Index

δ-LTRs 168 Anaerobic conditions 202

δ-PCR 73 Anaerobiosis 140, 200
2,3 butanediol 32 Analytical profile 31
Aneuploidy 160
A Anhydrobiosis 127
Antagonism 100
aw 340
Antibacterial 84
Acetaldehyde 30, 344
Antibiotics 84
Acetate metabolism 221
Antifreeze proteins 126
Acetic acid 30, 344, 349
Antifungal 84
Acetoin 32, 344
Antimicrobials 415, 416
Activity
Antioxidant 287
β-glucosidase 28
production 425
β-xylosidase 28
Apple cuts 251
enzymatic 27
Aquaporins 126, 416, 417
lipolytic 19
Ascomycete 215
polygalacturonase 28
Asr1 137
Adaptation 153
ATF genes 419, 420, 426
evolution 168
Autolysis 88
Adaptive
Autopolyploidy 158
evolution for strain selection 417
stress response 137
B
Adsorption 244, 262, 267
supports 245 Bacteria 83
AFLP 73, 74 Baker’s yeast storage 206
Agar 246 Basidiomycete 215
Alcohol 96 Beer 34, 98
dehydrogenase Adh4 199 brewing 260, 400, 402, 406–413,
free beer 263 418–421, 425
higher 31 Benzoic acid 354
Alcoholic beverages 352 Beverage(s) 89
Ale strains 198 spoilage yeasts 335
Alginate 246, 247, 251, 266 Bioavailability 42
Amino acid Biocides 140
biosynthesis 219 Biocontrol 99
sensing 118 Bio-ethanol 402, 410, 421
starvation 134 Bioreactor 256, 257, 259, 261
446 Index

Blue veined cheese 15 Cider 36, 97, 267

Bottom fermenting 189 Citric Acid Cycle see Tricarboxylic
Branched oligosaccharides and Acid Cycle
polysaccharides 410, 411 Clouds 342
Bread 90 Clustering programs 179
making 402, 408, 409, 416, 424, 428 CO2
evolution 22
C production 23
Cocoa 40
Candida 270, 384
Co-culture 86
albicans 383, 387
Co-evolution of yeasts and humans 399
kefyr 390
Coffee 40
krusei 40
Co-immobilization 244, 258, 259, 265,
Carbohydrate
268, 269, 273
metabolism 215
Cold
uptake see Substrate transport
adaptation 125
Carbon
stress 125
catabolite repression see Glucose
tolerant yeasts 359
repression
Colorants 286, 301, 302
source 22, 215
Commensalism 87
Carbonation 356
Comparative
Carotenoids 285, 288, 302
competitive genomic hybridization
Carragheenan 246
191
Cassava 92
proteomics 196
Catalase 139
Competition 87
CCGH 191
Compounds
Cell
aroma 41, 272, 273
morphology 249
aromatic 22
physiology 248
sulphur 33
wall 226, 227
volatile 29
immunoproperties 390
Consumer 338
mycotoxin adsorption 390
Covalent link 245
Cellulose 251, 258
COX5A/COX5B 159
Cereal 90
Crabtree effect 216, 231
Cheese 94
Crossing over 166
blue veined 15
Cryopreservation 125
surface-ripened 15
Cryptocococus
CHEF gels 190
neoformans 383
Chitosan 246
pathogen 384
Chromosomal
Custers effect 216
rearrangements 168
translocations 169
D
Chromosome
III 194 D1/D2 sequencing 58
transfer 189 Dairy 93
CID1 165 products 270
 Index 447

