The Yeasts

This book PDF is perfect for those who love Science genre, written by Cletus Kurtzman and published by Elsevier which was released on 09 May 2011 with total hardcover pages 2362. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related The Yeasts books below.

The Yeasts
The Yeasts
Author : Cletus Kurtzman
File Size : 45,9 Mb
Publisher : Elsevier
Language : English
Release Date : 09 May 2011
ISBN : 9780080931272
Pages : 2362 pages
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The Yeasts by Cletus Kurtzman Book PDF 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 by Cletus Kurtzman,J.W. Fell,Teun Boekhout

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

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Yeasts

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

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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Yeasts in Food

Yeasts in Food by T Boekhout,V Robert

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

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Yeasts in Food and Beverages

Yeasts in Food and Beverages by Graham H. Fleet

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

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Yeast Sugar Metabolism

Yeast Sugar Metabolism by Friedrich K. Zimmermann,Karl-Dieter Entian

Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast Saccharomyces cereisiae has played a central role in the evolution of microbiology biochemistry and genetics, in addition to its use of a technical microbe for the production of alcoholic beverages and leavening of dough.

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Nonconventional Yeasts in Biotechnology

Nonconventional Yeasts in Biotechnology by Klaus Wolf

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

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Yeasts in the Production of Wine

Yeasts in the Production of Wine by Patrizia Romano,Maurizio Ciani,Graham H. Fleet

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

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Yeasts in Food and Beverages

Yeasts in Food and Beverages by Amparo Querol,Graham H. Fleet

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

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