Yeasts and Traditional Fermented Foods

and Beverages

Tek Chand Bhalla and Savitri

Abstract Fermented foods and beverages are the outcomes of metabolic activity of
some microorganisms among the thousands of bacteria, yeasts and moulds. Yeast is
one of the first domesticated microorganisms that ferment sugars to alcohol and
carbon dioxide. Saccharomyces cerevisiae, Candida spp., Debaryomyces spp. and
Hansenula anomala are the most common yeasts associated with the traditional
fermentations and occur in a large number of fermented foods and beverages,
prepared from raw materials of plant as well as animal origin. Saccharomyces
cerevisiae is the most frequently involved yeast species in alcoholic fermentation
which leads to the production of ethanol. This yeast predominates in most of the
traditional fermented foods and beverages such as burukutu, merissa, bhatooru,
seera, chhang, fufu, tape, ogi, puto, dosa, idli, papdam, kecap, laochao, warri, etc.
In these traditional foods, yeast either alone or in association with bacteria and
mould has substantial influence on taste, aroma, texture and nutritional value of the
fermented products. Thus, yeasts play very important role in improving the nutri-
tion and socio-cultural life of people living in rural and tribal areas of various
countries across the world.

Keywords Fermented foods Beverages Yeasts Traditional Saccharomyces

cerevisiae

1 Introduction

Fermentation is considered to be the oldest method of food preservation man

devised several thousands years ago during the course of evolution of human
civilizations. It plays a very significant role in safeguarding the food security of
millions of people mainly the marginalized and vulnerable groups around the world

T.C. Bhalla (&) Savitri

Department of Biotechnology, Himachal Pradesh University,
Summer Hill, Shimla 171005, Himachal Pradesh, India
e-mail: [email protected]

© Springer Science+Business Media Singapore 2017 53

T. Satyanarayana and G. Kunze (eds.), Yeast Diversity
in Human Welfare, DOI 10.1007/978-981-10-2621-8_3
54 T.C. Bhalla and Savitri

(Battcock and Azam-Ali 1998). It is an efficient, low energy consuming process

which needs no sophisticated methods of preservation such as refrigeration or other
energy dependent food preservation technologies and prolongs the shelf life of
foods (Borgstrom 1968).
The food fermentation involves the concomitant action of one or more
microorganisms, and in some, it may act sequentially with a change in dominant
microflora as the fermentation progresses (Haard 1999). Among the various
microbes involved in food fermentation, yeasts play a pivitol role in the transfor-
mation of the various substrates as yeasts grow and survive under stress conditions.
Most of the indigenous or traditional fermented foods are prepared by
solid-substrate fermentation in which substrates are allowed to ferment either nat-
urally or by the addition of starter cultures. These foods and beverages have formed
an integral part of the diet in most of the civilizations around the world since
antiquity as these can be prepared at household level using locally available raw
materials and simple processing techniques and equipments.
In food fermentation, yeasts transform the original raw materials physically,
nutritionally and organoleptically into more desirable products. Amongst different
yeasts, the genus Saccharomyces has a long history of traditional applications
particularly in bread, beer and wine fermentations. Apart from the genus
Saccharomyces, a variety of other yeast species also play important role in the
production of traditional fermented foods and beverages across the world. In
addition, many important food ingredients, additives and processing aids are also
obtained from yeasts and these are also being explored as novel biocontrol agents in
curtailing food spoilage as these possess very strong antifungal activities. The
probiotic activity of yeast is another interesting aspect that is attracting the attention
of both academia and industry. In this chapter yeast diversity in traditional fer-
mented foods and beverages and their role in driving traditional fermentations will
be discussed.

2 History of Yeast in Fermentation

Yeast was used to carry out fermentation from the very starting of brewing and thus
considered as one of the earliest domesticated microorganisms. The role of yeasts or
even microorganisms in food fermentation was not known in Middle Ages, but it
was well experienced and perceived by the people practicing fermentation that the
best beers were produced near the bakeries (Kruif 1935). Although Antonie van
Leeuwenhoek in 1680 first observed both yeast and bacteria microscopically, it was
not until the year 1837 when Cagniard-Latour suggested that the process of fer-
mentation was closely associated with the budding (i.e. growth/division) of yeast
cells. Schwann further extended the work of Cagniard-Latour and proposed that the
growth of yeast cells depend on the presence of sugar which serves as a food
material. Yeast as a living agent in fermentation or transformation of sugars
remained a subject of debate among the chemists or biologists until Louis Pasteur
Yeasts and Traditional Fermented Foods and Beverages 55

who convincingly proved the association of yeast with fermentation (Stewart and
Russell 1986).
The long history of the association of yeast with human society could be traced
from the evolution of bread, beer and wine as well accepted foods and beverages
across the world that started about 5000 years ago (Fleet 2006).

