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Yeast

Here are entered works on yeasts as micro-organisms of fermentation. Botanical works on yeasts are entered under Yeast fungi.

Online books by this author are available.

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• Edible fungi
• Leavening agents

• Yeast -- Analysis
• Yeast -- Classification
• Yeast -- Fermentation
• Yeast -- Metabolism
• Yeast -- Periodicals
• Yeast -- Physiology
• Yeast -- Therapeutic use
• Yeast -- Thermal properties
• Yeast as feed
• Yeast fungi -- Biotechnology

• Nematospora
• Yeasts

• Choice Recipes: How to Use Fleischmann's Compressed Yeast (distributed by Fleischmann and Co., c1889), by Eleanor Kirk (multiple formats at archive.org)
• Leavening agents; yeast, leaven, salt-rising fermentation, baking powder, aerated bread, milk powder (The Chemical publishing co.; [etc., etc.], 1914), by Richard N. Hart (page images at HathiTrust)
• The manufacture of compressed yeast. (Chemical publishing co. inc., 1940), by F. G. Walter (page images at HathiTrust)
• Practical studies in fermentation; being contributions to the life history of micro-organisms (E. & F.N. Spon;, 1896), by Emil Chr. Hansen and Alex. K. Miller (page images at HathiTrust)
• The yeasts (John Wiley and sons, inc.; [etc.,etc.], 1920), by Alexandre Guilliermond and Fred Wilbur Tanner (page images at HathiTrust)
• Toxic and antagonistic effects of salts on Saccharomyces ellipsoideus. ([Columbus?, 1927), by S. K. Mitra (page images at HathiTrust)
• The vitamine requirement of yeast : a simple biological test for vitamine ... ([Baltimore], 1919), by Roger J. Williams (page images at HathiTrust)
• Micro-organisms and fermentation (Macmillan and co., limited;, 1900), by Alfred Jörgensen, E. A. Lennholm, and Alexander Kenneth Miller (page images at HathiTrust)
• Micro-organisms and fermentation. (C. Griffin;, 1911), by Alfred Jörgensen and S. H. Davies (page images at HathiTrust)
• On the oxydations and cleavages of glucose. Yeast glucose, a new glucolytic ferment (University of California Press, 1912), by Victor Birckner (page images at HathiTrust)
• On yeast, protoplasm, and the germ theory. (Estes & Lauriat, 1873), by Thomas Henry Huxley and John H. Tice (page images at HathiTrust)
• Wildier's bios (The University Library: pub. by the librarian, 1924), by W. Lash Miller (page images at HathiTrust)
• The fermentation organisms of California grapes (University of California press, 1918), by W. V. Cruess (page images at HathiTrust)
• Vorlesungen über technische mykologie (G. Fischer, 1913), by Franz Fuhrmann (page images at HathiTrust)
• Chemie der hefe un l der alkoholischen gärung (Akademische verlagsgesellschaft m.b.h., 1915), by Hans von Euler and Paul Lindner (page images at HathiTrust)
• Die hefepilze, il re organisation, physiologie, biologie und systematik sowie ihre bedentung als gärungsorgåuismen (Quelle & Mever, 1908), by F. G. Kohl (page images at HathiTrust)
• Gene engineering of yeasts for the degradation of hazardous waste (U.S. Environmental Protection Agency, Hazardous Waste Engineering Research Laboratory, 1988), by John C. Loper and Hazardous Waste Engineering Research Laboratory (page images at HathiTrust)
• Yeast as a source of substances antirachitically activatable (1929), by Seymour William Frederick Kletzien (page images at HathiTrust)
• Micro-organisms and fermentation. (C. Griffin and company, limited, 1925), by Alfred Jörgensen and Samuel Henry Davies (page images at HathiTrust)
