Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
---|---|---|---|---|---|
Searching... | 30000010042767 | TP248.27.Y43 Y43 2003 | Open Access Book | Book | Searching... |
On Order
Summary
Summary
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.
Author Notes
Teun Boekhout and Vincent Robert both work at the distinguished Centraalbureau voor Schimmelcultures (CBS) in The Netherlands
Table of Contents
Editors Preface | p. V |
Editors and authors | p. VII |
1 Yeast biodiversity | p. 1 |
1.1 Introduction | p. 1 |
1.2 Developments in yeast systematics | p. 2 |
1.3 Species concepts | p. 5 |
1.4 Phylogeny of yeasts | p. 6 |
1.5 Classification of yeasts | p. 7 |
1.6 Morphology of yeasts | p. 11 |
1.6.1 Vegetative reproduction | p. 12 |
1.6.2 Generative reproduction | p. 16 |
1.7 Where do yeasts occur | p. 20 |
1.7.1 Yeasts from natural substrates | p. 20 |
1.7.2 Yeasts from clinical and animal sources | p. 20 |
1.7.3 Yeasts from man-made and related habitats and/or with practical importance | p. 21 |
1.8 Appendix: Overview of yeast genera of importance to the food industry | p. 21 |
1.8.1 Teleomorphic ascomycetous genera | p. 21 |
1.8.2 Anamorphic ascomycetous genera | p. 25 |
1.8.3 Teleomorphic heterobasidiomycetous genera | p. 26 |
1.8.4 Anamorphic heterobasidiomycetous genera | p. 27 |
1.9 References | p. 29 |
2 Detection, enumeration and isolation of yeasts | p. 39 |
2.1 Introduction | p. 39 |
2.2 Sample preparation | p. 40 |
2.3 Dilution | p. 41 |
2.4 Plating and other methods of enumeration | p. 42 |
2.5 Incubation | p. 42 |
2.6 Media | p. 43 |
2.6.1 General purpose media | p. 43 |
2.6.2 Selective media | p. 45 |
2.6.3 Differential media | p. 49 |
2.6.4 Media for specific yeasts | p. 49 |
2.6.5 Media for specific foods | p. 53 |
2.6.6 Performance of media | p. 53 |
2.7 Toxicity of media on injured cells | p. 55 |
2.8 Non-traditional and rapid methods | p. 56 |
2.8.1 Accelerated cultivation methods | p. 56 |
2.8.2 Direct counting | p. 57 |
2.8.3 Electrometry | p. 57 |
2.8.4 Other non-conventional methods | p. 57 |
2.9 Conclusions | p. 58 |
2.10 Acknowledgement | p. 58 |
2.11 References | p. 59 |
3 Methods to identify yeasts | p. 69 |
3.1 Introduction | p. 69 |
3.2 Identification from phenotype--fermentation and growth tests | p. 69 |
3.2.1 Fermentation of sugars | p. 69 |
3.2.2 Growth on carbon compounds | p. 70 |
3.2.3 Growth on nitrogen compounds | p. 72 |
3.2.4 Vitamin requirements | p. 73 |
3.2.5 Resistance to cycloheximide | p. 73 |
3.2.6 Growth in media at high osmotic pressure | p. 73 |
3.2.7 Production of acetic acid | p. 73 |
3.2.8 Urease activity | p. 73 |
3.2.9 Extracellular starch production | p. 73 |
3.2.10 Growth at various temperatures | p. 74 |
3.2.11 Growth with 1 % acetic acid | p. 74 |
3.2.12 Diazonium Blue B reaction | p. 74 |
3.2.13 Physiological testing using microplate technology | p. 74 |
3.3 Appearance of colonies, cell shape and filamentation | p. 75 |
3.4 Sexual states and mating tests | p. 76 |
3.4.1 Ascomycetes | p. 76 |
3.4.2 Basidiomycetes | p. 76 |
