Fermentation Organisms

Fermentation Organisms

Author: Albert Klocker

Publisher:

ISBN: NYPL:33433069102857

Category: Brewing

Page: 392

View: 111

Categories: Brewing

FERMENTATION ORGANISMS A LAB H

FERMENTATION ORGANISMS A LAB H

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

Author: James Hill Millar

Publisher: Wentworth Press

ISBN: 1362235768

Category: History

Page: 420

View: 417

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Categories: History

Fermentation Organisms A Laboratory Handbook Primary Source Edition

Fermentation Organisms  A Laboratory Handbook   Primary Source Edition

This is a reproduction of a book published before 1923.

Author: Albert Klöcker

Publisher: Nabu Press

ISBN: 1293430641

Category:

Page: 460

View: 143

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Categories:

Fermentation Organisms A Laboratory Handbook

Fermentation Organisms  A Laboratory Handbook

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

Author: Albert Klocker

Publisher: Sagwan Press

ISBN: 1297920880

Category:

Page: 414

View: 973

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Categories:

Fermentation Organisms

Fermentation Organisms

About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work.

Author: Alb Klocker

Publisher:

ISBN: 133050500X

Category: Science

Page: 416

View: 813

Excerpt from Fermentation Organisms: A Laboratory Handbook The second section describes the fitting up of the laboratory and all that is necessary for conducting work. Laboratory methods are then explained, special attention being given to the preparation of pure yeast cultures in large quantities. Finally, the third section treats of the most important micro-organisms of the alcoholic fermentation industry. The book thus deals with that domain in which Hansen has opened up so many new paths. For each section there is a bibliography which embraces the most important researches, and contains explanatory notes. The literature after 1st January, 1900, could not be included. In certain cases I have made experiments for the sake of confirmation, and have quoted some results not hitherto published. The branch of the fermentation industries with which my book is chiefly concerned is that of brewing, which was the first to make use of Hansen's pure culture system, and hence to adopt a rational mode of working. Brewing has thus, to a certain extent, become the model for the other branches of the alcoholic fermentation industry. The science of the organisms of fermentation as set forth in this book deals, however, not only with practical applications, but also with important theoretical aspects of chemistry and botany. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Categories: Science

Fermentation Organisms

Fermentation Organisms

Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Author: HardPress

Publisher: Hardpress Publishing

ISBN: 1314618415

Category:

Page: 428

View: 136

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
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Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology

With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9780824751227

Category: Technology & Engineering

Page: 1000

View: 459

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
Categories: Technology & Engineering

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry

The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes ...

Author: Fidel Toldrá

Publisher: John Wiley & Sons

ISBN: 9781118522677

Category: Technology & Engineering

Page: 528

View: 782

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Categories: Technology & Engineering

Laboratory Methods in Microbiology

Laboratory Methods in Microbiology

It is hoped that laboratory workers in the food manufacturing and dairying industries will find the book useful in the microbiological aspects of quality control and production development. The book is organized into two parts.

Author: W. F. Harrigan

Publisher: Academic Press

ISBN: 9781483274348

Category: Science

Page: 374

View: 863

Laboratory Methods in Microbiology is a laboratory manual based on the experience of the authors over several years in devising and organizing practical classes in microbiology to meet the requirements of students following courses in microbiology at the West of Scotland Agricultural College. The primary object of the manual is to provide a laboratory handbook for use by students following food science, dairying, agriculture and allied courses to degree and diploma level, in addition to being of value to students reading microbiology or general bacteriology. It is hoped that laboratory workers in the food manufacturing and dairying industries will find the book useful in the microbiological aspects of quality control and production development. The book is organized into two parts. Part I is concerned with basic methods in microbiology and would normally form the basis of a first year course. Abbreviated recipes and formulations for a number of typical media and reagents are included where appropriate, so that the principles involved are more readily apparent. Part II consists of an extension of these basic methods into microbiology as applied in the food manufacturing, dairying and allied industries. In this part, the methods in current use are given in addition to, or in place of, the ""classical"" or conventional techniques.
Categories: Science

Microbial Physiology and Biochemistry Laboratory

Microbial Physiology and Biochemistry Laboratory

It serves as an ideal adjunct to this text and can also be used in conjunction with other books for the laboratory component of a microbial physiology course.

