The Yeasts by Cletus Kurtzman

The Yeasts
  • Author : Cletus Kurtzman
  • Publisher : Elsevier
  • Release Date : 2011-05-09
  • Categories : Science
  • ISBN : 0080931278
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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 by Antonio Morata

Yeast
  • Author : Antonio Morata
  • Publisher : BoD – Books on Demand
  • Release Date : 2017-11-08
  • Categories : Technology & Engineering
  • ISBN : 9789535135999
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Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.

The Yeasts by Anthony H. Rose

The Yeasts
  • Author : Anthony H. Rose
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Categories : Science
  • ISBN : 9780080925431
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This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. * SPECIAL FEATURES: * Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of interest to many.

Yeast by

Yeast
  • Author :
  • Publisher :
  • Release Date : 2001
  • Categories : Yeast
  • ISBN : STANFORD:36105123102456
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The Rise of Yeast by Nicholas P. Money

The Rise Of Yeast
  • Author : Nicholas P. Money
  • Publisher : Oxford University Press
  • Release Date : 2018-01-09
  • Categories : Science
  • ISBN : 9780190270711
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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.

Yeasts by Alexandre Guilliermond

Yeasts
  • Author : Alexandre Guilliermond
  • Publisher : Watchmaker Publishing
  • Release Date : 2003-03
  • Categories : Science
  • ISBN : 1929148143
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The Yeast Role in Medical Applications by Waleed Mohamed Hussain Abdulkhair

The Yeast Role In Medical Applications
  • Author : Waleed Mohamed Hussain Abdulkhair
  • Publisher : BoD – Books on Demand
  • Release Date : 2018-01-17
  • Categories : Technology & Engineering
  • ISBN : 9789535137344
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Biotechnology including medical applications depends on the yeast as biofermenter to produce many industrial products including pharmaceutical ones. Although yeasts are first known as useful microorganisms, some of them are identified as pathogens for plants, animals, and humans. Due to the simple cellular structure of the yeast among other microbial groups, it is used in the earliest investigations to determine the features of eukaryotic molecular biology, cell biology, and physiology. The economic income of some countries mainly depends on yeast for producing the economic products, such as France that depends on yeast for wine production. This book throws light on yeast and its important role in the medical applications.

Yeasts in Food and Beverages by Amparo Querol

Yeasts In Food And Beverages
  • Author : Amparo Querol
  • Publisher : Springer Science & Business Media
  • Release Date : 2006-12-30
  • Categories : Science
  • ISBN : 9783540283980
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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.

Yeast Protocols by Wei Xiao

Yeast Protocols
  • Author : Wei Xiao
  • Publisher : Springer Science & Business Media
  • Release Date : 2006
  • Categories : Science
  • ISBN : 9781592599585
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Since the publication of Yeast Protocols in 1996, many new techniques have been invented and original protocols improved and refined. This throughly updated second edition will serve as a stand-alone protocols handbook of these new and refined techniques suitable for daily use in all research laboratories. It includes all of the recent advanced protocols as well as the major basic techniques and hence, will be essential for both yeast research laboratories and those researchers who wish to use yeast as a host to study their favorite genes from other organisms.

Yeast Sugar Metabolism by Friedrich K. Zimmermann

Yeast Sugar Metabolism
  • Author : Friedrich K. Zimmermann
  • Publisher : CRC Press
  • Release Date : 1997-03-10
  • Categories : Technology & Engineering
  • ISBN : 1566764661
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Guide to Yeast Genetics and Molecular Biology by Christine Guthrie

Guide To Yeast Genetics And Molecular Biology
  • Author : Christine Guthrie
  • Publisher : Gulf Professional Publishing
  • Release Date : 2004-03-11
  • Categories : Science
  • ISBN : 012182778X
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Guide to Yeast Genetics and Molecular Biology presents, for the first time, a comprehensive compilation of the protocols and procedures that have made Saccharomyces cerevisiae such a facile system for all researchers in molecular and cell biology. Whether you are an established yeast biologist or a newcomer to the field, this volume contains all the up-to-date methods you will need to study "Your Favorite Gene" in yeast. Key Features * Basic Methods in Yeast Genetics * Physical and genetic mapping * Making and recovering mutants * Cloning and Recombinant DNA Methods * High-efficiency transformation * Preparation of yeast artificial chromosome vectors * Basic Methods of Cell Biology * Immunomicroscopy * Protein targeting assays * Biochemistry of Gene Expression * Vectors for regulated expression * Isolation of labeled and unlabeled DNA, RNA, and protein

Use of Yeast Biomass in Food Production by Anna Halasz

Use Of Yeast Biomass In Food Production
  • Author : Anna Halasz
  • Publisher : CRC Press
  • Release Date : 1990-12-07
  • Categories : Technology & Engineering
  • ISBN : 0849358663
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Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.

Yeast Research by James A. Barnett

Yeast Research
  • Author : James A. Barnett
  • Publisher : American Society for Microbiology Press
  • Release Date : 2011-04-28
  • Categories : Science
  • ISBN : 9781555815165
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The comprehensive history of yeast research. • Traces the growing understanding of yeasts and their role in the evolution of microbiology, biochemistry, cytology, and genetics. • Details how findings in yeast research were used to overcome complex problems and to develop currently accepted scientific concepts and methods. • Emphasizes experimental evidence, by reproducing many figures from the original researchers’ work as well as illustrations of the equipment they used. The book is enlivened with images of many of the scientists and offers accounts of notable incidents in the lives of some of them. • Serves as a resource for microbiology, biochemistry, or general biology students.

