College of Biomass Science and Engineering, Sichuan University, Chengdu, China.
Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China.
Crit Rev Food Sci Nutr. 2023 Nov;63(33):12136-12149. doi: 10.1080/10408398.2022.2098688. Epub 2022 Jul 25.
With the rapid development of systems biology technology, there is a deeper understanding of the molecular biological mechanisms and physiological characteristics of microorganisms. Yeasts are widely used in the food industry with their excellent fermentation performances. While due to the complex environments of food production, yeasts have to suffer from various stress factors. Thus, elucidating the stress mechanisms of food yeasts and proposing potential strategies to improve tolerance have been widely concerned. This review summarized the recent signs of progress in the variety, functions, and stress tolerance of food yeasts. Firstly, the main food yeasts occurred in fermented foods, and the taxonomy levels are demonstrated. Then, the main functions of yeasts including aroma enhancer, safety performance enhancer, and fermentation period reducer are discussed. Finally, the stress response mechanisms of yeasts and the strategies to improve the stress tolerance of cells are reviewed. Based on sorting out these related recent researches systematically, we hope that this review can provide help and approaches to further exert the functions of food yeasts and improve food production efficiency.
随着系统生物学技术的飞速发展，人们对微生物的分子生物学机制和生理特性有了更深入的了解。酵母因其出色的发酵性能而被广泛应用于食品工业。然而，由于食品生产环境复杂，酵母必须承受各种应激因素。因此，阐明食品酵母的应激机制并提出提高耐受性的潜在策略受到了广泛关注。本综述总结了近年来食品酵母的多样性、功能和耐受力方面的研究进展。首先，本文介绍了发酵食品中主要的食品酵母及其分类水平。然后，讨论了酵母的主要功能，包括增强香气、提高安全性和缩短发酵周期。最后，综述了酵母的应激响应机制以及提高细胞耐受力的策略。通过系统地整理这些相关的最新研究，希望本综述能够为进一步发挥食品酵母的功能和提高食品生产效率提供帮助和思路。
