Download or read book The Yeasts written by Cletus Kurtzman and published by Elsevier. This book was released on 2011-05-09 with total page 2362 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Yeasts written by B. E. Kirsop and published by CUP Archive. This book was released on 1988 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Yeasts A Taxonomic Study Volume 2 written by and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Yeasts written by N.J.W. Kreger-van Rij and published by Elsevier. This book was released on 2013-10-22 with total page 1101 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Yeasts in Natural and Artificial Habitats written by John F.T. Spencer and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Guide to the World of the Yeasts J. F. T. Spencer and D. M. Spencert As the well-known authority on yeasts, the late Professor Rose, frequently pointed out, it is impossible for one person to present, in a single volume, the details of the life, composiotion, habitats, relationships, and actual and potential uses to man kind of the 500 (at last count) known species of yeasts. This book confirms the truth of this statement. However, our aim is actually more modest than that, and this book is an attempt to introduce the general reader, and possibly some inter ested specialists, to the lives of the yeasts in their natural and more artificial habitats, their use by human beings, and to give some idea of the wonderfully complex activities within the yeast cell, the characteristics of the metabolism and molecular biology of yeasts, and the applications of these characteristics to life in the present-dayworld ofhuman existence. The book proceeds from a brief chapter on what is and is not known of the origins and early history of the yeasts, through a description of their classification, relationships, habitats and general life style, their external morphology and internal structures and mechanisms within their cells, the regulatory mechanisms controlling processes such as signal transmis sion, mating, cell fusion, and many others.
Download or read book Yeasts in Food and Beverages written by Amparo Querol and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Download or read book Pathogenic Yeasts written by Ruth Ashbee and published by Springer Science & Business Media. This book was released on 2009-10-27 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mycological studies of yeasts are entering a new phase, with the sequencing of multiple fungal genomes informing our understanding of their ability to cause disease and interact with the host. At the same time, the ongoing use of traditional methods in many clinical mycology laboratories continues to provide information for the diagnosis and treatment of patients. This volume reviews various aspects of pathogenic yeasts and what is known about their molecular and cellular biology and virulence, in addition to looking at clinical and laboratory findings. As each chapter is written by a leading expert in the field, this book summarizes in one volume much of the latest research on several pathogenic yeasts, including Candida, Cryptococcus, Malassezia and yeasts of emerging importance. The importance of laboratory diagnosis, antifungal susceptibility testing, antifungal resistance and yeast diseases in animals are reviewed.
Download or read book Biodiversity and Ecophysiology of Yeasts written by Carlos Augusto Rosa and published by Springer Science & Business Media. This book was released on 2006-03-30 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 in the book. Wherever possible, the interaction between yeasts and the surrounding environment is discussed.
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.
Download or read book Yeasts in Food written by T Boekhout and published by Elsevier. This book was released on 2003-05-07 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee
Download or read book The Rise of Yeast written by Nicholas P. Money and published by Oxford University Press. This book was released on 2018 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[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.
Download or read book Handbook of Food Spoilage Yeasts written by Tibor Deak and published by CRC Press. This book was released on 2007-11-16 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book The Yeasts written by Anthony H. Rose and published by . This book was released on 1987 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Brewing and Distilling Yeasts written by Graham G. Stewart and published by Springer. This book was released on 2018-01-04 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Download or read book Yeast written by Horst Feldmann and published by John Wiley & Sons. This book was released on 2012-09-06 with total page 1 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Yeasts in Natural Ecosystems Ecology written by Pietro Buzzini and published by Springer. This book was released on 2017-10-05 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents an up-to-date review of the ecology of yeast communities in natural ecosystems. It focuses on their biological interactions, including mutualism, parasitism, commensalism and antagonistic interactions, and is closely connected with the volume Yeasts in Natural Ecosystems: Diversity by the same editors. Yeasts are the smallest eukaryotic organisms successfully growing under a wide range of environmental conditions. They constantly modify the environment through their own metabolic activities. Although yeasts are among the earlier colonizers of nutrient-rich substrates, their role in ecosystem processes is not limited to the consumption and transformation of simple sugars. They also engage in close relationships with animals, plants and other fungi in the environment as mutualists, competitors, parasites and pathogens. This book reviews the diversity of biological interactions and roles of yeasts in ecosystems and summarises recent concepts and tools developed in community ecology. All of the chapters were written by leading international yeast research experts, and will appeal to researchers and advanced students in the field of microbial ecology.
Download or read book Biotechnology of Yeasts and Filamentous Fungi written by Andriy A. Sibirny and published by Springer. This book was released on 2017-06-12 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive overview on biotechnological applications of unicellular and multicellular fungi in a variety of industrial branches. Targeted genetic and metabolic engineering of fungi allows production of native and transgenic enzymes and proteins in industrial scales. Those most prominently find application in biorefineries for the production of value-added chemicals and biofuels, in the pharmaceutical industry as well as in biomedicine. Each chapter is dedicated to applications and potential beneficial use of particular strains of yeasts and filamentous fungi and their produced biomolecules. The book targets researchers from both academia and industry and graduate students working in microbial biotechnology.
