By Professor Graham Fleet (auth.), Dr. Amparo Querol, Professor Graham Fleet (eds.)
Yeasts play a key position within the creation of many meals and drinks. This position now extends past their widely known contributions to the construction of alcoholic drinks and bread to incorporate the construction of many foodstuff elements and ingredients, novel makes use of as probiotic and biocontrol brokers, their major position as spoilage organisms, and their power effect on nutrients safeguard. Drawing upon the services of best yeast researchers, this e-book offers a finished account of the ecology, body structure, biochemistry, molecular biology, and genomics of the varied variety of yeast species linked to the creation of meals and beverages.
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Extra resources for Yeasts in Food and Beverages
With the important contribution of non-Saccharomyces yeasts now fully realised, interest should also be focused on this group, which contains a wide variety of yeasts that have been shown to produce a diverse array of extracellular enzymes compared with S. cerevisiae. Actually, there is growing demand to differentiate, among the fermentative yeast flora, autochthonous strains with typical oenological traits which could be considered representative of a particular oenological region. These strains are 33 34 Patrizia Romano et al.
Cerevisiae strains isolated from Aglianico-Vulture were characterised by a high level of acetic acid production. Two of the most important fermentation by-products affecting the “body” of the wine are succinic acid and glycerol. Succinic acid is the main acid produced by yeasts and its formation is strain-dependent. The non-Saccharomyces yeasts are usually higher producers of this acid than S. cerevisiae. High amounts of succinic acid are generally produced by C. stellata (Ciani 1997). Glycerol is quantitatively a very important wine constituent and contributes significantly to the sweetness and the body and fullness of the wine.
Cerevisiae and one from another Saccharomyces species, most likely S. bayanus (Tamai et al. 1998, 2000; Kodama et al. 2001) or a specific strain of S. monacensis (Børsting et al. 1997; Joubert et al. 2000), which according to recent taxonomic keys now also belongs to S. pastorianus (Vaughan-Martini and Martini 1998). The hybridisation theory is supported by the fact that analysis of individual genes in many lager yeast strains reveals at least two copies of each gene, one closely related to the equivalent gene in S.
Yeasts in Food and Beverages by Professor Graham Fleet (auth.), Dr. Amparo Querol, Professor Graham Fleet (eds.)