Yeast

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

Produk Detail:

  • Author : Chris White
  • Publisher : Brewers Publications
  • Pages : 304 pages
  • ISBN : 1938469062
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKYeast

Yeast

Yeast
  • Author : Chris White,Jamil Zainasheff
  • Publisher : Brewers Publications
  • Release : 01 February 2010
GET THIS BOOKYeast

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

Yeast

Yeast
  • Author : Chris White,Jamil Zainasheff
  • Publisher : Brewing Elements
  • Release : 30 November 2021
GET THIS BOOKYeast

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

The Yeasts

The Yeasts
  • Author : Cletus Kurtzman,J.W. Fell,Teun Boekhout
  • Publisher : Elsevier
  • Release : 09 May 2011
GET THIS BOOKThe Yeasts

The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field

Yeast Sugar Metabolism

Yeast Sugar Metabolism
  • Author : Friedrich K. Zimmermann,Karl-Dieter Entian
  • Publisher : CRC Press
  • Release : 10 March 1997
GET THIS BOOKYeast Sugar Metabolism

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.

The Rise of Yeast

The Rise of Yeast
  • Author : Nicholas P. Money
  • Publisher : Oxford University Press
  • Release : 09 January 2018
GET THIS BOOKThe Rise of Yeast

The great Victorian biologist Thomas Huxley once wrote, "I know of no familiar substance forming part of our every-day knowledge and experience, the examination of which, with a little care, tends to open up such very considerable issues as does yeast." Huxley was right. Beneath the very foundations of human civilization lies yeast--also known as the sugar fungus. Yeast is responsible for fermenting our alcohol and providing us with bread--the very staples of life. Moreover, it has proven instrumental in

Guide to Yeast Genetics and Molecular and Cell Biology, Part C

Guide to Yeast Genetics and Molecular and Cell Biology, Part C
  • Author : Gerald R. Fink
  • Publisher : Gulf Professional Publishing
  • Release : 30 November 2021
GET THIS BOOKGuide to Yeast Genetics and Molecular and Cell Biology, Part C

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

Flour Water Salt Yeast

Flour Water Salt Yeast
  • Author : Ken Forkish
  • Publisher : Ten Speed Press
  • Release : 18 September 2012
GET THIS BOOKFlour Water Salt Yeast

NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and

Yeasts in Food and Beverages

Yeasts in Food and Beverages
  • Author : Graham H. Fleet
  • Publisher : Springer Science & Business Media
  • Release : 10 January 2006
GET THIS BOOKYeasts in Food and Beverages

Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. Drawing upon the expertise of leading yeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular

Wild Yeast

Wild Yeast
  • Author : Mouni Abdelli
  • Publisher : Unknown Publisher
  • Release : 08 December 2020
GET THIS BOOKWild Yeast

Learn to make your own sourdough starter--and delicious breads and other baked goods! No instant or active yeast required! What if the secret to authentic, natural, and delicious bread comes from making your own starter--the agent that incorporates wild yeast and bacteria into your bread, bringing it to life and giving it rich and robust flavor? With years of culinary experience and training, French baker Mouni Abdelli invites you to discover the joy and satisfaction of making your own natural

Yeast technology

Yeast technology
  • Author : Gerald Reed
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKYeast technology

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

Yeast Genetics

Yeast Genetics
  • Author : J.F.T. Spencer,D.M. Spencer,A.R.W. Smith
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKYeast Genetics

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.

The Yeast Syndrome

The Yeast Syndrome
  • Author : John Parks Trowbridge,Morton Walker
  • Publisher : Bantam
  • Release : 30 November 1986
GET THIS BOOKThe Yeast Syndrome

Discusses the role of yeast sensitivity and infection in common diseases, allergies, and ailments; explains how to recognize its symptoms; and presents a program of therapies--including nutrition, holistic healing and drugs

Protein Synthesis and Targeting in Yeast

Protein Synthesis and Targeting in Yeast
  • Author : Alistair J.P. Brown,Mick F. Tuite,John E.G. McCarthy
  • Publisher : Springer Science & Business Media
  • Release : 29 June 2013
GET THIS BOOKProtein Synthesis and Targeting in Yeast

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