Verwandte Artikel zu Micro-Organisms and Fermentation (Classic Reprint)
Inhaltsangabe
A practical, lab‑tested guide to yeasts, bacteria, and fermentation.
This book helps readers understand how micro‑organisms drive food and drink fermentation, with clear, actionable techniques you can use in real settings. It emphasizes careful methods, reliable observations, and how laboratory work translates to everyday fermentation tasks. This edition brings expanded coverage of microscopic examination, culture methods, and the roles of different organisms in dairy, brewing, and other fermentation processes. It guides you from basic observations to practical procedures, emphasizing reproducible results and safe handling.
- How to prepare and examine samples of yeasts, bacteria, and molds using simple, repeated steps.
- Techniques for creating and maintaining pure cultures for reliable fermentation work.
- Ways to recognize and manage common fermentation organisms in beer, milk, and other liquids.
- Foundational discussion of how temperature, air, and nutrients affect growth and film formation.
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Micro-Organisms and Fermentation (Classic Reprint)
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
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Paperback. Zustand: New. Print on Demand. This book takes readers on a fascinating journey into the microscopic world of fermentation, exploring the organisms responsible for transforming simple ingredients into complex and delicious products. The author, a pioneer in his field, delves into the history of scientific inquiry surrounding fermentation, tracing the evolution of understanding from the early days of speculation about spontaneous generation to the groundbreaking discoveries of Pasteur and beyond. The text meticulously details the scientific methods for cultivating and studying these organisms, including the development of pure cultures and the use of specialized flasks and nutrient media. The book examines different types of fermentation organisms, including yeasts, bacteria, and molds, and their specific roles in creating various products. Through careful observation and experimentation, the author reveals the intricate mechanisms by which these microscopic agents work, transforming sugars into alcohol, converting milk into yogurt, and creating the unique flavors of cheese, bread, and other fermented delights. The authorââ â¢s deep understanding of the science behind these processes is evident throughout, as he skillfully blends historical context with cutting-edge research. The book's insights into the importance of pure cultures and the impact of these organisms on the world of food production will resonate with anyone interested in the science of food and drink. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781330222492_0
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Micro-Organisms and Fermentation (Classic Reprint)
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781330222492
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Micro-Organisms and Fermentation (Classic Reprint)
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781330222492
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Micro-Organisms and Fermentation (Classic Reprint)
Print-on-DemandAnbieter: Revaluation Books, Exeter, Vereinigtes Königreich
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Paperback. Zustand: Brand New. 334 pages. 9.00x6.00x0.90 inches. This item is printed on demand. Bestandsnummer des Verkäufers zk1330222490
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