Yeasts in food: beneficial and detrimental aspects
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Hamburg
Behr
2003
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| Ausgabe: | 1. Aufl. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXII, 488 S. Ill. |
| ISBN: | 1 85573 706 X |
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Datensatz im Suchindex
| _version_ | 1804137947372453888 |
|---|---|
| adam_text | Titel: Yeasts in food
Autor: Boekhout, Teun
Jahr: 2003
Contents
Editors Preface................................................ V
Editors and authors.............................................VII
1 Yeast biodiversity............................................. 1
1.1 Introduction .................................................. 1
1.2 Developments in yeast systematics ................................ 2
1.3 Species concepts............................................... 5
1.4 Phytogeny of yeasts............................................ 6
1.5 Classification of yeasts.......................................... 7
1.6 Morphology of yeasts...........................................11
1.6.1 Vegetative reproduction.........................................12
1.6.2 Generative reproduction......................................... 16
1.6.2.1 Ascomycetous yeasts ...........................................16
1.6.2.2 Basidiomycetous yeasts.........................................18
1.7 Where do yeasts occur..........................................20
1.7.1 Yeasts from natural substrates ....................................20
1.7.2 Yeasts from clinical and animal sources ............................20
1.7.3 Yeasts from man-made and related habitats and/or with practical
importance ...................................................21
1.8 Appendix: Overview of yeast genera of importance to the food industry ... 21
1.8.1 Teleomorphic ascomycetous genera ...............................21
1.8.2 Anamorphic ascomycetous genera.................................25
1.8.3 Teleomorphic heterobasidiomycetous genera.........................26
1.8.4 Anamorphic heterobasidiomycetous genera .........................27
1.9 References ...................................................29
2 Detection, enumeration and isolation of yeasts.....................39
2.1 Introduction ..................................................39
2.2 Sample preparation.............................................40
2.3 Dilution......................................................41
2.4 Plating and other methods of enumeration...........................42
2.5 Incubation....................................................42
XI
Contents__________________________________________________________________
2.6 Media........................................................43
2.6.1 General purpose media..........................................43
2.6.1.1 Basal media...................................................43
2.6.1.2 Acidified media................................................44
2.6.1.3 Antibiotic-supplemented media...................................44
2.6.1.4 Control of fungal growth.........................................45
2.6.2 Selective media................................................45
2.6.2.1 Osmotolerant yeasts ............................................46
2.6.2.2 Preservative and acid-resistant yeasts...............................47
2.6.2.3 Wild yeasts...................................................47
2.6.3 Differential media..............................................49
2.6.4 Media for specific yeasts.........................................49
2.6.5 Media for specific foods.........................................53
2.6.6 Performance of media...........................................53
2.7 Toxicity of media on injured cells..................................55
2.8 Non-traditional and rapid methods.................................56
2.8.1 Accelerated cultivation methods...................................56
2.8.2 Direct counting................................................57
2.8.3 Electrometry..................................................57
2.8.4 Other non-conventional methods...................................57
2.9 Conclusions...................................................58
2.10 Acknowledgement..............................................58
2.11 References....................................................59
3 Methods to identify yeasts.......................................69
3.1 Introduction ..................................................69
3.2 Identification from phenotype - fermentation and growth tests...........69
3.2.1 Fermentation of sugars..........................................69
3.2.2 Growth on carbon compounds ....................................70
3.2.2.1 Carbon assimilation by auxanogram ...............................70
3.2.2.2 Assimilation of carbon compounds in liquid medium..................71
3.2.3 Growth on nitrogen compounds...................................72
3.2.3.1 Nitrogen assimilation by auxanogram..............................72
3.2.3.2 Assimilation of nitrogen compounds in liquid medium.................72
3.2.4 Vitamin requirements...........................................73
3.2.5 Resistance to cycloheximide .....................................73
3.2.6 Growth in media at high osmotic pressure...........................73
3.2.7 Production of acetic acid ........................................73
3.2.8 Urease activity ................................................73
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3.2.9 Extracellular starch production ...................................73
3.2.10 Growth at various temperatures...................................74
3.2.11 Growth with 1 % acetic acid .....................................74
3.2.12 Diazonium Blue B reaction ......................................74
3.2.13 Physiological testing using microplate technology ....................74
3.2.13.1 Preparation of microplates.......................................75
3.2.13.2 Inoculation and incubation of microplates...........................75
3.2.13.3 Test reading ..................................................75
