Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Viorica CORBU, Tatiana VASSU, Ortansa CSUTAK
Yeasts have been used for food processing since ancient times due to their special fermentative characteristics. In present, they represent a major group of microorganisms used in food industry as well in related domains of biotechnology. Yeasts are a rich source of proteins, vitamins (especially those from B complex) and are main producers of biocatalysts (lipases, esterases, phospholipases) used to improve aromas and flavours and of different natural additives such as food colorants. Yeasts isolated from traditional dairy products produce inulinases and β- galactosidases important for production of foods intended for weight loss or for people with lactose intolerance. Inulinases exhibit also prebiotic potential, catalysing the growth of probiotic microorganisms. Certain yeast species are used as probiotics since they not participate in horizontal antibiotic resistance genes exchanges. Recently, the yeasts with antioxidant activity are considered as attractive for development of biopreservatives, an economic alternative for classical food preservatives of chemical origin. With a great history developed in the food field, the yeasts continue to surprise the scientific world even in the 21st century through their special metabolic abilities.
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