Chapter 1 The Commercial and Community Significance of Yeasts in Food and Beverage Production

Chapter 2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts

Chapter 3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages

Chapter 4 Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents

Chapter 5 Physiological and Molecular Responses of Yeasts to the Environment

Chapter 6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts

Chapter 7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains

Chapter 8 Carbohydrate Metabolism

Chapter 10 Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts

Chapter 11 Food and Beverage Spoilage Yeasts

Chapter 12 The Public Health and Probiotic Significance of Yeasts in Foods and Beverages

Chapter 13 The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits