Handbook of food spoilage yeast. Infodoc

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Titre :	Handbook of food spoilage yeast. Ajouter au panier
Auteur(s) :	Tibor Deak
Type de document :	Livre
Sujets :	LEVURE ; MALADIE ; PRODUIT ALIMENTAIRE ; TAXONOMIE ; METABOLISME ; CONSERVATION ; IDENTIFICATION
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2008
Mention d'édition :	2e éd.
Collection :	Food science and technology
Format :	325 p.
Note(s) :	Annexes Bibliographie Illustrations Index
Table des matières :	Chapter 1: Characteristics and Properties of Foodborne Yeasts 1.1 Morphological and Physiological Characteristics 1.2 Biochemical Characteristics 1.3 Molecular Characteristics Chapter 2: Classification of Yeasts 2.1 Traditional Classification 2.2 Molecular Taxonomy and Phylogeny 2.3 Current Classification of Yeasts 2.3.1 Ascomycetous Yeasts 2.3.1.1 Archiascomycetes 2.3.1.2 Hemiascomycetes, Saccharomycetes 2.3.2 Bas[...] Chapter 1: Characteristics and Properties of Foodborne Yeasts 1.1 Morphological and Physiological Characteristics 1.2 Biochemical Characteristics 1.3 Molecular Characteristics Chapter 2: Classification of Yeasts 2.1 Traditional Classification 2.2 Molecular Taxonomy and Phylogeny 2.3 Current Classification of Yeasts 2.3.1 Ascomycetous Yeasts 2.3.1.1 Archiascomycetes 2.3.1.2 Hemiascomycetes, Saccharomycetes 2.3.2 Basidiomycetous Yeasts 2.4 Overview of Selected Yeast Taxa 2.4.1 Saccharomycetaceae 2.4.2 Saccharomycodaceae 2.4.3 Pichiaceae 2.4.4 Debaryomyces and Related Genera 2.4.5 Metschnikowiaceae 2.4.6 Trichomonascaceae 2.4.7 Saccharomycopsidaceae 2.4.8 Dipodascaceae 2.4.9 Lipomycetaceae 2.4.10 Candidaceae 2.4.11 Basidiomycetous Yeasts Chapter 3: Ecology 3.1 Biodiversity of Yeasts in Natural Habitats 3.1.1 Soil 3.1.2 Water 3.1.3 Air 3.1.4 Plants 3.1.5 Animals 3.1.6 Biofilms 3.2 Ecological Factors 3.2.1 Physical Factors 3.2.1.1 Temperature 3.2.1.2 Pressure 3.2.1.3 Light and Solar Radiation 3.2.2 Chemical Factors 3.2.2.1 Water 3.2.2.2 Oxygen 3.2.2.3 Acidity and pH 3.2.2.4 Antimicrobial Compounds 3.2.3 Interactions between Environmental Factors 3.2.4 Biological Factors 3.2.4.1 Yeasts and Bacteria 3.2.4.2 Yeasts and Yeast 3.2.4.3 Yeasts and Molds 3.2.4.4 Yeasts, Plants, Animals, and Humans Chapter 4: Metabolism 4.1 Nutrients 4.2 Substrate Transport 4.3 Intermediary Metabolism 4.4 Alcoholic Fermentation 4.5 Oxidative Processes 4.6 Regulation Chapter 5: Growth, Life Cycle, Death 5.1 Growth Characteristics 5.2 Death and Inactivation 5.2.1 Death Kinetics 5.2.2 Modeling Microbial Responses 5.3 Cell Cycle 5.3.1 Stationary Phase 5.3.2 Meiosis and Sporulation 5.3.3 Morphogenesis, Filamentous Growth, and Flocculation 5.3.4 Aging and Apoptosis 5.4 Stress Responses 5.4.1 General Stress Responses 5.4.2 Stress Responses in Yeast 5.4.3 Injury and Repair Chapter 6: Preservation: Inhibition and Inactivation of Yeasts 6.1 Heat Inactivation 6.2 Refrigeration and Freezing 6.3 