Download or read book Old Yeasts written by Cândida Lucas and published by BoD – Books on Demand. This book was released on 2017-12-13 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast-based biotechnology traditionally regards the empirical production of fermented drinks and leavened bread, processes which surprisingly keep posing challenges and fuelling research. But yeasts nowadays also provide amenable cell factories, producing bulk and fine chemicals and molecules, and are increasingly used as tools in processes as diverse as food preservation or bioremediation. Importantly, yeasts are excellent models of cell and molecular biology for higher eukaryotes, including humans, contributing with key discoveries to understand processes and diseases. All taken, yeast-related business is worth billions, critically contributing to the economical welfare of many differently developed countries. This book provides some insights into aspects of yeast science and biotechnology less frequently addressed in the literature but nonetheless decisive to improve knowledge and, accordingly, boost up yeast-based innovation.

Download or read book Old Yeasts written by Cândida Lucas and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Black and White Yeasts written by and published by . This book was released on 1977 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Yeasts written by Alexandre Guilliermond and published by Watchmaker Publishing. This book was released on 2003-03 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Yeasts written by Alexandre Guilliermond and published by . This book was released on 1920 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Non conventional Yeasts from Basic Research to Application written by Andriy Sibirny and published by Springer. This book was released on 2019-08-12 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.

Download or read book Journal of the Federated Institutes of Brewing written by Institute of Brewing (Great Britain) and published by . This book was released on 1908 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bacteria yeasts and moulds in the home written by Herbert William Conn and published by . This book was released on 1912 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bacteria Yeasts and Molds in the Home written by Herbert William Conn and published by . This book was released on 1903 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Historical Brewing Techniques written by Lars Marius Garshol and published by Brewers Publications. This book was released on 2020-04-30 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.

Download or read book Bulletin Agricultural and Chemical Series written by Hawaiian Sugar Planters' Association. Experiment Station and published by . This book was released on 1907 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bulletin written by Hawaiian Sugar Planters' Association and published by . This book was released on 1905 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fermentation of Hawaiian Molasses written by Samuel Stodole Peck and published by . This book was released on 1909 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Agricultural and Chemical Series written by and published by . This book was released on 1908 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Report of Work of the Experiment Station of the Hawaiian Sugar Planters Association written by and published by . This book was released on 1908 with total page 992 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bulletin written by Hawaiian Sugar Planters' Association. Experiment Station and published by . This book was released on 1909 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Yeasts in the Production of Wine written by Patrizia Romano and published by Springer Nature. This book was released on 2019-09-16 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.