The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

+44(0)7813308301
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Schedule a Call to Learn More

Navigation
  • Home
    • About The Sourdough School
    • Contact Us & FAQ
    • Request a Callback
    • Practical Information
    • The Team
    • A Social Enterprise
    • General FAQ’s about The School
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Courses
    • Priority Access: Join the Waiting List
    • Workshops
    • Bake For Health Retreat
    • Tuscan Retreat
    • Diploma
  • Assessments
    • Bread & Health Assessment
    • Gut Health Assessment
    • Nutrigenomic Assessment
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Personalising Bread Using Nutrigenetics
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • Prove it – The Case Studies
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
    • Location, Opening Hours & Course Days & Times
    • Reviews
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

27 - ‘Yeast Physiology and Biotechnology’. Wiley. 978-0-471-96446-9

Reference Number: 27

Year: 1998

Authors: Graeme M. Walker

Link: Link to original paper

Yeast: Prevalence | Species

Summary

Book summary

Yeasts are the world’s premier industrial micro-organisms. In addition to their wide exploitation in the production of foods, beverages and pharmaceuticals, yeasts also play significant roles as model eukaryotic cells in furthering our knowledge in the biological and biomedical sciences. In order for modern biotechnology to fully exploit the activities of yeasts, it is essential to appreciate aspects of yeast cell physiology. In recent years, however, our knowledge of yeast physiological phenomena has lagged behind that of yeast genetics and molecular biology. Yeast Physiology and Biotechnology redresses the balance by linking key aspects of yeast physiology with yeast biotechnology.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web