Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

Abstract

Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee the safety, quality and diversity of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been reviewed in terms of bio-protectant and biocontrol activity with a particular focus on their antimicrobial power using different application modalities including biopackaging, probiotic features and promoting functional aspects. In this review, the authors underline the contribution of NSYs in the food production chain and their role in the technological and fermentative features for their practical and useful use as a biocontrol agent in food preparations.

Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?

“…These "Killer factors", such as CpKT1 and CpKT2 produced by Candida pyralidae, have demonstrated effectiveness in controlling the population of undesired yeast strains, such as B. bruxellensis, in winemaking conditions, without adversely affecting the fermentation processes of S. cerevisiae or the tested lactic acid bacteria [256]. Other "Killer factors", such as KTCf20 and Pikt (produced by Wickerhamomyces anomalus), Kwkt (produced by Kluyveromyces wickerhamii), PMKT and PMKT2 (produced by Pichia membranifaciens), have also demonstrated potential in controlling unwanted yeast strains in vinification environments [257][258][259][260].…”

Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

“…One of them consists in adding microorganisms after harvest to control spoilage microorganisms: this is the biocontrol concept mainly used in agriculture for the protection of fruits and vegetables ( Spadaro and Gullino, 2004 ; Droby et al, 2009 ; Sharma et al, 2009 ). Non- Saccharomyces (NS) yeasts have been given great attention due to their microbial antagonisms that biologically inhibit potential post-harvest moulds ( Comitini et al, 2023 ). The development of this approach has more recently been extended to the field of oenology, as an alternative to the use of sulphites to protect musts, mainly from potential alteration by indigenous microbiota at the pre-fermentative step.…”

Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non-Saccharomyces Strains

“…The antagonistic action of the pathogen Candida albicans , which can be applied to the pharmaceutical industry, was confirmed [ 31 ]. Based on the characteristics and functional aspects of probiotics such as antibacterial activity and the bioprotection and biocontrol of non- Saccharomyces yeast, it can be used as a functional material as well as in food production [ 31 , 32 ].…”