Chapter 1: Yeasts 3
1.1 INTRODUCTION 3
1.2 REPRODUCTION 3
1.2.1 Sexual Reproduction 4
1.2.2 Asexual Reproduction 4
1.3 TAXONOMY 7
1.3.1 Candida 8
1.3.2 Dekkera 9
1.3.3 Hanseniaspora 11
1.3.4 Issatchenkia 11
1.3.5 Metschnikowia 11
1.3.6 Pichia 12
1.3.7 Saccharomyces 12
1.3.8 Saccharomycodes 13

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Contents
1.3.9 Schizosaccharomyces 14
1.3.10 Zygosaccharomyces 14

1.4 NUTRITIONAL REQUIREMENTS 15

1.4.1 Nitrogen 16

1.4.2 Growth and Survival Factors 17
1.5 METABOLISM 18
1.5.1 Glucose 18
1.5.2 Sulfur 23
1.5.3 Odor/Flavor Compounds 23
1.5.4 Glycosidases 26
1.5.5 Mannoproteins 28
Chapter 2: Lactic Acid Bacteria 29
2.1 INTRODUCTION 29
2.2 TAXONOMY 29
2.2.1 Lactobacillus 30


2.2.2 Oenococcus 32
2.2.3 Pediococcus 33

2.3 NUTRITIONAL REQUIREMENTS 34

2.4 METABOLISM 36

2.4.1 Glucose 36
2.4.2 Arginine 38
2.4.3 Malate 39
2.4.4 Mannitol and Erythritol 40
2.4.5 Diacetyl and Other Odor/Flavor Compounds 41
Chapter 3: Acetic Acid Bacteria 45
3.1 INTRODUCTION 45
3.2 TAXONOMY 45
3.3 NUTRITIONAL REQUIREMENTS 47
3.4 METABOLISM 47
3.4.1 Carbohydrates 47
3.4.2 Ethanol 49
















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