Micro-Organisms and Fermentation (Classic Reprint) - Couverture souple

Jorgensen, Alfred

Couverture souple

ISBN 10 : 1330222490 ISBN 13 : 9781330222492

Editeur : Forgotten Books, 2018

Synopsis

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.

Ideal for readers who are new to laboratory work or seeking a practical reference for fermentation science in food and drink.

A propos du livre

Présentation de l'éditeur

Excerpt from Micro-Organisms and Fermentation

The present book gives an account of the morphology and biology of the micro-organisms of fermentation, and it thus forms a complement to the text-books which treat mainly of the chemical side of the subject.

I have attempted to give a general review of all the knowledge we possess in the above-mentioned field, and have described the various methods of investigation which in the course of time have proved of importance.

In discussing the organisms of fermentation and their relation to industry, there are two names which in a high degree especially attract our attention, namely, Pasteur in the older literature, and Hansen in the more recent literature of our subject. Since this book is intended to give an account of the present stand-point of the science, it is evident that the investigations from the Carlsberg Laboratory must occupy an important position. In Chapters V. and VI. will be found an accurate description of Hansen's theoretical investigations on the alcoholic yeasts, of his methods for the pure cultivation and analysis of yeast j likewise an account of the practical employment of his pure yeast, and of the results obtained with it in breweries, distilleries, and pressed yeast factories, and in the preparation of wines from the grape and other fruits.

About the Publisher

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Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1330222490
• ISBN 13: 9781330222492
• Reliure: Broché
• Nombre de pages: 334
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