Yeasts by Verachtert

Yeasts
  • Author : Verachtert
  • Publisher : CRC Press
  • Release Date : 1989-11-13
  • Categories : Science
  • ISBN : 0824781422
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Brewing Yeast and Fermentation by Christopher Boulton

Brewing Yeast And Fermentation
  • Author : Christopher Boulton
  • Publisher : John Wiley & Sons
  • Release Date : 2013-04-25
  • Categories : Technology & Engineering
  • ISBN : 9781118685341
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Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.

Yeast by Charles Kingsley

Yeast
  • Author : Charles Kingsley
  • Publisher :
  • Release Date : 1888
  • Categories : Country life
  • ISBN : PSU:000056671667
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A political and social novel commenting on Roman Catholicism and the Oxford Movement, on celibacy, the game laws, bad landlords and bad sanitation, and on the whole social system insofar as it kept England's agricultural labourer class in poverty.

Yeast Strain Selection by Panchal

Yeast Strain Selection
  • Author : Panchal
  • Publisher : CRC Press
  • Release Date : 1990-06-12
  • Categories : Technology & Engineering
  • ISBN : 0824782763
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Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology. Featuring the use of Saccharomyces and other yea

Yeast Physiology and Biotechnology by Graeme M. Walker

Yeast Physiology And Biotechnology
  • Author : Graeme M. Walker
  • Publisher : John Wiley & Sons
  • Release Date : 1998-04-08
  • Categories : Science
  • ISBN : 0471964468
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Yeasts are the world's premier industrial micro-organisms. In addition to their wide exploitation in the production of foods, beverages and pharmaceuticals, yeasts also play significant roles as model eukaryotic cells in furthering our knowledge in the biological and biomedical sciences. In order for modern biotechnology to fully exploit the activities of yeasts, it is essential to appreciate aspects of yeast cell physiology. In recent years, however, our knowledge of yeast physiological phenomena has lagged behind that of yeast genetics and molecular biology. Yeast Physiology and Biotechnology redresses the balance by linking key aspects of yeast physiology with yeast biotechnology. Individual chapters provide broad and timely coverage of yeast cytology, nutrition, growth and metabolism - important aspects of yeast cell physiology which are pertinent to the practical uses of yeasts in industry. The final chapter reviews traditional, modern and emerging biotechnologies in which roles of yeasts in the production of industrial commodities and their value in biomedical research are fully discussed. Relevant aspects of classical and modern yeast genetics and molecular biology are fully integrated into the appropriate chapters. This up-to-date and fully referenced book is aimed at advanced undergraduate and postgraduate bioscience students,but will also prove to be a valuable source of information for yeast researchers and technologists.

Yeast Cells by

Yeast Cells
  • Author :
  • Publisher : Academic Press
  • Release Date : 1976-01-22
  • Categories : Science
  • ISBN : 0080859097
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Yeast Cells

Yeast Gene Analysis by

Yeast Gene Analysis
  • Author :
  • Publisher : Academic Press
  • Release Date : 1998-04-15
  • Categories : Science
  • ISBN : 0080860559
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Established almost 30 years ago, Methods in Microbiology is the most prestigious series devoted to techniques and methodology in the field. Now totally revamped, revitalized, with a new format and expanded scope, Methods in Microbiology will continue to provide you with tried and tested, cutting edge protocols to directly benefit your research. Focuses on the methods most useful for the functional analysis of yeast genes Allows researcher to identify which strategy to use without having to wade through numerous recipes Includes techniques for mutagenesis, transcript analysis, transposon tagging, and use of reporter genes Describes the use of tools for studying post-translational modifications in yeast Includes useful appendices with handy basic yeast recipes and WWW addresses

Yeast as a Tool in Cancer Research by John L Nitiss

Yeast As A Tool In Cancer Research
  • Author : John L Nitiss
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-05-16
  • Categories : Medical
  • ISBN : 9781402059636
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Leland H. Hartwell Director, Fred Hutchinson Cancer Research Center, Nobel Laureate for Medicine, 2001 Yeast has proved to be the most useful single-celled organism for studying the fundamental aspects of cell biology. Resources are now available for yeast that greatly simplify and empower new investigations, like the presence of strains with each gene deleted, each protein tagged and databases on protein–protein interactions, gene regulation, and subcellular protein location. A powerful combination of genetics, cell biology, and biochemistry employed by thousands of yeast researchers has unraveled the complexities of numerous cellular processes from mitosis to secretion and even uncovered new insights into prion diseases and the role of prions in normal biology. These insights have proven, time and again, to foretell the roles of proteins and pathways in human cells. The collection of articles in this volume explores the use of yeast in pathway analysis and drug discovery. Yeast has, of course, supplied mankind’s most ubiquitous drug for thousands of years. In one aspect, the role of yeast in drug discovery is much like the role of yeast in other areas of biology. Yeast offers the power of genetics and a repetoire of resources available in no other organism. Using yeast in the study of drug targets and metabolism can help to make a science of what has been largely an empirical activity. A science of drug discovery would permit rigorous answers to important questions.