Yeasts in Food and Beverages

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 3540283986
Total Pages : 457 pages
Book Rating : 4.5/5 (42 download)

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Book Synopsis Yeasts in Food and Beverages by : Amparo Querol

Download or read book Yeasts in Food and Beverages written by Amparo Querol and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

Yeasts in Food

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Author :
Publisher : Elsevier
ISBN 13 : 1845698487
Total Pages : 512 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Yeasts in Food by : T Boekhout

Download or read book Yeasts in Food written by T Boekhout and published by Elsevier. This book was released on 2003-05-07 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee

Handbook of Food Spoilage Yeasts, Second Edition

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Author :
Publisher : CRC Press
ISBN 13 : 9781420044942
Total Pages : 352 pages
Book Rating : 4.0/5 (449 download)

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Book Synopsis Handbook of Food Spoilage Yeasts, Second Edition by : Tibor Deak

Download or read book Handbook of Food Spoilage Yeasts, Second Edition written by Tibor Deak and published by CRC Press. This book was released on 2007-11-16 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne 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. Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. Beginning with photographic examples of morphological and phenotypic characteristics, the book considers changes in taxonomy and outlines ecological factors with new sections on biofilms and interactions. It examines the yeast lifecycle, emphasizing kinetics and predictive modeling as well as stress responses; describes the regulation of metabolic activities; and looks at traditional and alternative methods for the inhibition and inactivation of yeasts. The book introduces molecular techniques for identification, enumeration, and detection and points to future developments in these areas. An entirely new chapter explores novel industrial applications of yeasts in food fermentation and biotechnology. Providing a practical guide to understanding the ecological factors governing the activities of food borne yeasts, Handbook of Food Spoilage Yeasts, Second Edition lays the foundation for improved processing technologies and more effective preservation and fermentation of food and beverage products.

Use of Yeast Biomass in Food Production

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Author :
Publisher : Routledge
ISBN 13 : 1351405926
Total Pages : 323 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Use of Yeast Biomass in Food Production by : Anna Halasz

Download or read book Use of Yeast Biomass in Food Production written by Anna Halasz and published by Routledge. This book was released on 2017-09-29 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.

Yeasts in Food and Beverages

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 9783540283881
Total Pages : 476 pages
Book Rating : 4.2/5 (838 download)

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Book Synopsis Yeasts in Food and Beverages by : Graham H. Fleet

Download or read book Yeasts in Food and Beverages written by Graham H. Fleet and published by Springer Science & Business Media. This book was released on 2006-01-10 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. 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.

Fermented Foods and Beverages of the World

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Author :
Publisher : CRC Press
ISBN 13 : 1420094963
Total Pages : 460 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Fermented Foods and Beverages of the World by : Jyoti Prakash Tamang

Download or read book Fermented Foods and Beverages of the World written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2010-07-01 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Yeast Biotechnology: Diversity and Applications

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 1402082924
Total Pages : 747 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Yeast Biotechnology: Diversity and Applications by : T. Satyanarayana

Download or read book Yeast Biotechnology: Diversity and Applications written by T. Satyanarayana and published by Springer Science & Business Media. This book was released on 2009-04-24 with total page 747 pages. Available in PDF, EPUB and Kindle. Book excerpt: I belie ve that the book would provide an overview of the recent developments in the domain of yeast research with some new ideas, which could serve as an inspiration and challenge for researchers in this field. Ne w Delhi Prof. Asis Datta Dec. 24, 2007 F ormer Vice-chancellor, JNU Director, NCPGR (New Delhi) Pr eface Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environments. Although yeasts are not as ubiquitous as bacteria in the na- ral environments, they have been isolated from terrestrial, aquatic and atmospheric environments. Yeast communities have been found in association with plants, a- mals and insects. Several species of yeasts have also been isolated from specialized or extreme environments like those with low water potential (e. g. high sugar/salt concentrations), low temperature (e. g. yeasts isolated from Antarctica), and low oxygen availability (e. g. intestinal tracts of animals). Around 1500 species of yeasts belonging to over 100 genera have been described so far. It is estimated that only 1% of the extant yeasts on earth have been described till date. Therefore, global efforts are underway to recover new yeast species from a variety of normal and extreme environments. Yeasts play an important role in food chains, and carbon, nitrogen and sulphur cycles. Yeasts can be genetically manipulated by hybridization, mutation, rare m- ing, cytoduction, spheroplast fusion, single chromosomal transfer and transfor- tion using recombinant technology. Yeasts (e. g.

Yeasts in the Production of Wine

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Author :
Publisher : Springer Nature
ISBN 13 : 1493997823
Total Pages : 515 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Yeasts in the Production of Wine by : Patrizia Romano

Download or read book Yeasts in the Production of Wine written by Patrizia Romano and published by Springer Nature. This book was released on 2019-09-16 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

The Rise of Yeast

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Author :
Publisher : Oxford University Press
ISBN 13 : 0190270713
Total Pages : 225 pages
Book Rating : 4.1/5 (92 download)

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Book Synopsis The Rise of Yeast by : Nicholas P. Money

Download or read book The Rise of Yeast written by Nicholas P. Money and published by Oxford University Press. This book was released on 2018 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[The author] argues that we cannot ascribe too much importance to yeast, and that its discovery and controlled use profoundly altered human history"--Amazon.com.