3.3 Appearance of colonies, cell shape and filamentation..................75
3.4 Sexual states and mating tests ....................................76
3.4.1 Ascomycetes..................................................76
3.4.2 Basidiomycetes................................................76
3.5 Nuclear staining ...............................................77
3.5.1 Staining nuclei using DAPI [19] ..................................77
3.5.2 Staining nuclei with propidium iodide [29. 94].......................77
3.5.3 Staining nuclei with mithramycin and ethidium bromide [5] ............78
3.5.4 Staining nuclei with Giemsa [10]..................................78
3.6 DNA based methods for yeast identification.........................78
3.6.1 Isolation .....................................................78
3.6.1.1 DNA isolation using hydroxylapatite [15]...........................79
3.6.1.2 DNA isolation by a modified Marmur method .......................79
3.6.1.3 Miniprep method for isolation of DNA for PCR amplification
(modified, after Raeder and Broda [72]) 80
3.6.1.4 DNA isolation using hexadecyltrimethyl-ammonium bromide (CTAB) .... 81
3.6.2 Analysis of base composition.....................................81
3.6.2.1 Spectrophotometric determination of mol % G+C ....................82
3.6.2.2 Determination of mol % G+C content from buoyant density ............82
3.6.3 Hybridization of nuclear DNA....................................83
3.6.3.1 Spectrophotometric method......................................83
3.6.3.2 Hydroxylapatite method.........................................83
3.6.3.3 SI nuclease method ............................................84
3.6.3.4 Filter hybridization.............................................84
3.6.3.5 Interpretation of DNA hybridization data ...........................84
3.6.4 Amplification of yeast DNA using polymerase chain reaction (PCR) .....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)........85
3.6.5.1 Analysis of D1/D2 domain of 26S rDNA............................85
3.6.5.2 Alternate method for analysis of the D1/D2 domain
of basidiomycetous yeasts .......................................86
3.6.5.3 Amplification and sequencing of 18S rDNA from
ascomycetous yeasts............................................86
XIII
Contents_________________
3.6.5.4 Amplification and sequencing of 18S rDNA from
basidiomycetous yeasts......................................... 87
3.6.5.5 Sequencing primers ........................................... 87
3.6.5.5.1 Primers for 26S rDNA ......................................... 87
3.6.5.5.2 Primers for 18S rDNA ......................................... 87
3.6.5.5.3 Primers for ITS............................................... 88
3.6.6 Molecular methods for rapid identification of yeasts.................. 88
3.7 Pulsed field electrophoresis (electrophoretic karyotyping) ............. 89
3.7.1 Preparation of agar embedded protoplasts using lysing enzymes
of Trichoderma harzianum (Sigma)................................90
3.7.2 Electrophoresis............................................... 91
3.8 Maintenance and storage of cultures .............................. 91
3.9 Growth media for yeasts including those for detection, enumeration,
and isolation of species from foods and clinical specimens............. 93
3.10 References ..................................................116
4 PCR methods for tracing and detection of yeasts in the food chain ... 123
4.1 Introduction .................................................123
4.2 Typing of yeasts by PCR-mediated methods........................124
4.2.1 Basic methodology............................................124
4.2.2 Prerequisites for yeast typing....................................124
4.2.3 PCR-Restriction Fragment Length Polymorphism (PCR-RFLP) ........125
4.2.4 PCR-RFLP analyses of ribosomal spacer sequences..................126
4.2.5 PCR-fingerprinting............................................128
4.2.6 Random amplified polymorphic DNA(RAPD)......................129
4.2.7 Amplified Fragment Length Polymorphism (AFLP)..................130
4.3 Implementation of PCR based methods in food production lines ........132
4.3.1 Sampling and culture conditions..................................132
4.3.2 Examples of tracing spoilage yeast ...............................134
4.4 Methods for yeast detection.....................................134
4.5 Conclusions .................................................135
4.6 References ..................................................136
5 Data processing..............................................139
5.1 Introduction .................................................139
XIV
Contents
5.2 Identification and classification.................................. 141
5.2.1 Basic principles .............................................. 141
5.2.2 Searching and comparisons methods.............................. 143
5.2.2.1 Dichotomous and multiple entry keys ............................. 143
5.2.2.2 Probabilistic methods.......................................... 144
5.2.2.3 Similarity or distance methods................................... 149
5.2.2.4 Correlation methods........................................... 151
5.2.2.5 Summarizing methods ......................................... 152
5.3 Yeasts data management and identification systems.................. 158
5.4 Conclusion and future ......................................... 164
5.5 References .................................................. 165
6 Spoilage yeasts with emphasis on the genus Zygosaecharomyces......171
6.1 Introduction ................................................. 171
6.2 Detrimental aspects of Zygosaecharomyces.........................172
6.3 Physiological background of spoilage by Zygosaecharomyces..........174
6.3.1 Zygosaecharomyces bailie ...................................... 176
6.3.2 Zygosaecharomyces bisporus.................................... 177
6.3.3 Zygosaecharomyces lerttus...................................... 177
6.3.4 Zygosaecharomyces rouxii...................................... 178
6.3.5 Other Zygosaecharomyces spoilage species.........................179