• Clef dichotomique pour la détermination des levures (Librairie Le Franco̧is, 1928), by Alexandre Guilliermond (page images at HathiTrust)
• Einführung in die Grundlagen der technischen Mykologie. (G. Fischer, 1926), by Franz Fuhrmann (page images at HathiTrust)
• Atlas der mikroskopischen Grundlagen der Gärungskunde mit besonderer Berücksichtigung der biologischen Betriebskontrolle (P. Parey, 1910), by Paul Lindner (page images at HathiTrust)
• Nutritional factors in the growth of certain yeasts and bacteria ([Morristown, N.J., 1922), by Louis Freedman and Casimir Funk (page images at HathiTrust)
• Chemie der Hefe und der alkoholischen Gärung (Akademische Verlagsgesellschaft, 1915), by Hans von Euler and P. Lindner (page images at HathiTrust)
• Bacteria, yeasts, and molds in the home (Ginn and company, 1903), by H. W. Conn (page images at HathiTrust)
• Die Gärungsgewerbe und ihre naturwissenschaftlichen Grundlagen. (Quelle & Meyer, 1913), by Wilhelm Henneberg and G. Bode (page images at HathiTrust)
• Die Gärungsführung in Brauerei, Brennerei und Presshefefabrik auf Grund der arbeiten und erfahrungen des Instituts für Gärungsgewerbe in Berlin. (P. Parey, 1911), by M. Delbrück, F. Hayduck, and Institut für Gärungsgewerbe (page images at HathiTrust)
• Die Hefe der Alkoholgährung, insbesondere der Biergährung (C. Steinert, 1896), by Ernst Haller (page images at HathiTrust)
• Die Mikroorganismen der Gärungsindustrie (P. Parey, 1892), by Alfred Jörgensen (page images at HathiTrust)
• Le sélectionnement des levures roumaines avec une étude historique de la sélection ... (Jouve & cie, 1916), by Marcel Al Nitescu (page images at HathiTrust)
• Bakterien und hefen in der praxis des landwirtschaftsbetriebes. (P. Parey, 1899), by Max Hoffmann (page images at HathiTrust)
• Atlas der mikroskopischen grundlagen der gärungskunde mit besonderer berücksichtigung der biologischen betriebskontrolle (P. Parey, 1927), by Paul Lindner (page images at HathiTrust)
• The fine structure of normal and irradiated yeast cells and yeast ribosomes (Lawrence Radiation Laboratory, 1961), by James K. Koehler and Lawrence Radiation Laboratory (page images at HathiTrust)
• Conversion of organic solid wastes into yeast; an economic evaluation. (U.S. Bureau of Solid Waste Management, 1969), by Floyd H. Meller, United States. Bureau of Solid Waste Management, and inc Ionics (page images at HathiTrust)
• A laboratory guide to fungi in polluted waters, sewage and sewage treatment systems; their identification and culture. (U.S. Dept. of Health, Education, and Welfare, Public Health Service, Division of Water Supply and Pollution Control, 1963), by William Bridge Cooke and United States Division of Water Supply and Pollution Control (page images at HathiTrust)
• Fermentation organisms; a laboratory handbook (Longmans, Green, and co., 1903), by Alb. Klocker, G. E. Allan, and James Hill Millar (page images at HathiTrust)
• Vergleichende Untersuchungen an drei obergärigen Arten von Bierhefe (G. Fischer, 1906), by Paul Regensburger (page images at HathiTrust)
• Über den Einfluss der Beifütterung von Trockenhefe und Kokoskuchen auf die Milchsekretion der Kühe. (Druck von Thomas & Hubert, 1916), by Harry Hoehl (page images at HathiTrust)
• Saccharomyces anamensis, die Hefe des neueren Amyloverfahrens : mit einer Einleitung: über das Amyloverfahren ... (Druk von J. Schneck, 1913), by Franz Heinrich (page images at HathiTrust)
• Beiträge zur Kenntnis der sogenannten schwarzen Hefen ... (Kgl. Hofbuchdr. Kastner & Callwey, 1912), by Fritz Noldin (page images at HathiTrust)
