Premium
Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production
Author(s) -
ArevaloVillena M.,
BrionesPerez A.,
Corbo M.R.,
Sinigaglia M.,
Bevilacqua A.
Publication year - 2017
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.13548
Subject(s) - starter , probiotic , microbiology and biotechnology , biology , yeast , food science , food microbiology , wine , bacteria , biochemistry , genetics
Summary This review is an account of experiences of two research teams (from Italy to Spain); the leading idea is the following: yeasts represent valuable sources in food science and microbiology and are a kind of food factories, because of the potentiality of whole cells or for their produced compounds. This review covers three major areas: the first section addresses the role of yeasts as starter cultures with a special focus on wine. The second section is an update on probiotic yeasts. Finally, the focus of the last section is on enzymes produced by yeasts, with a short description of the removal of mycotoxin.