6.4 Specific methods to study spoilage by Zygosaecharomyces............180
6.5 Quality control............................................... 184
6.6 Future prospects and conclusions.................................185
6.7 References ..................................................186
7 Yeast stress response to food preservations systems................ 193
7.1 Introduction ................................................. 193
72 Classical food preservatives.....................................194
7.3 Novel food preservation systems.................................198
7.4 Concluding remarks...........................................204
7.5 References ..................................................205
XV
Contents__________________________________________________________________
8 Yeasts in dairy products.......................................209
8.1 Introduction .................................................209
8.2 Yeasts and dairy products.......................................209
8.3 Kefyr.......................................................210
8.3.1 The history of kefyr ...........................................210
8.3.2 The kefyr grain...............................................211
8.3.3 The kefyr....................................................213
8.3.4 The yeast flora of kefyr ........................................215
8.4 Cheese......................................................218
8.4.1 Brief history .................................................219
8.4.2 The yeast flora of cheese .......................................219
8.4.3 The role of yeasts during cheese ripening ..........................223
8.4.3.1 Debaryomyces hansenii ........................................224
8.4.3.2 Yarrowia lipolytica............................................225
8.4.3.3 Pichiajadinii ................................................225
8.4.3.4 Geotrichum candidum .........................................226
8.4.4 Industrial use of whey..........................................226
8.5 Yeasts as spoilage organisms in dairy products......................226
8.6 Conclusion ..................................................229
8.7 References ..................................................229
9 Yeasts in meat and meat products ..............................239
9.1 Introduction .................................................239
9.2 Yeast biodiversity in meat products...............................240
9.2.1 Fresh meats..................................................240
9.2.2 Cured fresh and cooked meats ...................................242
9.2.3 Dried and fermented meats......................................243
9.3 Beneficial aspects of yeasts in meat products........................245
9.4 Detrimental aspects of yeast in meat products.......................247
9.5 Physiological characteristics of yeasts in meat.......................249
9.6 Specific methods for analysis of yeasts in meats.....................253
9.7 Quality control ...............................................254
9.8 Future prospects and conclusions.................................256
9.9 References ..................................................257
XVI
_________________________________________________________ Contents
10 Yeasts in fruit and fruit products...............................267
10.1 Introduction .................................................267
10.2 Fruits as a habitat for yeast diversity ..............................267
10.2.1 Yeasts associated with fresh fruits................................268
10.2.1.1 Grapes......................................................270
10.2.1.2 Apples......................................................271
10.2.1.3 Citrus fruit ..................................................272
10.2.1.4 Strawberries .................................................272
10.2.1.5 Other fruits..................................................272
10.2.2 Yeasts associated with processed fruits.............................272
10.3 Beneficial aspects of fruit yeasts .................................273
10.3.1 Alcoholic beverages...........................................273
10.3.2 Processing...................................................274
10.3.3 Yeasts as biocontrol agents .....................................274
10.4 Detrimental aspects of fruit yeasts................................276
10.5 Physiological and biochemical background.........................276
10.6 Specific methods of analysis for fruit-associated yeasts ...............278
10.7 Quality control...............................................279
10.8 Future prospects and conclusions.................................279
10.9 References ..................................................280
11 Yeasts in bread and baking products............................289
11.1 Introduction .................................................289
11.2 Properties of baking yeast ......................................289
11.2.1 Yeast in bread making process...................................290
11.2.1.1 Yeast as a fermentation agent....................................290
11.2.1.2 Factors affecting the fermentation activity..........................291
11.3 Physiological aspects of baking yeast .............................293
11.3.1 Assimilation of carbon.........................................293
11.3.2 Assimilation of nitrogen........................................294
11.3.3 Assimilation of inorganic elements ...............................295
11.3.4 Assimilation of vitamins .......................................295
11.4 Production of baking yeast......................................295
11.4.1 Preservation of strains, preparation of the inoculum and
raw materials used............................................295
11.4.2 Fed-batch fermentations........................................296
XVII
Contents________________________________________________________________
11.4.3 Bakery yeast products..........................................296
11.4.3.1 Liquid yeast .................................................297
11.4.3.2 Compressed yeast.............................................297
