Abstract
Genus Saccharomyces is one of the most explored yeast species, especially in the food processing and allied food industries. Among them S. cerevisiae, S. boulardii, and S. cerevisiae var. boulardii are the leading yeasts that find relatively major functional usages as natural fermenters in various food applications. As humanity as a whole is on the search for an easy cure into healthy living among their busy schedule, healthy gut, balanced diet, probiotics, and functional/fortified foods have gained immense importance. Yeast and Saccharomyces could play a substantial role in ensuring that such diet balances are maintained by utilizing their natural abilities to ferment food items according to their needs. In this context, this book chapter attempts to survey an overhaul of Saccharomyces in the current food market, food industry, and food technology and their role in food processing industries.KeywordsBeveragesFermentersFood applicationsProbiotics Saccharomyces Wine yeasts
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
