Taxometric study of the genus sacceromyces (Meyen) Reess.
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Taxometric study of the genus sacceromyces (Meyen) Reess. by Anna Kockova-Kratochuilova

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Published by Vydavatel"stvo Slovenskej Akademie in Bratislava .
Written in English


Book details:

Edition Notes

SeriesBiologicke Prace -- 15/1
The Physical Object
Pagination187p.
Number of Pages187
ID Numbers
Open LibraryOL13651693M

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1. Antonie Van Leeuwenhoek. Jun;Suppl:A The taxometric study of the genus Saccharomyces (Meyen) Reess. by: 5. Taxometric study of the genus Saccharomyces, Meyen, Reess 3, Small species / Anna Kockova-Kratochvilova Date: Editeur / Publisher: Bratislava: Vydavatel'stvo Slovenskej akadémie vied, . Saccharomyces, genus of yeasts belonging to the family Saccharomycetaceae (phylum Ascomycota, kingdom Fungi).An outstanding characteristic of members of Saccharomyces is their ability to convert sugar into carbon dioxide and alcohol by means of enzymes. The yeasts used to ferment sugars in the manufacture of baked goods, beers, wines, distilled spirits, and industrial alcohols are all strains. Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek σάκχαρον (sugar) and μύκης (fungus) and means sugar members of this genus are considered very important in food production. It is known as the brewer's yeast or baker's are unicellular and saprotrophic fungi. One example is Saccharomyces cerevisiae, which is.

L.B. Bullerman, in Encyclopedia of Food Sciences and Nutrition (Second Edition), Saccharomyces. Saccharomyces is the most important genus from an industrial standpoint. The main species is S. cerevisiae and different strains of it are used in many food industries for leavening bread and making ales, beer, wine, alcohol, and other products. It has also been used to produce single . Other articles where Saccharomyces cerevisiae is discussed: Ascomycota: ascomycete, the common yeast (Saccharomyces cerevisiae), whose varieties leaven the dough in bread making and ferment grain to produce beer or mash for distillation of alcoholic liquors; the strains of S. cerevisiae var. ellipsoideus ferment grape juice to wine. Kocková-Kratochvílová A., Sedlárová L., Vojtková-Lepšíková A., Šandula J.: Taxometric study of the genusSaccharomyces (Meyen) romyces cerevisiae Hansen and related species, part II, Biologické práce XVI/5, Publishing House of the Slovak Academy of . Saccharomyces definition is - any of a genus (Saccharomyces of the family Saccharomycetaceae) of usually unicellular yeasts (such as a brewer's yeast) that are distinguished by their sparse or absent mycelium and by their facility in reproducing asexually by budding.

Author(s): Beran,Karel; Kocková-Kratochvílová,Anna Title(s): Taxometric study of the genus Saccharomyces (Myen) Reess[by] Anna Kocková-Kratochvílova [et al.] Scientific editor: Karel Beran. Edition: [1. vyd.] Country of Publication: Slovakia Publisher: Bratislava, Vyd-vo Slovenskej akadémie vied, Description: v. ill. Language. Stephen A. James, Malcolm Stratford, in The Yeasts (Fifth Edition), Comments on the Genus. The genus Zygosaccharomyces was created in by Barker, to accommodate yeasts which the author regarded as being similar to species belonging to the genus Saccharomyces, except for the fact they underwent conjugation prior to ascus formation. Guilliermond () later defined the genus, stating. The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species. This study was conducted in attempt to exploit the potential of Saccharomyces cerevisiae strains isolated from 30 different local fruits and plant parts as a leavening agent in bread making.