The Yeast Handbook Volume 2

The Yeast Handbook Volume 2

Volumes already published: Volume 1: Volume 2: Biodiversity and Ecophysiology of Yeasts 2006, ISBN 3-540-26100-1 Yeasts in Food and Beverages 2006, ISBN 3-540-28388-9

Amparo Querol, Graham Fleet (Eds.) Yeasts in Food and Beverages With 52 Figures and 30 Tables

Dr. Amparo Querol CSIC Institute of Agrochemistry and Food Technology Department of Food Biotechnology P.O. Box 73 46100 Burjassot (Valencia) Spain Professor Graham Fleet Food Science and Technology School of Chemical Engineering and Industrial Chemistry The University of New South Wales Sydney NSW 2052 Australia Cover pictures by courtesy of: Vincent Robert, Centraalbureau voor Schimmelcultures (CBS), The Netherlands Carlos Rosa, Universidade Federal de Minas Gerais, Brazil ISBN-10 3-540-28388-9 Springer-Verlag Berlin Heidelberg New York ISBN-13 987-3-540-28388-1 Springer-Verlag Berlin Heidelberg New York Library of Congress Control Number: 2005934303 This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilm or in any other way, and storage in data banks. Duplication of this publication or parts thereof is permitted only under the provisions of the German Copyright Law of September 9, 1965, in its current version, and permission for use must always be obtained from Springer. Violations are liable to prosecution under the German Copyright Law. Springer-Verlag is a part of Springer Science+Business Media springer.com Springer-Verlag Berlin Heidelberg 2006 Printed in Germany The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Editor: Dr. Sabine Schreck, Heidelberg Desk Editor: Anette Lindqvist, Heidelberg Production: SPI Publisher Services Typesetting: SPI Publisher Services Cover Design: Design & Production, Heidelberg Printed on acid-free paper 39/3152-HM 5 4 3 2 1 0

Preface As a group of microorganisms, yeasts have an enormous impact on food and beverage production. Scientific and technological understanding of their roles in this production began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e.g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their biology in the context of food and beverage habitats. During the past 25 years, there have been major advances in understanding the basic biology of yeasts, and their cellular and molecular responses to environmental influences. We believe that there is sufficient knowledge and understanding, now, to present a book on food and beverage yeasts, which has a specific focus on the organisms, themselves, and their biology. It will fill a gap in current resources, integrating the technology of yeasts in food and beverage production with the latest understanding of their genomics. This book contains 13 chapters written by an international collection of contributors who are recognized authorities in their field. Chapter topics have been selected to demonstrate the broad significance of yeasts in food and beverage production, the diversity of yeast species involved, and the fundamental ecology, biochemistry, physiology and genomics of their activities. The impact of yeasts on food and beverage production extends beyond the popular notions of bread, beer and wine fermentations by Saccharomyces cerevisiae (Chap. 1). We now know that they contribute to the fermentation of a broad range of other commodities where, in addition to S. cerevisiae, many other types of yeasts may work in concert with bacteria and filamentous fungi (Chaps. 2, 4). With increasing consumer demands for more natural foods, there is increasing interest in using microorganisms, including yeasts, as new sources of food ingredients and additives,

vi Preface such as flavors, colors, antioxidants and vitamins (Chap. 10), and as novel agents for the biocontrol of food spoilage (Chap. 4). Although spoilage of foods and beverages by yeasts is well documented, new spoilage species and new strategies for their control have emerged in recent years (Chap. 11). Food safety and the linkage between diet and health are issues of major concern to modern consumers. Consequently, the public health significance of yeasts in foods and beverages is a topic of emerging interest where, in one context, yeasts could be novel probiotic species but, in other species circumstances, they could lead to infections and other adverse consumer responses (Chap. 12). The impact of yeasts on the quality and safety of foods and beverages is intimately linked to their biological activities. These activities are determined by physical and chemical properties of the ecosystem, and how yeasts respond according to their physiology, biochemistry and genetics. Drawing upon the latest advances in molecular biology and genomics, Chaps. 5, 6 and 8 describe how the different yeast species adapt, evolve, grow and function under the diversity of environmental conditions and stresses presented by food and beverage ecosystems. This fundamental knowledge and understanding, combined with new genomic technologies (Chap. 7), are providing the platform for genetic improvement strategies (Chap. 13), the development of novel bioreactor and biocatalytic technologies (Chap. 9) and new molecular methods for yeast identification and characterization (Chap. 3), that will underpin future innovation in food and beverage yeasts. Amparo Querol Graham Fleet July 2005

Contents 1 The Commercial and Community Significance of Yeasts in Food and Beverage Production Graham H. Fleet............................................... 1 2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts Patrizia Romano, Angela Capece and Lene Jespersen.................. 13 3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages M.T. Fernández-Espinar, P. Martorell, R. de Llanos and Amparo Querol...... 55 4 Yeast Ecological Interactions. Yeast Yeast, Yeast Bacteria, Yeast Fungi Interactions and Yeasts as Biocontrol Agents Bennie C. Viljoen............................................... 83 5 Physiological and Molecular Responses of Yeasts to the Environment Graeme M. Walker and Patrick Van Dijck............................. 111 6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts Eladio Barrio, Sara S. González, Armando Arias, Carmela Belloch and Amparo Querol............................................. 153 7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains Ursula Bond and Anders Blomberg................................. 175 8 Carbohydrate Metabolism J. Richard Dickinson and Arthur L. Kruckeberg........................ 215 9 Yeasts as Biocatalysts Pierre Strehaiano, Felipe Ramon-Portugal and Patricia Taillandier.......... 243

viii Contents 10 Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts Charles A. Abbas.............................................. 285 11 Food and Beverage Spoilage Yeasts Malcolm Stratford.............................................. 335 12 The Public Health and Probiotic Significance of Yeasts in Foods and Beverages Graham H. Fleet and Roostita Balia................................. 381 13 The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits Kevin J. Verstrepen, Paul J. Chambers and Isak S. Pretorius.............. 399 Index..................................................... 445