Deacidification 422, 423 Fermentation 154, 285

Debaryomyces hansenii 14, 18 agave juice 38
Dekkera/Brettanomyces 37 ethanolic 220
bruxellensis 341 oenological 200
Demalication 250 performance 402, 405–411
Deuteromycete 215 rate 406–409
Dextrin utilisation 410, 411, 428 spontaneous grape must 24
Diacetal 344, 418, 419 Fermented foods 285, 292, 308, 315, 316
Diamide 139 sausages 17
Distilled beverages 99 Flavour 302
DNA and flavour-active metabolites 407,
michrochips 65 418–420, 424, 425
or cells quantification 64 FLO genes 414, 415
sequencing 175 Flocculation 35, 247, 343, 413–415
Domesticated 154 Flor
Dough acidification 23 formation 413–415
yeasts 38, 169
Fluorescent dyes 183
E
Food 89, 335
ECM34 167 additives 313, 318
ECM34/SSU1 DNA chips 169 and beverage yeasts 112
Economics effects 344 fermentation 13
Effect(s) processes 367
on aroma 19 quality 345
of salami treatments 18 spoilage yeasts 115
Electric fields 133 storage of 336
Electrospray ionisation (ESI) 186 yeast 114
End products 249 collections 42
Enumeration 364 Foo-foo 92
Environmental issues and GM yeasts Freeze
413, 416, 429, 431 resistance 126
Enzymatic activities 27 thaw stress 416
Ethanol 98, 344, 352 tolerance 126, 127
production 29, 254, 402, 407, 408, Frozen dough 126, 127
410, 411, 421–423, 424, 427 foods 359
stress 135, 136, 409, 410, 417 FSY1 409
tolerance 409, 410, 417 Functional foods 427, 428
Ethyl genomics 231
acetate 32, 344 Fungi 83, 88, 100
carbamate 425, 426 imperfecti see Deuteromycete
Evolutionary advantage 157 Fusel oil 287, 292–294, 312

F G

Facilitated diffusion 217 GAL1/GAL3 157

Factory hygiene 345 Galactomyces geotrichum 16, 390
448 Index

Gastrointestinal tracts 383 Heterozygous 156

Gene Hexose
copy number 192 Monophosphate Pathway see
duplication 156 Pentose Phosphate Pathway
expression 201 transporters 409
Genetic diversity 156 High
Genome gravity brewing 409, 419
renewal 155 salt 350
wide 200 sugar 350
Glucan 227 syrups 343
Gluconeogenesis 225, 226 History of yeast in food and wine
Glucose production 400–402
activation 218, 220, 229 HO 165
oxidase (GOX ) 421, 422 Hog 1 131
repression 218, 220, 226, 227, 228 HOG pathway 130
sensing 118 Homeologous chromosomes 195
signalling 117 Homozygous 156
Glycerol 219 HSE 123
metabolism 128 HSE/STREs 203
production 421, 422, 424 HSF 123
transporter 127 Hsf1 124
Glycogen 226 Hsps 122
Glycolysis 218, 219 HSPs 203
Glycolysis/gluconeogenesis 159 Human domestication 161
Glycolytic HXT genes 409
enzymes 407, 408 Hybrids 164
flux 406–409 Hydrogen sulfide 424, 425
Glyoxylate Cycle 224, 225 Hydrolases 216, 217
Good manufacturing practice 345 Hygiene 363
GPD genes 421, 422
Gpr1 116 I
GRAS status 401, 402, 410, 422, Image analysis 184
428 Immobilines 182
Immobilization 243
Immunoproperties 390
H
Inclusion 245
Haf1 123 materials 246
Halotolerance 351 Indigenous
Hanging ferments see sluggish fermented beverages 39
ferments fermented foods 39
Hanseniaspora uvarum Industrial yeasts 160
opportunistic pathogen 384 infection, pathogenicity 386
Hanseniaspora/Kloeckera 30, 37 Influence on colour 19
Heat 348 Interaction(s) 83
shock 122 lactic acid bacteria/yeasts 23
proteins 203 yeasts/wine quality 33
response 123, 124 Interspecific hybridisation 163
 Index 449

