The life and times of yeasts in traditional food fermentations.
- Authors
- Type
- Published Article
- Journal
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK (Taylor & Francis)
- Publication Date
- Jan 01, 2020
- Volume
- 60
- Issue
- 18
- Pages
- 3103–3132
- Identifiers
- DOI: 10.1080/10408398.2019.1677553
- PMID: 31656083
- Source
- Medline
- Keywords
- Language
- English
- License
- Unknown
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
