back matter yeasts book yeasts in food inustry

8/12/2019 Back Matter yeasts book yeasts in food inustry

1/9

-LTRs 168-PCR 732,3 butanediol 32

A

aw

340

Acetaldehyde 30, 344

Acetate metabolism 221

Acetic acid 30, 344, 349

Acetoin 32, 344

Activity

-glucosidase 28-xylosidase 28enzymatic 27

lipolytic 19

polygalacturonase 28Adaptation 153

evolution 168

Adaptive

evolution for strain selection 417

stress response 137

Adsorption 244, 262, 267

supports 245

AFLP 73, 74

Agar 246

Alcohol 96

dehydrogenase Adh4 199

free beer 263

higher 31Alcoholic beverages 352

Ale strains 198

Alginate 246, 247, 251, 266

Amino acid

biosynthesis 219

sensing 118

starvation 134

Anaerobic conditions 202

Anaerobiosis 140, 200

Analytical profile 31

Aneuploidy 160

Anhydrobiosis 127

Antagonism 100

Antibacterial 84

Antibiotics 84

Antifreeze proteins 126

Antifungal 84

Antimicrobials 415, 416

Antioxidant 287

production 425

Apple cuts 251

Aquaporins 126, 416, 417

Ascomycete 215

Asr1 137

ATFgenes 419, 420, 426

Autolysis 88

Autopolyploidy 158

B

Bacteria 83

Bakers yeast storage 206

Basidiomycete 215

Beer 34, 98

brewing 260, 400, 402, 406413,

418421, 425

Benzoic acid 354Beverage(s) 89

spoilage yeasts 335

Bioavailability 42

Biocides 140

Biocontrol 99

Bio-ethanol 402, 410, 421

Bioreactor 256, 257, 259, 261

Index


2/9

Blue veined cheese 15

Bottom fermenting 189

Branched oligosaccharides and

polysaccharides 410, 411

Bread 90

making 402, 408, 409, 416, 424, 428

C

Candida 270,384

albicans 383, 387

kefyr 390

krusei 40

Carbohydratemetabolism 215

uptake seeSubstrate transport

Carbon

catabolite repression seeGlucose

repression

source 22, 215

Carbonation 356

Carotenoids 285, 288, 302

Carragheenan 246

Cassava 92

Catalase 139

CCGH 191

Cellmorphology 249

physiology 248

wall 226, 227

immunoproperties 390

mycotoxin adsorption 390

Cellulose 251, 258

Cereal 90

Cheese 94

blue veined 15

surface-ripened 15

CHEF gels 190

Chitosan 246

Chromosomalrearrangements 168

translocations 169

Chromosome

III 194

transfer 189

CID1 165

Cider 36, 97, 267

Citric Acid Cycle seeTricarboxylic

Acid Cycle

Clouds 342

Clustering programs 179

CO2

evolution 22

production 23

Cocoa 40

Co-culture 86

Co-evolution of yeasts and humans 399

Coffee 40

Co-immobilization 244, 258, 259, 265,268, 269, 273

Cold

adaptation 125

stress 125

tolerant yeasts 359

Colorants 286, 301, 302

Commensalism 87

Comparative

competitive genomic hybridization

191

proteomics 196

Competition 87

Compoundsaroma 41, 272, 273

aromatic 22

sulphur 33

volatile 29

Consumer 338

Covalent link 245

COX5A/COX5B 159

Crabtree effect 216, 231

Crossing over 166

Cryopreservation 125

Cryptocococus

neoformans 383

pathogen 384Custers effect 216

D

D1/D2 sequencing 58

Dairy 93

products 270

446 Index


3/9

Deacidification 422, 423

Debaryomyces hansenii14, 18

Dekkera/Brettanomyces 37

bruxellensis 341

Demalication 250

Deuteromycete 215

Dextrin utilisation 410, 411, 428

Diacetal 344, 418, 419

Diamide 139

Distilled beverages 99

DNA

michrochips 65

or cells quantification 64sequencing 175

Domesticated 154

Dough acidification 23

E

ECM34 167

ECM34/SSU1DNA chips 169

Economics effects 344

Effect(s)