11.4.3.3 Active dry yeast...............................................297
11.4.3.4 Instant active dry yeast.........................................298
11.5 Genetic improvement of baking yeast .............................298
11.5.1 Efficiency of biomass production.................................298
11.5.2 Improvement of fermentation characteristics........................299
11.5.3 Resistance to stress............................................300
11.5.4 Enzymatic synthesis...........................................301
11.6 Typing of baking yeast.........................................301
11.7 Spoilage yeast of baking products ................................302
11.8 References ..................................................303
12 Non-afcoholic beverages and yeasts .............................309
12.1 Introduction .................................................309
12.1.1 Definitions ..................................................310
12.1.2 Composition of soft drinks - yeast nutrients and inhibitors.............310
12.1.2.1 Sugars......................................................311
12.1.2.2 Nitrogen- and phosphorus-containing compounds....................311
12.1.2.3 Metal salts, trace elements and vitamins ...........................311
12.1.2.4 Acids and acidulants...........................................312
12.1.2.5 Oxygen and carbon dioxide .....................................312
12.2 Yeast biodiversity in non-alcoholic beverages.......................313
12.2.1 Soft drinks manufacture and sources of yeast infection................314
12.2.2 The significance of yeasts in the soft drinks environment..............315
12.2.2.1 Dekkera (Brettanomyces) species.................................317
12.2.2.2 Candida davenportii and species of the Starmerella clade .............318
12.2.2.3 Candida parapsilosis and Loddewmyces elongisporus................319
12.2.2.4 IssatchenMa orientalis (teleomorph of Candida krusei) ...............320
12.2.2.5 Pichia membranifaciens (teleomorph of Candida valida)..............321
12.2.2.6 Saccharomyces cerevisiae and Saccharomyces bayanus
(syn. Saccharomyces uvaruni) ...................................321
12.2.2.7 Saccharomyces exiguus (teleomoiph of Candida holmii)..............322
12.2.2.8 Schizosaccharomyces pombe....................................323
12.3 Benefits of yeasts in non-alcoholic beverages .......................323
12.4 Physiological background to yeasts in non-alcoholic beverages.........324
12.4.1 High degree of fermentation.....................................325
XVIII
__________________________________________________ Contents
12.4.2 Osmotolerance ...............................................327
12.4.3 Preservative resistance.........................................327
12.4.4 Vitamin requirement ..........................................328
12.5 Quality control and quality assurance .............................328
12.6 Future prospects and conclusions.................................330
12.6.1 Changes in microbial populations ................................330
12.6.2 Changes in soft drink formulations ...............................331
12.6.3 Changes in packaging..........................................331
12.6.4 Changes in preservation........................................332
12.7 References ..................................................333
13 Brewing yeasts ..............................................347
13.1 Introduction .................................................347
13.2 Yeast biodiversity related to brewing..............................347
13.2.1 Taxonomy of brewing yeasts....................................347
13.2.2 Diversity and differences between brewing yeasts: ale and lager yeasts ... 349
13.2.3 Saccharomyces cerevisiae laboratory strains and brewing strains........350
13.2.4 Saccharomyces and non-Saccharomyces wild yeasts .................353
13.3 Beneficial aspects of brewing yeasts ..............................353
13.3.1 Higher alcohols ..............................................355
13.3.2 Esters ......................................................356
13.3.3 Organic acids ................................................358
13.3.4 Carbonyl compounds..........................................359
13.3.5 Sulphur-containing compounds..................................360
13.4 Detrimental aspects of yeasts found in breweries ....................361
13.4.1 The POF (phenolic off-flavour) yeasts.............................362
13.4.2 Film forming yeast / particles....................................362
13.4.3 Non-finable yeast (hazy beer) ...................................362
13.4.4 Super-attenuating yeast (dry beer)................................362
13.4.5 Killer yeasts .................................................362
13.4.6 Flavour taints ................................................363
13.5 Physiological background of brewing yeast.........................363
13.5.1 Brewing yeast behavior in aerated wort............................366
13.5.2 Brewing yeast growth and metabolic changes during primary
fermentation.................................................367
13.5.3 Sugar and amino acid metabolisms ...............................368
13.5.4 Secondary fermentation: bottle-conditioned beers....................370
13.5.5 Mixed fermentations: yeast and bacteria...........................375
XIX
Contents__________________________________________________________________
13.5.6 Continuous fermentation systems.................................376
13.5.7 Yeast immobilized systems .....................................377
13.6 Genetic improvement of brewing yeasts ...........................378
13.7 Typing of brewing yeasts.......................................379
13.8 Yeast quality control...........................................380
13.8.1 Fermentation performance ......................................380
13.8.2 Microbial contamination........................................381
13.9 Conclusions .................................................382
13.10 References ..................................................383