3.5 Nuclear staining | p. 77 |
3.5.1 Staining nuclei using DAPI [19] | p. 77 |
3.5.2 Staining nuclei with propidium iodide [29, 94] | p. 77 |
3.5.3 Staining nuclei with mithramycin and ethidium bromide [5] | p. 78 |
3.5.4 Staining nuclei with Giemsa [10] | p. 78 |
3.6 DNA based methods for yeast identification | p. 78 |
3.6.1 Isolation | p. 78 |
3.6.2 Analysis of base composition | p. 81 |
3.6.3 Hybridization of nuclear DNA | p. 83 |
3.6.4 Amplification of yeast DNA using polymerase chain reaction (PCR) | p. 85 |
3.6.5 DNA methods: protocols for sequencing the D1/D2 domain of the 26S rDNA, 18S rDNA and the internally transcribed spacer (ITS) | p. 85 |
3.6.6 Molecular methods for rapid identification of yeasts | p. 88 |
3.7 Pulsed field electrophoresis (electrophoretic karyotyping) | p. 89 |
3.7.1 Preparation of agar embedded protoplasts using lysing enzymes of Trichoderma harzianum (Sigma) | p. 90 |
3.7.2 Electrophoresis | p. 91 |
3.8 Maintenance and storage of cultures | p. 91 |
3.9 Growth media for yeasts including those for detection, enumeration, and isolation of species from foods and clinical specimens | p. 93 |
3.10 References | p. 116 |
4 PCR methods for tracing and detection of yeasts in the food chain | p. 123 |
4.1 Introduction | p. 123 |
4.2 Typing of yeasts by PCR-mediated methods | p. 124 |
4.2.1 Basic methodology | p. 124 |
4.2.2 Prerequisites for yeast typing | p. 124 |
4.2.3 PCR-Restriction Fragment Length Polymorphism (PCR-RFLP) | p. 125 |
4.2.4 PCR-RFLP analyses of ribosomal spacer sequences | p. 126 |
4.2.5 PCR-fingerprinting | p. 128 |
4.2.6 Random amplified polymorphic DNA (RAPD) | p. 129 |
4.2.7 Amplified Fragment Length Polymorphism (AFLP) | p. 130 |
4.3 Implementation of PCR based methods in food production lines | p. 132 |
4.3.1 Sampling and culture conditions | p. 132 |
4.3.2 Examples of tracing spoilage yeast | p. 134 |
4.4 Methods for yeast detection | p. 134 |
4.5 Conclusions | p. 135 |
4.6 References | p. 136 |
5 Data processing | p. 139 |
5.1 Introduction | p. 139 |
5.2 Identification and classification | p. 141 |
5.2.1 Basic principles | p. 141 |
5.2.2 Searching and comparisons methods | p. 143 |
5.3 Yeasts data management and identification systems | p. 158 |
5.4 Conclusion and future | p. 164 |
5.5 References | p. 165 |
6 Spoilage yeasts with emphasis on the genus Zygosaccharomyces | p. 171 |
6.1 Introduction | p. 171 |
6.2 Detrimental aspects of Zygosaccharomyces | p. 172 |
6.3 Physiological background of spoilage by Zygosaccharomyces | p. 174 |
6.3.1 Zygosaccharomyces bailii | p. 176 |
6.3.2 Zygosaccharomyces bisporus | p. 177 |
6.3.3 Zygosaccharomyces lentus | p. 177 |
6.3.4 Zygosaccharomyces rouxii | p. 178 |
6.3.5 Other Zygosaccharomyces spoilage species | p. 179 |
6.4 Specific methods to study spoilage by Zygosaccharomyces | p. 180 |
6.5 Quality control | p. 184 |
6.6 Future prospects and conclusions | p. 185 |
6.7 References | p. 186 |
7 Yeast stress response to food preservations systems | p. 193 |
7.1 Introduction | p. 193 |
