Abstract
Yeasts are predominant in several fermented foods prepared from ingredients of plant as well as animal origin. The diversity of foods in which, yeasts predominate ranges from alcoholic beverages such as wines (e.g., fruit, palm and rice wines), cereal based leavened products (e.g., sourdough and idli), milk products (e.g., cheese and dahi) and condiments such as soy sauce and papads. In natural food fermentation, yeasts are either dominant alone or mixed with lactic acid bacteria or mycelial fungi. Many yeast strains have been selected from the natural fermentation and successfully utilised as starter culture for industrial food production. They have a significant impact on food quality by improving the taste, flavour, texture, nutritive values, reduction of anti-nutritional factors and improving the functionality (health promoting properties). This chapter focuses on the beneficial role of yeast in fermented foods with special reference in improving the functionality in fermented food products.
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