2nd Edition

Handbook of Food Spoilage Yeasts

By Tibor Deak Copyright 2007
    348 Pages 49 B/W Illustrations
    by CRC Press

    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.

    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

    Biodiversity of Yeasts in Natural Habitats
    Ecological Factors

    Outline of Metabolism
    Substrate Transport
    Intermediary Metabolism
    Alcoholic Fermentation
    Oxidative Processes

    Growth, Life Cycle, Death
    Growth Characteristics
    Death and Inactivation
    Cell Cycle
    Stress Responses

    Preservation: Inhibition and Inactivation
    Heat inactivation
    Refrigeration and Freezing
    Dehydration (Drying)
    Alternative and Novel Preservation Technologies
    Chemical Inhibition
    Sanitizers and Disinfectants
    Combined Effects

    Yeasts in Specific Types of Foods
    Fruit Juices and Soft Drinks
    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

    Phenotypic Identification Procedures
    Identification Kits and Systems
    Simplified Identification Schemes
    Computer-Assisted Identification
    Non-Traditional Identification Techniques
    Molecular Techniques

    Potential Exploitation of Yeasts Beyond Making Bread, Beer and Wine
    Improvement of Yeast Strains Used in Production

    Media for Detection, Enumeration and Identification of Foodborne Yeasts
    Simplified Identification for the Most Common Foodborne Yeasts

    Index of Scientific Names
    Subject Index


    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