Yeast

Author : Cletus Kurtzman,J.W. Fell,Teun Boekhout
Publisher : Elsevier
Page : 2362 pages
File Size : 46,5 Mb
Release : 2011-05-09
Category : Science
ISBN : 9780080931272

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The Yeasts by Cletus Kurtzman,J.W. Fell,Teun Boekhout Pdf

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

Author : Chris White,Jamil Zainasheff
Publisher : Brewers Publications
Page : 325 pages
File Size : 44,6 Mb
Release : 2010-02-01
Category : Cooking
ISBN : 9781938469060

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Yeast by Chris White,Jamil Zainasheff Pdf

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.

Author : Ken Forkish
Publisher : Ten Speed Press
Page : 274 pages
File Size : 54,6 Mb
Release : 2012-09-18
Category : Cooking
ISBN : 9781607742746

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Flour Water Salt Yeast by Ken Forkish Pdf

NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Author : Gerald Reed
Publisher : Springer Science & Business Media
Page : 459 pages
File Size : 52,6 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401197717

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Yeast technology by Gerald Reed Pdf

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.

Author : Nicholas P. Money
Publisher : Oxford University Press
Page : 225 pages
File Size : 42,5 Mb
Release : 2018
Category : Science
ISBN : 9780190270711

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The Rise of Yeast by Nicholas P. Money Pdf

"[The author] argues that we cannot ascribe too much importance to yeast, and that its discovery and controlled use profoundly altered human history"--Amazon.com.

Author : Graham H. Fleet
Publisher : Springer Science & Business Media
Page : 476 pages
File Size : 49,5 Mb
Release : 2006-01-10
Category : Science
ISBN : 3540283889

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Yeasts in Food and Beverages by Graham H. Fleet Pdf

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.

Author : B. E. Kirsop,C. P. Kurtzman,D. Yarrow
Publisher : CUP Archive
Page : 264 pages
File Size : 48,6 Mb
Release : 1988
Category : Medical
ISBN : 0521352274

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Yeasts by B. E. Kirsop,C. P. Kurtzman,D. Yarrow Pdf

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.

Author : Horst Feldmann
Publisher : John Wiley & Sons
Page : 349 pages
File Size : 53,5 Mb
Release : 2011-09-19
Category : Science
ISBN : 9783527644865

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Yeast by Horst Feldmann Pdf

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.

Author : Farshad Darvishi Harzevili
Publisher : Springer Nature
Page : 377 pages
File Size : 53,7 Mb
Release : 2022-01-21
Category : Science
ISBN : 9783030896805

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Synthetic Biology of Yeasts by Farshad Darvishi Harzevili Pdf

This book covers recent advances and future trends in yeast synthetic biology, providing readers with an overview of computational and engineering tools, and giving insight on important applications. Yeasts are one of the most attractive microbial cell factories for the production of a wide range of valuable products, including pharmaceuticals, nutraceuticals, cosmetics, agrochemicals and biofuels. Synthetic biology tools have been developed to improve the metabolic engineering of yeasts in a faster and more reliable manner. Today, these tools are used to make synthetic pathways and rewiring metabolism even more efficient, producing products at high titer, rate, and yield. Split into two parts, the book opens with an introduction to rational metabolic pathway prediction and design using computational tools and their applications for yeast systems and synthetic biology. Then, it focuses on the construction and assembly of standardized biobricks for synthetic pathway engineering in yeasts, yeast cell engineering and whole cell yeast-based biosensors. The second part covers applications of synthetic biology to produce diverse and attractive products by some well-known yeasts. Given its interdisciplinary scope, the book offers a valuable asset for students, researchers and engineers working in biotechnology, applied microbiology, metabolic engineer ing and synthetic biology.

Author : Isabel Sá-Correia
Publisher : Springer
Page : 242 pages
File Size : 42,6 Mb
Release : 2019-03-25
Category : Science
ISBN : 9783030130350

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Yeasts in Biotechnology and Human Health by Isabel Sá-Correia Pdf

This book discusses genome-based strategies to provide a holistic understanding of yeasts in Human Health and as model organisms in basic research or industrial production. Using numerous Saccharomyces cerevisiae strains and various non-conventional yeast species isolated from diverse origins, it describes essential biological processes, the biotechnological exploitation of yeast and pathogenesis control. It also demonstrates how functional and comparative genomics and the development of genome engineering tools are used in modern yeast research. The use of yeasts as experimental eukaryotic models increasingly gained prominence when several Nobel Prizes in Physiology/Medicine and Chemistry were awarded for innovative research, using yeast strains to elucidate molecular mechanisms in a wide range of human physiological processes and diseases, such as autophagy, cell cycle regulation and telomerase activity. This book offers useful insights for scientists in yeast research, clinical scientists working with yeast infectious models and for industrial researchers using applied microbiology.

Author : Klaus Wolf
Publisher : Springer Science & Business Media
Page : 631 pages
File Size : 52,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9783642798566

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Nonconventional Yeasts in Biotechnology by Klaus Wolf Pdf

This is the first book to extensively and exclusively cover nonconventional yeasts - all yeasts other than S. cerevisiae and S. pombe. In addition to useful background information, the author includes detailed protocols allowing the investigation of basic and applied aspects for a wide range of these organisms. Due to the increasing importance of nonconventional yeasts in biotechnological applications, this book should become the standard reference for both pure and applied scientists working in the fields of microbiology and biochemistry.

Author : Katherine Smart
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 47,6 Mb
Release : 2008-05-27
Category : Technology & Engineering
ISBN : 9780470695296

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Brewing Yeast Fermentation Performance by Katherine Smart Pdf

Building on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved. Contributions from leading international brewing technologists from industry, research institutes and academia ensure that the coverage is practically oriented, commercially relevant and academically rigorous. Contents include up-to-date coverage of key aspects of the subject, including molecular innovations, yeast stress responses, wort composition, yeast quality, beer flavour development and yeast handling. Brewing Yeast Fermentation Performance is an essential purchase for commercial brewers at all levels, technical personnel and allied traders associated with the brewing industry. It is an excellent companion reference source to the first edition, covering complimentary topics that no one connected to the brewing industry can afford to be without. Libraries in universities and research establishments where food and beverage science and technology and microbiology are studied and taught should have multiple copies on their shelves.

Author : Horst Feldmann
Publisher : John Wiley & Sons
Page : 1 pages
File Size : 41,9 Mb
Release : 2012-09-06
Category : Science
ISBN : 9783527659197

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Yeast by Horst Feldmann Pdf

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.

Author : T Boekhout,V Robert
Publisher : Elsevier
Page : 512 pages
File Size : 46,5 Mb
Release : 2003-05-07
Category : Technology & Engineering
ISBN : 9781845698485

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Yeasts in Food by T Boekhout,V Robert Pdf

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

Author : J. Thompson Gill
Publisher : Unknown
Page : 396 pages
File Size : 40,7 Mb
Release : 1881
Category : Baking
ISBN : UOM:39015093190810

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The Complete Bread, Cake and Cracker Baker by J. Thompson Gill Pdf