By T Boekhout, V Robert
Yeasts play a vital function within the sensory caliber of quite a lot of meals. they could even be a massive explanation for meals spoilage. Maximising their merits while minimising their harmful results calls for an intensive realizing in their advanced features and the way those can most sensible be manipulated via nutrients processors.
Yeasts in nutrients starts off by way of describing the big diversity of yeasts including equipment for detection, identity and research. It then discusses spoilage yeasts, equipment of keep watch over and tension responses to meals renovation innovations. in contrast history, the majority of the ebook appears to be like on the function of yeasts specifically different types of nutrients. There are chapters on dairy items, meat, fruit, bread, delicate beverages, alcoholic drinks, soy items, chocolate and low. each one bankruptcy describes the variety of yeasts linked to every one kind of nutrition, their worthwhile and dangerous results on nutrients caliber, tools of research and caliber control.
With its unusual editors and foreign workforce of over 30 members, Yeasts in meals is a customary reference for the nutrients in maximising the contribution of yeasts to foodstuff quality.
- Describes the large diversity of yeasts including tools for detection, id and analysis
- Discusses spoilage yeasts, tools of keep an eye on and rigidity responses to nutrition maintenance techniques
- Examines the useful and hazardous results of yeasts particularly forms of nutrition, together with dairy items, meat, fruit, bread, tender beverages, alcoholic drinks, soy items, chocolate and coffee
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Nature 303 (1983) 731. : Identification and typing of Malassezia yeasts uing amplified fragment length polymorphism (AFLpTm), random amplified polymophic DNA (RAPD) and denaturing gradient gel electrophoresis. FEMS Yeast Res. 1 (200 1) 79--86. : Delimination of brewing yeast strains using different molecular techniques. Int. J. Fd MicrobioL 62 (2000) 37-45. : Carotenoids as additional taxonomic characters in fungi: a review. Trans. Br. Mycol. Soc. 67 (1976) 1-15. : Evolution of basidiomycetous yeasts as deduced from small ribosomal subunit RNA sequences.
Antonie van Leeuwenhoek 36 (1970) 509-524. : Die sporogene Hefen. Verhand. Kon. Akad. , Sect. 2, (1930) 1-547. : Cell division in yeasts. In: Recent advances in Microbiology. Proc. 10th Int. Congr Microbiol (edited by Perez-Miravette A; Pelaez, D). , Mexico (1971) 131-140. : Identification of medically relevant Trichosporon species based on sequences of internal transcribed spacer regions and construction of a database for Trichosporon identification. 1. Clin. MicrobioL 37 (1999) 1985-1993. : Phylogenetic analysis of basidiomycetous yeasts inferred from small subunit ribosomal DNA sequence.
Tannophilus is also noted for production of an extracellularpolysaccharide. C. Hansen emend. Kurtzman & FEtL [75] and BARThe presently accepted ca. 90 species are described in KURTZMAN m et al. [101. Pichiu appears to be extremely heterogeneous. The genus nearly doubled in size with the uansfer of nitrate-positive Hansenula species to Pichia [71]. Besides Yumaduqmu, the genus Hyphopichiu von Arx & van der Walt is presently considered a synonym of Pichiu. Pichiu sripitis (whose anamorph is Cundida shehatue) is of biotechnological importance, because of its ability to ferment xylose, a major component of plant biomass.