| Description |
viii, 453 pages : illustrations (some color) ; 24 cm |
| Series |
Yeast handbook ; v. 2
|
| Contents |
The Commercial and Community Significance of Yeasts in Food and Beverage Production -- Taxonomic and Ecological Diversity of Food and Beverage Yeasts -- Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages -- Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents -- Physiological and Molecular Responses of Yeasts to the Environment -- Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts -- Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains -- Carbohydrate Metabolism -- Yeasts as Biocatalysts -- Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts -- Food and Beverage Spoilage Yeasts -- The Public Health and Probiotic Significance of Yeasts in Foods and Beverages -- The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits |
| Summary |
"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."--Jacket |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| In |
Springer e-books |
| Subject |
Fermented foods.
|
|
Yeast fungi -- Biotechnology.
|
|
Yeast fungi -- Industrial applications.
|
|
Yeast.
|
|
Yeast, Dried.
|
| Author |
Fleet, G. H. (Graham H.), 1946-
|
|
Querol, Amparo.
|
| LC no. |
2005934303 |
| ISBN |
3540283889 |
|
