Control of Food Yeast Spoilage Using Natural Compounds

VALLEJO, CLAUDIA V.; PEREZ MERELLO; TORRES EMILIANA; RODRÍGUEZ VAQUERO MARÍA JOSÉ

Emerging Environmental Technologies and Health Protection, In Section: Food Protection

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Lugar: Atenas; Año: 2018; p. 47 - 58

Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able to grow. Theyeast population has been well-characterized in fresh and processed fruit and vegetables, dairy products andbeverages, among others. Some species are agents of alteration in different foods and beverages. Foodcontamination can be due to natural yeast populations in raw ingredients and environmental contamination inthe manufacturing industries. This review addresses the role of yeasts in foods and beverages degradation byconsidering the modes of contamination and colonization by yeasts, the yeast population diversity, and theanalytical techniques for their identification, primarily molecular methods. In recent years, interest in the useof biologically active compounds from natural sources increased, because consumers are looking for saferand healthier food without addition of chemicals. In nature there are many different types of antimicrobialcompounds. Phenolic compounds may affect growth and viability of microorganisms and the use of phenoliccompounds as antimicrobial agents would provide an additional benefits, including dual-function effects ofboth preservation and delivery health benefits. Polyphenols present in different vegetables could be feasiblenatural and non-toxic alternative to prevent growth of spoilage yeasts and improve the microbiologicalquality of foods.