Yeast and food: tradition and perspectives
1999
Angelov, A. | Roshkova, Z. (Higher Institute of Food and Flavour Industries, Dept. of Biotechnology, BG-4002 Plovdiv (Bulgaria))
In the last decades, an increasing scientific interest for investigations on the role of yeasts in food producton has been observed. Because baker's yeast are prodused at the largest scale, main attention is pair to their technological properties in bread and bakery products. Biotechnology methods applied nowadays give the opportunity to obtain some yeast enzymes, directly used in food and flavour industries. A new area is the use of yesat biomass components as additives and functional food ingredients. Introduction of yeast products as colourings, taste and flavour enhancers in untraditional foods is also of a particular interest. A special attention is paid to yeasts causing food spoilage.
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