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Fermentation --- Pasteurization --- Fermented foods --- History --- Fermented products --- Alcoholic beverages --- Yeasts --- Cheese --- Pain. --- Bread --- Cuisine --- Fermentation. --- Histoire --- Cuisine - Histoire

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Yeasts are a versatile group of eukaryotic microorganisms, exhibiting heterogeneous nutritional profiles and an extraordinary ability to survive in a wide range of natural and man-associated ecosystems, including cold habitats. Cold-adapted yeasts inhabit numerous low-temperature environments where they are subjected to seasonal or permanent cold conditions. Hence, they have evolved a number of adaptation strategies with regard to growth and reproduction, metabolic activities, survival and protection. Due to their distinctive ability to thrive successfully at low and even subzero temperatures, cold-adapted yeasts are increasingly attracting attention in basic science and industry for their enormous biotechnological potential. This book presents our current understanding of the diversity and ecology of cold-adapted yeasts in worldwide cold ecosystems, their adaptation strategies, and their biotechnological significance. Special emphasis is placed on the exploitation of cold-adapted yeasts as a source of cold-active enzymes and biopolymers, as well as their benefits for food microbiology, bioremediation and biocontrol. Further, aspects of food biodeterioration are considered.

Yeast fungi --- Yeast. --- Biotechnology. --- Nematospora --- Yeasts --- Yeast --- Yeast biotechnology --- Biotechnology --- Life sciences. --- Microbiology. --- Enzymology. --- Microbial ecology. --- Life Sciences. --- Microbial Ecology. --- Applied Microbiology. --- Edible fungi --- Leavening agents --- Yeast-free diet --- Microbial biotechnology --- Yeast industry --- Enzymes. --- Biocatalysts --- Ferments --- Soluble ferments --- Catalysts --- Proteins --- Enzymology --- Environmental microbiology --- Microorganisms --- Ecology --- Microbiology --- Microbial biology --- Biology --- Biochemistry --- Enzymes