Yeast Symposium 1969 PDF Download
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Author: D. Yarrow
Publisher:
ISBN:
Category : Microorganisms
Languages : en
Pages : 552
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Book Description
Author: D. Yarrow
Publisher:
ISBN:
Category : Microorganisms
Languages : en
Pages : 552
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Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1040
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Book Description
Includes subject section, name section, and 1968-1970, technical reports.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1256
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Book Description
First multi-year cumulation covers six years: 1965-70.
Author: N.J.W. Kreger-van Rij
Publisher: Elsevier
ISBN: 1483290174
Category : Science
Languages : en
Pages : 1101
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Book Description
This impressive volume presents 60 genera and 500 species of yeasts. The aims of The Yeasts is two-pronged -first, presenting and discussing a classification of yeasts including diagnoses of genera and descriptions of species, and second, providing methods for the identification of yeast strains. Knowledge of the basidioporogenous yeasts has increases considerably in recent years. These yeasts are now classified in two taxonomically different groups, the teliospore-forming yeasts and the Filobasidiaceae. There are also other basidiomycetous fungi, such as the Tremellales, with a yeast phase in their life cycle. The descriptions of the yeast states of several of these species have been included in this edition. The taxonomic system proposed is a large step in the evolution of a satisfactory classification. More than 1000 pages of information from 16 contributors -well laid out and easy to consult, classified for easy access. The Fourth Revised Edition, edited by C.P. Kurtzman and J. Fell, is due for publication in 1998.
Author: Robert E. Rhoads
Publisher: Springer Science & Business Media
ISBN: 3642651410
Category : Science
Languages : en
Pages : 408
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Book Description
Author: Leo H Arnold
Publisher: CRC Press
ISBN: 1351094688
Category : Science
Languages : en
Pages : 182
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Book Description
A comprehensive review of the yeast cell envelope has not appeared previously and therefore this book is timely. The title of this volume was chosen to reflect the three major areas of contribution to our current understanding of the cell envelope, but we have not attempted to group chapters into subdivisions. The approach was to describe phenomena, to review the literature and to illuminate outstanding problems. It was also attempted to generate working hypotheses which may stimulate further studies. The some of these ideas be of germinal value is of more concern to us than that all of the hypotheses should stand the test of further experimentation.
Author:
Publisher:
ISBN:
Category : Nuclear energy
Languages : en
Pages : 914
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Book Description
Author: Gerald Reed
Publisher: Springer Science & Business Media
ISBN: 9401197717
Category : Science
Languages : en
Pages : 459
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Book Description
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 time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.
Author: Akademii︠a︡ nauk SSSR.
Publisher:
ISBN:
Category : Biology
Languages : en
Pages : 420
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Book Description
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 616
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Book Description
Includes entries for maps and atlases.
