Download Yeast Ebook PDF

The Yeasts

The Yeasts
A Taxonomic Study

by Cletus Kurtzman,J.W. Fell,Teun Boekhout

  • Publisher : Elsevier
  • Release : 2011-05-09
  • Pages : 2354
  • ISBN : 9780080931272
  • Language : En, Es, Fr & De
GET BOOK

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

Yeast

Yeast
A Problem

by Charles Kingsley

  • Publisher : Unknown Publisher
  • Release : 1884
  • Pages : 324
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Motivated by his strong convictions as a Christian Socialist Kingsley wrote Yeast as an attack on Roman Catholicism and the Oxford Movement, on celibacy, the game laws, bad landlords and bad sanitation, and on the whole social system insofar as it kept England's agricultural labourer class in poverty. The title was intended to suggest the "ferment of new ideas". Yeast was influenced by the works of the philosopher Thomas Carlyle, and by Henry Brooke's novel The Fool of Qualit.

The Yeasts

The Yeasts
Yeast Technology

by Anthony H. Rose,J. Stewart Harrison

  • Publisher : Elsevier
  • Release : 2012-12-02
  • Pages : 620
  • ISBN : 008092543X
  • Language : En, Es, Fr & De
GET BOOK

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.

Yeast

Yeast
Industrial Applications

by Antonio Morata,Iris Loira

  • Publisher : BoD – Books on Demand
  • Release : 2017-11-08
  • Pages : 300
  • ISBN : 9535135996
  • Language : En, Es, Fr & De
GET BOOK

Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.

Conversion of Organic Solid Wastes Into Yeast

Conversion of Organic Solid Wastes Into Yeast
An Economic Evaluation

by Floyd H. Meller,Ionics, inc. Research Division

  • Publisher : Unknown Publisher
  • Release : 1969
  • Pages : 173
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

The Yeasts

The Yeasts
Yeast Genetics

by Anthony H. Rose,Alan E. Wheals,J. Stewart Harrison

  • Publisher : Academic Press
  • Release : 1995-08-11
  • Pages : 660
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Yeasts are highly versatile organisms, particularly suitable for industrial purposes. This book covers the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries.

Yeast: a Problem. By C. K.

Yeast: a Problem. By C. K.
A Book

by Charles Kingsley

  • Publisher : Unknown Publisher
  • Release : 1859
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Yeasts

Yeasts
Biotechnology and Biocatalysis

by Verachtert

  • Publisher : CRC Press
  • Release : 1989-11-13
  • Pages : 536
  • ISBN : 9780824781422
  • Language : En, Es, Fr & De
GET BOOK

Yeast Biotechnology 2.0

Yeast Biotechnology 2.0
A Book

by Ronnie G. Willaert

  • Publisher : MDPI
  • Release : 2019-01-10
  • Pages : 216
  • ISBN : 3038974315
  • Language : En, Es, Fr & De
GET BOOK

This book is a printed edition of the Special Issue "Yeast Biotechnology 2.0" that was published in Fermentation

Yeast

Yeast
The Practical Guide to Beer Fermentation

by Chris White,Jamil Zainasheff

  • Publisher : Brewers Publications
  • Release : 2010-02-01
  • Pages : 304
  • ISBN : 1938469062
  • Language : En, Es, Fr & De
GET BOOK

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.

Use of Yeast Biomass in Food Production

Use of Yeast Biomass in Food Production
A Book

by Radomir Lasztity

  • Publisher : Routledge
  • Release : 2017-09-29
  • Pages : 352
  • ISBN : 1351405918
  • Language : En, Es, Fr & De
GET BOOK

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.

Yeast Cell Biology

Yeast Cell Biology
Proceedings of a Cetus-UCLA Symposium on Yeast Cell Biology Held in Keystone, Colorado, April 9-15, 1985

by James B. Hicks

  • Publisher : Unknown Publisher
  • Release : 1986
  • Pages : 671
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Yeast

Yeast
Molecular and Cell Biology

by Horst Feldmann

  • Publisher : John Wiley & Sons
  • Release : 2011-09-19
  • Pages : 348
  • ISBN : 3527644865
  • Language : En, Es, Fr & De
GET BOOK

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.

