Yeast of fermentation. Practical leadership. Tutorial

The leadership sets laboratory methods for the allocation of pure cultures, selection, technological control and assessment of the state of yeast used in various sectors of the fermentation industry and at bakery enterprises. Practical guide includes analysis methods developed by the author, as well as borrowed from previously published manuals.
The management is intended for laboratory and practical classes of students of secondary special educational institutions students in the field of professional training "Industrial Ecology and Biotechnology". It can also be used by microbiologists and technologists of the fermentation and bakery industry enterprises for microbiological tests