Yeasts in Food and Beverages by Amparo Querol, Graham Fleet (Eds.)

Table of Contents
1 The Commercial and Community Significance of Yeasts in Food and Beverage Production
Graham H. Fleet
2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts
Patrizia Romano, Angela Capece and Lene Jespersen
3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages
M.T. Fernández-Espinar, P. Martorell, R. de Llanos and Amparo Querol
4 Yeast Ecological Interactions. Yeast–Yeast, Yeast–Bacteria, Yeast–Fungi Interactions and Yeasts as Biocontrol Agents
Bennie C. Viljoen
5 Physiological and Molecular Responses of Yeasts to the Environment
Graeme M. Walker and Patrick Van Dijck
6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts
Eladio Barrio, Sara S. González, Armando Arias, Carmela Belloch and Amparo Querol
7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains
Ursula Bond and Anders Blomberg
8 Carbohydrate Metabolism
J. Richard Dickinson and Arthur L. Kruckeberg
9 Yeasts as Biocatalysts
Pierre Strehaiano, Felipe Ramon-Portugal and Patricia Taillandier
10 Production of Antioxidants, Aromas, Colours, Flavours and Vitamins by Yeasts
Charles A. Abbas
11 Food and Beverage Spoilage Yeasts
Malcolm Stratford
12 The Public Health and Probiotic Significance of Yeasts in Foods and Beverages
Graham H. Fleet and Roostita Balia
13 The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits
Kevin J. Verstrepen, Paul J. Chambers and Isak S. Pretorius
Index