on aroma 19

of salami treatments 18

Electric fields 133Electrospray ionisation (ESI) 186

End products 249

Enumeration 364

Environmental issues and GM yeasts

413, 416, 429, 431

Enzymatic activities 27

Ethanol 98, 344, 352

production 29, 254, 402, 407, 408,

410, 411, 421423, 424, 427

stress 135, 136, 409, 410, 417

tolerance 409, 410, 417

Ethyl

acetate 32, 344carbamate 425, 426

Evolutionary advantage 157

F

Facilitated diffusion 217

Factory hygiene 345

Fermentation 154, 285

agave juice 38

ethanolic 220

oenological 200

performance 402, 405411

rate 406409

spontaneous grape must 24

Fermented foods 285, 292, 308, 315, 316

sausages 17

Flavour 302

and flavour-active metabolites 407,

418420, 424, 425

FLOgenes 414, 415Flocculation 35, 247, 343, 413415

Flor

formation 413415

yeasts 38, 169

Fluorescent dyes 183

Food 89, 335

additives 313, 318

and beverage yeasts 112

fermentation 13

processes 367

quality 345

spoilage yeasts 115

storage of 336yeast 114

collections 42

Foo-foo 92

Freeze

resistance 126

thaw stress 416

tolerance 126, 127

Frozen dough 126, 127

foods 359

FSY1 409

Functional foods 427, 428

genomics 231

Fungi 83, 88, 100imperfecti seeDeuteromycete

Fusel oil 287, 292294, 312

G

GAL1/GAL3 157

Galactomyces geotrichum 16, 390

Index 447


4/9

Gastrointestinal tracts 383

Gene

copy number 192

duplication 156

expression 201

Genetic diversity 156

Genome

renewal 155

wide 200

Glucan 227

Gluconeogenesis 225, 226

Glucose

activation 218, 220, 229oxidase (GOX) 421, 422

repression 218, 220, 226, 227, 228

sensing 118

signalling 117

Glycerol 219

metabolism 128

production 421, 422, 424

transporter 127

Glycogen 226

Glycolysis 218, 219

Glycolysis/gluconeogenesis 159

Glycolytic

enzymes 407, 408flux 406409

Glyoxylate Cycle 224, 225

Good manufacturing practice 345

GPDgenes 421, 422

Gpr1 116

GRAS status 401, 402, 410, 422,

428

H

Haf1 123

Halotolerance 351

Hanging ferments seesluggishferments

Hanseniaspora uvarum

opportunistic pathogen 384

Hanseniaspora/Kloeckera 30, 37

Heat 348

shock 122

proteins 203

response 123, 124

Heterozygous 156

Hexose

Monophosphate Pathway see

Pentose Phosphate Pathway

transporters 409

High

gravity brewing 409, 419

salt 350

sugar 350

syrups 343

History of yeast in food and wine

production 400402

HO 165Hog 1 131

HOG pathway 130

Homeologous chromosomes 195

Homozygous 156

HSE 123

HSE/STREs 203

HSF 123

Hsf1 124

Hsps 122

HSPs 203

Human domestication 161

HXTgenes 409

Hybrids 164Hydrogen sulfide 424, 425

Hydrolases 216, 217

Hygiene 363

I

Image analysis 184

Immobilines 182

Immobilization 243

Immunoproperties 390

Inclusion 245

materials 246

Indigenous

fermented beverages 39fermented foods 39

Industrial yeasts 160

infection, pathogenicity 386

Influence on colour 19

Interaction(s) 83

lactic acid bacteria/yeasts 23

yeasts/wine quality 33

Interspecific hybridisation 163

448 Index


5/9

Ion-trap MS 187

Isoelectric focusing 181

Issatchenkia 384

orientalis 390


J

Juice 97

K

Karyotype analysis 66

Kefir 93, 271Kenkey 92

Killer

factor 26

toxins 85, 88, 415, 416

Kluyver effect 216

Kluyveromyces 270

marxianus 252, 256, 390


