The Role of Yeasts in Fermentation Processes

Microorganisms

卷:8

Sergi Maicas¹ 

[1] Departament de Microbiologia i Ecologia, Facultat de Ciències Biològiques, Universitat de València, 46100 Burjassot, País Valencià, Spain;

关键词: yeast;    non-Saccharomyces yeast;    wine;    beer;    beverages;   

DOI  :  10.3390/microorganisms8081142

来源: DOAJ

【 摘 要 】

In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources.

【 授权许可】

Unknown