• Etude sur les levures actives des vins valaisans (Impr. Jent, 1924), by Joseph Max Steiner (page images at HathiTrust)
• Recherches sur le rôle du phosphore dans la vie de la levure et dans la fermentation alcoolique. (Paris, 1927), by E. Elion (page images at HathiTrust)
• Die hefe in der praxis : Anwendung und untersuchung der brauerei-, brennerei- und weinhefe (Paul Parey, 1901), by Alfred Peter Carslund Jörgensen (page images at HathiTrust)
• Mikroskopische Betriebskontrolle in den Gärungsgewerben : mit einer Einführung in die Hefenreinkultur, Infektionslehre und Hefenkunde, für Studierende und Praktiker bearbeitet (P. Parey, 1895), by Paul Lindner (page images at HathiTrust)
• Strong drink and tobacco smoke; the structure, growth, and uses of malt, hops, yeast, and tobacco. (W. Wood, 1870), by Henry Paul Prescott (page images at HathiTrust)
• Bacteria, yeasts, and molds in the home (Ginn and company, 1932), by H. W. Conn and H. J. Conn (page images at HathiTrust)
• Les levures : caractères morphologiques et physiologiques, applications des levures sélectionnées (Masson et cie, 1896), by Edmond Kayser (page images at HathiTrust)
• Emploi pratique en vinification des levures pures sélectionnées (vin, cidre, etc.) (Imprimerie nancéienne, 1895), by Georges Jacquemin (page images at HathiTrust)
• Mikroskopische betriebskontrolle in den gärungsgewerben mit einer einführung in die technische biologie, hefenreinkultur und infektionslehre. (P. Parey, 1909), by Paul Lindner (page images at HathiTrust)
• Les microorganismes de la fermentation (Société d'éditions scientifiques, 1895), by Alfred Jörgensen (page images at HathiTrust)
• Die gährungschemie wissenschaftlich begründet und in ihrer anwendung auf die bierbrauerei, branntweinbrennerei, hefenerzeugung, weinbereitung und essigfabrikation praktisch dargestellt (F. Tempsky, 1865), by Carl J. N. Balling (page images at HathiTrust)
• Ueber schimmel und hefe. (C. G. Lüderitz'sche Verlagsbuchhandlung. Carl Habel, 1873), by A. de Bary (page images at HathiTrust)
• Les levures (O. Doin et fils, 1912), by Alexandre Guilliermond (page images at HathiTrust)
• Wood yeast as a feed for livestock. (University of New Hampshire, Engineering Experiment Station, 1948), by Ernest George Ritzman (page images at HathiTrust)
• Food yeast, a survey of its nutritive value. (H. M. Stationery Off., 1945), by Medical Research Council (Great Britain) Accessory Food Factors Committee (page images at HathiTrust)
• Manual of alcoholic fermentation and the allied industries (E. Arnold, 1902), by Chas. Geo. Matthews (page images at HathiTrust)
• Handbuch der Presshefefabrikation. (P. Parey, 1888), by Otto Durst (page images at HathiTrust)
• Handbuch der Presshefenfabrikation (F. Vieweg & Sohn, 1912), by Wilhelm Kiby (page images at HathiTrust)
• System der natürlichen hefereinzucht. Gesammelte vorträge und arbeiten (P. Parey, 1903), by M. Delbrück and Franz Schönfeld (page images at HathiTrust)
• Atlas der mikroskopischen grundlagen der gärungskunde mit besonderer berücksichtigung der biologischen betriebskontrolle. (P. Parey, 1903), by P. Lindner (page images at HathiTrust)
• Die Mikroorganismen der Gärungsindustrie. (P. Parey, 1909), by Alfred Jörgensen and Albert Hansen (page images at HathiTrust)
• Micro-organisms and fermentation (Published by F.W. Lyon, 1893), by Alfred Jörgensen, E. A. Lennholm, and Alexander Kenneth Miller (page images at HathiTrust)
• Influence de quelques levures elliptiques sur la constitution des vins et des liquides fermentʹes (Coulet, 1913), by Jules Ventre (page images at HathiTrust)
