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The Yeasts

The Yeasts
  • Author : Cletus Kurtzman,J.W. Fell,Teun Boekhout
  • Publisher :Unknown
  • Release Date :2011-05-09
  • Total pages :2354
  • ISBN : 0080931278
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Summary : 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

The Yeasts

The Yeasts
  • Author : Anthony H. Rose,J. Stewart Harrison
  • Publisher :Unknown
  • Release Date :2012-12-02
  • Total pages :620
  • ISBN : 9780080925431
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Summary : 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.

The Yeasts

The Yeasts
  • Author : C. P. Kurtzman,Jack W. Fell,T. Boekhout
  • Publisher :Unknown
  • Release Date :2011
  • Total pages :2080
  • ISBN : 0123848687
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Summary : Fully revised, updated and offered in a new two-volume format, The Yeasts: A Taxonomic Study, 5th Edition remains the most comprehensive presentation of yeast taxonomy and systematics available. Nearly 1500 species of ascomycete and basidiomycete yeasts are included, each description offering not only standard morphological and physiological characters, but also information on systematics, habitat, ecology, agricultural and biotechnological applications and clinical importance. Extensive introductory chapters discuss clinical aspects of yeasts, their role in biotechnology, food and beverage spoilage, agriculture and ecology, while other chapters include methodology for isolation of species from various habitats, phenotypic characterization, chemotaxonomy, gene sequence analysis and phylogenetics, including whole genome analysis. Additionally, easy-to-understand trees illustrate the phylogenetic placement of each species in its assigned genus as they have been determined from gene sequence analysis. This essential work, prepared by the leading experts in the field, is the most definitive treatment of taxonomy and systematics of yeasts on the market, and a necessary reference for any bookshelf or workbench. High quality photomicrographs and line drawings enhance world-class content Detailed trees clearly illustrate phylogenetic placement of each species in its assigned genus Discussion of clinical aspects of yeasts, including their role in biotechnology, agriculture and ecology help contextualize content for a wide range of researchers.--[Source inconnue].

The Yeasts - A Taxonomic Study

The Yeasts - A Taxonomic Study
  • Author : Cletus Kurtzman,J.W. Fell
  • Publisher :Unknown
  • Release Date :1998-03-20
  • Total pages :1076
  • ISBN : 0080542697
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Summary : The yeasts are a phylogenetically diverse group of fungi characterized by unicellular growth. Yeasts have been used for bread making and brewing beverages for millennia, and have become increasingly important in biotechnology for production of fuel alcohol, organic acids, enzymes, and various pharmacologically important chemicals. Other species are serious human, animal, and plant pathogens. Since publication of the 3rd edition of this book in 1984, numerous new species and genera have been described, many because of the application of new molecular biological methods. Molecular comparisons have now provided a phylogenetic distinction between the yeasts and other fungi, some of which have a unicellular growth phase. This book is the most definitive treatment of taxonomy and systematics of yeasts available and has been prepared by an international team of experts and is directed at taxonomists, ecologists, mycologists, microbiologists, clinicians, molecular geneticists, and biotechnologists.

The Yeasts

The Yeasts
  • Author : N.J.W. Kreger-van Rij
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :1101
  • ISBN : 9781483290171
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Summary : 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.

Yeasts

Yeasts
  • Author : Alexandre Guilliermond
  • Publisher :Unknown
  • Release Date :2003-03
  • Total pages :448
  • ISBN : 1929148143
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Summary :

The Yeasts

The Yeasts
  • Author : Anthony H. Rose,Alan E. Wheals,J. Stewart Harrison
  • Publisher :Unknown
  • Release Date :1995-08-11
  • Total pages :660
  • ISBN : CHI:42785133
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Summary : Yeasts are highly versatile organisms, particularly suitable for industrial purposes. This book covers the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries.

Metabolism and Physiology of Yeasts

Metabolism and Physiology of Yeasts
  • Author : Anthony H. Rose,John Stuart Harrison
  • Publisher :Unknown
  • Release Date :1989
  • Total pages :635
  • ISBN : CHI:41661096
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Summary : This is the second edition of a successful treatise published in the 1970s. It is Volume 3 of five planned books. It focuses on metabolism and physiology of the yeasts.

The Yeasts: Yeast genetics

The Yeasts: Yeast genetics
  • Author : Anthony H. Rose,Alan E. Wheals,John Stuart Harrison
  • Publisher :Unknown
  • Release Date :1995
  • Total pages :660
  • ISBN : STANFORD:36105009715900
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Summary : Yeasts are highly versatile organisms, particularly suitable for industrial purposes. This book covers the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries.

