Yeasts in food : beneficial and detrimental aspects / edited by T. Boekhout, V. Robert.

"Dedicated to the memory of Prof. Dr. Herman Phaff"--P. [iii]

"This edition published by arrangement with B. Behr's Verlag GmbH & Co. KG, Hamburg, Germany."--T.p. verso.

Includes bibliographical references and index.

Yeast biodiversity -- Detection, enumeration and isolation of yeasts -- Methods to identify yeasts -- PCR methods for tracing and detection of yeasts in the food chain -- Data processing -- Spoilage yeasts with emphasis on the genus Zygosaccharomyces -- Yeast stress response to food preservations systems -- Yeasts in dairy products -- Yeasts in meat and meat products -- Yeasts in fruit and fruit products -- Yeasts in bread and baking products -- Non-alcoholic beverages and yeasts -- Brewing yeasts -- Wine yeasts -- Yeasts and soy products -- Mixed microbial fermentations of chocolate and coffee -- Traditional fermented products from Africa, Latin America and Asia.