Role of Yeasts in Food Fermentation

Kumar, Amit; Jeyaram, Kumaraswamy

doi:10.1007/978-981-10-2621-8_4

Cited by 22 publications

(15 citation statements)

References 169 publications

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“…Fungi have been used for thousands of years in food fermentations to modify raw substrates to make them more digestible with enhanced nutritional and organoleptic characteristics. Many molds belonging to the genera Aspergillus , Penicillium , Geotrichum, Phoma (Samson, ), Mucor (Wei et al., ), Rhizopus (Handoyo & Morita, ), and yeasts belonging to the genera Saccharomyces , Candida , Kluyveromyces , Zygosaccharomyces , Pichia , Torulaspora , and Geotrichum (Rai & Jeyaram, ) are widely used as starter cultures in food fermentations, involving milk, cereals, and meats, to enhance the taste, texture, aroma, shelf‐life, and nutritional value of fermented food products. Fermented foods are of high economic importance, and currently a total of 3,500 fermented foods are globally produced.…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

228

111

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Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega‐scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf‐life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti‐mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.

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Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

228

111

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“…Two yeast species, K. marxianus and S. cerevisiae , dominated the fermented milk products of Benin and Niger. Earlier studies observed S. cerevisiae , K. marxianus , Kluyveromyces lactis , Debaromyces hansenii , and Yarrowia lipolytica (Rai and Jeyaram, 2017; Hittinger et al, 2018) as the main yeast species present in the similar type of naturally fermented milk products. Similar to the Wagashi cheese of Benin, K. marxianus dominantly present in several naturally fermented milk products, namely, Indian hard cheese prepared from yak milk “churpi” (Rai et al, 2016) and traditional Mongolian fermented mare’s milk “airag” (Watanabe et al, 2008).…”

Section: Discussionmentioning

confidence: 97%

High-Throughput Illumina MiSeq Amplicon Sequencing of Yeast Communities Associated With Indigenous Dairy Products From Republics of Benin and Niger

et al. 2019

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Traditional Wagashi cheese and fermented cow milk are among the most popular dairy products appreciated by people from Benin, Niger, and the neighboring region. These products are the main source of protein in the diet of the low-income population in the region. The fermented milk is prepared by spontaneous fermentation without back-slopping. Whereas, the leaf extract of Calotropis procera is used for curdling the milk to prepare the soft Wagashi cheese. The present study aims to provide in-depth analysis of yeast communities associated with these traditional milk products by high-throughput Illumina MiSeq amplicon sequencing of internal transcribed spacer (ITS) region of fungal rRNA genes. A total of 60 samples, 20 samples of fermented milk each from Benin and Niger, and 20 samples of Wagashi cheese from Benin were used for analysis. The metagenomic investigation revealed that Kluyveromyces marxianus , Saccharomyces cerevisiae , Candida parapsilosis , and Sagenomella keratitidis were the predominant yeast species present in the traditional milk products. Furthermore, we noticed a high presence of K. marxianus (61.1% relative abundance) in the Wagashi cheese and S. cerevisiae (28.4% relative abundance) in the fermented milk of Niger. The presence of potential pathogenic yeast C. parapsilosis and S. keratitidis in these African milk products calls for further investigation to assess their safety. The predominant yeast K. marxianus and S. cerevisiae , recognized with generally regarded as safe (GRAS) status, could be further selected as starter culture along with lactic acid bacteria for developing controlled fermentation processes with enhanced product quality and safety.

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“…Yeast play an important role during fermentation, since they are responsible for the production of organic acids and alcohol, providing flavor, texture and aroma to fermented foods. However, the organoleptic properties provided depend on nutritional content and toxin-reducing factors (Rai and Jeyaram 2017). For example, fermentation of cereal by yeast promotes high levels of total sugars, sterols, lignans, free ferulic acids, and alkylresorcinols, as well as total phenolic content and aroma formation (Vieria-Dalod e et al 2008;Yeo and Ewe 2015).…”

Section: Yeasts and Moldsmentioning

confidence: 99%

Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview

Cuvas-Limon

Nobre

Cruz

et al. 2020

Critical Reviews in Food Science and Nutrition

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Fermented food has been present throughout history, since fermentation not only helps preserving food, but also provides specific organoleptic characteristics typically associated to these foods. Most of the traditional fermented foods and artisanal beverages are produced by spontaneous generation, meaning no control of the microbiota, or the substrate used. Nevertheless, even not being standardized, they are an important source of bioactive compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino acids, vitamins, and minerals. This review compiles a list of relevant traditional fermented beverages around the world, aiming to detail the fermentation process itself-including source of microorganisms, substrates, produced metabolites and the operational conditions involved. As well as to list the bioactive compounds present in each fermented food, together with their impact in the human health. Traditional fermented beverages from Mexico will be highlighted. These compounds are of high interest for the food, pharmaceutical and cosmetics industry. To scale-up the home fermentation processes, it is necessary to fully understand the microbiology and biochemistry behind these traditional products. The use of good quality raw materials with standardized methodologies and defined microorganisms, may improve and increase the production of the desirable bioactive compounds and open a market for novel functional products.

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Role of Yeasts in Food Fermentation

Cited by 22 publications

References 169 publications

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

High-Throughput Illumina MiSeq Amplicon Sequencing of Yeast Communities Associated With Indigenous Dairy Products From Republics of Benin and Niger

Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview

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