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Yeast Sugar Metabolism by Friedrich K. Zimmermann

Title Yeast Sugar Metabolism
Author Friedrich K. Zimmermann
Publisher CRC Press
Release 1997-03-10
Category Technology & Engineering
Total Pages 567
ISBN 9781566764667
Language English, Spanish, and French
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Book Summary:

Yeast Sugar Metabolism looks at the biomechanics, genetics, biotechnology and applications of yeast sugar. The yeast Saccharomyces cereisiae has played a central role in the evolution of microbiology biochemistry and genetics, in addition to its use of a technical microbe for the production of alcoholic beverages and leavening of dough.

Title Guide to Yeast Genetics and Molecular and Cell Biology Part C
Author Gerald R. Fink
Publisher Gulf Professional Publishing
Release 2002
Category Science
Total Pages 735
ISBN 9780121822545
Language English, Spanish, and French
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Book Summary:

This volume and its companion, Volume 350, are specifically designed to meet the needs of graduate students and postdoctoral students as well as researchers, by providing all the up-to-date methods necessary to study genes in yeast. Procedures are included that enable newcomers to set up a yeast laboratory and to master basic manipulations. Relevant background and reference information given for procedures can be used as a guide to developing protocols in a number of disciplines. Specific topics addressed in this book include cytology, biochemistry, cell fractionation, and cell biology.

Title Brewing Yeast Fermentation Performance
Author Katherine Smart
Publisher John Wiley & Sons
Release 2008-05-27
Category Technology & Engineering
Total Pages 336
ISBN 0470695293
Language English, Spanish, and French
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Book Summary:

Building on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved. Contributions from leading international brewing technologists from industry, research institutes and academia ensure that the coverage is practically oriented, commercially relevant and academically rigorous. Contents include up-to-date coverage of key aspects of the subject, including molecular innovations, yeast stress responses, wort composition, yeast quality, beer flavour development and yeast handling. Brewing Yeast Fermentation Performance is an essential purchase for commercial brewers at all levels, technical personnel and allied traders associated with the brewing industry. It is an excellent companion reference source to the first edition, covering complimentary topics that no one connected to the brewing industry can afford to be without. Libraries in universities and research establishments where food and beverage science and technology and microbiology are studied and taught should have multiple copies on their shelves.

Yeast technology by Gerald Reed

Title Yeast technology
Author Gerald Reed
Publisher Springer Science & Business Media
Release 2012-12-06
Category Juvenile Nonfiction
Total Pages 454
ISBN 9401197717
Language English, Spanish, and French
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Book Summary:

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

Yeast by Horst Feldmann

Title Yeast
Author Horst Feldmann
Publisher John Wiley & Sons
Release 2011-09-19
Category Science
Total Pages 348
ISBN 3527644865
Language English, Spanish, and French
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Book Summary:

Yeast is one of the oldest domesticated organisms and has both industrial and domestic applications. In addition, it is very widely used as a eukaryotic model organism in biological research and has offered valuable knowledge of genetics and basic cellular processes. In fact, studies in yeast have offered insight in mechanisms underlying ageing and diseases such as Alzheimers, Parkinsons and cancer. Yeast is also widely used in the lab as a tool for many technologies such as two-hybrid analysis, high throughput protein purification and localization and gene expression profiling. The broad range of uses and applications of this organism undoubtedly shows that it is invalubale in research, technology and industry. Written by one of the world's experts in yeast, this book offers insight in yeast biology and its use in studying cellular mechanisms.

Yeast Biotechnology by Ronnie G. Willaert

Title Yeast Biotechnology
Author Ronnie G. Willaert
Publisher MDPI
Release 2018-04-13
Category Science
Total Pages 162
ISBN 3038424420
Language English, Spanish, and French
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Book Summary:

This book is a printed edition of the Special Issue "Yeast Biotechnology" that was published in Fermentation

Yeast Genetics by J.F.T. Spencer

Title Yeast Genetics
Author J.F.T. Spencer
Publisher Springer Science & Business Media
Release 2012-12-06
Category Science
Total Pages 533
ISBN 1461254914
Language English, Spanish, and French
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Book Summary:

During the past few decades we have witnessed an era of remarkable growth in the field of molecular biology. In 1950 very little was known of the chemical constitution of biological systems, the manner in which information was trans mitted from one organism to another, or the extent to which the chemical basis of life is unified. The picture today is dramatically different. We have an almost bewildering variety of information detailing many different aspects of life at the molecular level. There great advances have brought with them some breath-taking insights into the molecular mechanisms used by nature for rep licating, distributing and modifying biological information. We have learned a great deal about the chemical and physical nature of the macromolecular nucleic acids and proteins, and the manner in which carbohydrates, lipids and smaller molecules work together to provide the molecular setting of living sys tems. It might be said that these few decades have replaced a near vacuum of information with a very large surplus. It is in the context of this flood of information that this series of monographs on molecular biology has been organized. The idea is to bring together in one place, between the covers of one book, a concise assessment of the state of the subject in a well-defined field. This will enable the reader to get a sense of historical perspectiv(}-what is known about the field today-and a description of the frontiers of research where our knowledge is increasing steadily.

Yeast Biotechnology 2 0 by Ronnie G. Willaert

Title Yeast Biotechnology 2 0
Author Ronnie G. Willaert
Publisher MDPI
Release 2019-01-10
Category
Total Pages 216
ISBN 3038974315
Language English, Spanish, and French
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Book Summary:

This book is a printed edition of the Special Issue "Yeast Biotechnology 2.0" that was published in Fermentation

Title Protein Synthesis and Targeting in Yeast
Author Alistair J.P. Brown
Publisher Springer Science & Business Media
Release 2013-06-29
Category Science
Total Pages 414
ISBN 3642849210
Language English, Spanish, and French
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Book Summary:

Due to fundamental similarities between the yeast Saccharomyces cerevisiae and multicellular organisms at the molecular level, and the powerful range of experimental tools available for this yeast, S. cerevisiae is proving an ideal model system for studies on protein synthesis and targeting. The topics covered are: - Messenger RNA stability and translation.- The translation apparatus. - Translational control andfidelity. - Protein targeting to the mitochondrion. - Nuclear transport. - The secretory pathway. - Protein folding and degradation. - Protein splicing. Modern and often novel molecular, genetic and biochemical approaches as well as most recent data are provided. The reader will gain a comprehensive view of the current status of the field.

Yeast Membrane Transport by José Ramos

Title Yeast Membrane Transport
Author José Ramos
Publisher Springer
Release 2015-12-31
Category Science
Total Pages 379
ISBN 3319253042
Language English, Spanish, and French
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Book Summary:

This contributed volume reviews the recent progress in our understanding of membrane transport in yeast including both Saccharomyces cerevisiae and non-conventional yeasts. The articles provide a summary of the key transport processes and put these in a systems biology context of cellular regulation, signal reception and homeostasis. After a general introduction, readers will find review articles covering the mechanisms and regulation of transport for various substrates ranging from diverse nutrients to cations, water and protons. These articles are complemented by a chapter on extremophilic yeast, a chapter on the mathematical modelling of ion transport and two chapters on the role of transport in pathogenic yeasts and antifungal drug resistance. Each article provides both a general overview of the main transport characteristics of a specific substrate or group of substrates and the unique details that only an expert working in the field is able to transmit to the reader. Researchers and students of the topic will find this book to be a useful resource for membrane transport in yeast collecting information in one complete volume, which is otherwise scattered across many papers. This might also be interesting for scientists investigating other species in order to compare transport mechanisms with known functions in yeast with the cells on which they work.

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