Effect of yeasts on food quality and safety and possibilities of their inhibition

Abstract

BackgroundYeasts are widely spread in nature. Yeasts have a positive role in the fermentation of some products such as wine or beer, although they are also responsible for food spoilage alongside fungi. In addition, some species of yeasts, such as Candida spp., can enter the human body through food and beverages and may cause various types of infections. Therefore, it is necessary to find natural means for inhibition yeast growth in foods where they are undesirable microorganisms. Scope and approachThis work describes the prevalence of yeasts in food products, the impact of pathogenic yeasts on the human organism, and the possibility to suppress their growth by use of lactic acid bacteria and preservatives of plant origin. It may be applicable in food industries where yeasts are undesirable microorganisms which requires inhibition of their growth. Key findingsYeasts have a positive role in food fermentation, but can also cause infections in people, therefore their presence in food should be controlled. Lactic acid bacteria (LAB) are good inhibitors of fungal activity due to the presence of inhibitory compounds, such as lactic, acetic, and ascorbic acids, hydrogen peroxide, bacteriocins, and others. Out of LAB, Lactobacillus plantarum shows the strongest inhibitory effects. Furthermore, plant extracts, such as black walnut, clove, garlic, oregano leaf extracts, as well as anolyte – a natural disinfectant - also display an antifungal effect and could be used for yeast and fungal control.