Common Yeasts and Moulds in Foods

Edited by a highly respected expert in moulds and yeasts, this book focuses on the relevance of yeasts and moulds to the food and drinks industries with summaries of the basic characteristics of isolates and incidences in these commodities. The information is presented in tabular form and includes growth rates, appearance and recovery on different media and under different conditions. In addition to the spoilage aspects of yeasts and moulds, the production of mycotoxins by moulds forms the substance of a specific chapter, together with the types of foods responsible for mycotoxicosis. Intended as a reference book for the laboratory or library, this book will appeal to researchers, industrialists and students interested in food science particularly mycology and microbiology.