Yeast Book
Stars 5
From 1 Global Ratings


  • Author : Chris White
  • Publisher : Brewers Publications
  • Date : 2010-02-01
  • Category : Cooking
  • Pages : 304
  • ISBN : 9781938469060

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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.

The Yeasts Book
Stars 4
From 1 Global Ratings

The Yeasts

  • Author : Cletus Kurtzman
  • Publisher : Elsevier
  • Date : 2011-05-09
  • Category : Science
  • Pages : 2354
  • ISBN : 0080931278

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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 Biotechnology Book

Yeast Biotechnology

  • Author : Ronnie G. Willaert
  • Publisher : MDPI
  • Date : 2018-04-13
  • Category : Science
  • Pages : 162
  • ISBN : 9783038424420

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

Yeasts in Food and Beverages Book
Stars 4.5
From 2 Global Ratings

Yeasts in Food and Beverages

  • Author : Graham H. Fleet
  • Publisher : Springer Science & Business Media
  • Date : 2006-01-10
  • Category : Science
  • Pages : 476
  • ISBN : 3540283889

Yeasts in Food and Beverages in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

Flour Water Salt Yeast Book

Flour Water Salt Yeast

  • Author : Ken Forkish
  • Publisher : Ten Speed Press
  • Date : 2012-09-18
  • Category : Cooking
  • Pages : 272
  • ISBN : 9781607742746

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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

Yeast Symposium 1969 Book

Yeast Symposium 1969

  • Author : D. Yarrow
  • Publisher :
  • Date : 1969
  • Category : Microorganisms
  • Pages : 479
  • ISBN : UOM:39015010069634

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Yeast Book


  • Author : Horst Feldmann
  • Publisher : John Wiley & Sons
  • Date : 2012-09-06
  • Category : Science
  • Pages : 464
  • ISBN : 9783527659197

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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.

Synthetic Biology of Yeasts Book

Synthetic Biology of Yeasts

  • Author : Farshad Darvishi Harzevili
  • Publisher : Springer Nature
  • Date : 2022
  • Category : Bioinformatics
  • Pages : 375
  • ISBN : 9783030896805

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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 engineering and synthetic biology.

Functional Genetics of Industrial Yeasts Book

Functional Genetics of Industrial Yeasts

  • Author : Johannes H. de Winde
  • Publisher : Springer Science & Business Media
  • Date : 2008-01-26
  • Category : Science
  • Pages : 367
  • ISBN : 9783540370031

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In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts.

Yeasts in Biotechnology and Human Health Book

Yeasts in Biotechnology and Human Health

  • Author : Isabel Sá-Correia
  • Publisher : Springer
  • Date : 2019-03-25
  • Category : Science
  • Pages : 242
  • ISBN : 9783030130350

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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.

Nonconventional Yeasts in Biotechnology Book

Nonconventional Yeasts in Biotechnology

  • Author : Klaus Wolf
  • Publisher : Springer Science & Business Media
  • Date : 2012-12-06
  • Category : Science
  • Pages : 619
  • ISBN : 9783642798566

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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.

Yeasts Book


  • Author : B. E. Kirsop
  • Publisher : CUP Archive
  • Date : 1988
  • Category : Science
  • Pages : 234
  • ISBN : 0521352274

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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 Rise of Yeast Book
Stars 4
From 1 Global Ratings

The Rise of Yeast

  • Author : Nicholas P. Money
  • Publisher : Oxford University Press
  • Date : 2018-01-09
  • Category : Science
  • Pages : 224
  • ISBN : 9780190270711

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The great Victorian biologist Thomas Huxley once wrote, "I know of no familiar substance forming part of our every-day knowledge and experience, the examination of which, with a little care, tends to open up such very considerable issues as does yeast." Huxley was right. Beneath the very foundations of human civilization lies yeast--also known as the sugar fungus. Yeast is responsible for fermenting our alcohol and providing us with bread--the very staples of life. Moreover, it has proven instrumental in helping cell biologists and geneticists understand how living things work, manufacturing life-saving drugs, and producing biofuels that could help save the planet from global warming. In The Rise of Yeast, Nicholas P. Money--author of Mushroom and The Amoeba in the Room--argues that we cannot ascribe too much importance to yeast, and that its discovery and controlled use profoundly altered human history. Humans knew what yeast did long before they knew what it was. It was not until Louis Pasteur's experiments in the 1860s that scientists even acknowledged its classification as a fungus. A compelling blend of science, history, and sociology The Rise of Yeast explores the rich, strange, and utterly symbiotic relationship between people and yeast, a stunning and immensely readable account that takes us back to the roots of human history.