Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation

MENDOZA, LUCÍA M.; MERÍN, MARÍA GABRIELA; BELLOCH, CARMELA

Frontiers in Microbiology

Frontiers Media S.A.

Año: 2022 vol. 13

Fermentation is one of the oldest methods of food preservation used around the world for hundreds of years. The most popular fermentation processes in which yeasts are implied are wine-making and baking. However, these microorganisms are involved in the production of different types of food and beverages such as cheese, dry sausage, beer, cider, among others. In addition, the ability of yeasts, especially Saccharomyces cerevisiae, to ferment sugars during the fermentative process is well known. However, in the last years, new properties have been considered in the selection of microorganisms as starter cultures. In this context, the study of characteristics related to the production of antimicrobial peptides and certain aroma compounds, different enzymatic activities even functional properties as probiotics that could have health-promoting effects are being taken into account in the selection of strains for their application in food production. In many countries, the commercial starter cultures for winemaking are mainly of S. cerevisiae being the use and commercialization of other yeast species less extended. For other beverages and fermented foods, the information on yeasts as starter or additive cultures is still scarce. Therefore, the aim of this Research Topic is to highlight the potential applications of different species of yeasts through the current advances in the study of metabolic and functional properties that could increase the knowledge of this research area and promote the use of selected yeasts in the food industry.