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.
Yeast
Yeast - 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 Yeast write by Chris White. This book was released on 2010-02-01. Yeast available in PDF, EPUB and Kindle. 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.
Yeasts in Food
Yeasts in Food - 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 write by T Boekhout. This book was released on 2003-05-07. Yeasts in Food available in PDF, EPUB and Kindle. 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
