The Yeasts

This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. * SPECIAL FEATURES: * Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of interest to many.

Introduction
Brewer's Yeasts
Wine-making Yeasts
Sak-Brewing Yeasts
Yeasts in Cider-Making
Yeasts in Distilled Alcoholic Beverage Production
Yeasts for Production of Fuel Ethanol
Miscellaneous Yeast Products
Yeast as a Vehcile for the Expression of Heterologous Genes
Baker's Yeasts
Food and Fodder Yeasts
Food Spoilage Yeasts
Yeasts as Spoilage Organisms in Beverages
Subject Index
Author Index
Table of Contents provided by Publisher. All Rights Reserved.

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Summary

Table of Contents

Supplemental Materials