• Amélioration des vins par les levures pures actives de l'Institut La Claire : résultats aux vendanges 1892 (Imprimerie Nancéienne, 1893), by Georges Jacquemin (page images at HathiTrust)
• Mikroskopische Bilder des Mostes und Weines, zugleich Anleitung zur mikroskopischen Untersuchung und Reinzüchtung der häufgisten im Most und Wein vorkommenden Pilze. (E. Ulmer, 1923), by Richard Meissner (page images at HathiTrust)
• Levures du vignoble de Champagne (Société d'éditions scientifiques, 1899), by J.-A. Cordier (page images at HathiTrust)
• O Saccharomyces ellipsoideus na industria vinicola. (Tip. O Debate, 1916), by António Augusto Antunes (page images at HathiTrust)
• Nouveau manuel complet du fabricant de levure : traitant de sa composition chimique, de sa production et de son emploi dans l'industrie principalement dans la brasserie, la distillation, la boulangerie, la patisserie, l'amidonnerie et la papeterie (Encyclopédique de Roret, 1875), by F. Malepeyre (page images at HathiTrust)
• A treatise on flour, yeast, fermentation and baking : together with recipes for bread and cakes (Fleischman Co., 1914), by Julius Emil Wihlfahrt (page images at HathiTrust)
• Flore microbienne (Masson et cie, 1908), by Tsiklinsky (page images at HathiTrust)
• Die Herstellung obergähriger Biere (P. Parey, 1902), by Franz Schönfeld (page images at HathiTrust)
• A study of lactose-fermenting yeasts present in "yeasty" cream (Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, 1920), by Bernard Wernick Hammer and W. A. Cordes (page images at HathiTrust)
• A study of the use of Missouri soft wheat flour in making light bread (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1926), by Eva May Davis and Jessie Alice Cline (page images at HathiTrust)
• The influence of selected yeasts upon fermentation (Virginia Agricultural Experiment Station, 1906), by W. A. P. Moncure, R. J. Davidson, and W. B. Ellett (page images at HathiTrust)
• Yeast breads made at home (Texas Agricultural Extension Service, 1957), by Jimmie Nell Harris and Texas Agricultural Extension Service (page images at HathiTrust)
• Chemismus der Pflanzelle. Eine morphologisch-chemische Untersuchung der Hefe mit Berücksichtigung der Natur, des Ursprunges und der Verbreitung der Contagien. (Braumüller, 1869), by Hermann Karsten (page images at HathiTrust)
• Die Mikroorganismen der Gärungsindustrie (P. Parey, 1898), by Alfred Jörgensen (page images at HathiTrust)
• Die Gärungsorganismen in der Theorie und Praxis der Alkoholgärungsgewerbe : mit besonderer Berücksichtung der Einrichtungen und Arbeiten gärungsphysiologischer und gärungstechnischer Laboratorien. (Max Waag, 1906), by Alb. Klocker (page images at HathiTrust)
• Gärungstechnisches jahrbuch : bericht über die wissenschaftlichen und gewerblichen fortschritte auf dem gebiete der brauerie, brennerei, pressehefefabrikation, weinbereitung, essigfabrikation, molkerei, kalteerzeugung, stärke, dextrin, und stärkezuckerfabrikation (Paul Parey, 1892), by A. Schrohe (page images at HathiTrust)
• Mikroskopische betriebskontrolle in den gärungsgewerben, mit einer einführung in die technische biologie : hefenreinkultur und infektionslehre (P. Parey, 1905), by P. Lindner (page images at HathiTrust)
• Hefen, Schimmelpilze und Bakterien; eine Darstellung der Lebensbedingungen, Eigenschaften und Verwendung der technisch wichtigen Mikroorganismen in der Praxis. (A. Hartleben, 1910), by Wilhelm Bersch (page images at HathiTrust)
