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Yeasts and food spoilage

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Functional Genetics of Industrial Yeasts

Part of the book series: Topics in Current Genetics ((TCG,volume 2))

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Abstract

Food processing is concerned with the proper conversion of raw materials to value added end products fit for consumption. During the process, microbiological contamination of raw materials has to be inactivated and re-contaminat ion during processing or upon product storage has to be prevented.

In this chapter, we stress the need for active research and surveillance of the ecology and molecular biology of food spoilage yeasts. We briefly highlight the main developments in the area. Subsequently, the research geared to identifying new anti-yeast targets and the understanding of stress resistance using classical approaches is discussed. Most important is the discussion of sorbic acid resistance, the weak-organic acid food preservative used in the majority of cases. We discuss the evidence in favour of an involvement of ATP driven acid and anion extrusion pumps in resistance development, but we also highlight the incompleteness of the current model. Modern approaches using genome-wide screening of stress responses offer new tools for an assessment of the full picture of stress reactions. We indicate examples of this and discuss the bioinformatics methods that go with genomics experiments in order to extract the appropriate knowledge from the data. Yeast stress physiology, genetics and ‘functional genomics’, is put in a perspective of future research and challenges.

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  3. A. Boorsma
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  4. F. M. Klis
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Editors and Affiliations

  1. Beyerinck Laboratory DSM Life Sciences, Bakery Ingredients Technology, PO Box 1, 2600 MA, Delft, The Netherlands

    Johannes H. de Winde

  2. Kluyver Laboratory for Biotechnology, Technical University of Delft, Julianalaan 67, 2628 BC, Delft, The Netherlands

    Johannes H. de Winde

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© 2003 Springer-Verlag Berlin Heidelberg

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Brul, S., van der Vossen, J., Boorsma, A., Klis, F.M. (2003). Yeasts and food spoilage. In: de Winde, J.H. (eds) Functional Genetics of Industrial Yeasts. Topics in Current Genetics, vol 2. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-37003-X_9

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  • DOI: https://doi.org/10.1007/3-540-37003-X_9

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  • Print ISBN: 978-3-540-02489-7

  • Online ISBN: 978-3-540-37003-1

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