Yeasts in Food and Beverages

About this book

Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. Drawing upon the expertise of leading yeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology, and genomics of the diverse range of yeast species associated with the production of foods and beverages.

Contents

1 The Commercial and Community Significance of Yeasts in Food and Beverage Production * 2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts * 3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages * 4 Yeast Ecological Interactions. Yeast--Yeast, Yeast--Bacteria, Yeast--Fungi Interactions and Yeasts as Biocontrol Agents * 5 Physiological and Molecular Responses of Yeasts to the Environment * 6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts * 7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains * 8 Carbohydrate Metabolism * 9 Yeasts as Biocatalysts * 10 Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts * 11 Food and Beverage Spoilage Yeasts * 12 The Public Health and Probiotic Significance of Yeasts in Foods and Beverages * 13 The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits

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