Yeasts in foods and beverages: impact on product quality and safety

The role of yeasts in food and beverage production extends beyond the well-known bread, beer and wine fermentations. Molecular analytical technologies have led to a major revision of yeast taxonomy, and have facilitated the ecological study of yeasts in many other products. The mechanisms by which y...

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Bibliographic Details
Published in:Current opinion in biotechnology 2007-04, Vol.18 (2), p.170-175
Main Author: Fleet, Graham H
Format: Article
Language:English
Subjects:
Beverages - microbiology
Consumer Product Safety
Food - adverse effects
Food Contamination - prevention & control
Food Microbiology
Humans
Internal Medicine
Mycoses - etiology
Mycoses - prevention & control
Opportunistic Infections - etiology
Opportunistic Infections - prevention & control
Vitaceae
Yeasts
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Summary:The role of yeasts in food and beverage production extends beyond the well-known bread, beer and wine fermentations. Molecular analytical technologies have led to a major revision of yeast taxonomy, and have facilitated the ecological study of yeasts in many other products. The mechanisms by which yeasts grow in these ecosystems and impact on product quality can now be studied at the level of gene expression. Their growth and metabolic activities are moderated by a network of strain and species interactions, including interactions with bacteria and other fungi. Some yeasts have been developed as agents for the biocontrol of food spoilage fungi, and others are being considered as novel probiotic organisms. The association of yeasts with opportunistic infections and other adverse responses in humans raises new issues in the field of food safety.
ISSN:0958-1669
1879-0429
DOI:10.1016/j.copbio.2007.01.010