Handbook of food spoilage yeasts,2nd ed

Ch. 1. Characteristics and properties of foodborne yeasts -- 1.1. Morphological and physiological characteristics -- 1.2. Biochemical characteristics -- 1.3. Molecular characteristics -- Ch. 2. Classification of yeasts -- 2.1. Traditional classification -- 2.2. Molecular tand phylogeny -- 2.3. Current classification of yeasts -- 2.4. Overview of selected yeast taxa -- Ch. 3. Ecology -- 3.1. Biodiversity of yeasts in natural habitats -- 3.2. Ecological factors -- Ch. 4. Metabolism -- 4.1. Nutrients -- 4.2. Substrate transport -- 4.3. Intermediary metabolism -- 4.4. Alcoholic fermentation -- 4.5. Oxidative processes -- 4.6. Regulation -- Ch. 5. Growth, life cycle, death -- 5.1. Growth characteristics -- 5.2. Death and inactivation -- 5.3. Cell cycle -- 5.4. Stress responses -- Ch. 6. Preservation : inhibition and inactivation of yeasts -- 6.1. Heat inactivation -- 6.2. Refrigeration and freezing -- 6.3. Dehydration (drying) -- 6.4. Irradiation -- 6.5. Alternative and novel preservation technologies -- 6.6. Chemical inhibition -- 6.7. Sanitizers and disinfectants -- 6.8. Combined effects -- Ch. 7. Yeasts in specific types of foods -- 7.1. Fruits -- 7.2. Fruit juices and soft drinks -- 7.3. Vegetables -- 7.4. Alcoholic beverages -- 7.5. Fermented foods -- 7.6. Bread and bakery products -- 7.7. High-sugar products -- 7.8. Dairy products -- 7.9. Meat, poultry, fish, and seafoods -- Ch. 8. Detection and enumeration -- 8.1. Conventional enumeration techniques -- 8.2. Selective and differential media -- 8.3. Evaluation of media -- 8.4. Rapid and alternative methods -- Ch. 9. Identification -- 9.1. Phenotypic identification procedures -- 9.2. Identification kits and systems -- 9.3. Simplified identification schemes -- 9.4. Computer-assisted identification -- 9.5. Nontraditional identification techniques -- 9.6. Molecular techniques -- Ch. 10. Outlook -- 10.1. Potential exploitation of yeasts beyond making bread, beer, and wine -- 10.2. Improvement of yeast strains used in production -- 10.3. Genomics -- A.1. Media for detection, enumeration, and identification of food-borne yeasts -- A.2. Simplified identification method for the most common food-borne yeasts.