The life and times of yeasts in traditional food fermentations

Tofalo, Rosanna; Fusco, Vincenzina; Böhnlein, Christina; Kabisch, Jan; Logrieco, Antonio F.; Habermann, Diana; Cho, Gyu-Sung; Benomar, Nabil; Abriouel, Hikmate; Schmidt‐Heydt, Markus; Neve, Horst; Bockelmann, Wilhelm; Franz, Charles M. A. P.

doi:10.1080/10408398.2019.1677553

Cited by 57 publications

(34 citation statements)

References 354 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Saccharomyces cerevisiae and species of the genus Pichia are frequently identified in cocoa fermentation in several locations [ 7 , 8 ]. These species and several others are linked to processes that are essential in the first hours of cocoa fermentation, such as: consumption of citric acid present in the pulp; increasing the pH of the medium and favouring the development of the bacterial community; ethanol production at low oxygen concentrations; production of aromatic compounds desirable to chocolate such as ethers, aldehydes and ketones; and production of pectinolytic enzymes that favour the release of fermentable sugars from the pulp, making them available for fermentation [ 2 , 5 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

et al. 2021

View full text Add to dashboard Cite

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

show abstract

Section: Resultsmentioning

confidence: 99%

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

et al. 2021

View full text Add to dashboard Cite

show abstract

“…This seems a relevant contribution because yeast-rich diets or yeast supplementation have been used for a long time worldwide, in a series of settings, without side effect records. S. cerevisiae is one of the most well-known yeast being predominantly employed for food fermentation and used for centuries in bread-making and production of alcoholic beverages such as wines and beers 34 . Besides the use of wild type strains, engineered S. cerevisiae strains are being largely employed as commercially profitable cell systems for application in bioprocesses aiming the synthesis of biopharmaceuticals and therapeutic proteins 35,36 .…”

Section: Discussionmentioning

confidence: 99%

Selenization of S. cerevisiae increases its protective potential in experimental autoimmune encephalomyelitis by triggering an intestinal immunomodulatory loop

Fraga-Silva

Mimura

Oliveira

et al. 2020

Sci Rep

View full text Add to dashboard Cite

Multiple sclerosis is an autoimmune disease that affects the myelinated central nervous system (CNS) neurons and triggers physical and cognitive disabilities. Conventional therapy is based on disease-modifying drugs that control disease severity but can also be deleterious. Complementary medicines have been adopted and evidence indicates that yeast supplements can improve symptoms mainly by modulating the immune response. In this investigation, we evaluated the therapeutic potential of Saccharomyces cerevisiae and its selenized derivative (Selemax) in experimental autoimmune encephalomyelitis (EAE). Female C57BL/6 mice submitted to EAE induction were orally supplemented with these yeasts by gavage from day 0 to day 14 after EAE induction. Both supplements determined significant reduction in clinical signs concomitantly with diminished Th1 immune response in CNS, increased proportion of Foxp3+ lymphocytes in inguinal and mesenteric lymph nodes and increased microbiota diversity. However, Selemax was more effective clinically and immunologically; it reduced disease prevalence more sharply, increased the proportion of CD103+ dendritic cells expressing high levels of PD-L1 in mesenteric lymph nodes and reduced the intestinal inflammatory process more strongly than S. cerevisiae. These results suggest a clear gut-brain axis modulation by selenized S. cerevisiae and suggest their inclusion in clinical trials.

show abstract

“…The role of S. cerevisiae in nonalcoholic fermentations has so far been less studied because among other things research is often complicated by the presence of other microorganisms, mainly lactic acid bacteria. Furthermore, S. cerevisiae could not only be identified in many dairy based fermentations but also in fermentations used to refine other agricultural products such as coffee or cocoa beans (Tofalo et al, 2019) that could be tested in beer fermentations. In addition, industrial bioethanol production has been reported to be a rich source of S. cerevisiae strains (Basso et al, 2008).…”

Section: Isolation Of Novel Brewing Yeastmentioning

confidence: 99%

Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From

et al. 2020

View full text Add to dashboard Cite

Fermented foods and particularly beer have accompanied the development of human civilization for thousands of years. Saccharomyces cerevisiae, the dominant yeast in the production of alcoholic beverages, probably co-evolved with human activity. Considering that alcoholic fermentations emerged worldwide, the number of strains used in beer production nowadays is surprisingly low. Thus, the genetic diversity is often limited. This is among others related to the switch from a household brewing style to a more artisan brewing regime during the sixteenth century and latterly the development of single yeast isolation techniques at the Carlsberg Research Laboratory in 1883, resulting in process optimizations in the brewing industry. However, due to fierce competition within the beer market and the increasing demand for novel beer styles, diversification is becoming increasingly important. Moreover, the emergence of craft brewing has influenced big breweries to rediscover yeast as a significant contributor to a beer's aroma profile and realize that there is still room for innovation in the fermentation process. Here, we aim at giving a brief overview on how currently used S. cerevisiae brewing yeasts emerged and comment on the rationale behind replacing them with novel strains. We will present potential sources of yeasts that have not only been used in beer brewing before, including natural sources and sources linked to human activity but also an overlooked source, such as yeast culture collections. We will briefly comment on common yeast isolation techniques and finally touch on additional challenges for the brewing industry in replacing their current brewer's yeasts.

show abstract

The life and times of yeasts in traditional food fermentations

Cited by 57 publications

References 354 publications

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Selenization of S. cerevisiae increases its protective potential in experimental autoimmune encephalomyelitis by triggering an intestinal immunomodulatory loop

Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From

Contact Info

Product

Resources

About