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This book, written by a group of acknowledged experts, is the first comprehensive overview on the very unusual yeasts of the genus Malassezia. All relevant aspects of the genus and its 13 species are covered in detail within 11 chapters. The first chapter reviews the long and controversial history of the genus, while the second describes all mycological characteristics of the different species, including media and techniques adapted to their isolation, description, and maintenance. Subsequent chapters methodically address issues such as the effect of Malassezia yeasts on human and animal health

Dermatomycoses. --- Dermatomycoses --- Mycoses --- Yeasts --- Mitosporic Fungi --- Skin Diseases, Infectious --- Malassezia --- Fungi --- Bacterial Infections and Mycoses --- Infection --- Skin Diseases --- Skin and Connective Tissue Diseases --- Eukaryota --- Diseases --- Organisms --- Medicine --- Dermatology --- Health & Biological Sciences --- Cutaneous fungal infections --- Cutaneous mycoses --- Dermatomycosis --- Dermatophytoses --- Fungal skin diseases --- Mycotic skin diseases --- Superficial mycoses --- Medicine. --- Laboratory medicine. --- Medical microbiology. --- Parasitology. --- Dermatology. --- Medicine & Public Health. --- Medical Microbiology. --- Laboratory Medicine. --- Skin --- Dermatophytes --- Infections --- Medical parasitology. --- Microbiology. --- Medical laboratories. --- Diagnosis, Laboratory --- Health facilities --- Laboratories --- Microbial biology --- Biology --- Microorganisms --- Human beings --- Human parasitology --- Medical sciences --- Parasitology --- Parasitic diseases --- Parasites --- Clinical medicine --- Clinical pathology --- Diagnostic laboratory tests --- Laboratory diagnosis --- Laboratory medicine --- Medical laboratory diagnosis --- Diagnosis --- Pathology

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Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk

Yeast. --- Leavening agents. --- Food contamination. --- Contaminated food --- Food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Cooking --- Fermentation --- Nematospora --- Yeasts --- Edible fungi --- Leavening agents --- Yeast-free diet --- Contamination

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