Dehydration (Drying) 6.4 Irradiation 6.5 Alternative and Novel Preservation Technologies 6.5.1 Ohmic and Microwave Heating 6.5.2 High Hydrostatic Pressure 6.5.3 Pulsed Electric Field 6.5.4 Oscillating Magnetic Fields 6.5.5 UV Light and Light Pulses 6.5.6 Ultrasounds 6.5.7 Novel Combinations of Preservation Methods 6.6 Chemical Inhibition 6.6.1 Acidification 6.6.2 Weak Acid Preservatives 6.6.3 Sulfur Dioxide 6.6.4 Carbon Dioxide 6.6.5 Novel Antimicrobial Chemicals 6.7 Sanitizers and Disinfectant 6.8 Combined Effects Chapter 7: Yeasts in Specific Types of Foods 7.1 Fruits 7.1.1 Fresh Fruits 7.1.2 Stored and Partially Processed Fruits 7.1.3 Beneficial Aspects of Fruit Yeasts 7.2 Fruit Juices and Soft Drinks 7.3 Vegetables 7.4 Alcoholic Beverages 7.4.1 Beer 7.4.1.1 Brewing Technology 7.4.1.2 Brewer's Yeast 7.4.1.3 Wild Yeasts 7.4.1.4 Improving of Brewing Yeast and Technology 7.4.1.5 Specialty Beers and Other Beer-Type Beverages 7.4.2 Wine 7.4.2.1 Wine Production 7.4.2.2 Wine Yeasts 7.4.2.3 Classification of Wine Yeast 7.4.2.4 Impact ofYeasts on Wine 7.4.2.5 Spoilage Yeasts 7.4.2.6 Specialty Wines 7.4.2.7 Future Trends in Wine Microbiology 7.4.3 Other Alcoholic Beverages 7.4.3.1 Beer-Type Beverages 7.4.3.2 Wine-Type Beverages 7.4.3.3 Distilled Spirits 7.5 Fermented Foods 7.5.1 Soy Products 7.5.2 Olives 7.5.3 Fermented Vegetables 7.5.4 Coffee, Cocoa, and Tea 7.5.5 Indigenous Fermented Foods 7.5.6 Vinegar and Condiments 7.5.7 Acid-Preserved Foods 7.6 Bread and Bakery Products 7.6.1 Flours 7.6.2 Baker's Yeast 7.6.3 Bread Making 7.6.4 Bakery Products 7.7 High-Sugar Products 7.8 Dairy Products 7.8.1 Milk 7.8.2 Fermented Milk Products 7.8.3 Cheeses 7.8.4 Butter and Cream 7.8.5 Other Dairy Products and Eggs 7.9 Meat, Poultry, Fish, and Seafoods 7.9.1 Red Meat and Meat Products 7.9.2 Fermented and Cured Meat 7.9.3 Poultry 7.9.4 Fish and Seafoods Chapter 8: Detection and Enumeration 8.1 Conventional Enumeration Techniques 8.1.1 Preparation of Samples 8.1.2 General-Purpose Media 8.1.3 Cultivation and Enumeration Methods 8.2 Selective and Differential Media 8.2.1 Xerotolerant Yeasts 8.2.2 Preservative-Resistant Yeasts 8.2.3 Wild Yeasts 8.2.4 Media for Specific Yeasts 8.3 Evaluation of Media 8.4 Rapid and Alternative Methods 8.4.1 Modified Cultivation Methods 8.4.2 Direct Counting 8.4.3 Biochemical Methods 8.4.4 Physical Methods 8.4.5 Immunological Methods 8.4.6 Molecular Techniques Chapter 9: Identification 9.1 Phenotypic Identification Procedures 9.2 Identification Kits and Systems 9.3 Simplified Identification Schemes 9.4 Computer-Assisted Identification 9.5 Nontraditional Identification Techniques 9.5.1 Protein Electrophoresis 9.5.2 Fatty Acid Analysis 9.6 Molecular Techniques 9.6.1 Direct Electrophoretic Methods 9.6.1.1 Restriction Endonuclease Analysis 9.6.1.2 Pulsed-Field Gel Electrophoresis 9.6.2 DNA Hybridization Methods 9.6.3 Amplification Techniques 9.6.3.1 PCR Fingerprinting 9.6.3.2 