Yeast-based Food Preservation Solution

Yeasts produce volatile organic compounds, mycotoxins, and antimicrobials, are antagonistic to pathogenic fungi and bacteria, and have been documented as good plant growth promoting and food spoilage-resistant microorganisms. Aprofood deeply explores the relationship between antagonistic bacteria and food spoilage microorganisms, and is committed to providing global customers with yeast-based food preservation solutions.

Overview of Yeast

The yeasts are a large group of microbes characterized by their ability to survive in different conditions. The traits of yeasts that act against other microorganisms have attracted increasing attention for their application as bioprotective agents in the food industry. The antagonistic characteristics of yeast have been attributed mainly to the following mechanisms:

• Competition for nutrients.
• Changes in the medium pH due to growth-coupled ion exchange or organic acid production.
• Tolerance to high concentrations of ethanol.
• Secretion of antimicrobial compounds, such as killer toxins or mycocins.

Competition for nutrients is thought to be the main mode of action against post-harvest fungal pathogens. Yeast quickly consumes glucose, fructose, or sucrose, preventing the growth of harmful microorganisms. This action of yeast has been used for food and beverage fermentation of Saccharomyces cerevisiae.

Yeast in Food Preservation

Successes have been recorded in the use of antagonistic yeast in curbing postharvest infections in many fruits. The effectiveness of Pichia membranaefaciens in reducing green and blue mold infections by 66% and 83%, respectively, have been reported in citrus fruits following their storage for 4 days at 20 °C;. Others also noted the Wickerhamomyes anomalus strain (BS91)'s potent inhibitory effect toward P. digitatum in Citrus sinensis, with close monitoring revealing that less than 15% of fruits became deteriorated after storing for 10 days at 20 °C;. Moreover, the activity of Metschnikowia pulcherrima strain MPR3, W. anomalus strain BS91, and Aureobasidium pullulans strain PI1 in reducing B. cinerea-induced lesion infections in table grapes was also stated. Other observations also showed that W. anomalus Cf20 and Saccharomyces cerevisiae Cf8 have the inherent ability to prevent the spoilage yeasts growth in wine.

Fig. 1 Antagonistic activity of probiotic yeasts against pathogens with their mode of actions. (Shruthi, et al., 2022)

Our Solutions

In-depth exploration of the various modes of action of bio-preservation, and research on the relationship between antagonistic bacteria and food spoilage microorganisms, Aprofood is committed to providing global customers with comprehensive solutions for food preservation based on yeast.

• Formula Customization
  Our experimental center collects a variety of high-quality yeast strains, which can help customers develop efficient yeast compound fresh-keeping agents to meet customers' food preservation needs in the range of meat products, beverages, wine, fruits and vegetables and other products.
• Comprehensive Evaluation
  The comprehensive evaluation system was constructed to analyze the interaction between yeast and compound ingredients, evaluate the antagonistic ability against putrefactive microorganisms, metabonomic, safety, etc. One stop to meet the whole process of customer projects from idea to implementation.

Our Advantages

Multiple Strains Optional

One Stop Process

Wide Application Range

Customized Service

Aprofood is committed to providing extensive support to global customers in food preservation related research. Our professionals can provide you with comprehensive food preservation solutions based on yeast. Please contact us for more possibilities of your project!

References

1. Mokoena, M. P., Omatola, C. A., & Olaniran, A. O. (2021). Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens. Molecules (Basel, Switzerland), 26(22), 7055.
2. Shruthi, B., Deepa, N., Somashekaraiah, R., Adithi, G., Divyashree, S., & Sreenivasa, M. Y. (2022). Exploring biotechnological and functional characteristics of probiotic yeasts: A review. Biotechnology reports (Amsterdam, Netherlands), 34, e00716.