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Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts.
Chemistry. --- Food Science. --- Biochemistry, general. --- Food science. --- Biochemistry. --- Chimie --- Biochimie --- Health & Biological Sciences --- Biomedical Engineering --- Beer. --- Brewing. --- Yeast. --- Fermentation. --- Fermented foods. --- Biochemical engineering. --- Bio-process engineering --- Bioprocess engineering --- Food, Fermented --- Ferments --- Nematospora --- Yeasts --- Food --- Biotechnology. --- Biochemistry --- Biotechnology --- Chemical engineering --- Biochemical engineering --- Chemistry --- Industrial microbiology --- Microbiological synthesis --- Leavening agents --- Edible fungi --- Yeast-free diet --- Fermentation --- Beer --- Liquors --- Malt liquors --- Ale --- Brewing --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Medical sciences --- Science --- Composition --- Food—Biotechnology.
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This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation “stresses”. Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies. The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).
Life Sciences. --- Eukaryotic Microbiology. --- Biotechnology. --- Biochemistry, general. --- Life sciences. --- Biochemistry. --- Microbiology. --- Sciences de la vie --- Biotechnologie --- Biochimie --- Microbiologie --- Yeast --- Fermentation --- Industrial microbiology --- Biology --- Health & Biological Sciences --- Microbiology & Immunology --- Effect of stress on --- Fermentation. --- Industrial microbiology. --- Effect of stress on. --- Microbiology --- Microorganisms --- Ferments --- Nematospora --- Yeasts --- Industrial applications --- Biotechnology --- Biochemical engineering --- Chemistry --- Microbiological synthesis --- Leavening agents --- Edible fungi --- Yeast-free diet --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Medical sciences --- Chemical engineering --- Genetic engineering --- Microbial biology --- Composition
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