05162nam 2200577Ia 450 99620197180331620230607221531.01-281-31277-097866113127700-470-99941-10-470-99940-3(CKB)1000000000408768(EBL)350974(MiAaPQ)EBC350974(EXLCZ)99100000000040876820010827d2001 uy 0engur|n|---|||||Brewing yeast and fermentation[electronic resource] /Chris Boulton and David QuainOxford [England] ;Malden, MA Blackwell Science ;Ames, Iowa [Distributed by] Iowa State University Press20011 online resource (660 p.)Description based upon print version of record.Includes bibliographical references (p. 586-637) and index.Brewing Yeast and Fermentation; Contents; Preface; Acknowledgements; 1 Beer and brewing; 1.1 Introduction; 1.2 Historical perspective; 1.3 Current developments; 1.4 Legislation; 2 The brewing process; 2.1 Overview; 2.2 Beer types; 2.2.1 Beverages related to beer; 2.2.1.1 Sake; 2.2.1.2 Sorghum beer; 2.3 The brewing process; 2.3.1 Malting; 2.3.2 Adjuncts; 2.3.3 Brewing water; 2.3.4 Hops; 2.3.5 Production of sweet wort; 2.3.6 Wort boiling; 2.3.7 Fermenta n and post-fermentation processes; 2.4 Wort composition; 2.4.1 Carbohydrates; 2.4.2 Nitrogenous components; 2.4.3 Polyphenols; 2.4.4 Lipids2.4.5 Sulphur compounds2.4.6 Minerals; 2.4.7 Miscellaneous; 2.5 High-gravity brewing; 2.6 Glossary of brewing terms; 3 The biochemistry of fermentation; 3.1 Overview; 3.2 Mass balance; 3.3 Assimilation of wort nutrients; 3.3.1 Sugar uptake; 3.3.2 Uptake of wort nitrogenous components; 3.3.3 Uptake of lipids; 3.3.4 Metal ion uptake; 3.4 Carbohydrate dissimilation; 3.4.1 Carbon catabolite repression; 3.4.2 Storage carbohydrates; 3.4.2.1 Glycogen; 3.4.2.2 Trehalose; 3.4.3 Fermentable growth medium induced pathway; 3.5 Requirement for oxygen; 3.5.1 Synthesis of sterols and unsaturated fatty acids3.6 Ethanol tolerance3.6.1 Ethanol formation during fermentation; 3.6.2 Ethanol toxicity; 3.7 Formation of flavour compounds; 3.7.1 Organic and fatty acids; 3.7.2 Higher alcohols; 3.7.3 Esters; 3.7.4 Carbonyls; 3.7.4.1 Vicinal diketones; 3.7.5 Sulphur compounds; 3.7.6 Shock excretion; 4 Brewing yeast; 4.1 Morphology, cytology and cellular function; 4.1.1 Cell morphology; 4.1.1.1 Cell composition; 4.1.2 Cytology; 4.1.2.1 Plasma membrane; 4.1.2.2 Periplasm; 4.1.2.3 Mitochondria; 4.1.2.4 Vacuoles; 4.1.2.5 Other cytoplasmic inclusions; 4.1.3 Intracellular location of enzymes4.2 Taxonomy and differentiation4.2.1 Taxonomy of the Saccharomyces; 4.2.1.1 Identification of yeasts; 4.2.2 Taxonomy of ale and lager yeasts; 4.2.3 Diversity and differences between ale and lager yeasts; 4.2.3.1 Culture collections of brewing yeasts; 4.2.4 Differentiation - an introduction; 4.2.5 `Traditional' methods; 4.2.5.1 Plate tests; 4.2.5.2 Flocculation tests; 4.2.5.3 Fermentation performance; 4.2.5.4 Assimilation/fermentation; 4.2.5.5 Immunology; 4.2.5.6 Other approaches; 4.2.6 `Modern' methods; 4.2.6.1 Genetic fingerprinting - RFLP; 4.2.6.2 Genetic fingerprinting - PCR4.2.6.3 Genetic fingerprinting - karyotyping4.2.6.4 Genetic fingerprinting - AFLP; 4.2.6.5 Pyrolysis mass spectroscopy; 4.2.6.6 Other approaches; 4.3 Genetics - genome, cell cycle and modification; 4.3.1 Introduction; 4.3.1.1 Genetic nomenclature and definitions; 4.3.2 The genome; 4.3.2.1 Yeast genome project; 4.3.2.2 Yeast genome project, human disease and pathogenicity; 4.3.2.3 Yeast genome project and brewing yeast; 4.3.2.4 Chromosome number; 4.3.2.5 Ploidy; 4.3.2.6 Chromosomal instability; 4.3.2.7 Mitochondrial instability; 4.3.3 Cell cycle; 4.3.3.1 Cell division4.3.3.2 Cell division and brewery fermentationNow 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 isYeastBrewingLlevatsthubElaboració de cervesathubLlibres electrònicsthubYeast.Brewing.LlevatsElaboració de cervesa663.33663.42663/.42Boulton Chris873806Quain David873807MiAaPQMiAaPQMiAaPQBOOK996201971803316Brewing yeast and fermentation1950671UNISA