PCR Ribotyping 9.6.3.3 PCR Variations and Alternative Amplification Techniques 9.6.3.4 Post-Amplification Techniques 9.6.4 Sequencing 9.6.5 Recent Developments 9.6.5.1 Real-Time PCR 9.6.5.2 Peptide Nucleic Acid Probes 9.6.5.3 Fluorescence ln Situ Detection 9.6.5.4 Flow Cytometry of Fluorescent Probe Hybridization 9.6.5.5 Green Fluorescence Protein 9.6.5.6 DNA Microarrays Chapter 10: Outlook 10.1 Potential Exploitation of Yeasts Beyond Making Bread, Beer, and Wine 10.1.1 Food and Beverage Fermentation 10.1.2 Yeast Cell Mass and Commodity Products 10.1.3 Bioethanol 10.1.4 Pharmaceutical and Bioactive Products 10.1.5 Other Uses of Yeasts 10.2 Improvement of Yeast Strains Used in Production 10.3 Genomics 10.3.1 Genome Sequences 10.3.2 Functional Genomics 10.3.3 Comparative Genomics 10.3.4 Application of Genomics A.1 Media for Detection, Enumeration, and Identification of Food-Borne Yeasts A.1.1General Media for Detection and Enumeration A.1.1.1 Tryptone Glucose Yeast Extract Agar A.1.1.2 Dichloran Rose Bengal Chloramphenicol Agar A.1.1.3 Dichloran 18% Glycerol Agar A.1.1.4 Malt Agar A.1.1.5 Sabouraud Glucose Agar A.1.1.6 Yeast Extract Malt Extract Medium A.1.1.7 Wallerstein Laboratory Nutrient Medium A.1.2 Selective and Differential Media A.1.2.1 Wild Yeast Media A.1.2.2 Brettanomyces Enrichment Medium A.1.2.3 CHROMagar Candida A.1.2.4 Yarrowia lipolytica DifferentiaI Medium A.1.2.5 Kluyveromyces DifferentiaI Medium A.1.2.6 Debaryomyces hansenii DifferentiaI Medium A.1.2.7 Eosin-Methylene Blue DifferentiaI Medium A.1.3 Media for Identification A.1.3.1 Acetate Broth (1 %) A.1.3.2 Basal Medium A.1.3.3 Benzoic Acid/Sorbic Acid Broth A.1.3.4 Corn Meal Agar A.1.3.5 Cycloheximide Broth A.1.3.6 Disks for Nitrogen and Carbon Assimilation Tests A.1.3.7 Fermentation Broth A.1.3.8 60% Glucose Agar A.1.3.9 Maintenance Agar A.1.3.1O Malt Extract Yeast Extract Medium A.1.3.11 Morphology Media A.1.3.12 Potato Glucose Agar A.1.3.13 Rapid Urea Broth A.1.3.14 16% Salt Glucose Agar A.1.3.15 Vitamin-Free Broth A.1.3.16 Vitam in Stock Solution A.1.3.17 Yeast Carbon Base A.1.3.18 Yeast Nitrogen Base A.2 Simplified Identification Method for the Most Common Food-Borne Yeasts A.2.1 The Simplified Method A.2.2 The SIM Procedure A.2.3 Identification Keys in SIM A.2.4 Description of Main Groups of Yeast Species Included in SIM A.2.4.1 Group 1: Urease-Positive Yeasts A.2.4.2 Group 2: Nitrate-Assimilating Yeasts A.2.4.3 Group 3: Erythritol-Assimilating Yeasts A.2.4.4 Group 4: Cycloheximide-Resistant Cellobiose-Assimilating Yeasts A.2.4.5 Group 5: Cycloheximide-Resistant Cellobiose-Negative Yeasts A.2.4.6 Group 6: Cycloheximide-Sensitive Mannitol-Assimilating Yeasts A.2.4.7 Group 7: Cycloheximide-Sensitive Mannitol-Negative Yeasts Scientific Name Index
Langue(s) :	Anglais
Identifiant :	978-1-4200-4493-5
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68265

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