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180105s2017 gw | s |||| 0|eng d |
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|a 9783319691268
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| 024 |
7 |
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|a 10.1007/978-3-319-69126-8
|2 doi
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| 040 |
|
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 100 |
1 |
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|a Stewart, Graham G.
|e author.
|
| 245 |
1 |
0 |
|a Brewing and Distilling Yeasts /
|c by Graham G. Stewart.
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| 250 |
|
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|a 1st ed. 2017.
|
| 260 |
# |
# |
|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2017.
|
| 300 |
|
|
|a XIII, 423 p. 197 illus., 82 illus. in color. :
|b online resource.
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
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|a computer
|b c
|2 rdamedia
|
| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a The Yeast Handbook,
|
| 505 |
0 |
|
|a 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.
|
| 650 |
|
0 |
|a Microbiology.
|
| 650 |
|
0 |
|a Microbial genetics.
|
| 650 |
|
0 |
|a Microbial genomics.
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| 650 |
|
0 |
|a Biodiversity.
|
| 650 |
|
0 |
|a Food—Biotechnology.
|
| 650 |
1 |
4 |
|a Eukaryotic Microbiology.
|
| 650 |
2 |
4 |
|a Microbial Genetics and Genomics.
|
| 650 |
2 |
4 |
|a Biodiversity.
|
| 650 |
2 |
4 |
|a Food Science.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|