Chapter 8. Commercial Production of Baker's Yeast and Wine Yeast

  1. Prof. Dr. H.-J. Rehm2 and
  2. Dr. G. Reed3
  1. Clifford Caron

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch8j

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Caron, C. (2001) Commercial Production of Baker's Yeast and Wine Yeast, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch8j

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 3

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. Montreal, Canada

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

SEARCH

Keywords:

  • fermentations;
  • proliferation;
  • biomass;
  • consequences;
  • development

Summary

This chapter contains sections titled:

  • Introduction

  • Strain Management

  • Production Trends

  • Commercial Yeast Forms

  • Quality Assurance

  • Recommended Reading

  • References