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Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. The author incorporates new insights in taxonomy and phylogeny, molecular techniques for detection and identification, and advanced knowledge of the physiological and genetic background of yeast stress responses. He introduces alternative methods for the inhibition and inactivation of yeasts as well as novel and improved processing, packaging, and storage technologies. An entirely new chapter explores new industrial applications of yeasts in food fermentation and biotechnology.
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