Artigo de periodico

Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry (2023)

• Authors:
  • Palladino, Fernanda
  • Alvarenga, Flávia B. M
  • Rodrigues, Rita de Cássia Lacerda Brambilla
  • Santos, Igor Jorge Boggione
  • Rosa, Carlos Augusto
• Autor USP: RODRIGUES, RITA DE CÁSSIA LACERDA BRAMBILLA - EEL
• Unidade: EEL
• DOI: 10.1007/s43555-023-00011-7
• Assunto: BIOTECNOLOGIA
• Agências de fomento:
  • Financiamento CNPq
  • Financiamento FAPEMIG
• Language: Inglês
• Abstract: Purpose of Review: This review aims to explore the biotechnological potential of Brazilian yeasts in the food industry. We discuss the potential of native Brazilian yeasts to provide sustainable, healthy, and innovative solutions, emphasizing their diversity in contributing new flavors, aromas, and textures to food products. Recent Findings: Recent findings suggest that Brazilian yeasts hold promise for addressing market demands for personalized and healthier consumer options. These yeasts can transform agro-industrial residues into more complex and valuable products. Additionally, they have the capacity to produce natural ingredients, like dyes and flavors, meeting the increasing demand for additive-free foods. Furthermore, Brazilian yeasts are capable of producing bioplastics and biocomposites, supporting circular economy principles by reducing reliance on traditional plastics. In the realm of industrial biotechnology, these yeasts demonstrate potential for enzyme, biofuel, and chemical production. Genetic engineering and synthetic biology advancements offer avenues for optimizing these yeasts to meet industry standards. Summary: Brazilian yeasts exhibit significant economic potential within the food industry by enhancing local biodiversity, promoting sustainability, and driving innovation. They offer opportunities to create diverse, healthier, and more sustainable food products. Despite challenges such as the need for well-documented strain diversity and improved fermentation processes, these yeasts can add substantial value to the food industry. By investing in creative research and fostering collaboration across sectors, the potential of native Brazilian yeasts can be harnessed to propel the food industry toward a more sustainable and health-conscious future.
• Imprenta:
  • Publisher: Springer
  • Publisher place: Ourense, ESP
  • Date published: 2023
• Source:
  • Título: Current Food Science and Technology Reports
  • ISSN: 2662-8473
  • Volume/Número/Paginação/Ano: p.1-10, 2023

Informações sobre o DOI: 10.1007/s43555-023-00011-7 (Fonte: oaDOI API)
• Este periódico é de assinatura
• Este artigo NÃO é de acesso aberto
  
• Cor do Acesso Aberto: closed

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How to cite

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• ABNT

  PALLADINO, Fernanda et al. Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry. Current Food Science and Technology Reports, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1007/s43555-023-00011-7. Acesso em: 02 out. 2024.

• APA

  Palladino, F., Alvarenga, F. B. M., Rodrigues, R. de C. L. B., Santos, I. J. B., & Rosa, C. A. (2023). Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry. Current Food Science and Technology Reports, 1-10. doi:10.1007/s43555-023-00011-7

• NLM

  Palladino F, Alvarenga FBM, Rodrigues R de CLB, Santos IJB, Rosa CA. Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry [Internet]. Current Food Science and Technology Reports. 2023 ;1-10.[citado 2024 out. 02 ] Available from: https://doi.org/10.1007/s43555-023-00011-7

• Vancouver

  Palladino F, Alvarenga FBM, Rodrigues R de CLB, Santos IJB, Rosa CA. Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry [Internet]. Current Food Science and Technology Reports. 2023 ;1-10.[citado 2024 out. 02 ] Available from: https://doi.org/10.1007/s43555-023-00011-7

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