Pubbl/distr/stampa	Ontario, Canada : , : Pergamon Press, , 1981
Descrizione fisica	1 online resource (699 p.)
Disciplina	589.23
Collana	Advances in Biotechnology
Soggetto topico	Yeast Yeast fungi
ISBN	1-4831-4687-1
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Front Cover; Advances in Biotechnology; Copyright Page; Editorial Board; Table of Contents; Preface; Section I:Industrial and Agricultural Uses; CHAPTER 1. YEAST - ALCOHOL PRODUCTION AND BREAD MAKING; ABSTRACT; KEYWORDS; FUEL ALCOHOL; BEVERAGES; BAKING; REFERENCES; CHAPTER 2. REGULATORY FACTORS IN ALCOHOL FERMENTATIONS; ABSTRACT; KEYWORDS; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; REFERENCES; CHAPTER 3. THE GENETIC MANIPULATION OF INDUSTRIAL YEAST STRAINS; ABSTRACT; KEYWORDS; INTRODUCTION; HYBRIDIZATION; FUSION; TRANSFORMATION; ACKNOWLEDGEMENT; REFERENCES CHAPTER 4. OPTIMIZATION OF YEAST PRODUCTION FROM EFFLUENTS USING FLOCCULENT STRAINSABSTRACT; KEYWORDS; MATHEMATICS; BIOLOGICAL PRE-REQUISITES FOR LONG TERM OPERATION; CONDITIONS FOR PRACTICAL OPERATION IN EFFLUENT TREATMENT; LOAD OPTIMIZATION; REFERENCES; ABBREVIATIONS AND SYMBOLS; CHAPTER 5. FLOCCULATION AND STARCH UTILIZATION IN SOME ANTIBIOTIC-RESISTANT MITOCHONDRIAL MUTANTS OF SACCHAROMYCES DIASTATICUS; ABSTRACT; KEYWORDS; INTRODUCTION; METHODS; RESULTS; DISCUSSION; LITERATURE CITED; CHAPTER 6. DEVELOPMENT OF A SEQUENCING BATCH YEAST REACTOR SYSTEM FOR ASSIMILATION OF LOW pH WASTES ABSTRACTKEYWORDS; INTRODUCTION; EXPERIMENTAL; RESULTS AND DISCUSSION; REFERENCES; CHAPTER 7. CELLULAR MATERIAL AND WATER POOLS IN BAKER'S YEAST DURING STORAGE; ABSTRACT; KEYWORDS; INTRODUCTION; MATERIALS AND METHODS; RESULTS; REFERENCES; CHAPTER 8. THE INFLUENCE OF TEMPERATURE AND AVAILABILITY OF OXYGEN ON THE CARBOHYDRATES OF STORED BAKER'S YEAST; ABSTRACT; KEYWORDS; INTRODUCTION; MATERIALS AND METHODS; RESULTS; DISCUSSION; REFERENCES; CHAPTER 9. THE DEVELOPMENT OF SPECIALISED YEAST STRAINS FOR USE IN SCOTCH MALT WHISKY FERMENTATIONS; ABSTRACT; KEYWORDS; INTRODUCTION DESIRABLE YEAST STRAIN PROPERTIESFERMENTATION PHYSIOLOGY; YEAST STRAIN DEVELOPMENT; ACKNOWLEDGDEMENT; REFERENCES; CHAPTER 10. PHYSIOLOGICAL CONTROL OF HIGHER ALCOHOL FORMATION IN THE SCOTCH WHISKY FERMENTATION; ABSTRACT; KEYWORDS; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; FINAL DISCUSSION AND CONCLUSIONS; REFERENCES; CHAPTER 11.STRUCTURE OF THE MICROBODY CRYSTALLOID IN METHANOL GROWN YEASTS AS A COMPOSITE CRYSTAL OF CATALASE AND ALCOHOL OXIDASE; ABSTRACT; KEYWORDS; INTRODUCTION; CUBIC LATTICE STRUCTURE; COMPOSITE CRYSTAL OF TWO ENZYMES; ENZYME ACTIVITIES; DISCUSSION REFERENCESCHAPTER 12. DEVELOPMENT OF NEW TECHNIQUES FOR THE GENETIC MANIPULATION OF BREWING YEASTS; ABSTRACT; KEYWORDS; REFERENCES; CHAPTER 13. PENTOSE FERMENTATION BY YEASTS; ABSTRACT; KEYWORDS; INTRODUCTION; RESULTS; DISCUSSION; REFERENCES; CHAPTER 14. APPLICATIONS DE L'ELECTROPHORESE DES FRACTIONS EXOCELLULAIRES DE LEVURES AU CONTROLE DE L'EFFICACITE D'UN LEVURAGE EN VINIFICATION; RESUME; KOTS CLES; INTRODUCTION; TECHNIQUE; APPLICATION AU CONTROLE DE L'EFFICACITE D'UN LEVURAGE EN VINIFICATION; REFERENCES CHAPTER 15 . CANDIDA CURVATA : UNE LEVURE INTERESSANTE POUR LA PRODUCTION DE PROTEINES A PARTIR DE LACTOSERUM
Record Nr.	UNINA-9910789582803321

Autore	Boulton Chris
Pubbl/distr/stampa	Oxford [England] ; ; Malden, MA, : Blackwell Science
Descrizione fisica	1 online resource (660 p.)
Disciplina	663.33 663.42 663/.42
Altri autori (Persone)	QuainDavid
Soggetto topico	Yeast Brewing Llevats Elaboració de cervesa
Soggetto genere / forma	Electronic books. Llibres electrònics
ISBN	1-281-31277-0 9786611312770 0-470-99941-1 0-470-99940-3
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	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 Lipids 2.4.5 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 acids 3.6 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 enzymes 4.2 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 - PCR 4.2.6.3 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 division 4.3.3.2 Cell division and brewery fermentation
Record Nr.	UNINA-9910145586103321

Autore	Boulton Chris (Christopher M.)
Pubbl/distr/stampa	Oxford, : Blackwell Science, 2001
Descrizione fisica	1 online resource (xii, 644 p.) : ill
Disciplina	663.33 663.42 663/.42
Altri autori (Persone)	QuainDavid
Soggetto topico	Yeast Brewing
ISBN	9780470999400 (e-book) 9780632054756 (hbk.) 9781405152686 (pbk.) 1-281-31277-0 9786611312770 0-470-99941-1 0-470-99940-3
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	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 Lipids 2.4.5 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 acids 3.6 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 enzymes 4.2 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 - PCR 4.2.6.3 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 division 4.3.3.2 Cell division and brewery fermentation
Record Nr.	UNINA-9910877713903321

Edizione	[Second edition.]
Pubbl/distr/stampa	Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003
Descrizione fisica	1 online resource (340 p.)
Disciplina	663.33 663/.13 664/.024
Altri autori (Persone)	SmartKatherine
Soggetto topico	Yeast Fermentation
Soggetto genere / forma	Electronic books.
ISBN	1-282-35980-0 9786612359804 0-470-69604-4 0-470-69529-3
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Record Nr.	UNINA-9910144386103321

Edizione	[2nd ed.]
Pubbl/distr/stampa	Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003
Descrizione fisica	1 online resource (340 p.)
Disciplina	663/.13 664/.024
Altri autori (Persone)	SmartKatherine
Soggetto topico	Yeast Fermentation
ISBN	1-282-35980-0 9786612359804 0-470-69604-4 0-470-69529-3
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Record Nr.	UNINA-9910877395103321