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" Handbook of food spoilage yeasts / "
Tibor Deák.
| Document Type
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BL
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| Record Number
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1017726
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| Doc. No
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b772096
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| Main Entry
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Deák, Tibor.
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| Title & Author
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Handbook of food spoilage yeasts /\ Tibor Deák.
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| Edition Statement
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2nd ed.
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| Publication Statement
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Boca Raton, FL :: CRC Press,, ©2008.
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| Page. NO
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325 pages :: illustrations ;; 27 cm
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| ISBN
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1420044931
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: 9781420044935
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| Bibliographies/Indexes
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Includes bibliographical references and indexes.
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| Contents
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Ch. 1. Characteristics and properties of foodborne yeasts -- 1.1. Morphological and physiological characteristics -- 1.2. Biochemical characteristics -- 1.3. Molecular characteristics -- Ch. 2. Classification of yeasts -- 2.1. Traditional classification -- 2.2. Molecular tand phylogeny -- 2.3. Current classification of yeasts -- 2.4. Overview of selected yeast taxa -- Ch. 3. Ecology -- 3.1. Biodiversity of yeasts in natural habitats -- 3.2. Ecological factors -- Ch. 4. Metabolism -- 4.1. Nutrients -- 4.2. Substrate transport -- 4.3. Intermediary metabolism -- 4.4. Alcoholic fermentation -- 4.5. Oxidative processes -- 4.6. Regulation -- Ch. 5. Growth, life cycle, death -- 5.1. Growth characteristics -- 5.2. Death and inactivation -- 5.3. Cell cycle -- 5.4. Stress responses -- Ch. 6. Preservation : inhibition and inactivation of yeasts -- 6.1. Heat inactivation -- 6.2. Refrigeration and freezing -- 6.3. Dehydration (drying) -- 6.4. Irradiation -- 6.5. Alternative and novel preservation technologies -- 6.6. Chemical inhibition -- 6.7. Sanitizers and disinfectants -- 6.8. Combined effects -- Ch. 7. Yeasts in specific types of foods -- 7.1. Fruits -- 7.2. Fruit juices and soft drinks -- 7.3. Vegetables -- 7.4. Alcoholic beverages -- 7.5. Fermented foods -- 7.6. Bread and bakery products -- 7.7. High-sugar products -- 7.8. Dairy products -- 7.9. Meat, poultry, fish, and seafoods -- Ch. 8. Detection and enumeration -- 8.1. Conventional enumeration techniques -- 8.2. Selective and differential media -- 8.3. Evaluation of media -- 8.4. Rapid and alternative methods -- Ch. 9. Identification -- 9.1. Phenotypic identification procedures -- 9.2. Identification kits and systems -- 9.3. Simplified identification schemes -- 9.4. Computer-assisted identification -- 9.5. Nontraditional identification techniques -- 9.6. Molecular techniques -- Ch. 10. Outlook -- 10.1. Potential exploitation of yeasts beyond making bread, beer, and wine -- 10.2. Improvement of yeast strains used in production -- 10.3. Genomics -- A.1. Media for detection, enumeration, and identification of food-borne yeasts -- A.2. Simplified identification method for the most common food-borne yeasts.
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| Abstract
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"Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of foodborne yeasts. The author 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."--Jacket.
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| Subject
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Food spoilage.
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Food-- Microbiology.
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Yeast fungi.
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Food spoilage.
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Food-- Microbiology.
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Yeast fungi.
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Food Microbiology.
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Yeasts.
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Food Preservation.
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| Dewey Classification
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664
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| LC Classification
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QR115.D348 2008
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| NLM classification
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QW 180.5.Y3D278h 2008
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