Yeast technology -

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Biographie:
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Sommaire:
Preservation.- Nutrition.- 1 General Classification of Yeast.- Classification.- Impact of Recent Taxonomic Revision on Industry.- Yeasts of Economic Importance.- Culture Collection.- 2 Yeast Genetics.- Life Cycle.- Techniques Applicable to Yeast Strain Development.- Baker's Yeast.- Brewer's Yeast.- 3 Brewer's Yeast.- General Characteristics of Yeast.- Yeast Characteristics Important for Brewing.- Brewing Process.- Brewery Contaminants.- Biochemistry of Brewing.- Recent Developments.- 4 Wine Yeasts.- Ecology.- Terminology.- Natural Yeasts and Their Occurrence on Grapes and in Musts.- Natural Fermentations.- Description of Species.- Selected Pure Culture Yeasts and Active Dry Wine Yeasts.- Preparation of Starter Cultures.- Biochemistry of Wine Fermentation165.- The Killer Factor184.- By-products of the Alcoholic Fermentation and Aroma Compounds.- Microbiological Reduction of Acids193.- Genetic Manipulation of Wine Yeasts198.- Microbial Spoilage of Wines199.- B?otrytis cineria 201.- Biogenic Amines and Ethyl Carbamate202.- Technology of Wine Making204.- Further Readings.- 5 Distiller's Yeasts.- Whisky227.- Distillates from Sugar-Containing Raw Materials238.- Characteristics and Strains of Distiller's Yeasts242.- Flavor Compounds248.- Fermentation Alcohol as Fuel252.- Further Readings.- 6 Baker's Yeast Production.- Manufacturing Process Outline262.- Strains263.- Principles of Aerobic Growth264.- Raw Materials271.- Environmental Parameters280.- Practice of Aerobic Growth284.- Further Readings.- 7 Use of Yeast in Baking.- Function of Yeast in Baking316.- Bread Flavor334.- White Pan Bread Technology336.- Active Dry Yeast.- Further Readings.- 8 Yeast-Derived Products.- Flavor Products and Flavor Enhancers370.- Nutritional Yeast385.- Colorants Derived from Yeast390.- Yeast-Derived Enzymes393.- Products of Pharmaceutical and Cosmetic Value,.- 9 Food and Feed Yeast.- Composition415.- Use of Yeast as a Major Protein Source424.- Production of Biomass426.- Further Readings.- 10 Use of Yeasts in the Dairy Industry.- Cheese441.- Lactose-free Milk441.- Acidophilus-Yeast Milk442.- Kefir442.- Koumiss444.- Desugaring of Eggs.