The Yeasts: Yeast Organelles

The Yeasts: Yeast Organelles
  • Author : Anthony H. Rose,John Stuart Harrison
  • Publisher :Unknown
  • Release Date :1987
  • Total pages :229
  • ISBN : UOM:39015021481190
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Summary :

The Black and White Yeasts

The Black and White Yeasts
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1977
  • Total pages :334
  • ISBN : NWU:35558001576574
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Summary :

Yeasts in Food

Yeasts in Food
  • Author : T Boekhout,V Robert
  • Publisher :Unknown
  • Release Date :2003-05-07
  • Total pages :512
  • ISBN : 9781845698485
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Summary : 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

The Yeasts: Yeast technology

The Yeasts: Yeast technology
  • Author : Anthony H. Rose,John Stuart Harrison
  • Publisher :Unknown
  • Release Date :1993
  • Total pages :229
  • ISBN : UOM:39015026918881
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Summary :

Yeasts in Natural and Artificial Habitats

Yeasts in Natural and Artificial Habitats
  • Author : John F.T. Spencer,Dorothy M. Spencer
  • Publisher :Unknown
  • Release Date :1997-07-07
  • Total pages :381
  • ISBN : 3540568204
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Summary : This book gives a general overview of the biology and molecular biology of yeasts. Topics emphasized include yeast taxonomy (including evolution of yeasts), yeast ecology, with as much emphasis as possible on the relationship between the organisms and the environment, the structure and function of the yeast cell, its life cycle and metabolism, and the relationship between yeasts and mankind, including pathogenicity, traditional and current industrial and therapeutic uses and related topics. The contribution of yeasts to fundamental research in biology is discussed as an integral part of the subject.

The Yeasts

The Yeasts
  • Author : Anthony H. Rose,J. Stuart Harrison
  • Publisher :Unknown
  • Release Date :1989
  • Total pages :229
  • ISBN : OCLC:476150917
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Summary :

Yeasts in Food and Beverages

Yeasts in Food and Beverages
  • Author : Amparo Querol,Graham H. Fleet
  • Publisher :Unknown
  • Release Date :2006-12-30
  • Total pages :453
  • ISBN : 9783540283980
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Summary : 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.

Biodiversity and Ecophysiology of Yeasts

Biodiversity and Ecophysiology of Yeasts
  • Author : Carlos Augusto Rosa,Gabor Peter
  • Publisher :Unknown
  • Release Date :2006-03-30
  • Total pages :580
  • ISBN : 9783540309857
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Summary : 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.

The Yeasts

The Yeasts
  • Author : A. H. Rose
  • Publisher :Unknown
  • Release Date :1989
  • Total pages :423
  • ISBN : OCLC:709390860
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Summary : Introduction, classification of yeasts, molecular taxonomy, the typological yeast species, and its delimitation, yeasts associated with plants, insects and soil, ecology of aquatic yeasts, yeasts as human and animal pathogens, biology of the cell cycle in yeasts.

Biotechnological Applications of the Yeast Yarrowia lipolytica

Biotechnological Applications of the Yeast Yarrowia lipolytica
  • Author : Farshad Darvishi Harzevili
  • Publisher :Unknown
  • Release Date :2014-04-15
  • Total pages :74
  • ISBN : 9783319064376
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Summary : ​ Due to its ability to degrade hydrophobic substrates highly efficiently, the non-conventional yeast Yarrowia lipolytica offers various applications in the food, feed, pharmaceutical, and fine chemistry industries, as well as in environmental protection contexts such as waste treatment and bioremediation. The yeast breaks down hydrophobic substrates such as n-alkanes, fatty acids, fats, and oils, yielding valuable biotechnological products such as organic acids, extracellular enzymes, aroma compounds, bioemulsifiers, polyols, single-cell proteins, and single-cell oils. Further, Y. lipolytica is an efficient platform for the production of various heterologous proteins; more than a hundred heterologous proteins – including those of viruses, bacteria and fungi, as well as plant, animal and human proteins – have already been produced in Y. lipolytica. Since its genome has been sequenced, it is now possible to use new recombinant technology and metabolic engineering in order to improve the metabolic pathways involved in the creation of desirable metabolites and products.

The Yeast-like Fungi of the Human Intestinal Tract

The Yeast-like Fungi of the Human Intestinal Tract
  • Author : Harry Warren Anderson
  • Publisher :Unknown
  • Release Date :1917
  • Total pages :49
  • ISBN : UCAL:B4579064
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Summary :

The Yeasts

The Yeasts
  • Author : Rose, Anthony Harry Rose,Harrison, John Stuart Harrison
  • Publisher :Unknown
  • Release Date :1987
  • Total pages :765
  • ISBN : 0125964137
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Summary :