Yeast

Yeast
Author: Chris White,Jamil Zainasheff
Publsiher: Brewers Publications
Total Pages: 304
Release: 2010-02-01
ISBN 10: 1938469062
ISBN 13: 9781938469060
Language: EN, FR, DE, ES & NL

Yeast Book Review:

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.

Yeast

Yeast
Author: Chris White,Jamil Zainasheff
Publsiher: Brewing Elements
Total Pages: 304
Release: 2010
ISBN 10: 9780937381960
ISBN 13: 0937381969
Language: EN, FR, DE, ES & NL

Yeast Book Review:

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

The Yeasts
Author: Cletus Kurtzman,J.W. Fell,Teun Boekhout
Publsiher: Elsevier
Total Pages: 2354
Release: 2011-05-09
ISBN 10: 9780080931272
ISBN 13: 0080931278
Language: EN, FR, DE, ES & NL

The Yeasts Book Review:

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 technology

Yeast technology
Author: Gerald Reed
Publsiher: Springer Science & Business Media
Total Pages: 454
Release: 2012-12-06
ISBN 10: 9401197717
ISBN 13: 9789401197717
Language: EN, FR, DE, ES & NL

Yeast technology Book Review:

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

The Rise of Yeast

The Rise of Yeast
Author: Nicholas P. Money
Publsiher: Oxford University Press
Total Pages: 224
Release: 2018-01-09
ISBN 10: 0190270713
ISBN 13: 9780190270711
Language: EN, FR, DE, ES & NL

The Rise of Yeast Book Review:

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.

Flour Water Salt Yeast

Flour Water Salt Yeast
Author: Ken Forkish
Publsiher: Ten Speed Press
Total Pages: 272
Release: 2012-09-18
ISBN 10: 1607742748
ISBN 13: 9781607742746
Language: EN, FR, DE, ES & NL

Flour Water Salt Yeast Book Review:

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 baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Guide to Yeast Genetics and Molecular and Cell Biology Part C

Guide to Yeast Genetics and Molecular and Cell Biology  Part C
Author: Gerald R. Fink
Publsiher: Gulf Professional Publishing
Total Pages: 735
Release: 2002
ISBN 10: 9780121822545
ISBN 13: 0121822540
Language: EN, FR, DE, ES & NL

Guide to Yeast Genetics and Molecular and Cell Biology Part C Book Review:

This volume and its companion, Volume 350, are specifically designed to meet the needs of graduate students and postdoctoral students as well as researchers, by providing all the up-to-date methods necessary to study genes in yeast. Procedures are included that enable newcomers to set up a yeast laboratory and to master basic manipulations. Relevant background and reference information given for procedures can be used as a guide to developing protocols in a number of disciplines. Specific topics addressed in this book include cytology, biochemistry, cell fractionation, and cell biology.

Wild Yeast

Wild Yeast
Author: Mouni Abdelli
Publsiher: Unknown
Total Pages: 160
Release: 2020-12-08
ISBN 10: 9781681986999
ISBN 13: 168198699X
Language: EN, FR, DE, ES & NL

Wild Yeast Book Review:

Learn to make your own sourdough starter--and delicious breads and other baked goods! No instant or active yeast required! What if the secret to authentic, natural, and delicious bread comes from making your own starter--the agent that incorporates wild yeast and bacteria into your bread, bringing it to life and giving it rich and robust flavor? With years of culinary experience and training, French baker Mouni Abdelli invites you to discover the joy and satisfaction of making your own natural sourdough starter, which offers unrivaled flavor and releases the full nutritional and digestive benefits of the bread you bake. Unlike mass-produced and unwholesome industrially made bread, making your own homemade baked bread is a return to natural, nourishing ingredients, and an invitation to slow down and return to the simple and magical process of breadmaking. With Abdelli's guidance and recipes, you will first learn to make your own sourdough starter from scratch, then learn to work it into multiple recipes based on your taste and the other ingredients. You'll learn to make many kinds of bread, including sourdough bread, baguettes, ciabatta, challah, tortillas, and pita. You'll also be able to use your starter to move beyond bread and make delicious waffles, brownies, pizza dough, donuts, and more! Over the course of the book, you will become a breadmaking expert as you learn to maintain your starter--feeding it, storing it, and using it to make the best homemade breads and baked goods you have ever tasted!

Yeast Sugar Metabolism

Yeast Sugar Metabolism
Author: Friedrich K. Zimmermann,Karl-Dieter Entian
Publsiher: CRC Press
Total Pages: 567
Release: 1997-03-10
ISBN 10: 9781566764667
ISBN 13: 1566764661
Language: EN, FR, DE, ES & NL

Yeast Sugar Metabolism Book Review:

Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast Saccharomyces cereisiae has played a central role in the evolution of microbiology biochemistry and genetics, in addition to its use of a technical microbe for the production of alcoholic beverages and leavening of dough.

Yeasts in Food and Beverages

Yeasts in Food and Beverages
Author: Graham H. Fleet
Publsiher: Springer Science & Business Media
Total Pages: 453
Release: 2006-01-10
ISBN 10: 9783540283881
ISBN 13: 3540283889
Language: EN, FR, DE, ES & NL

Yeasts in Food and Beverages Book Review:

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.

