Yeasts in Food

edited by Teun Boekhout
and Vincent Robert

Features:

• Describes the enormous range of yeasts together with methods for detection, identification and analysis
• Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques
• Considers the role of yeasts in particular types of food
• Contains chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee
• Describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control

Yeasts in Food is a standard reference for the food industry in maximizing the contribution of yeasts to food quality.

Contents

1. Yeast Biodiversity and Systematics
2. Methods for the Isolation and Enumeration of Yeasts from Food
3. Methods to Identify Yeasts
4. Molecular Methods to Detect and Quantify Yeasts in Food
5. Data Management and Bioinformatics
6. Spoilage Yeasts with Emphasis on Zygosaccharomyces
7. Genomics of Spoilage by Yeasts in Food
8. Dairy Yeasts
9. Yeasts in Meat Products
10. Yeasts in Fruit and Fruit Products
11. Yeasts in Bread and Baking Products
12. Non-Alcohol Beverages and Yeasts
13. Brewing Yeasts
14. Wine Yeasts
15. Yeasts and Soy products
16. Mixed Microbial Fermentations of Cacao and Coffee
17. Traditional fermented products from Africa, Latin America and Asia

Index

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