Albert Jan Kluyver
Author : Albert Jan Kluyver
Publisher :
Page : 600 pages
File Size : 44,12 MB
Release : 1959
Category : Microbiologists
ISBN :
Author : Albert Jan Kluyver
Publisher :
Page : 600 pages
File Size : 44,12 MB
Release : 1959
Category : Microbiologists
ISBN :
Author : A. F. Kamp
Publisher :
Page : 592 pages
File Size : 50,66 MB
Release : 2013-09
Category :
ISBN : 9781258810733
Author : Albert Jan Kluyver
Publisher :
Page : pages
File Size : 39,21 MB
Release : 1959
Category :
ISBN :
Author : Albert Jan KLUYVER
Publisher :
Page : 567 pages
File Size : 42,13 MB
Release : 1959
Category :
ISBN :
Author : Albert Jan Kluyver
Publisher :
Page : 600 pages
File Size : 40,50 MB
Release : 1959
Category : Biochemistry
ISBN :
Author : Nederlandsche Vereeniging voor Microbiologie
Publisher :
Page : 306 pages
File Size : 35,67 MB
Release : 1947
Category : Bacteriology
ISBN :
Author : Albert Jan Kluyver
Publisher :
Page : 182 pages
File Size : 27,60 MB
Release : 1956
Category : Life (Biology)
ISBN :
Author :
Publisher : Elsevier
Page : 422 pages
File Size : 17,76 MB
Release : 2003-12-02
Category : Science
ISBN : 0080490190
An eclectic volume of topical reviews on all aspects of applied microbiology. It contains 14 comprehensive reviews of current research in applied microbiology. * Discusses soil based gene discovery * Review deticated to microbial phosphate removal and plyphosphate production from wastewaters * Covers acid resistance in E. coli
Author : Graham G. Stewart
Publisher : Springer
Page : 427 pages
File Size : 30,29 MB
Release : 2018-01-04
Category : Science
ISBN : 3319691260
This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Author : Jan Sapp
Publisher : Oxford University Press
Page : 446 pages
File Size : 13,78 MB
Release : 2009-11-05
Category : Science
ISBN : 0195388496
This book presents a history of microbial evolutionary biology from the 19th century to the present. It follows the research of molecular evolutionists who explore the origins of the genetic system and the primary life forms: three domains and multiple kingdoms, created by mechanisms very unlike those considered by Darwin and his followers.