14 Wine yeasts .................................................389
14.1 Introduction .................................................389
14.2 Yeast biodiversity related to grapes and wines fermentations...........390
14.3 Beneficial aspects of wine yeasts.................................391
14.4 Detrimental effect of wine yeasts.................................392
14.5 Physiological background of wine yeasts...........................394
14.5.1 Sugar transport and metabolism..................................394
14.5.2 Formation of by-products.......................................395
14.5.3 Factors affecting the fermentation capacity of the yeast................397
14.5.3.1 Oxygen.....................................................397
14.5.3.2 Nitrogen uptake and metabolism.................................397
14.6 Genetic improvement of wine yeasts ..............................398
14.6.1 Fermentation processes.........................................398
14.6.2 Wine sensory quality ..........................................399
14.6.3 Safety andhealth benefits.......................................401
14.7 Typing of wine yeasts..........................................401
14.7.1 Taxonomy of wine yeasts.......................................402
14.7.2 Typing of 5. cerevisiae and 5. uvarum strains.......................402
14.8 Conclusion and future prospect ..................................406
14.9 References ..................................................407
15 Yeasts and soy products.......................................413
15.1 Introduction .................................................413
15.1.1 Production of Japanese-type soy sauce ............................413
XX
__________________________________________________________ Contents
15.2 Yeast biodiversity.............................................415
15.3 Beneficial aspects of yeasts in fermented soy products................416
15.3.1 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3-furanone (HEMP) ..........416
15.3.2 Phenolic compounds ..........................................417
15.3.3 Higher alcohols (fusel alcohols)..................................417
15.3.3.1 2-Phenyl ethanol..............................................418
15.3.3.2 Isoamylalcohol...............................................418
15.3.3.3 3-(Methylthio)-l-propanol (Methionol)............................419
15.3.3.4 Polyol......................................................419
15.4 Detrimental aspects of yeasts in fermented soy products...............419
15.5 Salt tolerance of yeasts in soy fermentation.........................419
15.5.1 Accumulation of polyols .......................................420
15.5.2 Alteration of membrane lipid composition .........................421
15.5.3 H+-ATPase and sodium-proton antiporter..........................421
15.5.3.1 H+-ATPase..................................................421
15.5.3.2 Sodium-proton antiporter.......................................422
15.5.3.3 Other genes..................................................422
15.6 Genetic improvement of soy yeasts...............................423
15.6.1 Plasmids....................................................423
15.6.2 Construction of a host-vector system for Zygosaccharomyces rouxii.....423
15.6.3 Improvement of Zygosaccharomyces rouxii using a host-vector system ... 423
15.6.4 Other reports of genetic engineering ..............................424
15.7 Prospects and conclusions ......................................424
15.8 References ..................................................425
16 Mixed microbial fermentations of chocolate and coffee.............429
16.1 Introduction .................................................429
16.1.1 Cocoa and chocolate...........................................429
16.1.2 Coffee......................................................430
16.2 Importance...................................................431
16.3 Yeast biodiversity.............................................432
16.3.1 Cocoa......................................................432
16.3.2 Coffee......................................................435
16.3.2.1 Wet processing...............................................435
16.3.2.2 Dry processing...............................................436
16.4 Benefical aspects..............................................437
16.4.1 Cocoa......................................................437
16.4.2 Coffee......................................................437
XXI
Contents
16.5 Detrimental aspects............................................438
16.5.1 Cocoa ......................................................438
16.5.2 Coffee......................................................438
16.6 Physiological background.......................................439
16.6.1 Roles of yeasts in cocoa fermentation .............................439
16.6.2 Coffee (wet processing) ........................................441
16.6.3 Coffee (dry processing) ........................................441
16.7 Specific methods to study mixed fermentations......................442
16.8 Future prospects and conclusions.................................442
16.8.1 Starter cultures ...............................................442
16.8.2 Fermenter design .............................................443
16.8.3 Identification.................................................443
16.8.4 Coffee prospects..............................................443
16.9 References ..................................................444
17 Traditional fermented products from Africa, Latin America
and Asia....................................................451
17.1 Introduction..................................................451
17.2 Yeast biodiversity related to specific fermented products..............451
17.2.1 Alcoholic beverages...........................................453
17.2.2 Fermented doughs and batters ...................................454
17.2.3 Some other products...........................................458
17.3 Beneficial aspects of yeasts in fermentations........................460
17.4 Detrimental aspects of yeasts in (fermented) foods...................466
