Abstract
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.
Highlights
Yeasts are unicellular fungi found commonly in the natural environment, which are used in various industries [1]
We wanted to show the impact of yeasts on fermented products, especially on volatile organic compound formation
It is confirmed that low temperature provides a better sensory profile of fermented foods
Summary
Yeasts are unicellular fungi found commonly in the natural environment, which are used in various industries [1]. Non-Saccharomyces yeasts are considered to have several beneficial effects, including limiting or enhancing target post-fermentation metabolites present in the final product (for example, to reduce alcohol content). They have the ability to maintain a good fermentation rate in environments with high sugar concentrations [34]. An extensive study was performed by Berbegal and co-workers, who studied two non-Saccharomyces strains (belonging to the species Metschnikowia pulcherrima and Torulaspora delbrueckii) together with Saccharomyces yeasts They found a correlation between the increased number of yeast cells in the fermentation environment and the increased amount of VOCs, for bot single strains and mixed cultures containing different strains [31]. We will describe the characteristic sensory profiles of various products of yeast fermentation at different temperatures
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