7.2 Classical food preservatives | p. 194 |
7.3 Novel food preservation systems | p. 198 |
7.4 Concluding remarks | p. 204 |
7.5 References | p. 205 |
8 Yeasts in dairy products | p. 209 |
8.1 Introduction | p. 209 |
8.2 Yeasts and dairy products | p. 209 |
8.3 Kefyr | p. 210 |
8.3.1 The history of kefyr | p. 210 |
8.3.2 The kefyr grain | p. 211 |
8.3.3 The kefyr | p. 213 |
8.3.4 The yeast flora of kefyr | p. 215 |
8.4 Cheese | p. 218 |
8.4.1 Brief history | p. 219 |
8.4.2 The yeast flora of cheese | p. 219 |
8.4.3 The role of yeasts during cheese ripening | p. 223 |
8.4.4 Industrial use of whey | p. 226 |
8.5 Yeasts as spoilage organisms in dairy products | p. 226 |
8.6 Conclusion | p. 229 |
8.7 References | p. 229 |
9 Yeasts in meat and meat products | p. 239 |
9.1 Introduction | p. 239 |
9.2 Yeast biodiversity in meat products | p. 240 |
9.2.1 Fresh meats | p. 240 |
9.2.2 Cured fresh and cooked meats | p. 242 |
9.2.3 Dried and fermented meats | p. 243 |
9.3 Beneficial aspects of yeasts in meat products | p. 245 |
9.4 Detrimental aspects of yeast in meat products | p. 247 |
9.5 Physiological characteristics of yeasts in meat | p. 249 |
9.6 Specific methods for analysis of yeasts in meats | p. 253 |
9.7 Quality control | p. 254 |
9.8 Future prospects and conclusions | p. 256 |
9.9 References | p. 257 |
10 Yeasts in fruit and fruit products | p. 267 |
10.1 Introduction | p. 267 |
10.2 Fruits as a habitat for yeast diversity | p. 267 |
10.2.1 Yeasts associated with fresh fruits | p. 268 |
10.2.2 Yeasts associated with processed fruits | p. 272 |
10.3 Beneficial aspects of fruit yeasts | p. 273 |
10.3.1 Alcoholic beverages | p. 273 |
10.3.2 Processing | p. 274 |
10.3.3 Yeasts as biocontrol agents | p. 274 |
10.4 Detrimental aspects of fruit yeasts | p. 276 |
10.5 Physiological and biochemical background | p. 276 |
10.6 Specific methods of analysis for fruit-associated yeasts | p. 278 |
10.7 Quality control | p. 279 |
10.8 Future prospects and conclusions | p. 279 |
10.9 References | p. 280 |
11 Yeasts in bread and baking products | p. 289 |
11.1 Introduction | p. 289 |
11.2 Properties of baking yeast | p. 289 |
11.2.1 Yeast in bread making process | p. 290 |
11.3 Physiological aspects of baking yeast | p. 293 |
11.3.1 Assimilation of carbon | p. 293 |
11.3.2 Assimilation of nitrogen | p. 294 |
11.3.3 Assimilation of inorganic elements | p. 295 |
11.3.4 Assimilation of vitamins | p. 295 |
11.4 Production of baking yeast | p. 295 |
11.4.1 Preservation of strains, preparation of the inoculum and raw materials used | p. 295 |
11.4.2 Fed-batch fermentations | p. 296 |
11.4.3 Bakery yeast products | p. 296 |
11.5 Genetic improvement of baking yeast | p. 298 |
11.5.1 Efficiency of biomass production | p. 298 |
11.5.2 Improvement of fermentation characteristics | p. 299 |
11.5.3 Resistance to stress | p. 300 |
11.5.4 Enzymatic synthesis | p. 301 |
11.6 Typing of baking yeast | p. 301 |
11.7 Spoilage yeast of baking products | p. 302 |
11.8 References | p. 303 |