17.5 Physiological key properties.....................................466
17.6 Future prospects and conclusions.................................467
17.7 References ..................................................469
XXII
|
| adam_txt |
Titel: Yeasts in food
Autor: Boekhout, Teun
Jahr: 2003
Contents
Editors Preface. V
Editors and authors.VII
1 Yeast biodiversity. 1
1.1 Introduction . 1
1.2 Developments in yeast systematics . 2
1.3 Species concepts. 5
1.4 Phytogeny of yeasts. 6
1.5 Classification of yeasts. 7
1.6 Morphology of yeasts.11
1.6.1 Vegetative reproduction.12
1.6.2 Generative reproduction. 16
1.6.2.1 Ascomycetous yeasts .16
1.6.2.2 Basidiomycetous yeasts.18
1.7 Where do yeasts occur.20
1.7.1 Yeasts from natural substrates .20
1.7.2 Yeasts from clinical and animal sources .20
1.7.3 Yeasts from man-made and related habitats and/or with practical
importance .21
1.8 Appendix: Overview of yeast genera of importance to the food industry . 21
1.8.1 Teleomorphic ascomycetous genera .21
1.8.2 Anamorphic ascomycetous genera.25
1.8.3 Teleomorphic heterobasidiomycetous genera.26
1.8.4 Anamorphic heterobasidiomycetous genera .27
1.9 References .29
2 Detection, enumeration and isolation of yeasts.39
2.1 Introduction .39
2.2 Sample preparation.40
2.3 Dilution.41
2.4 Plating and other methods of enumeration.42
2.5 Incubation.42
XI
Contents_
2.6 Media.43
2.6.1 General purpose media.43
2.6.1.1 Basal media.43
2.6.1.2 Acidified media.44
2.6.1.3 Antibiotic-supplemented media.44
2.6.1.4 Control of fungal growth.45
2.6.2 Selective media.45
2.6.2.1 Osmotolerant yeasts .46
2.6.2.2 Preservative and acid-resistant yeasts.47
2.6.2.3 Wild yeasts.47
2.6.3 Differential media.49
2.6.4 Media for specific yeasts.49
2.6.5 Media for specific foods.53
2.6.6 Performance of media.53
2.7 Toxicity of media on injured cells.55
2.8 Non-traditional and rapid methods.56
2.8.1 Accelerated cultivation methods.56
2.8.2 Direct counting.57
2.8.3 Electrometry.57
2.8.4 Other non-conventional methods.57
2.9 Conclusions.58
2.10 Acknowledgement.58
2.11 References.59
3 Methods to identify yeasts.69
3.1 Introduction .69
3.2 Identification from phenotype - fermentation and growth tests.69
3.2.1 Fermentation of sugars.69
3.2.2 Growth on carbon compounds .70
3.2.2.1 Carbon assimilation by auxanogram .70
3.2.2.2 Assimilation of carbon compounds in liquid medium.71
3.2.3 Growth on nitrogen compounds.72
3.2.3.1 Nitrogen assimilation by auxanogram.72
3.2.3.2 Assimilation of nitrogen compounds in liquid medium.72
3.2.4 Vitamin requirements.73
3.2.5 Resistance to cycloheximide .73
3.2.6 Growth in media at high osmotic pressure.73
3.2.7 Production of acetic acid .73
3.2.8 Urease activity .73
XII
_Contents
3.2.9 Extracellular starch production .73
3.2.10 Growth at various temperatures.74
3.2.11 Growth with 1 % acetic acid .74
3.2.12 Diazonium Blue B reaction .74
3.2.13 Physiological testing using microplate technology .74
3.2.13.1 Preparation of microplates.75
3.2.13.2 Inoculation and incubation of microplates.75
3.2.13.3 Test reading .75
3.3 Appearance of colonies, cell shape and filamentation.75
3.4 Sexual states and mating tests .76
3.4.1 Ascomycetes.76
3.4.2 Basidiomycetes.76
3.5 Nuclear staining .77
3.5.1 Staining nuclei using DAPI [19] .77
3.5.2 Staining nuclei with propidium iodide [29. 94].77
3.5.3 Staining nuclei with mithramycin and ethidium bromide [5] .78
3.5.4 Staining nuclei with Giemsa [10].78
3.6 DNA based methods for yeast identification.78
3.6.1 Isolation .78
3.6.1.1 DNA isolation using hydroxylapatite [15].79
3.6.1.2 DNA isolation by a modified Marmur method .79
3.6.1.3 Miniprep method for isolation of DNA for PCR amplification
(modified, after Raeder and Broda [72]) 80
3.6.1.4 DNA isolation using hexadecyltrimethyl-ammonium bromide (CTAB) . 81
3.6.2 Analysis of base composition.81
3.6.2.1 Spectrophotometric determination of mol % G+C .82
3.6.2.2 Determination of mol % G+C content from buoyant density .82
3.6.3 Hybridization of nuclear DNA.83
3.6.3.1 Spectrophotometric method.83
3.6.3.2 Hydroxylapatite method.83
3.6.3.3 SI nuclease method .84
3.6.3.4 Filter hybridization.84
3.6.3.5 Interpretation of DNA hybridization data .84
3.6.4 Amplification of yeast DNA using polymerase chain reaction (PCR) .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).85
3.6.5.1 Analysis of D1/D2 domain of 26S rDNA.85
3.6.5.2 Alternate method for analysis of the D1/D2 domain
of basidiomycetous yeasts .86
3.6.5.3 Amplification and sequencing of 18S rDNA from
ascomycetous yeasts.86
XIII
Contents_
3.6.5.4 Amplification and sequencing of 18S rDNA from
basidiomycetous yeasts. 87
3.6.5.5 Sequencing primers . 87
3.6.5.5.1 Primers for 26S rDNA . 87
3.6.5.5.2 Primers for 18S rDNA . 87
3.6.5.5.3 Primers for ITS. 88
3.6.6 Molecular methods for rapid identification of yeasts. 88
3.7 Pulsed field electrophoresis (electrophoretic karyotyping) . 89
3.7.1 Preparation of agar embedded protoplasts using lysing enzymes
of Trichoderma harzianum (Sigma).90
3.7.2 Electrophoresis. 91
3.8 Maintenance and storage of cultures . 91
3.9 Growth media for yeasts including those for detection, enumeration,
and isolation of species from foods and clinical specimens. 93
3.10 References .116
4 PCR methods for tracing and detection of yeasts in the food chain . 123
4.1 Introduction .123
4.2 Typing of yeasts by PCR-mediated methods.124
4.2.1 Basic methodology.124
4.2.2 Prerequisites for yeast typing.124
4.2.3 PCR-Restriction Fragment Length Polymorphism (PCR-RFLP) .125
4.2.4 PCR-RFLP analyses of ribosomal spacer sequences.126
4.2.5 PCR-fingerprinting.128
4.2.6 Random amplified polymorphic DNA(RAPD).129
4.2.7 Amplified Fragment Length Polymorphism (AFLP).130
4.3 Implementation of PCR based methods in food production lines .132
4.3.1 Sampling and culture conditions.132
4.3.2 Examples of tracing spoilage yeast .134
4.4 Methods for yeast detection.134
4.5 Conclusions .135
4.6 References .136
5 Data processing.139
5.1 Introduction .139
XIV
Contents
5.2 Identification and classification. 141
5.2.1 Basic principles . 141
5.2.2 Searching and comparisons methods. 143
5.2.2.1 Dichotomous and multiple entry keys . 143
5.2.2.2 Probabilistic methods. 144
