Contents:

Yeast biodiversity H J Phaff, University of California Davis, USA - Introduction - Developments in yeast systematics - Species concepts - Phylogeny of yeasts - Classification of yeasts - Morphology of yeasts - Where do yeasts occur - Appendix: Overview of yeast genera of importance to the food industry - References. Detection, enumeration and isolation of yeasts T Deák, Szent Istvan University, Hungary - Introduction - Sample preparation - Dilution - Plating and other methods of enumeration - Incubation - Media - Toxicity of media on injured cells - Non-traditional and rapid methods - Conclusions - Acknowledgement - References. Methods to identify yeasts T Deák, Szent Istvan University, Hungary - Introduction - Identification from phenotype – fermentation and growth tests - Appearance of colonies, cell shape and filamentation - Sexual states and mating tests - Nuclear staining - DNA based methods for yeast identification - Pulsed field electrophoresis (electrophoretic karyotyping) - Maintenance and storage of cultures - Growth media for yeasts including those for detection, enumeration, and isolation of species from foods and clinical specimens - References. PCR methods for tracing and detection of yeasts in the food chain J van der Vossen, H Rahaoui, W de Nijs, and B Hartog, TNO, The Netherlands - Introduction - Typing of yeasts by PCR-mediated methods - Implementation of PCR based methods in food production lines - Methods for yeast detection - Conclusions - References. Data processing V Robert, CBS, The Netherlands - Introduction - Identification and classification - Yeasts data management and identification systems - Conclusion and future - References Spoilage yeasts with emphasis on the genus Zygosaccharomyces M Stratford, Unilever R&D, UK - Introduction - Detrimental aspects of Zygosaccharomyces - Physiological background of spoilage by Zygosaccharomyces - Specific methods to study spoilage by Zygosaccharomyces - Quality control - Future prospects and conclusions - References. Yeast stress response to food preservations systems S Brul, University of Amsterdam, The Netherlands - Introduction - Classical food preservatives - Novel food preservation systems - Concluding remarks - References. Yeasts in dairy products M-T Fröhlich-Wyder, Swiss Federal Dairy Research Station, Switzerland - Introduction - Yeasts and dairy products - Kefyr - Cheese - Yeasts as spoilage organisms in dairy products - Conclusion - References. Yeast in meat and meat products J Samelis and J Sofos, Colorado State University, USA - Introduction - Yeast biodiversity in meat products - Beneficial aspects of yeasts in meat products - Detrimental aspects of yeast in meat products - Physiological characteristics of yeasts in meat - Specific methods for analysis of yeasts in meats - Quality control - Future prospects and conclusions - References. Yeasts in fruit and fruit products G Fleet, University of New South Wales, Australia - Introduction - Fruits as a habitat for yeast diversity - Beneficial aspects of fruit yeasts - Detrimental aspects of fruit yeasts - Physiological and biochemical background - Specific methods of analysis for fruit-associated yeasts - Quality control - Future prospects and conclusions - References. Yeasts in bread and baking products B Bonjean, Gelka International, and L-D Guillaume, Puratos N.V, Belgium - Introduction - Properties of baking yeast - Physiological aspects of baking yeast - Production of baking yeast - Genetic improvement of baking yeast - Typing of baking yeast - Spoilage yeast of baking products - References. Non-alcoholic beverages and yeasts M Stratford, Unilever R&D, UK - Introduction - Yeast biodiversity in non-alcoholic beverages - Benefits of yeasts in non-alcoholic beverages - Physiological background to yeasts in non-alcoholic beverages - Quality control and quality assurance - Future prospects and conclusions - References. Brewing yeasts G Derdelinckx, Katholieke Universiteit Leuven, Belgium - Introduction - Yeast biodiversity related to brewing - Beneficial aspects of brewing yeasts - Detrimental aspects of yeasts found in breweries - The POF (phenolic off-flavour) yeasts - Physiological background of brewing yeast - Genetic improvement of brewing yeasts - Typing of brewing yeasts - Yeast quality control - Conclusions - References. Wine yeasts S Dequin, J-M. Salmon, B Blondin, and H V Nguyen, Inra, France - Introduction - Yeast biodiversity related to grapes and wines fermentations - Beneficial aspects of wine yeasts - Detrimental effect of wine yeasts - Physiological background of wine yeasts - Genetic improvement of wine yeasts - Typing of wine yeasts - Conclusion and future prospect - References. Yeasts and soy products Y Hanya and T Nakadai, Kikkoman Corporation, Japan - Introduction - Yeast biodiversity - Beneficial aspects of yeasts in fermented soy products - Detrimental aspects of yeasts in fermented soy products - Salt tolerance of yeasts in soy fermentation - Genetic improvement of soy yeasts - Prospects and conclusions - References. Mixed microbial fermentations of chocolate and coffee A E Wheals, University of Bath, Uk - Introduction - Importance - Yeast biodiversity - Beneficial aspects - Detrimental aspects - Physiological background - Specific methods to study mixed fermentations - Future prospects and conclusions - References. Traditional fermented products from Africa, Latin America and Asia R Nout, Wageningen University, The Netherlands - Introduction - Yeast biodiversity related to specific fermented products - Beneficial aspects of yeasts in fermentations - Detrimental aspects of yeasts in (fermented) foods - Physiological key properties - Future prospects and conclusions - References.