Description
Recognized as an outstanding guide to traditional methods, the Handbook of Food Spoilage Yeasts, Second Edition upholds the reputation of its predecessor by providing an overview of non-conventional rapid and automated methods as well as an introduction to novel molecular techniques. Revised classification follows the most recent phylogenetic framework and includes molecular traits within the characteristics of yeasts. It discusses the biodiversity of yeasts in both natural and man-made ecosystems. New selective and differential media, rapid methods, commercial kits, and molecular methods of identification are presented. References, data, and information on spoilage have also been updated.
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