3 Yeast: Morphology, Physiology and Metabolism

Yeasts are unicellular, heterotrophic eukaryotes classified in the kingdom fungi.

The term ‘yeast’ is generally used as a synonym for Saccharomyces cerevisiae, but
the phylogenetic diversity of yeasts is so vast that these are placed in two separate
phyla: the Ascomycota and the Basidiomycota (Kurtzman and Fell 1998).
Yeasts are fairly simple in their nutritional requirements as they are able to
metabolize a range of carbohydrates as carbon source. They require a reduced
carbon source, various minerals, a supply of nitrogen, vitamins including biotin,
pantothenic acid, thiamine and relatively small amount of oxygen. Metabolic
activities (aerobic respiration or fermentation) in yeasts are dependent on the
concentration of sugar present in the medium e.g. when sugar concentration is high,
the fermentative mode of sugar metabolism is switched on in yeast cell, and the
pyruvate is broken down to ethanol yielding two molecules of ATP per sugar
molecule. At low sugar concentrations, the pyruvate shunts into acetyl-CoA and the
respiratory chain with net generation of 32 molecules of ATP per glucose molecule.
This well-known phenomenon in yeasts is known as Crabtree effect and this has a
great significance in commercial fermentation processes (Bamforth 2005). Yeasts
mostly reproduce by budding; however, they exhibit both asexual and sexual stages
in their life cycle (Kurtzman and Fell 2005).

4 Traditional Fermented Foods

The traditional fermented foods and beverages have social, religious, cultural and
nutritional importance and their preparation and consumption is largely confined to
specific region. The diversity of such fermented products is as an outcome of the
heterogeneity of traditions and cultures prevailing in the world, geographical dis-
tribution and the raw materials used in the fermentation. These traditional fermented
foods and beverages are prepared from a variety of substrates viz. cereals, pulses,
vegetable, fruits, meat and milk (Table 1).
Most of the traditional fermented foods of the world are made by fermentation of
legumes either alone or in combination with cereals as in the case of idli and dosa
prepared in Southern parts of India (Soni and Sandhu 1999). Warries, sepubari and
borhe are some traditional fermented legume based products prepared in Northern
regions of India (Savitri and Bhalla 2007). Fermented soybean pastes, miso,
56 T.C. Bhalla and Savitri

Table 1 Traditional fermented foods and beverages prepared in various parts of the world
Fermented Substrate Nature of product/Use Country/Area
product
Afitin African locust bean Condiment Africa
Aisa Albizia saman Condiment Africa
Amazake Rice Sweet, low alcoholic drink Japan
Ambali Millet flour Semi solid/all time food India
Ambulthiyal Tuna fish Fermented fish curry Sri Lanka
Am-som Sorghum, millet and maize Non-alcoholic beverage Northern
Nigeria
Ang-kak Rice Dry red powder used as a China
colorant
Apong Rice Alcoholic drink India
Appa/appam Rice or white wheat flour Semi solid breakfast food Sri Lanka,
India
Atole Maize Sour porridge Southern
Mexico
Bagni Millet Liquid drink Caucasus
Bagoong Fish Thick paste used as seasoning Philippines
agent
Banku Maize, cassava Dough used as staple food Ghana
Belacan Shrimps Fermented shrimp paste or Southeast
sauce used as condiment Asia
Bhatura/ Wheat flour Deep fried roties used as India
kachauri breakfast food
Bogobe Sorghum Porridge Botswana
Bongkrek Coconut press cake Roasted in oil, used as a meat Indonesia
substitute
Bouza Wheat Thick acidic beverage Egypt
Braga Millet Liquid drink Romania
Brem Glutinous rice Cake Indonesia
Brembali Glutinous rice Dark brown sour alcoholic Indonesia
beverage
Burukutu Sorghum and cassava Cream colored drink with Savannah
suspended solid regions of
Nigeria
Busa Rice/millet, sugar Liquid drink Tartars of
Krim,
Turkistan,
Egypt
Chakka Milk Concentrated milk solids used India
as sweet dish
Chhang Rice, barley Alcoholic drink India
Chee-fan Soybean whey curd Cheese like, eaten fresh China
Chhash Milk Acidic refreshing drink India
(continued)
Yeasts and Traditional Fermented Foods and Beverages 57

