EAN: 9783540283881

YEASTS IN FOOD AND BEVERAGES GEBUNDEN

As a group of microorganisms  yeasts have an enormous impact on food and bev- age production.
Scientific and technological understanding of their roles in this p- duction began to emerge in
the mid-1800s  starting with the pioneering studies of Pasteur in France and Hansen in Denmark
on the microbiology of beer and wine fermentations. Since that time  researchers throughout the
world have been engaged in a fascinating journey of discovery and development ¿ learning about
the great diversity of food and beverage commodities that are produced or impacted by yeast
activity  about the diversity of yeast species associated with these activities  and about the
diversity of biochemical  physiological and molecular mechanisms that underpin the many roles
of yeasts in food and beverage production. Many excellent books have now been published on
yeasts in food and beverage production  and it is reasonable to ask the question ¿ why another
book? There are two different approaches to describe and understand the role of yeasts in food
and beverage production. One approach is to focus on the commodity and the technology of its
processing (e. g. wine fermentation  fermentation of bakery products)  and this is the
direction that most books on food and beverage yeasts have taken  to date. A second approach is
to focus on the yeasts  themselves  and their bi- ogy in the context of food and beverage
habitats.

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