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Yeasts and molds in fermented food production: an ancient bioprocess

Author:
Venturini Copetti, Marina
Source:
Current opinion in food science 2019 v.25 pp. 57-61
ISSN:
2214-7993
Subject:
beverages, bioprocessing, biotechnology, carbon, fermentation, fermented foods, flavor, food production, molds (fungi), ripening, yeasts
Abstract:
The fermentation of carbon sources by fungi leading to the production of foods and beverages represents one of the oldest and most economically significant of all biotechnologies. Also, some traditional fermented foods require a ripening period to develop their best sensorial characteristics. On ancient times, fermentation was carried out spontaneously. With scientific development, single strains were selected and adapted for use as starters in some large-scale food producing. Currently an apparent revival of interest in complex fermentation is occurring, as well in the use of mixed strains wondering production of food and beverages with more diverse and peculiar flavors impressed by a more complex micro-organisms interaction and the associated health functionalities.
Agid:
6342950