Chapter 25 - Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited

Abstract

Fermentation, to obtain alcoholic beverages, is a process which implies the interaction of various microorganisms. This metabolic process is due to the action of yeasts, which can be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts. Although they are considered spoilage microorganisms of the fruits, non-Saccharomyces yeasts possess some interesting applied characteristics and can be used in food industry. Some of the compounds produced by these microorganisms may be beneficial and improve the characteristics of the fermented beverages. In this chapter, recent advances in glycosidase, xylanase, lipase, esterase, protease, lyase and pectinase activities and their role in fermentation have been reviewed.