Koko 92

L

Lactic acid

bacteria 272

production 423, 424

Lateral or horizontal gene transfer 162

Legislation and GM yeasts 414, 426,

428, 430

Low

pH 340

temperature 359

Lysozyme 416

M

MALgene family 409, 428

Malolactic fermentation (MLF) 416,423, 424

Manoproteins 205

MAPK cascade 130

Mass

spectrometry 186

transfer 248

MAT locus 194

Matrix-assisted laser desorption

ionisation (MALDI) 186

Meat 95

Membrane 247, 259

METgenes 425

Metabolic

control 230

engineering 231, 232

modeling 230, 231

regulation 229, 230

Metabolomics 231

Methyglyoxal 131

Mg ions and stress resistance137

Microarray technology 178

Microbial succession 41

Microsatellites 72

Microsequencing 185

Milk 93

fermentations 94

Minisatellites 72

Mitochondria 221224

Modelling, metabolic seeMetabolic

modelling

Molasses 256

Molecular methods 55Morphological traits 56

Mosaic chromosomes 199

Mould 339

Multigene family 161

evolution 162

N

NASBA 66

Natural selection 153

New chimerical 166

New gene functions 159

Nitrogen depletion 204

Non-equilibrium pH gradient gelelectrophoresis (NEPHGE) 182

Nutraceutical 285288, 303, 306,

319

Nutrient 358

sensing 115

starvation 133, 134

translocation 115

Index 449


6/9

O

Off-flavours 343

Off-odours 343

Ogi 91

Oligosaccharide utilisation

410, 428

Open reading frames

(ORFs) 176

Organoleptic qualities 265

Osmophilic 350

Osmostress 129

Osmotolerant 347, 350

Oxygen 357requirements 120

scavenger 264

P

Packaged 367

Packed bed reactor 255

Paralogous genes 157

Particulates 342

Pasteur effect 216

Pasteurisation 348

Pastuer, Louis 232

pathogens 384PAU genes 204

PCR

DGGE 63

realtime 64

strans discrimination by 70

RAPD 71

Pentose metabolism 216, 232

Pentose Phosphate Pathway

224, 225

Peroxidase 139

PEX genes 201

Phenolic off-flavour 33, 36

Phenotypic plasticity 153Phosphate starvation 135

Phylogenetic tree 197

Physico-chemical environment

111, 119

Physiological

states 206

traits 56

Pichia 384

anomala 390


farinose 390


membranifaciens 21


Pitching 202

PKA pathway 116

Ploidy in industrial yeasts 403

Polyploid 199

Polyploidization 157

Polysaccharidehaze 411413

utilisation 410, 411

Polyvinyl alcohol 246

Post-harvest spoilage 100

Predominant microorganisms 17

Preservation 367

Preservative-resistant 347

Preserved foods 354

Probes

hybridisation 65

hydrolysis 65

loop-shaped 65

Probiotic yeastsDebaryomyces hansenii 390

Process 258, 262

Processing 336

Production 286

Protein

abundance 181

phosphorylation 184

Proteome

analysis 180

databases 188

Proton symport 217

Pseudogenization 157

Publicperception and GM yeasts

430, 431

safe 345

Q

Quadropole MS 187

450 Index


7/9

R

Ras-cAMP-PKA pathway

117

Ratios of hybridization 192

Reactor 263

Reciprocal translocation 167

Respiration 220

RFLP

18S-ITS1 59

ITS1-5.8S-ITS2 59

mtDNA 67, 70

NTS 62

ribosomal regions 58Rhodotorula 384


Ribosomal regions 57

S

S6U 165

Saccharomyces 37, 338, 370

bayanus 177, 197, 409, 410

boulardii338, 388

opportunistic pathogen

384

cerevisiae 15, 21, 25, 34, 251, 255,258, 341, 388

history 1

stress tolerance 113


probiotic pathogen 389

diastaticus 410

Genome Database (SGD)

