Springer - Yeasts in Food and Beverages Handbook

Explore the essential role of microorganisms in food and beverage production with the Springer handbook, Yeasts in Food and Beverages. This text traces the scientific journey of yeast microbiology, beginning with the foundational studies of Pasteur in France and Hansen in Denmark regarding beer and wine fermentations. Researchers have spent decades studying the diversity of food and beverage commodities impacted by yeast activity. This book provides insight into the discovery and development of these microorganisms and their widespread impact on global production processes. It serves as a comprehensive resource for understanding how yeast activity influences various commodities throughout the production cycle.