Handbook of Food Spoilage Yeasts, Second Edition
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Summary
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies.
Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. Beginning with photographic examples of morphological and phenotypic characteristics, the book considers changes in taxonomy and outlines ecological factors with new sections on biofilms and interactions. It examines the yeast lifecycle, emphasizing kinetics and predictive modeling as well as stress responses; describes the regulation of metabolic activities; and looks at traditional and alternative methods for the inhibition and inactivation of yeasts. The book introduces molecular techniques for identification, enumeration, and detection and points to future developments in these areas. An entirely new chapter explores novel industrial applications of yeasts in food fermentation and biotechnology.
Providing a practical guide to understanding the ecological factors governing the activities of food borne yeasts, Handbook of Food Spoilage Yeasts, Second Edition lays the foundation for improved processing technologies and more effective preservation and fermentation of food and beverage products.
Table of Contents
Characteristics and Properties of Foodborne Yeasts
Morphological and Physiological Characteristics
Biochemical Characteristics
Molecular Characteristics
Classification of Yeasts
Traditional Classification
Molecular Taxonomy and Phylogeny
Current Classification of Yeasts
Overview of Selected Yeast Taxa
Ecology
Biodiversity of Yeasts in Natural Habitats
Ecological Factors
Outline of Metabolism
Nutrients
Substrate Transport
Intermediary Metabolism
Alcoholic Fermentation
Oxidative Processes
Regulation
Growth, Life Cycle, Death
Growth Characteristics
Death and Inactivation
Cell Cycle
Stress Responses
Preservation: Inhibition and Inactivation
Heat inactivation
Refrigeration and Freezing
Dehydration (Drying)
Irradiation
Alternative and Novel Preservation Technologies
Chemical Inhibition
Sanitizers and Disinfectants
Combined Effects
Yeasts in Specific Types of Foods
Fruits
Fruit Juices and Soft Drinks
Vegetables
Alcoholic Beverages
Fermented Foods
Bread and Bakery Products
High-Sugar Products
Dairy Products
Meat, Poultry, Fish and Seafoods
Detection and Enumeration
Conventional Enumeration Techniques
Selective and Differential Media
Rapid and Alternative Methods
Identification
Phenotypic Identification Procedures
Identification Kits and Systems
Simplified Identification Schemes
Computer-Assisted Identification
Non-Traditional Identification Techniques
Molecular Techniques
Outlook
Potential Exploitation of Yeasts Beyond Making Bread, Beer and Wine
Improvement of Yeast Strains Used in Production
Genomics
Appendices
Media for Detection, Enumeration and Identification of Foodborne Yeasts
Simplified Identification for the Most Common Foodborne Yeasts
Index of Scientific Names
Subject Index
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