Biotechnological potential of yeasts in functional food industry

Conclusions: The current review summarizes the importance of yeast in the production of functional food and development of bioprocesses for the production of high value nutraceuticals. The review also highlights the importance of yeast as a single starter as well as a component of mixed starter cultures in production of bioactive metabolites. However, there is a need of exploration of novel yeast strains that have the ability to produce novel and efficient biocatalysts from traditional fermented foods for advances in food industry bioprocesses.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research