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010   $a3-319-69126-0
024 7 $a10.1007/978-3-319-69126-8
035   $a(CKB)3790000000544831
035   $a(DE-He213)978-3-319-69126-8
035   $a(MiAaPQ)EBC5215412
035   $a(PPN)223955906
035   $a(EXLCZ)993790000000544831
100   $a20180105d2017      u|         0
101 0 $aeng
135   $aurnn#008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aBrewing and Distilling Yeasts /$fby Graham G. Stewart
205   $a1st ed. 2017.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2017.
215   $a1 online resource (XIII, 423 p. 197 illus., 82 illus. in color.)
225 1 $aThe Yeast Handbook,$x2626-885X
311   $a3-319-69124-4 
320   $aIncludes bibliographical references and index.
327   $a1. Introduction -- 2. History of brewing and distilling yeast -- 3. Taxonomy of brewing and distilling yeasts and methods of identification -- 4. Yeast culture collections, strain maintenance and propagation -- 5. The structure and function of the yeast cell wall, plasma membrane and periplasm -- 6. Energy metabolism by the yeast cell -- 7. Yeast nutrition -- 8. Yeast viability and vitality -- 9. Bioethanol -- 10. Killer (Zymocidal) yeasts -- 11. Stress effects on yeast during brewing and distilling fermentations ? high gravity effects -- 12. Yeast management -- 13. Harvesting and cropping yeast ? yeast flocculation and centrifugation -- 14. Yeast ethanol toxicity in distilling -- 15. Flavour production by yeast --  16. Yeast genetic manipulation --  17. Non-Saccharomyces (and bacteria) yeasts that produce ethanol Epilogue.
330   $aThis book is an overview considering yeast and fermentation.  The similarities and differences between yeasts employed in brewing and distilling are reviewed.  The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed.  This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation.  Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium.  This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
410  0$aThe Yeast Handbook,$x2626-885X
606   $aMicrobiology
606   $aMicrobial genetics
606   $aMicrobial genomics
606   $aBiodiversity
606   $aFood?Biotechnology
606   $aEukaryotic Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23020
606   $aMicrobial Genetics and Genomics$3https://scigraph.springernature.com/ontologies/product-market-codes/L32010
606   $aBiodiversity$3https://scigraph.springernature.com/ontologies/product-market-codes/L19031
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
615  0$aMicrobiology.
615  0$aMicrobial genetics.
615  0$aMicrobial genomics.
615  0$aBiodiversity.
615  0$aFood?Biotechnology.
615 14$aEukaryotic Microbiology.
615 24$aMicrobial Genetics and Genomics.
615 24$aBiodiversity.
615 24$aFood Science.
676   $a579
700   $aStewart$b Graham G$4aut$4http://id.loc.gov/vocabulary/relators/aut$0920901
906   $aBOOK
912   $a9910255457103321
996   $aBrewing and Distilling Yeasts$92065518
997   $aUNINA