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Food Spoilage Yeasts Book from C.H.I.P.S.

Handbook of Food Spoilage Yeasts
Second edition
by Tibor Deak

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.

It 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.

Features:

  • Includes 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references
  • Provides extensive tables on yeast statistics, ecological factors, growth inhibiting factors, and commodity associations
  • Introduces methods to create new processing technologies, control measures, and quality assurance programs
  • Incorporates changes in taxonomy and phylogeny
  • Discusses life cycle of yeasts and the effects of physical and chemical factors
  • Explores molecular techniques for detection and enumeration

Contents

Characteristics and Properties of Foodborne Yeasts

  1. Morphological and Physiological Characteristics
  2. Biochemical Characteristics
  3. Molecular Characteristics

Classification of Yeasts

  1. Traditional Classification
  2. Molecular Taxonomy and Phylogeny
  3. Current Classification of Yeasts
  4. Overview of Selected Yeast Taxa

Ecology

  1. Biodiversity of Yeasts in Natural Habitats
  2. Ecological Factors

Outline of Metabolism

  1. Nutrients
  2. Substrate Transport
  3. Intermediary Metabolism
  4. Alcoholic Fermentation
  5. Oxidative Processes
  6. Regulation

Growth, Life Cycle, Death

  1. Growth Characteristics
  2. Death and Inactivation
  3. Cell Cycle
  4. Stress Responses

Preservation: Inhibition and Inactivation

  1. Heat inactivation
  2. Refrigeration and Freezing
  3. Dehydration (Drying)
  4. Irradiation
  5. Alternative and Novel Preservation Technologies
  6. Chemical Inhibition
  7. Sanitizers and Disinfectants
  8. Combined Effects

Yeasts in Specific Types of Foods

  1. Fruits
  2. Fruit Juices and Soft Drinks
  3. Vegetables
  4. Alcoholic Beverages
  5. Fermented Foods
  6. Bread and Bakery Products
  7. High-Sugar Products
  8. Dairy Products
  9. Meat, Poultry, Fish and Seafoods

Detection and Enumeration

  1. Conventional Enumeration Techniques
  2. Selective and Differential Media
  3. Rapid and Alternative Methods

Identification

  1. Phenotypic Identification Procedures
  2. Identification Kits and Systems
  3. Simplified Identification Schemes
  4. Computer-Assisted Identification
  5. Non-Traditional Identification Techniques
  6. Molecular Techniques

Outlook

  1. Potential Exploitation of Yeasts Beyond Making Bread, Beer and Wine
  2. Improvement of Yeast Strains Used in Production
  3. Genomics

Appendices

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

Index of Scientific Names
Subject Index

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Handbook of Food Spoilage Yeasts
Second edition
by Tibor Deak

November 2007 360 pages $148.95 + shipping
Texas residents please add 6.75 % sales tax

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