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Yeasts in food

Edited by T Boekhout and V Robert 
Woodhead  May 2003  



Hardback  512 pages  ISBN 9781855737068      £160.00
Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.

Yeasts in food begins by describing the very wide range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter 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.

With its distinguished editors and international team of over 30 contributors, Yeasts in food will be a standard reference for the food industry in maximising the contribution of yeasts to food quality.

Contents

Yeast biodiversity
H J Phaff, University of California Davis, USA
- Introduction
- Developments in yeast systematics
- Species concepts
- Phylogeny of yeasts
- Classification of yeasts
- Morphology of yeasts
- Where do yeasts occur
- Appendix: Overview of yeast genera of importance to the food industry
- References.

Detection, enumeration and isolation of yeasts
T DeŠk, Szent Istvan University, Hungary
- Introduction
- Sample preparation
- Dilution
- Plating and other methods of enumeration
- Incubation
- Media
- Toxicity of media on injured cells
- Non-traditional and rapid methods
- Conclusions
- Acknowledgement
- References.

Methods to identify yeasts
T DeŠk, Szent Istvan University, Hungary
- Introduction
- Identification from phenotype - fermentation and growth tests
- Appearance of colonies, cell shape and filamentation
- Sexual states and mating tests
- Nuclear staining
- DNA based methods for yeast identification
- Pulsed field electrophoresis (electrophoretic karyotyping)
- Maintenance and storage of cultures
- Growth media for yeasts including those for detection, enumeration, and isolation of species from foods and clinical specimens
- References.

PCR methods for tracing and detection of yeasts in the food chain
J van der Vossen, H Rahaoui, W de Nijs, and B Hartog, TNO, The Netherlands
- Introduction
- Typing of yeasts by PCR-mediated methods
- Implementation of PCR based methods in food production lines
- Methods for yeast detection
- Conclusions
- References.

Data processing
V Robert, CBS, The Netherlands
- Introduction
- Identification and classification
- Yeasts data management and identification systems
- Conclusion and future
- References

Spoilage yeasts with emphasis on the genus Zygosaccharomyces
M Stratford, Unilever R&D, UK
- Introduction
- Detrimental aspects of Zygosaccharomyces
- Physiological background of spoilage by Zygosaccharomyces
- Specific methods to study spoilage by Zygosaccharomyces
- Quality control
- Future prospects and conclusions
- References.

Yeast stress response to food preservations systems
S Brul, University of Amsterdam, The Netherlands
- Introduction
- Classical food preservatives
- Novel food preservation systems
- Concluding remarks
- References.

Yeasts in dairy products
M-T FrŲhlich-Wyder, Swiss Federal Dairy Research Station, Switzerland
- Introduction
- Yeasts and dairy products
- Kefyr
- Cheese
- Yeasts as spoilage organisms in dairy products
- Conclusion
- References.

Yeast in meat and meat products
J Samelis and J Sofos, Colorado State University, USA
- Introduction
- Yeast biodiversity in meat products
- Beneficial aspects of yeasts in meat products
- Detrimental aspects of yeast in meat products
- Physiological characteristics of yeasts in meat
- Specific methods for analysis of yeasts in meats
- Quality control
- Future prospects and conclusions
- References.

Yeasts in fruit and fruit products
G Fleet, University of New South Wales, Australia
- Introduction
- Fruits as a habitat for yeast diversity
- Beneficial aspects of fruit yeasts
- Detrimental aspects of fruit yeasts
- Physiological and biochemical background
- Specific methods of analysis for fruit-associated yeasts
- Quality control
- Future prospects and conclusions
- References.

Yeasts in bread and baking products
B Bonjean, Gelka International, and L-D Guillaume, Puratos N.V, Belgium
- Introduction
- Properties of baking yeast
- Physiological aspects of baking yeast
- Production of baking yeast
- Genetic improvement of baking yeast
- Typing of baking yeast
- Spoilage yeast of baking products
- References.

Non-alcoholic beverages and yeasts
M Stratford, Unilever R&D, UK
- Introduction
- Yeast biodiversity in non-alcoholic beverages
- Benefits of yeasts in non-alcoholic beverages
- Physiological background to yeasts in non-alcoholic beverages
- Quality control and quality assurance
- Future prospects and conclusions
- References.

Brewing yeasts
G Derdelinckx, Katholieke Universiteit Leuven, Belgium
- Introduction
- Yeast biodiversity related to brewing
- Beneficial aspects of brewing yeasts
- Detrimental aspects of yeasts found in breweries
- The POF (phenolic off-flavour) yeasts
- Physiological background of brewing yeast
- Genetic improvement of brewing yeasts
- Typing of brewing yeasts
- Yeast quality control
- Conclusions
- References.

Wine yeasts
S Dequin, J-M. Salmon, B Blondin, and H V Nguyen, Inra, France
- Introduction
- Yeast biodiversity related to grapes and wines fermentations
- Beneficial aspects of wine yeasts
- Detrimental effect of wine yeasts
- Physiological background of wine yeasts
- Genetic improvement of wine yeasts
- Typing of wine yeasts
- Conclusion and future prospect
- References.

Yeasts and soy products
Y Hanya and T Nakadai, Kikkoman Corporation, Japan
- Introduction
- Yeast biodiversity
- Beneficial aspects of yeasts in fermented soy products
- Detrimental aspects of yeasts in fermented soy products
- Salt tolerance of yeasts in soy fermentation
- Genetic improvement of soy yeasts
- Prospects and conclusions
- References.

Mixed microbial fermentations of chocolate and coffee
A E Wheals, University of Bath, UK
- Introduction
- Importance
- Yeast biodiversity
- Beneficial aspects
- Detrimental aspects
- Physiological background
- Specific methods to study mixed fermentations
- Future prospects and conclusions
- References.

Traditional fermented products from Africa, Latin America and Asia
R Nout, Wageningen University, The Netherlands
- Introduction
- Yeast biodiversity related to specific fermented products
- Beneficial aspects of yeasts in fermentations
- Detrimental aspects of yeasts in (fermented) foods
- Physiological key properties
- Future prospects and conclusions
- References.
To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : analytical methods : beverages : diagnostics : ethanol : food safety : food science : microbiology : yeast

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