Yeast domestication in fermented food and beverages: past research and new avenues
Irene De Guidi, Jean‐Luc Legras, Virginie Galéote, Delphine Sicard
Current Opinion in Food Science
Abstract
Starting from the most recent concept of domestication itself, and the specificity of microbial domestication, examples of the most advanced research on the domestication of yeasts in fermented foods and beverages are presented: from the best-known model species, Saccharomyces cerevisiae, to the other species encountered in fermented products, which are of growing interest. Different fermented food or beverage environments are discussed. Through these examples, the paper focused on how humans have shaped yeast evolution, from the indirect influence of fermentation practices to targeted and scientifically supported strain improvement. It highlighted the negative effects of domestication, such as the erosion of biodiversity, in order to address the emerging issues of climate change and the need to take into account yeast diversity and evolution for the development of sustainable food chains.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
yeast domestication can lead to erosion of biodiversity
“It highlighted the negative effects of domestication, such as the erosion of biodiversity, in order to address the emerging issues of climate change and the need to take into account yeast diversity a...”
yeast can be improved through targeted strain improvement
“Through these examples, the paper focused on how humans have shaped yeast evolution, from the indirect influence of fermentation practices to targeted and scientifically supported strain improvement.”
Saccharomyces cerevisiae is used in fermented foods and beverages
“from the best-known model species, Saccharomyces cerevisiae, to the other species encountered in fermented products, which are of growing interest.”