Product Description: During the past few decades we have witnessed an era of remarkable growth in the field of molecular biology. In 1950 very little was known of the chemical constitution of biological systems, the manner in which information was trans­ mitted from one organism to another, or the extent to which the chemical basis of life is unified...read more

Product Description: During the past few decades we have witnessed an era of remarkable growth in the field of molecular biology. In 1950 very little was known of the chemical constitution of biological systems, the manner in which information was trans­ mitted from one organism to another, or the extent to which the chemical basis of life is unified...read more

Product Description: Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms...read more

Product Description: The methods included in Environmental Microbiology: Methods and Pro- cols can be placed in the categories “Communities and Biofilms,” “Fermented Milks,” “Recovery and Determination of Nucleic Acids,” and the review s- tion, containing chapters on the endophytic bacterium, Bacillus mojavensis, the engineering of bacteria to enhance their ability to carry out bioremediation of aromatic compounds, using the hemoglobin gene from a strain of Vitreoscilla 23 spp...read more

Product Description: A Guide to the World of the Yeasts J. F. T. Spencer and D. M. Spencert As the well-known authority on yeasts, the late Professor Rose, frequently pointed out, it is impossible for one person to present, in a single volume, the details of the life, composiotion, habitats, relationships, and actual and potential uses to man­ kind of the 500 (at last count) known species of yeasts...read more (view table of contents, read Amazon.com's description)

Product Description: Basic research is here applied to solve practical problems and to bring the reader up-to-date on recent developments of most aspects of yeast-based industries. Main topics cover: the brewing and distilling industries, wine-making and the nature of winery yeasts, food yeasts, spoilage yeasts, non-saccharomyces yeasts, their substrates and products; the construction of improved industrial yeast strains by site-directed mutagenesis, production of heterologous proteins by genetically-engineered yeasts, and factors affecting yields of such proteins as well as the use of calorimetry in control systems for yeast fermentations...read more

Product Description: The manual consists of two main sections. The first includes the essential, sometimes laborious, procedures for handling yeasts, for inducing mating and isolation of hybrids, for inducing sporulation and isolation of single-spore clones, with some details of tetrad analysis, and including techniques and ancillary equipment for use of the micromanipulator...read more