Yeast Gene Analysis

Yeast Gene Analysis
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 1998-04-15
  • Pages : 502
  • ISBN : 9780080860558
  • Language : En, Es, Fr & De
GET BOOK

Established almost 30 years ago, Methods in Microbiology is the most prestigious series devoted to techniques and methodology in the field. Now totally revamped, revitalized, with a new format and expanded scope, Methods in Microbiology will continue to provide you with tried and tested, cutting edge protocols to directly benefit your research. Focuses on the methods most useful for the functional analysis of yeast genes Allows researcher to identify which strategy to use without having to wade through numerous recipes Includes techniques for mutagenesis, transcript analysis, transposon tagging, and use of reporter genes Describes the use of tools for studying post-translational modifications in yeast Includes useful appendices with handy basic yeast recipes and WWW addresses

Guide to Yeast Genetics and Molecular and Cell Biology, Part C

Guide to Yeast Genetics and Molecular and Cell Biology, Part C
A Book

by Christine Guthrie,Gerald R. Fink

  • Publisher : Gulf Professional Publishing
  • Release : 2002
  • Pages : 735
  • ISBN : 9780121822545
  • Language : En, Es, Fr & De
GET BOOK

This volume and its companion, Volume 350, are specifically designed to meet the needs of graduate students and postdoctoral students as well as researchers, by providing all the up-to-date methods necessary to study genes in yeast. Procedures are included that enable newcomers to set up a yeast laboratory and to master basic manipulations. Relevant background and reference information given for procedures can be used as a guide to developing protocols in a number of disciplines. Specific topics addressed in this book include cytology, biochemistry, cell fractionation, and cell biology.

The Yeasts

The Yeasts
A Taxonomic Study

by N.J.W. Kreger-van Rij

  • Publisher : Elsevier
  • Release : 2013-10-22
  • Pages : 1101
  • ISBN : 1483290174
  • Language : En, Es, Fr & De
GET BOOK

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.

Yeast technology

Yeast technology
A Book

by Gerald Reed

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 454
  • ISBN : 9401197717
  • Language : En, Es, Fr & De
GET BOOK

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.

Molecular Mechanisms in Yeast Carbon Metabolism

Molecular Mechanisms in Yeast Carbon Metabolism
A Book

by Jure Piškur,Concetta Compagno

  • Publisher : Springer
  • Release : 2014-05-06
  • Pages : 326
  • ISBN : 3642550134
  • Language : En, Es, Fr & De
GET BOOK

Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works. On the other hand, yeast fermentations have for millennia provided us with a variety of biotech products, like wine, beer, vitamins, and recently also with pharmaceutically active heterologous products and biofuels. A central biochemical activity in the yeast cell is the metabolism of carbon compounds, providing energy for the whole cell, and precursors for any of the final fermentation products. A complex set of genes and regulatory pathways controls the metabolism of carbon compounds, from nutrient sensing, signal transduction, transcription regulation and post-transcriptional events. Recent advances in comparative genomics and development of post-genomic tools have provided further insights into the network of genes and enzymes, and molecular mechanisms which are responsible for a balanced metabolism of carbon compounds in the yeast cell, and which could be manipulated in the laboratory to increase the yield and quality of yeast biotech products. This book provides a dozen of most comprehensive reviews on the recent developments and achievements in the field of yeast carbon metabolism, from academic studies on gene expression to biotechnology relevant topics.

Yeast, a problem [by C. Kingsley]. Repr., with corrections and additions from Fraser's magazine

Yeast, a problem [by C. Kingsley]. Repr., with corrections and additions from Fraser's magazine
A Book

by Charles Kingsley

  • Publisher : Unknown Publisher
  • Release : 1851
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments

New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments
A Book

by Francisco A. Cubillos,Amparo Querol,Cecile Fairhead,Roberto Nespolo,Roberto Pérez-Torrado

  • Publisher : Frontiers Media SA
  • Release : 2021-04-30
  • Pages : 329
  • ISBN : 2889667278
  • Language : En, Es, Fr & De
GET BOOK