The Yeasts

• Author : Cletus Kurtzman,J.W. Fell,Teun Boekhout
• Publisher : Elsevier
• Release Date : 2011-05-09
• ISBN : 0080931278

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

• Author : B. E. Kirsop,C. P. Kurtzman,D. Yarrow
• Publisher : CUP Archive
• Release Date : 1988
• ISBN : 0521352274

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.

• Author : Anthony H. Rose,John Stuart Harrison
• Publisher : Unknown
• Release Date : 1993
• ISBN : UOM:39015026918881

• Author : Anthony H. Rose,John Stuart Harrison
• Publisher : Unknown
• Release Date : 1995
• ISBN : UOM:39015036071291

• Author : N.J.W. Kreger-van Rij
• Publisher : Elsevier
• Release Date : 2013-10-22
• ISBN : 9781483290171

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

• Author : Chris White,Jamil Zainasheff
• Publisher : Brewers Publications
• Release Date : 2010-02-01
• ISBN : 9781938469060

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.

• Author : T Boekhout,V Robert
• Publisher : Elsevier
• Release Date : 2003-05-07
• ISBN : 9781845698485

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

• Author : Nicholas P. Money
• Publisher : Oxford University Press
• Release Date : 2018
• ISBN : 9780190270711

"[The author] argues that we cannot ascribe too much importance to yeast, and that its discovery and controlled use profoundly altered human history"--Amazon.com.

• Author : Graham G. Stewart
• Publisher : Springer
• Release Date : 2018-01-04
• ISBN : 9783319691268

This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability

• Author : Anthony H. Rose,John Stuart Harrison
• Publisher : Unknown
• Release Date : 1987
• ISBN : OCLC:14943334

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

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.

• Author : Patrizia Romano,Maurizio Ciani,Graham H. Fleet
• Publisher : Springer Nature
• Release Date : 2019-09-16
• ISBN : 9781493997824

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 characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly

• Author : Tibor Deak
• Publisher : CRC Press
• Release Date : 2007-11-16
• ISBN : 142004494X

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies.

• Author : Carlos Augusto Rosa,Gabor Peter
• Publisher : Springer Science & Business Media
• Release Date : 2006-03-30
• ISBN : 9783540309857

In the last few decades more and more yeast habitats have been explored, spanning cold climates to tropical regions and dry deserts to rainforests. As a result, a large body of ecological data has been accumulated and the number of known yeast species has increased rapidly. This book provides an overview of the biodiversity of yeasts in different habitats. Recent advances achieved by the application of molecular biological methods in the field of yeast taxonomy and ecology are also incorporated

• Author : Klaus Wolf,Karin D. Breunig,Gerold Barth
• Publisher : Springer Science & Business Media
• Release Date : 2012-12-06
• ISBN : 9783642557583

Most information on yeasts derives from experiments with the conventional yeasts Saccaromyces cerevisiae and Schizossaccharomyces pombe, the complete nuclear and mitochondrial genome of which has also been sequenced. For all other non-conventional yeasts, investigations are in progress and the rapid development of molecular techniques has allowed an insight also into a variety of non-conventional yeasts. In this bench manual, over 70 practical protocols using 15 different non-conventional yeast species and in addition several protocols of general use are described in detail. All