348 Pages
49 B/W Illustrations
by
CRC Press
352 Pages
by
CRC Press
Also available as eBook on:
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... Read more
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
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
Biography
Tibor Deak
"This text provides a comprehensive coverage of the growth, metabolism, detection, enumeration and identification of food-borne yeasts as well as methods employed to prevent yeast food spoilage. Professor Deak is to be congratulated on providing the yeast community with a most valuable second edition of his work."
Graeme Walker, Society for General Microbiology, Feb. 2009
