Brewing Microbiology

ISBN 13: 9781461348580

Brewing Microbiology

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9781461348580: Brewing Microbiology
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Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con­ solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever­ age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con­ tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor­ ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor­ ganisms based largely, but not exclusively, on the polymerase chain reac­ tion (PCR) for amplification of specific DNA fragments.

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9780306472886: Brewing Microbiology

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ISBN 10:  0306472880 ISBN 13:  9780306472886
Publisher: Springer, 2002
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9788184890440: Brewing Microbiology, 3e

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Book Description Springer-Verlag New York Inc., United States, 2012. Paperback. Condition: New. Language: English . Brand New Book ***** Print on Demand *****.Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con- solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever- age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly how a yeast works. This will undoubtedly con- tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor- ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor- ganisms based largely, but not exclusively, on the polymerase chain reac- tion (PCR) for amplification of specific DNA fragments. 3rd ed. 2003. Softcover reprint of the original 3rd ed. 2003. Seller Inventory # AAV9781461348580

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Book Description Springer-Verlag New York Inc., United States, 2012. Paperback. Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con- solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever- age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly how a yeast works. This will undoubtedly con- tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor- ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor- ganisms based largely, but not exclusively, on the polymerase chain reac- tion (PCR) for amplification of specific DNA fragments. 3rd ed. 2003. Softcover reprint of the original 3rd ed. 2003. Seller Inventory # LIE9781461348580

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Book Description Springer-Verlag New York Inc., United States, 2012. Paperback. Condition: New. Language: English. Brand new Book. Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con- solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever- age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con- tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor- ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor- ganisms based largely, but not exclusively, on the polymerase chain reac- tion (PCR) for amplification of specific DNA fragments. 3rd ed. 2003. Softcover reprint of the original 3rd ed. 2003. Seller Inventory # AAV9781461348580

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