The Yeasts

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Author :
Publisher : Elsevier
ISBN 13 : 0080931278
Total Pages : 2362 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis The Yeasts by : Cletus Kurtzman

Download or read book The Yeasts written by Cletus Kurtzman and published by Elsevier. This book was released on 2011-05-09 with total page 2362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca. High-quality photomicrographs and line drawings Detailed phylogenetic trees Up-to-date, clearly presented yeast taxonomy and systematic, easy-to-use reference sequence accession numbers to allow for correct identification

Yeast technology

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Publisher : Springer Science & Business Media
ISBN 13 : 9401197717
Total Pages : 459 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Yeast technology by : Gerald Reed

Download or read book Yeast technology written by Gerald Reed and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

Fermented Beverages

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Author :
Publisher : Woodhead Publishing
ISBN 13 : 0128157038
Total Pages : 673 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Fermented Beverages by : Alexandru Grumezescu

Download or read book Fermented Beverages written by Alexandru Grumezescu and published by Woodhead Publishing. This book was released on 2019-03-05 with total page 673 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader’s understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products

Yeasts in Biotechnology

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Author :
Publisher : BoD – Books on Demand
ISBN 13 : 1789239273
Total Pages : 136 pages
Book Rating : 4.7/5 (892 download)

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Book Synopsis Yeasts in Biotechnology by : Thalita Peixoto Basso

Download or read book Yeasts in Biotechnology written by Thalita Peixoto Basso and published by BoD – Books on Demand. This book was released on 2019-08-07 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a broad understanding of several ways in which yeasts can be applied to the biotechnology industry. The seven chapters are grouped into three sections (apart from the "Introduction" section). The Animal Nutrition section comprises two chapters dealing with the utilization of yeast as a probiotic for animal nutrition. The Food Industry section addresses the utilization of yeast in food products. Finally, the Industrial Bioproducts section deals with the development of new yeast platforms as cell factories for biochemical production.

Tropical Roots and Tubers

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1118992741
Total Pages : 648 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Tropical Roots and Tubers by : Harish K. Sharma

Download or read book Tropical Roots and Tubers written by Harish K. Sharma and published by John Wiley & Sons. This book was released on 2016-08-24 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.

Biomolecular Engineering Solutions for Renewable Specialty Chemicals

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119771927
Total Pages : 484 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Biomolecular Engineering Solutions for Renewable Specialty Chemicals by : R. Navanietha Krishnaraj

Download or read book Biomolecular Engineering Solutions for Renewable Specialty Chemicals written by R. Navanietha Krishnaraj and published by John Wiley & Sons. This book was released on 2021-12-09 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover biomolecular engineering technologies for the production of biofuels, pharmaceuticals, organic and amino acids, vitamins, biopolymers, surfactants, detergents, and enzymes In Biomolecular Engineering Solutions for Renewable Specialty Chemicals, distinguished researchers and editors Drs. R. Navanietha Krishnaraj and Rajesh K. Sani deliver a collection of insightful resources on advanced technologies in the synthesis and purification of value-added compounds. Readers will discover new technologies that assist in the commercialization of the production of value-added products. The editors also include resources that offer strategies for overcoming current limitations in biochemical synthesis, including purification. The articles within cover topics like the rewiring of anaerobic microbial processes for methane and hythane production, the extremophilic bioprocessing of wastes to biofuels, reverse methanogenesis of methane to biopolymers and value-added products, and more. The book presents advanced concepts and biomolecular engineering technologies for the production of high-value, low-volume products, like therapeutic molecules, and describes methods for improving microbes and enzymes using protein engineering, metabolic engineering, and systems biology approaches for converting wastes. Readers will also discover: A thorough introduction to engineered microorganisms for the production of biocommodities and microbial production of vanillin from ferulic acid Explorations of antibiotic trends in microbial therapy, including current approaches and future prospects, as well as fermentation strategies in the food and beverage industry Practical discussions of bioactive oligosaccharides, including their production, characterization, and applications In-depth treatments of biopolymers, including a retrospective analysis in the facets of biomedical engineering Perfect for researchers and practicing professionals in the areas of environmental and industrial biotechnology, biomedicine, and the biological sciences, Biomolecular Engineering Solutions for Renewable Specialty Chemicals is also an invaluable resource for students taking courses involving biorefineries, biovalorization, industrial biotechnology, and environmental biotechnology.

Yeast Diversity in Human Welfare

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Author :
Publisher : Springer
ISBN 13 : 9811026211
Total Pages : 486 pages
Book Rating : 4.8/5 (11 download)

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Book Synopsis Yeast Diversity in Human Welfare by : Tulasi Satyanarayana

Download or read book Yeast Diversity in Human Welfare written by Tulasi Satyanarayana and published by Springer. This book was released on 2017-05-13 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book brings together and updates the latest information on the diversity of yeasts, their molecular features and their applications in the welfare of mankind. Yeasts are eukaryotic microfungi widely found in natural environments, including those with extreme conditions such as low temperatures, low oxygen levels and low water availability. To date, approximately 2,000 of the estimated 30,000 to 45,000 species of yeast on Earth, belonging to around 200 genera have been described. Although there are a few that are opportunistic human and animal pathogens, the vast majority of yeasts are beneficial, playing an important role in the food chain and in the carbon, nitrogen and sulphur cycles. In addition, yeasts such as Saccharomyces cerevisiae, Hansenula polymorpha and Pichia pastoris are used in expressing foreign genes to produce proteins of pharmaceutical interest. A landmark in biotechnology was reached in 1996 with the completion of sequencing of the entire S. cerevisiae genome, and it has now become a central player in the development of an entirely new approach to biological research and synthetic biology. The sequencing of genomes of several yeasts including Schizosaccharomyces pombe, Candida albicans and Cryptococcus neofromans has also recently been completed. candida albicans="" and="" p/pp

Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World

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Author :
Publisher : Frontiers Media SA
ISBN 13 : 2889631656
Total Pages : 197 pages
Book Rating : 4.8/5 (896 download)

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Book Synopsis Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World by : Jyoti Prakash Tamang

Download or read book Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World written by Jyoti Prakash Tamang and published by Frontiers Media SA. This book was released on 2019-11-04 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: