Brewing yeast and fermentation

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Brewing yeast and fermentation

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 gen...

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Đã lưu trong:

Chi tiết về thư mục
Tác giả chính:	Boulton, Chris
Định dạng:	Sách
Ngôn ngữ:	Undetermined
Được phát hành:	Oxford Iowa State University Press 2001
Những chủ đề:	Yeast.,Brewing.,Fermentation.
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Những quyển sách tương tự

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Factors that affect the biosynthesis of xylitol by xylose-fermenting yeasts : A review/
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The brewing industry
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Handbook of brewing
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Effect of specific growth rate on fermentative capacity of baker's yeast /
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Yeast adaptation on softwood prehydrolysate /

Effects of lactobacilli on yeast-catalyzed ethanol fermentations /

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Karyotype rearrangements in a wine yeast strain by rad52-dependent and rad52-independent mechanisms /
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An inverse correlation between stress resistance and stuck fermentations in wine yeasts. A molecular study /
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Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains /

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Yeast genome-wide expression analysis identifies a strong ergosterol and oxidative stress response during the initial stages of an industrial lager fermentation /

Characteristics and efficiency of glutamine production by coupling of a bacterial glutamine synthetase reaction with the alcoholic fermentation system of baker's yeast /

Extractive fermentation of aroma with supercritical CO2 /
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Main and interaction effects of acetic acid, furfural, and p-hydroxybenzoic acid on growth and ethanol productivity of yeasts /

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Engineering redox cofactor regeneration for improved pentose fermentation in saccharomyces cerevisiae /

Glucose metabolism in the yeast Schwanniomyces castellii : Role of phosphorylation site I and an alternative respiratory pathway /

The
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Continuous ethanol fermentation of lactose by a recombinant flocculating Saccharomyces cerevisiae strain /

Oxygen consumption by anaerobic saccharomyces cerevisiae under enological conditions : Effect on fermentation kinetics /

Metabolic engineering of ammonium assimilation in xylose-fermenting saccharomyces cerevisiae improves ethanol production /
Bỡi: Roca, Christophe.

Lysine-overproducing mutants of Saccharomyces cerevisiae baker's yeast isolated in continuous culture /
Bỡi: Gasent-Ramirez, J. M.

The World guide to beer
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Beer
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Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation /
Bỡi: Chang, I. S.

On-line estimation of biomass through pH control analysis in aerobic yeast fermentation systems /

Improvement of nitrogen assimilation and fermentation kinetics under enological conditions by derepression of alternative nitrogen-assimilatory pathways in an industrial saccharomyces cerevisiae strain /
Bỡi: Salmon, Jean-Michel.

Influence of invertase activity and glycerol synthesis and retention on fermentation of media with a high sugar concentration by Saccharomyces cerevisiae /
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Batch fermentation :
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Microbiology of food fermentations
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Lessons learned from studies of fission yeast mating-type switching and silencing /
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The yeast two-hybrid system /
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Handbook of dough fermentations
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