• Die Fabrikation der Pretz- oder Pfundhefe : sowie der künstlichen Gährungsmittel für Branntweinbrenner und Weitzbäcker nach bewährten Verfahrungsarten (Gottfr. Basse, 1852), by Herm. Heinr. Krelle (page images at HathiTrust)
• Nitrogen food of yeast, etc. (A.J. Mullett, Govt. Printer, 1909), by François De Castella (page images at HathiTrust)
• Amélioration du vin par les levures pures sélectionnées de l'Institut La Claire (Impr. nancéienne, 1895), by Georges Jacquemin (page images at HathiTrust)
• Amélioration du vin par les levures pures sélectionnées de l'Institut La Claire : résultats aux vendanges 1895 (Impr. nancéienne, 1896), by Georges Jacquemin (page images at HathiTrust)
• L'amélioration des cidres par les levures pures sélectionnées de l'Institut La Claire (Impr. E. Thomas, 1901), by Georges Jacquemin (page images at HathiTrust)
• L'amélioration des vins par les levures sélectionnées de l'Institut La Claire : résultats aux vendanges 1898 (Impr. E. Thomas, 1899), by Georges Jacquemin (page images at HathiTrust)
• Untersuchungsbuch für Brauereien, Brennereien und Hefefabriken nach einfacher Methode. (P. Parey, 1897), by Niels Bendixen (page images at HathiTrust)
• Untersuchungen über die alkoholische Gährung, den Stoffbedarf und den Stoffwechsel der Hefepflanze : mit Berücksichtigung des neusten Liebig'schen Einwurfs gegen die Pasteur'schen Anschauungen : für Chemiker, Pflanzenphysiologen und Weinproducenten (C. Winter's Universitätsbuchh., 1869), by Adolf Mayer (page images at HathiTrust)
• Studies on water soluble B and invertase formation in yeast ... ([Baltimore, 1921), by Elizabeth Wilhelmina Miller (page images at HathiTrust)
• ʹEtude des perfectionnements apportʹes dans la culture et l'emploi des levures destinʹees a la production des boissons alcooliques ... (Imprimerie Nancʹeienne, 1893), by Georges Jacquemin (page images at HathiTrust)
• Guide de l'emploi des levures selectionnʹees pour la fermentation des vins, cidres et hydromels ... (Impr. E. Thomas, 1900), by Georges Jacquemin (page images at HathiTrust)
• The micro-organisms of fermentation practically considered (F. W. Lyon, 1889), by Alfred Jörgensen and G. Harris Morris (page images at HathiTrust)
• Toxic and antagonistic effects of salts on wine yeast (Saccharomyces ellipsoideus) (University of California press, 1917), by S. K. Mitra (page images at HathiTrust)
• Improved methods of wine making (W.W. Shannon, 1908), by Frederic T. Bioletti and Hans C. Holm (page images at HathiTrust)
• Pure yeast in wineries (University of California, College of Agriculture, Agricultural Experiment Station, 1906), by Frederic T. Bioletti (page images at HathiTrust)
• Les levures. Caractères morphologiques et physiologiques. Applications des levures sélectionnées. (Masson & cie., 1905), by Edmond Kayser (page images at HathiTrust)
• Leitfaden der allgemeinen Botanik, Pilzkunde und Hefereinzucht fuer Brauer (Ross, 1908), by Hermann Ross and Albert Doemens (page images at HathiTrust)
• The student's manual of yeast culture (The Author, 1908), by Grove Johnson (page images at HathiTrust)
• Chemie der hefe und der alkoholischen gärung (Akademische verlagsgesellschfat m. b. h., 1915), by Hans von Euler and Paul Lindner (page images at HathiTrust)
• On the structure and biology of the yeast plant (Saccharomyces cerevisiae) (Boston, 1905), by Fred Mutchler (page images at HathiTrust)
• Choice recipes how to use Fleischmann's compressed yeast (C. Jourgensen, 1889), by Eleanor Kirk (page images at HathiTrust)
