Brewing and Distilling Yeasts

• Κύριος συγγραφέας: Stewart, Graham G. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2017.
• Σειρά: The Yeast Handbook
• Θέματα: Life sciences.; Food > Biotechnology.; Biodiversity.; Microbiology.; Microbial genetics.; Microbial genomics.; Life Sciences.; Eukaryotic Microbiology.; Microbial Genetics and Genomics.; Food Science.

This 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 Handb...

Πίνακας περιεχομένων:

• 1. 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.