Commercial yeast starter cultures do not reflect the biodiversity of local microorganisms adapted to specific soil and climate conditions. As a result, the use of commercial yeast starter cultures in the food industry results in standardized products with diminished uniqueness and authenticity. Alternatively, native yeasts are naturally adapted to the local environment and raw materials and therefore contribute to maintaining authentic organoleptic characteristics in produced goods. Isolation and characterization of yeast strains serves to identify new starter cultures that carry unique quality attributes that reflect local biodiversity.
The goal of this Research Topic is to explore the utilization of native yeast strains as starter cultures. The study of the technological properties of native yeasts is crucial as they are adapted to specific microclimates and therefore influence local unique organoleptic characteristics that reflect the authenticity of the regional products. Additionally, the use of native yeasts has positive socio-economic impacts as it contributes to the preservation and promotion of traditional culture, enhancing competitiveness of products in the market and supporting sustainable regional development.
The scope of the research topic is to highlight the importance of native yeasts in the production of products with unique organoleptic characteristics and positive impact on human health. Welcomed topics include, but are not limited to:
• Techniques of isolation and characterization of yeasts by metagenomics as well as shotgun metagenomics
• The application of targeted and untargeted metabolomics for the identification of compounds produced or altered during fermentation
• Studies of their pathogenicity, genome sequencing,
• Studies of growth and fermentation capacity at different variables (ex. different temperatures, pH values, ethanol concentrations, concentrations of SO2, elevated sugar levels, flocculation capacity,)
• Sugar catabolism and CO2 production, fermentation rate, production of exopolysaccharides and autolysis etc.
• Production of undesirable characteristics.
• The application of native yeasts in industrial scale is of great importance.
Keywords:
Native yeasts, novel yeast starter cultures, metabolomics, yeast proliferation, fermentations, yeasts isolation, novel foods
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
Commercial yeast starter cultures do not reflect the biodiversity of local microorganisms adapted to specific soil and climate conditions. As a result, the use of commercial yeast starter cultures in the food industry results in standardized products with diminished uniqueness and authenticity. Alternatively, native yeasts are naturally adapted to the local environment and raw materials and therefore contribute to maintaining authentic organoleptic characteristics in produced goods. Isolation and characterization of yeast strains serves to identify new starter cultures that carry unique quality attributes that reflect local biodiversity.
The goal of this Research Topic is to explore the utilization of native yeast strains as starter cultures. The study of the technological properties of native yeasts is crucial as they are adapted to specific microclimates and therefore influence local unique organoleptic characteristics that reflect the authenticity of the regional products. Additionally, the use of native yeasts has positive socio-economic impacts as it contributes to the preservation and promotion of traditional culture, enhancing competitiveness of products in the market and supporting sustainable regional development.
The scope of the research topic is to highlight the importance of native yeasts in the production of products with unique organoleptic characteristics and positive impact on human health. Welcomed topics include, but are not limited to:
• Techniques of isolation and characterization of yeasts by metagenomics as well as shotgun metagenomics
• The application of targeted and untargeted metabolomics for the identification of compounds produced or altered during fermentation
• Studies of their pathogenicity, genome sequencing,
• Studies of growth and fermentation capacity at different variables (ex. different temperatures, pH values, ethanol concentrations, concentrations of SO2, elevated sugar levels, flocculation capacity,)
• Sugar catabolism and CO2 production, fermentation rate, production of exopolysaccharides and autolysis etc.
• Production of undesirable characteristics.
• The application of native yeasts in industrial scale is of great importance.
Keywords:
Native yeasts, novel yeast starter cultures, metabolomics, yeast proliferation, fermentations, yeasts isolation, novel foods
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.