5.2.2.3 Similarity or distance methods. 149
5.2.2.4 Correlation methods. 151
5.2.2.5 Summarizing methods . 152
5.3 Yeasts data management and identification systems. 158
5.4 Conclusion and future . 164
5.5 References . 165
6 Spoilage yeasts with emphasis on the genus Zygosaecharomyces.171
6.1 Introduction . 171
6.2 Detrimental aspects of Zygosaecharomyces.172
6.3 Physiological background of spoilage by Zygosaecharomyces.174
6.3.1 Zygosaecharomyces bailie . 176
6.3.2 Zygosaecharomyces bisporus. 177
6.3.3 Zygosaecharomyces lerttus. 177
6.3.4 Zygosaecharomyces rouxii. 178
6.3.5 Other Zygosaecharomyces spoilage species.179
6.4 Specific methods to study spoilage by Zygosaecharomyces.180
6.5 Quality control. 184
6.6 Future prospects and conclusions.185
6.7 References .186
7 Yeast stress response to food preservations systems. 193
7.1 Introduction . 193
72 Classical food preservatives.194
7.3 Novel food preservation systems.198
7.4 Concluding remarks.204
7.5 References .205
XV
Contents_
8 Yeasts in dairy products.209
8.1 Introduction .209
8.2 Yeasts and dairy products.209
8.3 Kefyr.210
8.3.1 The history of kefyr .210
8.3.2 The kefyr grain.211
8.3.3 The kefyr.213
8.3.4 The yeast flora of kefyr .215
8.4 Cheese.218
8.4.1 Brief history .219
8.4.2 The yeast flora of cheese .219
8.4.3 The role of yeasts during cheese ripening .223
8.4.3.1 Debaryomyces hansenii .224
8.4.3.2 Yarrowia lipolytica.225
8.4.3.3 Pichiajadinii .225
8.4.3.4 Geotrichum candidum .226
8.4.4 Industrial use of whey.226
8.5 Yeasts as spoilage organisms in dairy products.226
8.6 Conclusion .229
8.7 References .229
9 Yeasts in meat and meat products .239
9.1 Introduction .239
9.2 Yeast biodiversity in meat products.240
9.2.1 Fresh meats.240
9.2.2 Cured fresh and cooked meats .242
9.2.3 Dried and fermented meats.243
9.3 Beneficial aspects of yeasts in meat products.245
9.4 Detrimental aspects of yeast in meat products.247
9.5 Physiological characteristics of yeasts in meat.249
9.6 Specific methods for analysis of yeasts in meats.253
9.7 Quality control .254
9.8 Future prospects and conclusions.256
9.9 References .257
XVI
_ Contents
10 Yeasts in fruit and fruit products.267
10.1 Introduction .267
10.2 Fruits as a habitat for yeast diversity .267
10.2.1 Yeasts associated with fresh fruits.268
10.2.1.1 Grapes.270
10.2.1.2 Apples.271
10.2.1.3 Citrus fruit .272
10.2.1.4 Strawberries .272
10.2.1.5 Other fruits.272
10.2.2 Yeasts associated with processed fruits.272
10.3 Beneficial aspects of fruit yeasts .273
10.3.1 Alcoholic beverages.273
10.3.2 Processing.274
10.3.3 Yeasts as biocontrol agents .274
10.4 Detrimental aspects of fruit yeasts.276
10.5 Physiological and biochemical background.276
10.6 Specific methods of analysis for fruit-associated yeasts .278
10.7 Quality control.279
10.8 Future prospects and conclusions.279
10.9 References .280
11 Yeasts in bread and baking products.289
11.1 Introduction .289
11.2 Properties of baking yeast .289
11.2.1 Yeast in bread making process.290
11.2.1.1 Yeast as a fermentation agent.290
11.2.1.2 Factors affecting the fermentation activity.291
11.3 Physiological aspects of baking yeast .293
11.3.1 Assimilation of carbon.293
11.3.2 Assimilation of nitrogen.294
11.3.3 Assimilation of inorganic elements .295
11.3.4 Assimilation of vitamins .295
11.4 Production of baking yeast.295
11.4.1 Preservation of strains, preparation of the inoculum and
raw materials used.295
11.4.2 Fed-batch fermentations.296
XVII
Contents_
11.4.3 Bakery yeast products.296
11.4.3.1 Liquid yeast .297
11.4.3.2 Compressed yeast.297
11.4.3.3 Active dry yeast.297
11.4.3.4 Instant active dry yeast.298
11.5 Genetic improvement of baking yeast .298
11.5.1 Efficiency of biomass production.298
11.5.2 Improvement of fermentation characteristics.299
11.5.3 Resistance to stress.300
11.5.4 Enzymatic synthesis.301
11.6 Typing of baking yeast.301
11.7 Spoilage yeast of baking products .302
11.8 References .303
12 Non-afcoholic beverages and yeasts .309
12.1 Introduction .309
12.1.1 Definitions .310
12.1.2 Composition of soft drinks - yeast nutrients and inhibitors.310
12.1.2.1 Sugars.311
12.1.2.2 Nitrogen- and phosphorus-containing compounds.311
12.1.2.3 Metal salts, trace elements and vitamins .311
12.1.2.4 Acids and acidulants.312
12.1.2.5 Oxygen and carbon dioxide .312
12.2 Yeast biodiversity in non-alcoholic beverages.313
12.2.1 Soft drinks manufacture and sources of yeast infection.314
12.2.2 The significance of yeasts in the soft drinks environment.315
12.2.2.1 Dekkera (Brettanomyces) species.317
12.2.2.2 Candida davenportii and species of the Starmerella clade .318
12.2.2.3 Candida parapsilosis and Loddewmyces elongisporus.319
12.2.2.4 IssatchenMa orientalis (teleomorph of Candida krusei) .320
12.2.2.5 Pichia membranifaciens (teleomorph of Candida valida).321
12.2.2.6 Saccharomyces cerevisiae and Saccharomyces bayanus
(syn. Saccharomyces uvaruni) .321
12.2.2.7 Saccharomyces exiguus (teleomoiph of Candida holmii).322
12.2.2.8 Schizosaccharomyces pombe.323
12.3 Benefits of yeasts in non-alcoholic beverages .323
12.4 Physiological background to yeasts in non-alcoholic beverages.324
12.4.1 High degree of fermentation.325
XVIII
_ Contents
12.4.2 Osmotolerance .327
12.4.3 Preservative resistance.327
12.4.4 Vitamin requirement .328
12.5 Quality control and quality assurance .328
12.6 Future prospects and conclusions.330
12.6.1 Changes in microbial populations .330
12.6.2 Changes in soft drink formulations .331
12.6.3 Changes in packaging.331
12.6.4 Changes in preservation.332
12.7 References .333
13 Brewing yeasts .347
13.1 Introduction .347
13.2 Yeast biodiversity related to brewing.347
13.2.1 Taxonomy of brewing yeasts.347
13.2.2 Diversity and differences between brewing yeasts: ale and lager yeasts . 349
13.2.3 Saccharomyces cerevisiae laboratory strains and brewing strains.350
13.2.4 Saccharomyces and non-Saccharomyces wild yeasts .353
13.3 Beneficial aspects of brewing yeasts .353
13.3.1 Higher alcohols .355
13.3.2 Esters .356
13.3.3 Organic acids .358
13.3.4 Carbonyl compounds.359
13.3.5 Sulphur-containing compounds.360
13.4 Detrimental aspects of yeasts found in breweries .361
13.4.1 The POF (phenolic off-flavour) yeasts.362