Author: David White

Publisher: Oxford University Press on Demand

ISBN: 0195113136

Category: Science

Page: 161

View: 479

Microbial Physiology and Biochemistry Laboratory illustrates the major features of growth and metabolism discussed in David White's The Physiology and Biochemistry of Prokaryotes (OUP, 1995). It serves as an ideal adjunct to this text and can also be used in conjunction with other books for the laboratory component of a microbial physiology course. All of the experiments described in this manual have been taught as part of a laboratory course for junior and senior biology and microbiology majors at Indiana University. In addition to reinforcing what students learn in lecture, the experiments guide students through a wide spectrum of analytical techniques including enzyme assays, macromolecular assays, column chromatography, gel electrophoresis, and gas chromatography. Along with enzyme assays and enzyme purification, students do experiments measuring oxygen uptake, chemotaxis, fermentation, and bacterial luminescence. The organisms studied include Escherichia, Pseudomonas, Bacillus, Proteus, Rhodospirillum, Photobacterium, and Saccharomyces. The volume is enhanced by appendices which include sections on quantitative problems and their solutions, instructions on how to write a laboratory report, and independent projects that are extensions of the class experiments. The number of experiments exceeds the amount of material usually offered in one semester, giving instructors the option to choose those experiments that are most appropriate for their classes.
Categories: Science

Handbook of Fermented Functional Foods Second Edition

Handbook of Fermented Functional Foods  Second Edition

Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India.

Author: Edward R.(Ted) Farnworth

Publisher: CRC Press

ISBN: 9781420053265

Category: Technology & Engineering

Page: 600

View: 847

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
Categories: Technology & Engineering

Handbook of Fermented Functional Foods

Handbook of Fermented Functional Foods

Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe

Author: Edward R.(Ted) Farnworth

Publisher: Taylor & Francis

ISBN: 9781420053289

Category: Technology & Engineering

Page: 600

View: 956

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe
Categories: Technology & Engineering

Handbook of Animal Based Fermented Food and Beverage Technology

Handbook of Animal Based Fermented Food and Beverage Technology

In.particular,.LAB.are.one.of.the.most.industrially. important.groups.of.bacteria.and.have.a.very.long.history.of.use.in.fermentation..These.organisms.are.

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9781439850237

Category: Technology & Engineering

Page: 814

View: 210

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Categories: Technology & Engineering

Handbook of Animal Based Fermented Food and Beverage Technology Second Edition

Handbook of Animal Based Fermented Food and Beverage Technology  Second Edition

In.particular,.LAB.are.one.of.the.most.industrially. important.groups.of.bacteria.and.have.a.very.long.history.of.use.in.fermentation..These.organisms.are.

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9781439850220

Category: Technology & Engineering

Page: 814

View: 972

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Categories: Technology & Engineering

Handbook of Microbiological Quality Control in Pharmaceuticals and Medical Devices

Handbook of Microbiological Quality Control in Pharmaceuticals and Medical Devices

The Handbook of Microbiological Quality Control provides a unique distillation of such material, by provi

Author: Rosamund M. Baird

Publisher: CRC Press

ISBN: 0203305191

Category: Medical

Page: 280

View: 155

Microbiologists working in both the pharmaceutical and medical device industries, face considerable challenges in keeping abreast of the myriad microbiological references available to them, and the continuously evolving regulatory requirements. The Handbook of Microbiological Quality Control provides a unique distillation of such material, by providing a wealth of microbiological information not only on the practical issues facing the company microbiologist today, but also the underlying principles of microbiological quality assurance. All the chapters have been written by leading experts in this field. The Handbook of Microbiological Quality Control provides guidance on safe microbiological practices, including laboratory design and sampling techniques. The design storage, use and quality control of microbiological culture is considered in depth. Principles of enumeration and identification of micro-organisms, using both traditional and rapid methods as well as the pharmacopoeial methods for the detection of specified organisms, are elaborated in detail. Guidance is given on laboratory methods supporting the sterility assurance system: sterility testing, bioburden testing, the use of biological indicators and environmental monitoring methods, as well as methods for detecting and quantifying endotoxins. Pharmacopoeial methods for microbiological assay and preservative efficacy testing are reviewed. Problems for those involved in disinfection and cleansing techniques and microbiological audit are discussed from a practical viewpoint. Finally, a number of pertinent case studies and worked examples illustrate problems highlighted in the text. The Handbook of Microbiological Quality Control is the essential reference source for the professional microbiologist.
Categories: Medical

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry

Different species of lactic acid bacteria (LAB) and gram-positive, coagulase-negative cocci (GCC) are the microorganisms primarily responsible for sausage ...

Author: Fidel Toldrá

Publisher: John Wiley & Sons

ISBN: 9780470376348

Category: Technology & Engineering

Page: 576

View: 411

Categories: Technology & Engineering

Handbook of Practical Bacteriology

Handbook of Practical Bacteriology

Bacteriological technique. Pathogenic and commensal micro-organisms (including filterable viruses) and bacteriological diagnosis.

Author: Thomas Jones Mackie

Publisher:

ISBN: UCAL:B4139529

Category: Bacteriology

Page: 675

View: 940

Bacteriological technique. Pathogenic and commensal micro-organisms (including filterable viruses) and bacteriological diagnosis.
Categories: Bacteriology

Agriculture Handbook

Agriculture Handbook

Set includes revised editions of some issues.

Author: Clifford William Hesseltine

Publisher:

ISBN: UIUC:30112019255204

Category: Agriculture

Page: 38

View: 151

Set includes revised editions of some issues.
Categories: Agriculture