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Yeasts in Food and Beverages

  • Book
  • © 2006

Overview

Editors:
  1. Amparo Querol

    1. Dept. of Food Biotechnology, Institiute of Agrochemistry and Food Technology, Burjassot, Spain

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    You can also search for this editor in PubMed   Google Scholar

  2. Graham Fleet

    1. School of Chemical Sciences, University of New South Wales, Sydney, Australia

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Up-to-date overview on yeast food and beverages
  • Written by respected experts
  • High standard reference work with exclusive, up-to-date references
  • Includes supplementary material: sn.pub/extras

Part of the book series: The Yeast Handbook (YEASTHDB)

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Table of contents (13 chapters)

  1. Front Matter

    Pages i-viii
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  2. The Commercial and Community Significance of Yeasts in Food and Beverage Production

    • Graham Fleet
    Pages 1-12

  3. Taxonomic and Ecological Diversity of Food and Beverage Yeasts

    • Patrizia Romano, Angela Capece, Lene Jespersen
    Pages 13-53

  4. Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages

    • M. T. Fernández Espinar, P. Martorell, R. de Llanos, Amparo Querol
    Pages 55-82

  5. Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents

    • Bennie C. Viljoen
    Pages 83-110

  6. Physiological and Molecular Responses of Yeasts to the Environment

    • Graeme M. Walker, Patrick Van Dijck
    Pages 111-152

  7. Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts

    • Eladio Barrio, Sara S. González, Armando Arias, Carmela Belloch, Amparq Querol
    Pages 153-174

  8. Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains

    • Ursula Bond, Anders Blomberg
    Pages 175-213

  9. Carbohydrate Metabolism

    • J. Richard Dickinson, Arthur L. Kruckeberg
    Pages 215-242

  10. Yeasts as Biocatalysts

    • Pierre Strehaiano, Felipe Ramon-Portugal, Patricia Taillandier
    Pages 243-283

  11. Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts

    • Charles A. Abbas
    Pages 285-334

  12. Food and Beverage Spoilage Yeasts

    • Malcolm Stratford
    Pages 335-379

  13. The Public Health and Probiotic Significance of Yeasts in Foods and Beverages

    • Graham Fleet, Roostita Balia
    Pages 381-397

  14. The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits

    • Kevin J. Verstrepen, Paul J. Chambers, Isak S. Pretorius
    Pages 399-444

  15. Back Matter

    Pages 445-453
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Keywords

About this book

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

Editors and Affiliations

  • Dept. of Food Biotechnology, Institiute of Agrochemistry and Food Technology, Burjassot, Spain

    Amparo Querol

  • School of Chemical Sciences, University of New South Wales, Sydney, Australia

    Graham Fleet

About the editors

Amparo Querol is a Research scientist in the Food Biotechnology Department of the Institute of Agrochemistry and Food Technology (Spanish Council for Scientific Research) and Assistant Professor Food Science and Technologiy at the University of Valencia, Spain. Her research interests include food biotechnology, genomics, systematics, phylogeny and molecular evolution of industrial yeasts.

Graham Fleet is a Professor within the Food Science and Technology Unit, at the University of New South Wales. He has been active as a teacher and researcher in the fields of food microbiology, food biotechnology and yeast technology since 1975 and has authored numerous publications, reviews and books on the occurrence and significance of yeasts in food and beverage production.

Bibliographic Information

  • Book Title: Yeasts in Food and Beverages

  • Editors: Amparo Querol, Graham Fleet

  • Series Title: The Yeast Handbook

  • DOI: https://doi.org/10.1007/978-3-540-28398-0

  • Publisher: Springer Berlin, Heidelberg

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer-Verlag Berlin Heidelberg 2006

  • Hardcover ISBN: 978-3-540-28388-1Published: 10 January 2006

  • Softcover ISBN: 978-3-642-06660-3Published: 09 October 2011

  • eBook ISBN: 978-3-540-28398-0Published: 30 December 2006

  • Series ISSN: 2626-885X

  • Series E-ISSN: 2626-8868

  • Edition Number: 1

  • Number of Pages: VIII, 453

  • Topics: Microbiology, Applied Microbiology, Biotechnology, Food Science

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