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Yeast-based biotechnology traditionally regards the empirical production of fermented drinks and leavened bread, processes which surprisingly keep posing challenges and fuelling research. But yeasts nowadays also provide amenable cell factories, producing bulk and fine chemicals and molecules, and are increasingly used as tools in processes as diverse as food preservation or bioremediation. Importantly, yeasts are excellent models of cell and molecular biology for higher eukaryotes, including humans, contributing with key discoveries to understand processes and diseases. All taken, yeast-related business is worth billions, critically contributing to the economical welfare of many differently developed countries. This book provides some insights into aspects of yeast science and biotechnology less frequently addressed in the literature but nonetheless decisive to improve knowledge and, accordingly, boost up yeast-based innovation.
Nicholas Money gives us a history of our interactions with one of the most important organisms in the world--yeast.
Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognizing their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly.
This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.
Life in Ancient Ice presents an unparalleled overview of current research into microbial life in ancient glacial ice and permafrost. Particulates of fungi, bacteria, pollen grains, protists, and viruses are carried by wind around the globe. When they fall to Earth in polar regions they may be trapped in ice for hundreds of millennia. Some of the many implications sound like science fiction--for example, might melting glaciers release ancient pathogens that yield modern-day pandemics? But rigorous, coordinated research is nascent. This book points the way forward. Based on a National Science Foundation-sponsored symposium organized by the editors in 2001, it comprises twenty chapters by internationally renowned scientists, including Russian experts whose decades of work has been rarely available in English. The book begins by setting forth many protocols that have been used to study microorganisms trapped in ice, discussing their potential sources and presenting evidence for microbial metabolic activity at temperatures below freezing. This is followed by nine chapters describing the fungi, bacteria, and viruses that have been found in permafrost and glacial ice. Later chapters include a look at Antarctica's subglacial Lake Vostok, at a robot that can be lowered into ice to detect microbes, and at the use of icy environments on Earth as model systems for studying similar environments on planets and moons. The editors conclude by reviewing key discoveries and outlining important areas for future research. Originally published in 2005. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.