Download or read book Factors Affecting the Growth and Malo lactic Fermentation by Leuconostoc Citrovorum written by Tobias Jose Barretto de Menezes and published by . This book was released on 1970 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Studies on the Energetics and Growth Benefit of Malolactic Fermentation in Lactic Acid Bacteria written by Donald Joseph Cox and published by . This book was released on 1991 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Quantitative Effect of PH Ethanol and Sulfur Dioxide on Malo lactic Fermentation Rate written by Aloysius Remigius Orok and published by . This book was released on 1977 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Energetics and Control of Malo lactic Fermentation written by Gordon Joe Pilone and published by . This book was released on 1971 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book March of the Microbes written by John L. Ingraham and published by Harvard University Press. This book was released on 2012-05-07 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though nothing in the natural world would be quite the same without them, microbes go mostly unnoticed. They are the tiny, mighty force behind the pop in Champagne and the holes in Swiss cheese, the granite walls of Yosemite and the white cliffs of Dover, the workings of snowmaking machines, Botox, and gunpowder; and yet we tend to regard them as peripheral, disease-causing, food-spoiling troublemakers. In this book renowned microbiologist John Ingraham rescues these supremely important and ubiquitous microorganisms from their unwonted obscurity by showing us how we can, in fact, see themÑand appreciate their vast and varied role in nature and our lives. Though we might not be able to see microbes firsthand, the consequences of their activities are readily apparent to our unaided senses. March of the Microbes shows us how to examine, study, and appreciate microbes in the manner of a birdwatcher, by making sightings of microbial activities and thereby identifying particular microbes as well as understanding what they do and how they do it. The sightings are as different as a smelly rock cod, a bottle of Chateau dÕYquem, a moment in the Salem witch trials, and white clouds over the ocean. Together they summarize the impact of microbes on our planet, its atmosphere, geology, weather, and other organisms including ourselves, to whom they dole out fatal illnesses and vital nutrients alike. In the end, Ingraham leaves us marveling at the power and persistence of microbes on our planet and gives credence to Louis PasteurÕs famous assertion that Òmicrobes will have the last word.Ó
Download or read book Advances in Applied Microbiology written by and published by Academic Press. This book was released on 2014-05-14 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Applied Microbiology
Download or read book The Role of L malic Acid in the Metabolism of Malo lactic Bacteria written by Lukchon Pukrushpan and published by . This book was released on 1976 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1979-11-15 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Download or read book Journal of Food Protection written by and published by . This book was released on 1982 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid Bacteria written by Wilhelm H. Holzapfel and published by John Wiley & Sons. This book was released on 2014-06-23 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1974 with total page 1022 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Download or read book Effect of L malic Acid on the Metabolism of Lactic Acid Bacteria in Batch and Continuous Culture written by Edmundo Bordeu and published by . This book was released on 1990 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Inhibition of the Malolactic Fermentation by Saccharomyces Cerevisiae During the Alcoholic Fermentation written by James Peter Osborne and published by . This book was released on 2005 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms
Download or read book Wine Industry Workshop written by and published by . This book was released on 1987 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bergey s Manual of Systematic Bacteriology written by Paul Vos and published by Springer Science & Business Media. This book was released on 2011-01-28 with total page 1476 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the most authoritative works in bacterial taxonomy, this resource has been extensively revised. This five volume second edition has been reorganized along phylogenetic lines to reflect the current state of prokaryotic taxonomy. In addition to the detailed treatments provided for all of the validly named and well-known species of prokaryotes, this edition includes new ecological information and more extensive introductory chapters.
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:
