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"Brewing, namely fermenting starch into alcohol with the help of yeast, is probably the oldest biotechnological production process known to mankind. It is also at the heart of a multi-billion-dollar industry that has refined and standardized brewing methods with scientific precision. Drawing on the expertise gained in the world's most competitive beer market, this comprehensive reference covers the entire product cycle, from raw material selection to waste disposal, and from product development to distribution. The editor and authors combine the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialities are addressed throughout, making this a truly global resource on brewing."--Jacket.

Brewing industry. --- Brewing. --- Beers. --- Hops. --- Cereals. --- Brewers' yeast. --- Malt. --- Wort. --- Fermentation. --- Quality. --- Quality controls. --- Stability. --- Analytical methods. --- Automation. --- Packaging. --- Cleaning. --- Disinfection. --- History. --- Sensory analysis. --- Øl. --- Brygning. --- Humle. --- Korn. --- Ølgær. --- Ølurt. --- Fermentering, gæring. --- Kvalitet. --- Kvalitetskontrol. --- Stabilitet. --- Analysemetoder. --- Automatisering. --- Emballering. --- Rensning, rengøring. --- Desinfektion. --- Historie. --- Sensorisk analyse. --- Brewing --- Brewing industry --- Brassage --- Brasserie --- Beer --- Beer. --- Bierherstellung. --- Bière --- Guides pratiques et mémentos.

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In the last few years, significant advances have been made in understanding how a yeast cell responds to the stress of producing a recombinant protein, and how this information can be used to engineer improved host strains. The molecular biology of the expression vector, through the choice of promoter, tag and codon optimization of the target gene, is also a key determinant of a high-yielding protein production experiment. Recombinant Protein Production in Yeast: Methods and Protocols examines the process of preparation of expression vectors, transformation to generate high-yielding clones, optimization of experimental conditions to maximize yields, scale-up to bioreactor formats and disruption of yeast cells to enable the isolation of the recombinant protein prior to purification. Written in the highly successful Methods in Molecular Biology™ series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and key tips on troubleshooting and avoiding known pitfalls.   Authoritative and practical, Recombinant Protein Production in Yeast: Methods and Protocols, seeks to aid scientists in adopting yeast as a protein production host.

Pichia --- Recombinant Proteins --- Recombinant proteins --- Saccharomyces cerevisiae --- Yeast fungi --- Yeasts --- biosynthesis --- Biotechnology --- Fungi --- Proteins --- Publication Formats --- Saccharomyces --- Saccharomycetales --- Publication Characteristics --- Ascomycota --- Eukaryota --- Amino Acids, Peptides, and Proteins --- Chemicals and Drugs --- Organisms --- Laboratory Manuals --- Health & Biological Sciences --- Biomedical Engineering --- Baker Yeast --- S cerevisiae --- Baker's Yeast --- Brewer's Yeast --- Yeast, Baker's --- Yeast, Brewer's --- Baker Yeasts --- Baker's Yeasts --- Bakers Yeast --- Brewer Yeast --- Brewer's Yeasts --- Brewers Yeast --- Yeast, Baker --- Yeast, Bakers --- Yeast, Brewer --- Yeast, Brewers --- Yeasts, Baker --- Yeasts, Baker's --- Yeasts, Brewer's --- Proteins, Biosynthetic --- Proteins, Recombinant DNA --- Biosynthetic Proteins --- DNA Recombinant Proteins --- DNA Proteins, Recombinant --- Proteins, DNA Recombinant --- Proteins, Recombinant --- Recombinant DNA Proteins --- Recombinant Proteins, DNA --- Hansenula --- Hansenulas --- Pichias --- Yeast --- Genetically engineered proteins --- Eucarya --- Eukarya --- Eukaryotes --- Eukaryotas --- Eukaryote --- Ascomycetes --- Cochliobolus --- Sclerotinia --- Ascomycete --- Ascomycotas --- Sclerotinias --- Budding Yeast --- Endomycetales --- Endomycopsis --- Yeast, Budding --- Budding Yeasts --- Endomycetale --- Endomycopses --- Saccharomycetale --- Yeasts, Budding --- Gene Products, Protein --- Gene Proteins --- Protein Gene Products --- Proteins, Gene --- Fungi, Filamentous --- Molds --- Filamentous Fungi --- Filamentous Fungus --- Fungus --- Fungus, Filamentous --- Mold --- Genetic engineering --- Saccharomyce --- Medicine. --- Human genetics. --- Biomedicine. --- Human Genetics. --- Genetics --- Heredity, Human --- Human biology --- Physical anthropology --- Clinical sciences --- Medical profession --- Life sciences --- Medical sciences --- Pathology --- Physicians