Abstract
This Chapter gives an overview of the spoiling potential of cold-adapted yeasts under different food ecological conditions. Special attention is paid to the physiological characterisation of the most important food-spoilage yeasts, illustrating the elevated tolerance of cold-adapted spoilage yeasts to one or more food-related stress factors. Finally, spoilage yeast associations and food deterioration problems caused by cold-adapted spoilage yeasts in different type of foods (fruits, vegetables, beverages, dairy and meat products) are introduced in details.
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