W. Kreger-van Rij
The Publisher Elsevier
Release Date2013-10-22
Genre Science
Pages 1101
ISBN 9781483290171
Language English, Spanish, And French

READING: 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.


The Book Yeasts
The Author Alexandre Guilliermond
The Publisher Watchmaker Publishing
Release Date2003-03-01
Genre Science
Pages 448
ISBN 1929148143
Language English, Spanish, And French
The Book The Yeasts
The Author Anthony H. Rose
The Publisher Elsevier
Release Date2012-12-02
Genre Science
Pages 620
ISBN 9780080925431
Language English, Spanish, And French

READING: 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.


The Book Yeasts in Food and Beverages
The Author Amparo Querol
The Publisher Springer Science & Business Media
Release Date2006-01-10
Genre Science
Pages 453
ISBN 3540283889
Language English, Spanish, And French

READING: 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 Book Yeast
The Author United States. Quartermaster Food and Container Institute for the Armed Forces, Chicago
The Publisher National Academies
Release Date1957
Genre Yeast
Pages 120
ISBN NAP:12643
Language English, Spanish, And French
The Book Yeast
The Author I. Campbell
The Publisher Oxford University Press, USA
Release Date1988
Genre Levure - Manuels de laboratoire
Pages 289
ISBN UOM:39015013587293
Language English, Spanish, And French

READING: The importance of yeasts in the biotechnology industry has progressed well beyond baking and brewing. Yeasts are now the organisms of choice for the incorporation of mammalian genes for expressing proteins and other products which were previously obtained from animals. Some yeasts, due to their potential to cause intractable diseases, also have medical significance. Yeast provides clear descriptions of the methods used in current research. Written by scientists of great experience, this book provides an important compendium of methods for established researchers. It will also benefit workers new to the field.


The Book Yeast Physiology and Biotechnology
The Author Graeme M. Walker
The Publisher John Wiley & Sons
Release Date1998-04-08
Genre Science
Pages 350
ISBN 0471964468
Language English, Spanish, And French

READING: 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.


The Book Yeast and Quick Bread Recipes for the School Lunch
The Author
The Publisher
Release Date1950
Genre Bread
Pages 37
ISBN UVA:X030487643
Language English, Spanish, And French
The Book Yeast a Problem
The Author Charles Kingsley
The Publisher ReadHowYouWant.com
Release Date2008-11-28
Genre Social Science
Pages 444
ISBN 9781427057471
Language English, Spanish, And French

READING: Books for All Kinds of Readers. ReadHowYouWant offers the widest selection of on-demand, accessible format editions on the market today. Each edition has been optimized for maximum readability, using our patent-pending conversion technology. We are partnering with leading publishers around the globe to create accessible editions of their titles. Our goal is to have accessible editions simultaneously released with publishers new books so that all readers can have access to the books they want to read - today. To find more books in your format visit www.readhowyouwant.com


The Book Galactose Regulon of Yeast
The Author Paike Jayadeva Bhat
The Publisher Springer Science & Business Media
Release Date2008-03-02
Genre Science
Pages 220
ISBN 3540740155
Language English, Spanish, And French

READING: This self contained book presents a comprehensive overview of the past, present and future of the galactose regulon of yeast, the classical model system of molecular biologists. The book starts with a brief historical overview on yeast research. This is followed by molecular genetics of the galactose regulon, isolation of genes and testing of the hypotheses. Contemporary topics including genomics, evolution, binary and graded responses, and stochasticity are all addressed.


The Book Yeast Protocols
The Author Wei Xiao
The Publisher Springer Science & Business Media
Release Date2006
Genre Science
Pages 392
ISBN 9781592599585
Language English, Spanish, And French

READING: Since the publication of Yeast Protocols in 1996, many new techniques have been invented and original protocols improved and refined. This throughly updated second edition will serve as a stand-alone protocols handbook of these new and refined techniques suitable for daily use in all research laboratories. It includes all of the recent advanced protocols as well as the major basic techniques and hence, will be essential for both yeast research laboratories and those researchers who wish to use yeast as a host to study their favorite genes from other organisms.


The Book Guide to Yeast Genetics and Molecular and Cell Biology
The Author Christine Guthrie
The Publisher Gulf Professional Publishing
Release Date2004
Genre Science
Pages 933
ISBN 012182778X
Language English, Spanish, And French

READING: Guide to Yeast Genetics and Molecular Biology presents, for the first time, a comprehensive compilation of the protocols and procedures that have made Saccharomyces cerevisiae such a facile system for all researchers in molecular and cell biology. Whether you are an established yeast biologist or a newcomer to the field, this volume contains all the up-to-date methods you will need to study "Your Favorite Gene" in yeast. Key Features * Basic Methods in Yeast Genetics * Physical and genetic mapping * Making and recovering mutants * Cloning and Recombinant DNA Methods * High-efficiency transformation * Preparation of yeast artificial chromosome vectors * Basic Methods of Cell Biology * Immunomicroscopy * Protein targeting assays * Biochemistry of Gene Expression * Vectors for regulated expression * Isolation of labeled and unlabeled DNA, RNA, and protein