Yeasts in Food and Beverages
The Yeast Handbook
edited by Amparo Querol

Drawing upon the expertise of leading yeast researchers, Yeasts in Food and Beverages provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology, and genomics of the diverse range of yeast species associated with the production of foods and beverages.

Yeasts in Food and Beverages covers:

• yeasts in the production of alcoholic beverages and bread
• yeasts in the production of many food ingredients and additives
• novel uses of yeasts as probiotic and biocontrol agents
• the significant role of yeasts as spoilage organisms
• the potential impact of yeasts on food safety
• and much more!

Contents

1. The Commercial and Community Significance of Yeasts in Food and Beverage Production
2. Taxonomic and Ecological Diversity of Food and Beverage Yeasts
3. Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages
4. Yeast Ecological Interactions. Yeast–Yeast, Yeast–Bacteria, Yeast–Fungi Interactions and Yeasts as Biocontrol Agents
5. Physiological and Molecular Responses of Yeasts to the Environment
6. Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts
7. Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains
8. Carbohydrate Metabolism
9. Yeasts as Biocatalysts
10. Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts
11. Food and Beverage Spoilage Yeasts
12. The Public Health and Probiotic Significance of Yeasts in Foods and Beverages
13. The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits

Index

Also available from C.H.I.P.S.:
Biodiversity and Ecophysiology of Yeasts—The Yeast Handbook

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