The Yeasts, Volume 5

A.H. Rose and J.S. Harrison, Introduction.

J.R.M. Hammond, Brewer's Yeasts.

R.E Kunkee and L.F. Bisson, Wine-making Yeasts.

K. Kodama, Sak-Brewing Yeasts.

F.W. Beech, Yeasts in Cider-Making.

D.C. Watson, Yeasts in Distilled Alcoholic Beverage Production.

W.M. Ingledew, Yeasts for Production of Fuel Ethanol.

T.P. Lyons, K.A. Jacques, and D.A. Dawson, Miscellaneous Yeast Products.

E. Hinchliffe and E. Kenny, Yeast as a Vehcile for the Expression of Heterologous Genes.

A.H. Roseand G. Vijayalakshmi, Baker's Yeasts.

J.S. Harrison, Food and Fodder Yeasts.

E.A. Tudor and R.G. Board, Food Spoilage Yeasts.

D.S. Thomas, Yeasts as Spoilage Organisms in Beverages. Subject Index. Author Index.

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.

Pure and applied microbiologists, biochemists, biotechnologists, cell biologists, and food scientists.