Brewing and Distilling Yeasts - Stewart, Graham G.; SpringerLink (Online service) (Cham : Springer International Publishing : Imprint: Springer, 2017)
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.
Keywords: Microbiology; Microbial genetics; Microbial genomics; Biodiversity; Food-Biotechnology.; Eukaryotic Microbiology; Microbial Genetics and Genomics; Biodiversity; Food Science