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Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk

Yeast. --- Leavening agents. --- Food contamination. --- Contaminated food --- Food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Cooking --- Fermentation --- Nematospora --- Yeasts --- Edible fungi --- Leavening agents --- Yeast-free diet --- Contamination