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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
The Publisher
Release Date2001
Genre Yeast
Pages
ISBN STANFORD:36105123102456
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 Date2012-09-06
Genre Science
Pages 464
ISBN 9783527659197
Language English, Spanish, And French

READING: 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.


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 Charles Kingsley
The Publisher
Release Date1851
Genre
Pages 379
ISBN OXFORD:400291722
Language English, Spanish, And French
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 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 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 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 Brewing Yeast and Fermentation
The Author Christopher Boulton
The Publisher John Wiley & Sons
Release Date2013-04-25
Genre Technology & Engineering
Pages 656
ISBN 9781118685341
Language English, Spanish, And French

READING: Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.


The Book An introduction to the biology of yeasts
The Author Maurice Ingram
The Publisher
Release Date1955
Genre Science
Pages 273
ISBN UCAL:B4211053
Language English, Spanish, And French

READING: General morphology and cytology. The chemical composition of yeast cells. Fermentation. Respiration and the pasteur effect. Carbon assimilation. Nitrogen metabolism. Sulphur metabolism. Special aspects of yeast metabolism. Growth. Reproduction. Genetic and variation. The yeast colony in practice. Ecology of yeasts.


The Book The Yeasts Physiology and biochemistry of yeasts
The Author Anthony H. Rose
The Publisher Academic Press
Release Date1971
Genre Science
Pages 571
ISBN UOM:39015000825896
Language English, Spanish, And French
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 The Art of Baking with Natural Yeast Breads Pancakes Waffles Cinnamon Rolls and Muffins
The Author Caleb Warnock, Melissa Richardson
The Publisher Cedar Fort
Release Date
Genre
Pages
ISBN 9781462102594
Language English, Spanish, And French
The Book Yeast Sugar Metabolism
The Author Friedrich K. Zimmermann
The Publisher CRC Press
Release Date1997-03-10
Genre Technology & Engineering
Pages 567
ISBN 1566764661
Language English, Spanish, And French
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


The Book Use of Yeast Biomass in Food Production
The Author Anna Halasz
The Publisher CRC Press
Release Date1990-12-07
Genre Technology & Engineering
Pages 352
ISBN 0849358663
Language English, Spanish, And French

READING: 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.