• Recherches biochimiques sur les protéiques de la levure (s.n.], 1919), by Pierre Thomas (page images at HathiTrust)
• Practical management of pure yeast. The application and examination of brewery, distillery, and wine, yeasts. ("The Brewing trade review,", 1903), by Alfred Jörgensen and R. Grey (page images at HathiTrust)
• Untersuchungen aus der Praxis der Gärungsindustrie. Beiträge zur Lebensgeschichte der Mikroorganismen. (R. Oldenbourg, 1892), by Emil Chr. Hansen (page images at HathiTrust)
• The occurrence in nature of certain yeast-like Fungi with reference to their possible pathogenicity in the higher animals ([St. Louis?, 1916), by W. H. Emig (page images at HathiTrust)
• Untersuchungen aus der Praxis der Gärungsindustrie (R. Oldenbourg, 1888), by Emil Chr. Hansen (page images at HathiTrust)
• Mikroskopische Betriebskontrolle in den Gärungsgewerben ... (Paul Parey, 1901), by Paul Lindner (page images at HathiTrust)
• Die hefen als krankheitserreger (A. Hirschwald, 1897), by Otto Busse (page images at HathiTrust)
• Die mikroorganismen der gärungsindustrie ... (Parey, 1886), by Alfred Jörgensen and Albert Hansen (page images at HathiTrust)
• Yeast breads made at home (College Station, Tex. : Texas Agricultural Extension Service, [1971], 1971), by Frances Reasonover and Texas Agricultural Extension Service (page images at HathiTrust)
• Preparation and management of bread yeast (1900), by Alice M. Cimmer (page images at HathiTrust)
• Purity of yeasts (1898), by Jeannette C. Carpenter (page images at HathiTrust)
• Yeast : dried yeasts and their derivatives. (Anheuser-Busch, 1951), by Ruth Woods and Inc Anheuser-Busch (page images at HathiTrust)
• Acid-fast bacteria and yeasts as indicators of disinfection efficiency (Environmental Protection Agency, Office of Research and Development, Municipal Environmental Research Laboratory ;, 1979), by University of Illinois (Urbana-Champaign campus), Richard S. Engelbrecht, United States. Army Medical Research and Development Command, and Municipal Environmental Research Laboratory (page images at HathiTrust)
• The transport of bivalent cations into the yeast cell in relation to potassium and phosphate uptake (Washington, D.C. : Office of Technical Services, Department of Commerce, 1957., 1957), by Aser Rothstein, U.S. Atomic Energy Commission, and University of Rochester. Atomic Energy Project (page images at HathiTrust)
• Yeast : in the laboratory and in the brewery (New York : Wallerstein Laboratories, 1936, 1936), by Wallerstein Laboratories (page images at HathiTrust)
• Lipolytic yeasts in cream from dairy farms (Agricultural Experiment Station, Division of Agriculture, University of Arkansas, 1963), by E. R. Garrison and Mary Anne Holdar (page images at HathiTrust)
• The relationship of the cell surface to electrolyte metabolism in yeast (Rochester, New York : University of Rochester, Atomic Energy Project, 1955., 1955), by Aser Rothstein, U.S. Atomic Energy Commission, and University of Rochester. Atomic Energy Project (page images at HathiTrust)
• The influence of yeast upon fertility and hatchability of hens' eggs. (Fleischmann Co., 1920), by Harry Reynolds Lewis (page images at HathiTrust)
• Die mikroorganismen der gärungsindustrie (G. Fischer, 1940), by Alfred Peter Carlsund Jørgensen, Aage Lund, and Albert Hansen (page images at HathiTrust)
• Communications from the laboratories and scientific stations for brewing of Dr. Max Wallerstein (The Laboratories, 1903), by Max Wallerstein and Wallerstein Laboratories (page images at HathiTrust)

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