12 Non-alcoholic beverages and yeasts | p. 309 |
12.1 Introduction | p. 309 |
12.1.1 Definitions | p. 310 |
12.1.2 Composition of soft drinks--yeast nutrients and inhibitors | p. 310 |
12.2 Yeast biodiversity in non-alcoholic beverages | p. 313 |
12.2.1 Soft drinks manufacture and sources of yeast infection | p. 314 |
12.2.2 The significance of yeasts in the soft drinks environment | p. 315 |
12.3 Benefits of yeasts in non-alcoholic beverages | p. 323 |
12.4 Physiological background to yeasts in non-alcoholic beverages | p. 324 |
12.4.1 High degree of fermentation | p. 325 |
12.4.2 Osmotolerance | p. 327 |
12.4.3 Preservative resistance | p. 327 |
12.4.4 Vitamin requirement | p. 328 |
12.5 Quality control and quality assurance | p. 328 |
12.6 Future prospects and conclusions | p. 330 |
12.6.1 Changes in microbial populations | p. 330 |
12.6.2 Changes in soft drink formulations | p. 331 |
12.6.3 Changes in packaging | p. 331 |
12.6.4 Changes in preservation | p. 332 |
12.7 References | p. 333 |
13 Brewing yeasts | p. 347 |
13.1 Introduction | p. 347 |
13.2 Yeast biodiversity related to brewing | p. 347 |
13.2.1 Taxonomy of brewing yeasts | p. 347 |
13.2.2 Diversity and differences between brewing yeasts: ale and lager yeasts | p. 349 |
13.2.3 Saccharomyces cerevisiae laboratory strains and brewing strains | p. 350 |
13.2.4 Saccharomyces and non-Saccharomyces wild yeasts | p. 353 |
13.3 Beneficial aspects of brewing yeasts | p. 353 |
13.3.1 Higher alcohols | p. 355 |
13.3.2 Esters | p. 356 |
13.3.3 Organic acids | p. 358 |
13.3.4 Carbonyl compounds | p. 359 |
13.3.5 Sulphur-containing compounds | p. 360 |
13.4 Detrimental aspects of yeasts found in breweries | p. 361 |
13.4.1 The POF (phenolic off-flavour) yeasts | p. 362 |
13.4.2 Film forming yeast/particles | p. 362 |
13.4.3 Non-finable yeast (hazy beer) | p. 362 |
13.4.4 Super-attenuating yeast (dry beer) | p. 362 |
13.4.5 Killer yeasts | p. 362 |
13.4.6 Flavour taints | p. 363 |
13.5 Physiological background of brewing yeast | p. 363 |
13.5.1 Brewing yeast behavior in aerated wort | p. 366 |
13.5.2 Brewing yeast growth and metabolic changes during primary fermentation | p. 367 |
13.5.3 Sugar and amino acid metabolisms | p. 368 |
13.5.4 Secondary fermentation: bottle-conditioned beers | p. 370 |
13.5.5 Mixed fermentations: yeast and bacteria | p. 375 |
13.5.6 Continuous fermentation systems | p. 376 |
13.5.7 Yeast immobilized systems | p. 377 |
13.6 Genetic improvement of brewing yeasts | p. 378 |
13.7 Typing of brewing yeasts | p. 379 |
13.8 Yeast quality control | p. 380 |
13.8.1 Fermentation performance | p. 380 |
13.8.2 Microbial contamination | p. 381 |
13.9 Conclusions | p. 382 |
13.10 References | p. 383 |
14 Wine yeasts | p. 389 |
14.1 Introduction | p. 389 |
14.2 Yeast biodiversity related to grapes and wines fermentations | p. 390 |
14.3 Beneficial aspects of wine yeasts | p. 391 |
14.4 Detrimental effect of wine yeasts | p. 392 |
14.5 Physiological background of wine yeasts | p. 394 |
14.5.1 Sugar transport and metabolism | p. 394 |