13.4.2 Film forming yeast / particles.362
13.4.3 Non-finable yeast (hazy beer) .362
13.4.4 Super-attenuating yeast (dry beer).362
13.4.5 Killer yeasts .362
13.4.6 Flavour taints .363
13.5 Physiological background of brewing yeast.363
13.5.1 Brewing yeast behavior in aerated wort.366
13.5.2 Brewing yeast growth and metabolic changes during primary
fermentation.367
13.5.3 Sugar and amino acid metabolisms .368
13.5.4 Secondary fermentation: bottle-conditioned beers.370
13.5.5 Mixed fermentations: yeast and bacteria.375
XIX
Contents_
13.5.6 Continuous fermentation systems.376
13.5.7 Yeast immobilized systems .377
13.6 Genetic improvement of brewing yeasts .378
13.7 Typing of brewing yeasts.379
13.8 Yeast quality control.380
13.8.1 Fermentation performance .380
13.8.2 Microbial contamination.381
13.9 Conclusions .382
13.10 References .383
14 Wine yeasts .389
14.1 Introduction .389
14.2 Yeast biodiversity related to grapes and wines fermentations.390
14.3 Beneficial aspects of wine yeasts.391
14.4 Detrimental effect of wine yeasts.392
14.5 Physiological background of wine yeasts.394
14.5.1 Sugar transport and metabolism.394
14.5.2 Formation of by-products.395
14.5.3 Factors affecting the fermentation capacity of the yeast.397
14.5.3.1 Oxygen.397
14.5.3.2 Nitrogen uptake and metabolism.397
14.6 Genetic improvement of wine yeasts .398
14.6.1 Fermentation processes.398
14.6.2 Wine sensory quality .399
14.6.3 Safety andhealth benefits.401
14.7 Typing of wine yeasts.401
14.7.1 Taxonomy of wine yeasts.402
14.7.2 Typing of 5. cerevisiae and 5. uvarum strains.402
14.8 Conclusion and future prospect .406
14.9 References .407
15 Yeasts and soy products.413
15.1 Introduction .413
15.1.1 Production of Japanese-type soy sauce .413
XX
_ Contents
15.2 Yeast biodiversity.415
15.3 Beneficial aspects of yeasts in fermented soy products.416
15.3.1 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3-furanone (HEMP) .416
15.3.2 Phenolic compounds .417
15.3.3 Higher alcohols (fusel alcohols).417
15.3.3.1 2-Phenyl ethanol.418
15.3.3.2 Isoamylalcohol.418
15.3.3.3 3-(Methylthio)-l-propanol (Methionol).419
15.3.3.4 Polyol.419
15.4 Detrimental aspects of yeasts in fermented soy products.419
15.5 Salt tolerance of yeasts in soy fermentation.419
15.5.1 Accumulation of polyols .420
15.5.2 Alteration of membrane lipid composition .421
15.5.3 H+-ATPase and sodium-proton antiporter.421
15.5.3.1 H+-ATPase.421
15.5.3.2 Sodium-proton antiporter.422
15.5.3.3 Other genes.422
15.6 Genetic improvement of soy yeasts.423
15.6.1 Plasmids.423
15.6.2 Construction of a host-vector system for Zygosaccharomyces rouxii.423
15.6.3 Improvement of Zygosaccharomyces rouxii using a host-vector system . 423
15.6.4 Other reports of genetic engineering .424
15.7 Prospects and conclusions .424
15.8 References .425
16 Mixed microbial fermentations of chocolate and coffee.429
16.1 Introduction .429
16.1.1 Cocoa and chocolate.429
16.1.2 Coffee.430
16.2 Importance.431
16.3 Yeast biodiversity.432
16.3.1 Cocoa.432
16.3.2 Coffee.435
16.3.2.1 Wet processing.435
16.3.2.2 Dry processing.436
16.4 Benefical aspects.437
16.4.1 Cocoa.437
16.4.2 Coffee.437
XXI
Contents
16.5 Detrimental aspects.438
16.5.1 Cocoa .438
16.5.2 Coffee.438
16.6 Physiological background.439
16.6.1 Roles of yeasts in cocoa fermentation .439
16.6.2 Coffee (wet processing) .441
16.6.3 Coffee (dry processing) .441
16.7 Specific methods to study mixed fermentations.442
16.8 Future prospects and conclusions.442
16.8.1 Starter cultures .442
16.8.2 Fermenter design .443
16.8.3 Identification.443
16.8.4 Coffee prospects.443
16.9 References .444
17 Traditional fermented products from Africa, Latin America
and Asia.451
17.1 Introduction.451
17.2 Yeast biodiversity related to specific fermented products.451
17.2.1 Alcoholic beverages.453
17.2.2 Fermented doughs and batters .454
17.2.3 Some other products.458
17.3 Beneficial aspects of yeasts in fermentations.460
17.4 Detrimental aspects of yeasts in (fermented) foods.466
17.5 Physiological key properties.466
17.6 Future prospects and conclusions.467
17.7 References .469
XXII |
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| publisher | Behr |
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| spelling | Yeasts in food beneficial and detrimental aspects ed. by T. Boekhout ... 1. Aufl. Hamburg Behr 2003 XXII, 488 S. Ill. txt rdacontent n rdamedia nc rdacarrier Saccharomycetaceae (DE-588)4131614-9 gnd rswk-swf Saccharomyces (DE-588)4178811-4 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Saccharomyces (DE-588)4178811-4 s Lebensmittel (DE-588)4034870-2 s DE-604 Saccharomycetaceae (DE-588)4131614-9 s Lebensmitteltechnologie (DE-588)4034901-9 s Boekhout, Teun Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016690279&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Yeasts in food beneficial and detrimental aspects Saccharomycetaceae (DE-588)4131614-9 gnd Saccharomyces (DE-588)4178811-4 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4131614-9 (DE-588)4178811-4 (DE-588)4034901-9 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Yeasts in food beneficial and detrimental aspects |
| title_auth | Yeasts in food beneficial and detrimental aspects |
| title_exact_search | Yeasts in food beneficial and detrimental aspects |
| title_exact_search_txtP | Yeasts in food beneficial and detrimental aspects |
| title_full | Yeasts in food beneficial and detrimental aspects ed. by T. Boekhout ... |
| title_fullStr | Yeasts in food beneficial and detrimental aspects ed. by T. Boekhout ... |
| title_full_unstemmed | Yeasts in food beneficial and detrimental aspects ed. by T. Boekhout ... |
| title_short | Yeasts in food |
| title_sort | yeasts in food beneficial and detrimental aspects |
| title_sub | beneficial and detrimental aspects |
| topic | Saccharomycetaceae (DE-588)4131614-9 gnd Saccharomyces (DE-588)4178811-4 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Saccharomycetaceae Saccharomyces Lebensmitteltechnologie Lebensmittel Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016690279&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT boekhoutteun yeastsinfoodbeneficialanddetrimentalaspects |