Spoilage: Yeast Spoilage of Food and Beverages

Encyclopedia of Food and Health

Volumn , Issue , 2015, Pages 113-117

  Howell, K ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Aroma; Beverage; Brettanomyces; Flavor; Food; Quality; Saccharomyces; Spoilage; Wine; Yarrowia

Indexed keywords

EID: 85009902964     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384947-2.00650-4     Document Type: Chapter

References (6)

1. Deák T. Handbook of food spoilage yeasts 2008, CRC Press, Taylor and Francis Group, Boca Raton, FL, 325 pp. 2nd ed.
2. Fleet G.H. Yeasts in dairy products. Journal of Applied Microbiology 1990, 68(3):199-211.
3. Fleet G.H. Yeast spoilage of foods and beverages. The yeasts: a taxonomic study 2011, Elsevier Science, Burlington. C. Kurtzman, J. Fell, T. Boekhout (Eds.).
4. Loureiro V., Querol A. The prevalence and control of spoilage yeasts in foods and beverages. Trends in Food Science and Technology 1999, 10:356-365.
5. Zinjarde S. Food-related applications of Yarrowia lipolytica. Food Chemistry 2014, 152:1-10.
6. Zuehlke J.M., Petrova B., Edwards C.G. Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces. Annual Review of Food Science and Technology 2013, 4:57-78.