- Describes the enormous range of yeasts together with methods for detection, identification and analysis
- Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques
- Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee
Table of Contents
- Yeast biodiversity; Detection, enumeration and isolation of yeasts; Methods to identify yeasts; PCR methods for tracing and detection of yeasts in the food chain; Data processing; Spoilage yeasts with emphasis on the genus Zygosaccharomyces; Yeast stress response to food preservation systems; Yeasts in dairy products; Yeasts in meat and meat products; Yeasts in fruit and fruit products; Yeasts in bread and baking products; Non-alcoholic beverages and yeasts; Brewing yeasts; Wine yeasts; Yeasts and soy products; Mixed microbial fermentations of chocolate and coffee; Traditional fermented products from Africa, Latin America and Asia.
- No. of pages: 512
- Language: English
- Copyright: © Woodhead Publishing 2003
- Published: May 7, 2003
- Imprint: Woodhead Publishing
- Hardcover ISBN: 9781855737068
- eBook ISBN: 9781845698485
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