Yeast and Food: Tradition and Perspectives

A. ANGELOV and Z. ROSHKOVA

Higher Institute of Food and Flavour Industries,Dept. of Biotechnology,BG-4002 Plovdiv, Bulgaria

Abstract

ANGELOV, A and Z. ROSHKOVA, 1999. Yeast and food: tradition and perspectives. Bulg. J. Agric. Sci., 5: 589-598

In the last decades, an increasing scientific interest for investigations on the role of yeasts in food production has been observed. Connected with this is the present paper, aiming to familiarize specialists in food and flavour industries with the last achievements in studying yeast role in the production of both traditional and some new, unspecific for our market foods. Because baker's yeast are produced at the largest scale, main attention is paid 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 yeast 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.

Key words: yeast, food, enzymes, colourants, flavour, spoilage