Index

-LTRs 168 -PCR 73 2,3 butanediol 32 A aw 340 Acetaldehyde 30, 344 Acetate metabolism 221 Acetic acid 30, 344, 349 Acetoin 32, 344 Activity -glucosidase 28 -xylosidase 28 enzymatic 27 lipolytic 19 polygalacturonase 28 Adaptation 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 31 Alcoholic 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 ATF genes 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 354 Beverage(s) 89 spoilage yeasts 335 Bioavailability 42 Biocides 140 Biocontrol 99 Bio-ethanol 402, 410, 421 Bioreactor 256, 257, 259, 261

446

Index

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 Carbohydrate metabolism 215 uptake see Substrate transport Carbon catabolite repression see Glucose repression source 22, 215 Carbonation 356 Carotenoids 285, 288, 302 Carragheenan 246 Cassava 92 Catalase 139 CCGH 191 Cell morphology 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 Chromosomal rearrangements 168 translocations 169 Chromosome III 194 transfer 189 CID1 165

Cider 36, 97, 267 Citric Acid Cycle see Tricarboxylic 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 Compounds aroma 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 384 Custers effect 216 D D1/D2 sequencing 58 Dairy 93 products 270

Index

447

Deacidification 422, 423 Debaryomyces hansenii 14, 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 64 sequencing 175 Domesticated 154 Dough acidification 23 E ECM34 167 ECM34/SSU1 DNA chips 169 Economics effects 344 Effect(s) on aroma 19 of salami treatments 18 Electric fields 133 Electrospray 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, 344 carbamate 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 FLO genes 414, 415 Flocculation 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 336 yeast 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, 100 imperfecti see Deuteromycete Fusel oil 287, 292294, 312 G GAL1/GAL3 157 Galactomyces geotrichum 16, 390

448

Index

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, 229 oxidase (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, 408 flux 406409 Glyoxylate Cycle 224, 225 Good manufacturing practice 345 GPD genes 421, 422 Gpr1 116 GRAS status 401, 402, 410, 422, 428 H Haf1 123 Halotolerance 351 Hanging ferments see sluggish ferments 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 165 Hog 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 HXT genes 409 Hybrids 164 Hydrogen 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 39 fermented 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

Index

449

Ion-trap MS 187 Isoelectric focusing 181 Issatchenkia 384 orientalis 390 opportunistic pathogen 384 J Juice 97 K Karyotype analysis 66 Kefir 93, 271 Kenkey 92 Killer factor 26 toxins 85, 88, 415, 416 Kluyver effect 216 Kluyveromyces 270 marxianus 252, 256, 390 opportunistic pathogen 384 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 MAL gene 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 MET genes 425 Metabolic control 230 engineering 231, 232 modeling 230, 231 regulation 229, 230 Metabolomics 231 Methyglyoxal 131 Mg ions and stress resistance 137 Microarray technology 178 Microbial succession 41 Microsatellites 72 Microsequencing 185 Milk 93 fermentations 94 Minisatellites 72 Mitochondria 221224 Modelling, metabolic see Metabolic modelling Molasses 256 Molecular methods 55 Morphological 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 gel electrophoresis (NEPHGE) 182 Nutraceutical 285288, 303, 306, 319 Nutrient 358 sensing 115 starvation 133, 134 translocation 115

450

Index

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 357 requirements 120 scavenger 264 P Packaged 367 Packed bed reactor 255 Paralogous genes 157 Particulates 342 Pasteur effect 216 Pasteurisation 348 Pastuer, Louis 232 pathogens 384 PAU 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 153 Phosphate starvation 135 Phylogenetic tree 197 Physico-chemical environment 111, 119 Physiological states 206 traits 56

Pichia 384 anomala 390 opportunistic pathogen 384 farinose 390 opportunistic pathogen 384 membranifaciens 21 opportunistic pathogen 384 Pitching 202 PKA pathway 116 Ploidy in industrial yeasts 403 Polyploid 199 Polyploidization 157 Polysaccharide haze 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 yeasts Debaryomyces hansenii 390 Process 258, 262 Processing 336 Production 286 Protein abundance 181 phosphorylation 184 Proteome analysis 180 databases 188 Proton symport 217 Pseudogenization 157 Public perception and GM yeasts 430, 431 safe 345 Q Quadropole MS 187

Index

451

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 58 Rhodotorula 384 opportunistic pathogen 384 Ribosomal regions 57 S S6U 165 Saccharomyces 37, 338, 370 bayanus 177, 197, 409, 410 boulardii 338, 388 opportunistic pathogen 384 cerevisiae 15, 21, 25, 34, 251, 255, 258, 341, 388 history 1 stress tolerance 113 opportunistic pathogen 384 probiotic pathogen 389 diastaticus 410 Genome Database (SGD) 176 mikatae 177 opportunistic pathogen 388, 389 parodoxus 177 probiotic 385 pastorianus 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 128 Signalling 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, 90 fermentation 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

452

Index

Stuck fermentation 252 ferments see sluggish ferments Substrate transport 217, 218 Subtelomeric gene families 162 regions 161 Sugar 339 uptake 408, 409 see Substrate transport Sulfite resistance 195 Sulphite 353 Sulphur dioxide 143 Superoxide 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, 407 limits 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 358 VMA1 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 see Pentose metabolism

Index

453

Y Yarrowia lipolytica 16, 390 opportunistic pathogen 384 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 6 biogenic 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 2 ethyl 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, 387 Genetically 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 7 physiology 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 390 properties 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, 390 bailii 341 hybrids 164 Zymocins 415416