The Yeasts - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Yeasts write by Cletus Kurtzman. This book was released on 2011-05-09. The Yeasts available in PDF, EPUB and Kindle. 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
Yeasts
Yeasts - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Yeasts write by B. E. Kirsop. This book was released on 1988. Yeasts available in PDF, EPUB and Kindle. 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.
The Yeasts- A Taxonomic Study- Volume 2
The Yeasts- A Taxonomic Study- Volume 2 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Yeasts- A Taxonomic Study- Volume 2 write by . This book was released on 2011. The Yeasts- A Taxonomic Study- Volume 2 available in PDF, EPUB and Kindle.
The Yeasts
The Yeasts - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Yeasts write by N.J.W. Kreger-van Rij. This book was released on 2013-10-22. The Yeasts available in PDF, EPUB and Kindle. 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.
Yeasts in Food and Beverages
Yeasts in Food and Beverages - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Yeasts in Food and Beverages write by Amparo Querol. This book was released on 2006-12-30. Yeasts in Food and Beverages available in PDF, EPUB and Kindle. 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.