14.5.2 Formation of by-products | p. 395 |
14.5.3 Factors affecting the fermentation capacity of the yeast | p. 397 |
14.6 Genetic improvement of wine yeasts | p. 398 |
14.6.1 Fermentation processes | p. 398 |
14.6.2 Wine sensory quality | p. 399 |
14.6.3 Safety and health benefits | p. 401 |
14.7 Typing of wine yeasts | p. 401 |
14.7.1 Taxonomy of wine yeasts | p. 402 |
14.7.2 Typing of S. cerevisiae and S. uvarum strains | p. 402 |
14.8 Conclusion and future prospect | p. 406 |
14.9 References | p. 407 |
15 Yeasts and soy products | p. 413 |
15.1 Introduction | p. 413 |
15.1.1 Production of Japanese-type soy sauce | p. 413 |
15.2 Yeast biodiversity | p. 415 |
15.3 Beneficial aspects of yeasts in fermented soy products | p. 416 |
15.3.1 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3-furanone (HEMF) | p. 416 |
15.3.2 Phenolic compounds | p. 417 |
15.3.3 Higher alcohols (fusel alcohols) | p. 417 |
15.4 Detrimental aspects of yeasts in fermented soy products | p. 419 |
15.5 Salt tolerance of yeasts in soy fermentation | p. 419 |
15.5.1 Accumulation of polyols | p. 420 |
15.5.2 Alteration of membrane lipid composition | p. 421 |
15.5.3 H+-ATPase and sodium-proton antiporter | p. 421 |
15.6 Genetic improvement of soy yeasts | p. 423 |
15.6.1 Plasmids | p. 423 |
15.6.2 Construction of a host-vector system for Zygosaccharomyces rouxii | p. 423 |
15.6.3 Improvement of Zygosaccharomyces rouxii using a host-vector system | p. 423 |
15.6.4 Other reports of genetic engineering | p. 424 |
15.7 Prospects and conclusions | p. 424 |
15.8 References | p. 425 |
16 Mixed microbial fermentations of chocolate and coffee | p. 429 |
16.1 Introduction | p. 429 |
16.1.1 Cocoa and chocolate | p. 429 |
16.1.2 Coffee | p. 430 |
16.2 Importance | p. 431 |
16.3 Yeast biodiversity | p. 432 |
16.3.1 Cocoa | p. 432 |
16.3.2 Coffee | p. 435 |
16.4 Benefical aspects | p. 437 |
16.4.1 Cocoa | p. 437 |
16.4.2 Coffee | p. 437 |
16.5 Detrimental aspects | p. 438 |
16.5.1 Cocoa | p. 438 |
16.5.2 Coffee | p. 438 |
16.6 Physiological background | p. 439 |
16.6.1 Roles of yeasts in cocoa fermentation | p. 439 |
16.6.2 Coffee (wet processing) | p. 441 |
16.6.3 Coffee (dry processing) | p. 441 |
16.7 Specific methods to study mixed fermentations | p. 442 |
16.8 Future prospects and conclusions | p. 442 |
16.8.1 Starter cultures | p. 442 |
16.8.2 Fermenter design | p. 443 |
16.8.3 Identification | p. 443 |
16.8.4 Coffee prospects | p. 443 |
16.9 References | p. 444 |
17 Traditional fermented products from Africa, Latin America and Asia | p. 451 |
17.1 Introduction | p. 451 |
17.2 Yeast biodiversity related to specific fermented products | p. 451 |
17.2.1 Alcoholic beverages | p. 453 |
17.2.2 Fermented doughs and batters | p. 454 |
17.2.3 Some other products | p. 458 |
17.3 Beneficial aspects of yeasts in fermentations | p. 460 |
17.4 Detrimental aspects of yeasts in (fermented) foods | p. 466 |
17.5 Physiological key properties | p. 466 |
17.6 Future prospects and conclusions | p. 467 |
17.7 References | p. 469 |