1;Preface;6 2;Contents;8 3;1 The Commercial and Community Significance of Yeasts in Food and Beverage Production;10 3.1;1.1 Introduction;10 3.2;1.2 The Informative Process;11 3.3;1.3 Production of Fermented Foods and Beverages;11 3.4;1.4 Yeasts as Sources of Ingredients and Additives for Food Processing;13 3.5;1.5 Spoilage of Foods and Beverages by Yeasts;14 3.6;1.6 Yeasts as Biocontrol Agents;15 3.7;1.7 Public Health Significance of Yeasts in Foods and Beverages;16 3.8;1.8 Probiotic Yeasts;17 3.9;1.9 Future Prospects;17 3.10;References;17 4;2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts;22 4.1;2.1 Introduction;22 4.2;2.2 Yeasts in Dairy Products;23 4.3;2.3 Yeasts in Fermented Sausages;26 4.4;2.4 Yeasts in Sourdough Breads;29 4.5;2.5 Yeasts in Grape Wines;33 4.6;2.6 Yeasts in Brewing;43 4.7;2.7 Yeasts in Other Alcoholic Beverages (Cider, Sherry Wine, Tequila);45 4.8;2.8 Yeasts in Indigenous Foods, Beverages and Cash Crops;48 4.9;2.9 Collections of Food Yeast Cultures;51 4.10;References;52 5;3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages;63 5.1;3.1 Introduction;63 5.2;3.2 Methods for Species Identification;65 5.3;3.3 Methods to Differentiate at Strain Level;74 5.4;Acknowledgements;83 5.5;References;83 6;4 Yeast Ecological Interactions. Yeast-Yeast, Yeast-Bacteria, Yeast-Fungi Interactions and Yeasts as Biocontrol Agents;91 6.1;4.1 Introduction;91 6.2;4.2 Ecological Interaction Between Microorganisms;92 6.3;4.3 Yeast Interactions in Foods and Beverages;96 6.4;4.4 Yeast Antagonism Applied as Biocontrol Agents in Preventing Plant-Spoilage Fungi;107 6.5;References;109 7;5 Physiological and Molecular Responses of Yeasts to the Environment;119 7.1;5.1 Introduction;119 7.2;5.2 Yeast Nutrition and Growth;120 7.3;5.3 Yeast Responses to Physical Stresses;128 7.4;5.4 Yeast Responses to the Chemical Environment;140 7.5;5.5 Summary and Conclusions;151 7.6;References;152 8;6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts;161 8.1;6.1 Introduction;161 8.2;6.2 The Saccharomyces sensu stricto Complex Includes the Most Important Industrial Yeasts;162 8.3;6.3 Adaptive Evolution by "Genome Renewal";163 8.4;6.4 Molecular Mechanisms Involved in the Generation of Evolutionary Novelties;164 8.5;6.5 Gross Chromosomal Rearrangements in Yeast Evolution;176 8.6;Acknowledgements;177 8.7;References;178 9;7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains;183 9.1;7.1 Introduction;183 9.2;7.2 DNA Sequencing of Yeast Genomes;183 9.3;7.3 Whole Genome Approaches to the Characterisation of Industrial Strains of Yeasts;185 9.4;7.4 Genome Constitution of Industrial Strains of Yeasts;196 9.5;7.5 Analyses of the Industrial Process;208 9.6;7.6 Future Perspectives;214 9.7;References;215 10;8 Carbohydrate Metabolism;222 10.1;8.1 Introduction;222 10.2;8.2 Carbon Sources;222 10.3;8.3 Modes of Metabolism;223 10.4;8.4 Substrate Transport;224 10.5;8.5 Glycolysis;225 10.6;8.6 The Pentose Phosphate Pathway;231 10.7;8.7 Gluconeogenesis;232 10.8;8.8 Trehalose, Glycogen, and Cell Wall Glucans;233 10.9;8.9 Regulation;234 10.10;8.10 Metabolic Modelling and Functional Genomics;237 10.11;8.11 Concluding Remarks;239 10.12;References;239 11;9 Yeasts as Biocatalysts;250 11.1;9.1 Introduction;250 11.2;9.2 Immobilized Yeast Cells and Winemaking;257 11.3;9.3 Ethanol Production;261 11.4;9.4 Brewing;267 11.5;9.5 Fruit Wines;273 11.6;9.6 Cider;274 11.7;9.7 Vinegar;275 11.8;9.8 Dairy Products;277 11.9;9.9 Aroma;279 11.10;References;280 12;10 Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts;291 12.1;10.1 Introduction;291 12.2;10.2 Background and Definitions;292 12.3;10.3 Concluding Remarks and Future Outlook;325 12.4;References;326 13;11 Food and Beverage Spoilage Yeasts;341 13.1;11.1 Introduction;341 13.2;11.2 Definitions;342 13.3;11.3 Which Foods are Prone to Yeast Spoilage?;344 13.4;11.4 Symptoms of Yeast Spoilage;346 13.5;11.5 Economic