Fermentation is one of the oldest methods of food preservation used around the world for hundreds of years. The most popular fermentation processes in which yeasts are involved are wine-making and baking. However, these microorganisms are involved in the production of different types of food and beverages such as cheese, dry sausage, beer, cider, among others. In addition, the ability of yeasts, especially Saccharomyces cerevisiae, to ferment sugars during the fermentative process is well known. However, in the last years, new properties have been considered in the selection of microorganisms as starter cultures. In this context, the study of characteristics related to the production of antimicrobial peptides and certain aroma compounds, different enzymatic activities even functional properties as probiotics that could have health-promoting effects are being taken into account in the selection of strains for their application in food production.
In many countries, the commercial starter cultures for winemaking are mainly of S. cerevisiae being the use and commercialization of other yeast species less extended. For other beverages and fermented foods, the information on yeasts as starter or additives cultures is still scarce. Therefore, the aim of this Research Topic is to highlight the potential applications of different species of yeasts through the current advances in the study of metabolic, biocontrol and functional properties that could increase the knowledge of this research area and promote the use of selected yeasts in the food industry.
This collection encourages the contribution of Original Research Articles, Reviews, Mini-Reviews, and Methods manuscripts, covering the selection, characterization and application of different species of yeasts to improve the fermentative process as well as sensorial characteristics of fermented products.
The following topics are welcome:
* yeasts as biocontrol agents of bacterial and fungal spoilage during food and beverage fermentation
* characterization of technological and functional properties of yeasts in particular of species non-Saccharomyces
* influence of metabolites produced during fermentation process on the sensorial profile of food and beverages
* evaluation of interactions in the formulation of composite starter cultures
* optimization of the production of starter cultures for the food industry
* the importance of the selection of starters to prevent the alteration of food quality
* the possible impact of yeasts isolated from food and beverage on the health of consumers
Fermentation is one of the oldest methods of food preservation used around the world for hundreds of years. The most popular fermentation processes in which yeasts are involved are wine-making and baking. However, these microorganisms are involved in the production of different types of food and beverages such as cheese, dry sausage, beer, cider, among others. In addition, the ability of yeasts, especially Saccharomyces cerevisiae, to ferment sugars during the fermentative process is well known. However, in the last years, new properties have been considered in the selection of microorganisms as starter cultures. In this context, the study of characteristics related to the production of antimicrobial peptides and certain aroma compounds, different enzymatic activities even functional properties as probiotics that could have health-promoting effects are being taken into account in the selection of strains for their application in food production.
In many countries, the commercial starter cultures for winemaking are mainly of S. cerevisiae being the use and commercialization of other yeast species less extended. For other beverages and fermented foods, the information on yeasts as starter or additives cultures is still scarce. Therefore, the aim of this Research Topic is to highlight the potential applications of different species of yeasts through the current advances in the study of metabolic, biocontrol and functional properties that could increase the knowledge of this research area and promote the use of selected yeasts in the food industry.
This collection encourages the contribution of Original Research Articles, Reviews, Mini-Reviews, and Methods manuscripts, covering the selection, characterization and application of different species of yeasts to improve the fermentative process as well as sensorial characteristics of fermented products.
The following topics are welcome:
* yeasts as biocontrol agents of bacterial and fungal spoilage during food and beverage fermentation
* characterization of technological and functional properties of yeasts in particular of species non-Saccharomyces
* influence of metabolites produced during fermentation process on the sensorial profile of food and beverages
* evaluation of interactions in the formulation of composite starter cultures
* optimization of the production of starter cultures for the food industry
* the importance of the selection of starters to prevent the alteration of food quality
* the possible impact of yeasts isolated from food and beverage on the health of consumers
