Yeasts in Food

Maximising the benefits of yeast while minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated.

This book describes 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 book looks at the role of yeasts in particular types of food.

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.