Handbook of Food Spoilage Yeasts, Second Edition

By Tibor Deak

© 2007 – CRC Press

352 pages | 49 B/W Illus.

Purchasing Options:
Hardback: 9781420044935
pub: 2007-11-16
US Dollars$209.95

About the Book

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


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

About the Series

Contemporary Food Science

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