Ion-trap MS 187 Matrix-assisted laser desorption

Isoelectric focusing 181 ionisation (MALDI) 186
Issatchenkia 384 Meat 95
orientalis 390 Membrane 247, 259
opportunistic pathogen 384 MET genes 425
Metabolic
J control 230
engineering 231, 232
Juice 97
modeling 230, 231
regulation 229, 230
K
Metabolomics 231
Karyotype analysis 66 Methyglyoxal 131
Kefir 93, 271 Mg ions and stress resistance
Kenkey 92 137
Killer Microarray technology 178
factor 26 Microbial succession 41
toxins 85, 88, 415, 416 Microsatellites 72
Kluyver effect 216 Microsequencing 185
Kluyveromyces 270 Milk 93
marxianus 252, 256, 390 fermentations 94
opportunistic pathogen 384 Minisatellites 72
Koko 92 Mitochondria 221–224
Modelling, metabolic see Metabolic
L modelling
Molasses 256
Lactic acid Molecular methods 55
bacteria 272 Morphological traits 56
production 423, 424 Mosaic chromosomes 199
Lateral or horizontal gene transfer 162 Mould 339
Legislation and GM yeasts 414, 426, Multigene family 161
428, 430 evolution 162
Low
pH 340 N
temperature 359
Lysozyme 416 NASBA 66
Natural selection 153
New chimerical 166
M
New gene functions 159
MAL gene family 409, 428 Nitrogen depletion 204
Malolactic fermentation (MLF) 416, Non-equilibrium pH gradient gel
423, 424 electrophoresis (NEPHGE) 182
Manoproteins 205 Nutraceutical 285–288, 303, 306,
MAPK cascade 130 319
Mass Nutrient 358
spectrometry 186 sensing 115
transfer 248 starvation 133, 134
MAT locus 194 translocation 115
450 Index

O Pichia 384
anomala 390
Off-flavours 343
opportunistic pathogen 384
Off-odours 343
farinose 390
Ogi 91
opportunistic pathogen 384
Oligosaccharide utilisation
membranifaciens 21
410, 428
opportunistic pathogen 384
Open reading frames
Pitching 202
(ORFs) 176
PKA pathway 116
Organoleptic qualities 265
Ploidy in industrial yeasts 403
Osmophilic 350
Polyploid 199
Osmostress 129
Polyploidization 157
Osmotolerant 347, 350
Polysaccharide
Oxygen 357
haze 411–413
requirements 120
utilisation 410, 411
scavenger 264
Polyvinyl alcohol 246
Post-harvest spoilage 100
P
Predominant microorganisms 17
Packaged 367 Preservation 367
Packed bed reactor 255 Preservative-resistant 347
Paralogous genes 157 Preserved foods 354
Particulates 342 Probes
Pasteur effect 216 hybridisation 65
Pasteurisation 348 hydrolysis 65
Pastuer, Louis 232 loop-shaped 65
pathogens 384 Probiotic yeasts
PAU genes 204 Debaryomyces hansenii 390
PCR Process 258, 262
DGGE 63 Processing 336
realtime 64 Production 286
strans discrimination by 70 Protein
RAPD 71 abundance 181
Pentose metabolism 216, 232 phosphorylation 184
Pentose Phosphate Pathway Proteome
224, 225 analysis 180
Peroxidase 139 databases 188
PEX genes 201 Proton symport 217
Phenolic off-flavour 33, 36 Pseudogenization 157
Phenotypic plasticity 153 Public
Phosphate starvation 135 perception and GM yeasts
Phylogenetic tree 197 430, 431
Physico-chemical environment safe 345
111, 119
Physiological
Q
states 206
traits 56 Quadropole MS 187
 Index 451

R Salt
resistance 352
Ras-cAMP-PKA pathway
stress 129
117
Schizosaccharomyces pombe
Ratios of hybridization 192
250, 267
Reactor 263
Sediments 342
Reciprocal translocation 167
Selective pressure 154
Respiration 220
Self-cloning 405, 414, 421, 430, 431
RFLP
Sensory qualities 402, 403, 408,
18S-ITS1 59
418–420, 421
ITS1-5.8S-ITS2 59
Shock
mtDNA 67, 70
hyperosmotic 128
NTS 62
hypoosmotic 128
ribosomal regions 58
Signalling pathway modifications 417,
Rhodotorula 384
427
opportunistic pathogen 384
Silver staining 183
Ribosomal regions 57
Single starter cultures 14
Sluggish, stuck or hanging ferments
S
409, 413, 415, 423
S6U 165 Sophorosides 85
Saccharomyces 37, 338, 370 Sorbic acid 142, 354
bayanus 177, 197, 409, 410 Sorghum 91
boulardii 338, 388 Sources of
opportunistic pathogen infections 361
384 spoilage 361
cerevisiae 15, 21, 25, 34, 251, 255, Sourdough 20, 90
258, 341, 388 fermentation products 24
history 1 Soy 93
stress tolerance 113 Specialized organisms 155
opportunistic pathogen 384 Species identification 57
probiotic pathogen 389 Species/strain characteristic 31
diastaticus 410 SSU1 167
Genome Database (SGD) Starch 89, 257
176 Starter cultures 20
mikatae 177 Stationary phase 133
opportunistic pathogen Sterols 35
388, 389 STREs 204
parodoxus 177 Stress
probiotic 385 and stress tolerance 409,
pastorianus 34 416–418
sensu stricto 26, 177, 188 osmotic 219, 226
hybrids 164 oxidative 138
var boulardii 8 pH 132
Saccharomycodes ludwigii 341 pressure 132
Saccharose 255 radiation 132
Safety 338 responses 202
452 Index