176

mikatae 177

opportunistic pathogen

388, 389

parodoxus 177

probiotic 385pastorianus 34

sensu stricto 26, 177, 188

hybrids 164

var boulardii 8

Saccharomycodes ludwigii 341

Saccharose 255

Safety 338

Salt

resistance 352

stress 129

Schizosaccharomyces pombe

250, 267

Sediments 342

Selective pressure 154

Self-cloning 405, 414, 421, 430, 431

Sensory qualities 402, 403, 408,

418420, 421

Shock

hyperosmotic 128

hypoosmotic 128Signalling pathway modifications 417,

427

Silver staining 183

Single starter cultures 14

Sluggish, stuck or hanging ferments

409, 413, 415, 423

Sophorosides 85

Sorbic acid 142, 354

Sorghum 91

Sources of

infections 361

spoilage 361

Sourdough 20, 90fermentation products 24

Soy 93

Specialized organisms 155

Species identification 57

Species/strain characteristic 31

SSU1 167

Starch 89, 257

Starter cultures 20

Stationary phase 133

Sterols 35

STREs 204

Stress

and stress tolerance 409,416418

osmotic 219, 226

oxidative 138

pH 132

pressure 132

radiation 132

responses 202

Index 451


8/9

Stuck

fermentation 252

ferments seesluggish ferments

Substrate transport 217, 218

Subtelomeric

gene families 162

regions 161

Sugar 339

uptake 408, 409 seeSubstrate

transport

Sulfite resistance 195

Sulphite 353

Sulphur dioxide 143Superoxide dismutase 139

Surface films 342

SYBR green 64

Symbiosis 86, 87

Systems biology 426, 427

T

Tandem

duplications 167

MS 187

Temperature 340

effects on fermentation products

406, 407limits 119

stress 120

Temperatures 340

Thermotolerance 121

Top-fermenting 189

TOR pathway 135

Transcriptome

analysis 178

datasets 201

Transformation of industrial yeasts

403, 410, 411, 415, 416, 422, 424,

427

Transgenic yeasts 402, 405, 410, 411,421, 422

Tree View Display 180

Trehalose 126, 131, 226

as stress metabolite 132

Tricarboxylic Acid Cycle 221223, 225

Two-dimensional gel electrophoresis

(2D-PAGE) 181

Ty elements 168

Type strains 196

U

Unsaturated fatty acids 35

V

Vegetables 95

Vinegar 268

Vitamin 165, 285

requiring 347

requirements for 358VMA1 165

Volatile compounds 29

W

War1p 141

Water

activity 340

potential 119

stress 131

Weak acid(s) 141, 142

preservatives 349

Weihenstephan 34/70 199

Wheat 100

Whey 257, 270

Whiskey production 408, 411, 413,

420, 421

Whole cell trypsination 206

Wine 24, 96

acid levels in 422424

fruit 286

haze 205

making 250, 400, 402, 405, 406,

407, 411413, 416, 418, 420,

422425

sherry 38

sparkling 253

sweet 252

yeasts 194

X

Xylose metabolism seePentose

metabolism

452 Index


9/9

Y

Yarrowia lipolytica 16, 390


Yeast 18, 83, 285

activities of 14

allergies 386, 387

amylolytic 410, 411

apiculate 253

artificial chromosomes (YACs) 176

association/occurrence in foods 382

biocontrol

agents 6

of fungi 6biogenic amines 387

brewing 112, 410, 411

cell

death 120

walls 4, 205

immunosystem 387

pathogenicity 385

characterisation 55

colourants 5

disorders 387

diversity in fermented foods,

beverages 3

ecology 2ethyl carbamate 387

extracts and flavours 4

fermentative 13

food

beverage spoilage 5

borne 382

infection 386

opportunistic pathogens 386

pathogenicity 386

safety 381, 386, 387

frequency 364

gastroenteritis 382, 383

gastrointestinal tract 383, 386, 387Genetically Modified (GM) 402,

403, 405, 407, 411, 414, 416,

420, 426432

Yeast (Contd)

health and nutritional benefits 390

history 1

identification 55

immunosystem 387

infection 387

lager 163, 189, 201

literature 1

non-Sacharromyces 2527, 29

nutrients 114

nutrition 338

opportunistic pathogens 383, 384

pathogens 7physiology 111

pigments 5

population 21, 25

probiotic 8, 388390

Candida kefyr 390

Debaryomyces hansenii 390

foods 389, 390

Galactomyces geotrichum 390

Issatchenkia orientalis 390

Kluyveromyces marxianus 390

Pichia

anomala 390

farinosa 390properties 389

Saccharomyces 390

Yarrowia lipolytica 390

Zygosaccharomyces 390

public health 6, 7

significance in foods 1, 2

source of ingredients, additives 4

sulphur dioxide 387

wild 36

Z

Zn deficiency 115

Zygosaccharomyces 338, 390bailii 341

hybrids 164

Zymocins 415416

Index 453

back matter yeasts book yeasts in food inustry

Documents