Yeast Biotechnology

Yeast Biotechnology
Author: Ronnie G. Willaert
Publsiher: MDPI
Total Pages: 162
Release: 2018-04-13
ISBN 10: 3038424420
ISBN 13: 9783038424420
Language: EN, FR, DE, ES & NL

Yeast Biotechnology Book Review:

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

Guide to Yeast Genetics and Molecular Cell Biology

Guide to Yeast Genetics and Molecular Cell Biology
Author: Anonim
Publsiher: Elsevier
Total Pages: 623
Release: 2002-06-12
ISBN 10: 0080496989
ISBN 13: 9780080496986
Language: EN, FR, DE, ES & NL

Guide to Yeast Genetics and Molecular Cell Biology Book Review:

This volume and its companion, Volume 351, are specifically designed to meet the needs of graduate students and postdoctoral students as well as researchers, by providing all the up-to-date methods necessary to study genes in yeast. Procedures are included that enable newcomers to set up a yeast laboratory and to master basic manipulations. Relevant background and reference information given for procedures can be used as a guide to developing protocols in a number of disciplines. Specific topics addressed in this book include basic techniques, making mutants, genomics, and proteomics.

Yeast Genetics

Yeast Genetics
Author: J.F.T. Spencer,D.M. Spencer,A.R.W. Smith
Publsiher: Springer Science & Business Media
Total Pages: 533
Release: 2012-12-06
ISBN 10: 1461254914
ISBN 13: 9781461254911
Language: EN, FR, DE, ES & NL

Yeast Genetics Book Review:

During the past few decades we have witnessed an era of remarkable growth in the field of molecular biology. In 1950 very little was known of the chemical constitution of biological systems, the manner in which information was trans mitted from one organism to another, or the extent to which the chemical basis of life is unified. The picture today is dramatically different. We have an almost bewildering variety of information detailing many different aspects of life at the molecular level. There great advances have brought with them some breath-taking insights into the molecular mechanisms used by nature for rep licating, distributing and modifying biological information. We have learned a great deal about the chemical and physical nature of the macromolecular nucleic acids and proteins, and the manner in which carbohydrates, lipids and smaller molecules work together to provide the molecular setting of living sys tems. It might be said that these few decades have replaced a near vacuum of information with a very large surplus. It is in the context of this flood of information that this series of monographs on molecular biology has been organized. The idea is to bring together in one place, between the covers of one book, a concise assessment of the state of the subject in a well-defined field. This will enable the reader to get a sense of historical perspectiv(}-what is known about the field today-and a description of the frontiers of research where our knowledge is increasing steadily.

The Rise of Yeast

The Rise of Yeast
Author: Nicholas P. Money
Publsiher: Oxford University Press
Total Pages: 224
Release: 2017-12-26
ISBN 10: 019027073X
ISBN 13: 9780190270735
Language: EN, FR, DE, ES & NL

The Rise of Yeast Book Review:

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.

Yeast Biotechnology 2 0

Yeast Biotechnology 2 0
Author: Ronnie G. Willaert
Publsiher: MDPI
Total Pages: 216
Release: 2019-01-10
ISBN 10: 3038974315
ISBN 13: 9783038974314
Language: EN, FR, DE, ES & NL

Yeast Biotechnology 2 0 Book Review:

This book is a printed edition of the Special Issue "Yeast Biotechnology 2.0" that was published in Fermentation

New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments

New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments
Author: Francisco A. Cubillos,Amparo Querol,Cecile Fairhead,Roberto Nespolo,Roberto Pérez-Torrado
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2021-04-30
ISBN 10: 2889667278
ISBN 13: 9782889667277
Language: EN, FR, DE, ES & NL

New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments Book Review:

Yeast Protocols

Yeast Protocols
Author: Wei Xiao
Publsiher: Humana Press
Total Pages: 392
Release: 2010-11-19
ISBN 10: 9781617375699
ISBN 13: 1617375691
Language: EN, FR, DE, ES & NL

Yeast Protocols Book Review:

In this second edition of a widely used classic laboratory manual, leading experts utilize the tremendous progress and technological advances that have occurred to create a completely new collection of not only the major basic techniques, but also advanced protocols for yeast research and for using yeast as a host to study genes from other organisms. The authors provide detailed methods for the isolation of subcellular components-including organelles and macromolecules, for the basic cellular and molecular analysis specific for yeast cells, and for the creation of conditional mutant phenotypes that lend themselves to powerful genome manipulation. Additional protocols offer advanced approaches to study genetic interactions, DNA and chromatin metabolism, gene expression, as well as the foreign genes and gene products in yeast cells.

Yeast Symposium 1969

Yeast Symposium 1969
Author: D. Yarrow
Publsiher: Unknown
Total Pages: 479
Release: 1969
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015010069634
Language: EN, FR, DE, ES & NL

Yeast Symposium 1969 Book Review:

The Effects of X radiation on the Metabolism of Bakers Yeast

The Effects of X radiation on the Metabolism of Bakers  Yeast
Author: William J. Bair
Publsiher: Unknown
Total Pages: 254
Release: 1954
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015095077650
Language: EN, FR, DE, ES & NL

The Effects of X radiation on the Metabolism of Bakers Yeast Book Review:

Structure Function and Regulation of TOR complexes from Yeasts to Mammals

Structure  Function and Regulation of TOR complexes from Yeasts to Mammals
Author: Anonim
Publsiher: Academic Press
Total Pages: 400
Release: 2010-11-18
ISBN 10: 9780123810069
ISBN 13: 012381006X
Language: EN, FR, DE, ES & NL

Structure Function and Regulation of TOR complexes from Yeasts to Mammals Book Review:

This volume of The Enzymes features high-caliber thematic articles on the topic of glycosylphosphatidylinositol (GPI) anchoring of proteins. Contributions from leading authorities Informs and updates on all the latest developments in the field