Stuck Ty elements 168

fermentation 252 Type strains 196
ferments see sluggish ferments
Substrate transport 217, 218 U
Subtelomeric
Unsaturated fatty acids 35
gene families 162
regions 161
Sugar 339 V
uptake 408, 409 see Substrate Vegetables 95
transport Vinegar 268
Sulfite resistance 195 Vitamin 165, 285
Sulphite 353 requiring 347
Sulphur dioxide 143 requirements for 358
Superoxide dismutase 139 VMA1 165
Surface films 342 Volatile compounds 29
SYBR green 64
Symbiosis 86, 87 W
Systems biology 426, 427
War1p 141
T Water
activity 340
Tandem potential 119
duplications 167 stress 131
MS 187 Weak acid(s) 141, 142
Temperature 340 preservatives 349
effects on fermentation products Weihenstephan 34/70 199
406, 407 Wheat 100
limits 119 Whey 257, 270
stress 120 Whiskey production 408, 411, 413,
Temperatures 340 420, 421
Thermotolerance 121 Whole cell trypsination 206
Top-fermenting 189 Wine 24, 96
TOR pathway 135 acid levels in 422–424
Transcriptome fruit 286
analysis 178 haze 205
datasets 201 making 250, 400, 402, 405, 406,
Transformation of industrial yeasts 407, 411–413, 416, 418, 420,
403, 410, 411, 415, 416, 422, 424, 422–425
427 sherry 38
Transgenic yeasts 402, 405, 410, 411, sparkling 253
421, 422 sweet 252
Tree View Display 180 yeasts 194
Trehalose 126, 131, 226
as stress metabolite 132 X
Tricarboxylic Acid Cycle 221–223, 225
Two-dimensional gel electrophoresis Xylose metabolism see Pentose
(2D-PAGE) 181 metabolism
 Index 453

Y Yeast (Cont’d)
health and nutritional benefits 390
Yarrowia lipolytica 16, 390
history 1
opportunistic pathogen 384
identification 55
Yeast 18, 83, 285
immunosystem 387
activities of 14
infection 387
allergies 386, 387
lager 163, 189, 201
amylolytic 410, 411
literature 1
apiculate 253
non-Sacharromyces 25–27, 29
artificial chromosomes (YACs) 176
nutrients 114
association/occurrence in foods 382
nutrition 338
biocontrol
opportunistic pathogens 383, 384
agents 6
pathogens 7
of fungi 6
physiology 111
biogenic amines 387
pigments 5
brewing 112, 410, 411
population 21, 25
cell
probiotic 8, 388–390
death 120
Candida kefyr 390
walls 4, 205
Debaryomyces hansenii 390
immunosystem 387
foods 389, 390
pathogenicity 385
Galactomyces geotrichum 390
characterisation 55
Issatchenkia orientalis 390
colourants 5
Kluyveromyces marxianus 390
disorders 387
Pichia
diversity in fermented foods,
anomala 390
beverages 3
farinosa 390
ecology 2
properties 389
ethyl carbamate 387
Saccharomyces 390
extracts and flavours 4
Yarrowia lipolytica 390
fermentative 13
Zygosaccharomyces 390
food
public health 6, 7
beverage spoilage 5
significance in foods 1, 2
borne 382
source of ingredients, additives 4
infection 386
sulphur dioxide 387
opportunistic pathogens 386
wild 36
pathogenicity 386
safety 381, 386, 387
Z
frequency 364
gastroenteritis 382, 383 Zn deficiency 115
gastrointestinal tract 383, 386, 387 Zygosaccharomyces 338, 390
Genetically Modified (GM) 402, bailii 341
403, 405, 407, 411, 414, 416, hybrids 164
420, 426–432 Zymocins 415–416