Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production | Zendy

ArevaloVillena M. | Zendy; BrionesPerez A. | Zendy; Corbo M.R. | Zendy; Sinigaglia M. | Zendy; Bevilacqua A. | Zendy

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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.

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