Table 1 (continued)
Fermented Substrate Nature of product/Use Country/Area
product
Chicha Maize Alcoholic beverage Peru
Chickwangue Cassava roots Paste used as staple food Congo
Churpi Buttermilk Hard dried solids, eaten fresh India, Nepal
as well as used in soups
Darassum Millet Liquid drink Mongolia
Dawadawa African locust bean Sun dried solids used as West Africa,
(iru, supplement to soups Nigeria
kpalugu,
kinda)
Dhokla Bengal gram and wheat Spongy cake used as staple India
food
Dosa (dosai) Black gram and rice Spongy cake used as breakfast India
food
Fufu Cassava roots Paste, eaten with soup Africa
Gari Cassava roots Flour eaten boiled with stews, West Africa
vegetables
Gundruk Brassica campestris leaves Cured and sun-dried green Nepal
leafy vegetable
Hamanatto Whole soybeans, wheat flour Flavoring agent for meat and Japan, China
(Douchi) fish, also eaten as snack
Handwa Rice, red gram and Bengal Baked food Western India
gram flour
Hom-dong Red onions Pickled red onions Thailand
Hua-chai-po- Carrots and turnips Pickled product as food Thailand and
tai-tan-soi adjunct China
Idli Rice and black gram Spongy steamed bread Southern
India
Imrati Wheat flour Sweet snack food India,
Pakistan,
Nepal
Injera Teff/maize, wheat, barley, Moist bread like pancake Ethiopia
sorghum, etc.
Inyu Black soybeans Liquid flavour enhancer Taiwan,
China, Hong
Kong
I-sushi Fish Fermented fish eaten with rice Japan
Jaadi Fish Cured fish used as pickle Sri Lanka
Jaanr Finger millet Sweet and sour alcoholic India
paste
Jalebi Wheat flour Deep fried pretzels, India,
confection food Pakistan and
Nepal
Jamin-bang Maize flour Bread or cake like product Brazil
(continued)
58 T.C. Bhalla and Savitri

Table 1 (continued)
Fermented Substrate Nature of product/Use Country/Area
product
Jand Wheat, barley Alcoholic beverage Nepal
Jeruk Ginger and papaya Pickled vegetable Malaysia
Kaanga- Maize Soft, slimy, eaten as vegetable New Zealand
kopuwai
Kanji Rice and carrots Sour liquid added to India
vegetables
Katsuobushi Whole fish Dry solids used as seasoning Japan
agent
Kecap Soybeans and wheat Liquid used as condiment or Indonesia and
seasoning agent vicinity
Kefir Cow/goat/sheep milk Acidic alcoholic beverage Russia
Kenkey Maize Steamed eaten with Ghana
vegetables
Ketjap Black soybeans Syrup used as seasoning agent Indonesia
Khalpi Cucumber, spices and salt Pickle Nepal
Khaman Bengal gram Solid cake used as breakfast India
food
Khanomjeen Rice Noodles Thailand
Khaomak Glutinous rice Semi solid sweet alcoholic Thailand
paste
Kichudok Rice, takju Steamed cake Korea
Kimchi Cabbage, vegetable, nuts Solid used as condiment Korea
Kinema Soybeans Solids used as snack Nepal,
Sikkim and
Darjeeling
Kishk Wheat, milk Solid dried balls eaten with Egypt, Syria
soups and Arab
world
Kisra Sorghum flour Thin pancake used as staple Sudan
Koko Maize, sorghum Porridge Ghana
Koozhu Millet Breakfast food India
Koumiss Mare’s milk Alcoholic milk used in Russia
pulmonary tuberculosis
Kulcha White wheat flour Flat bread used as staple food Northern
India
Kunuzaki Millet Non alcoholic fermented Northern
beverage parts of
Nigeria
Lafun Cassava root Paste used as staple food West Africa,
Nigeria
Lao-chao Rice Soft, juicy, glutinous food China,
eaten as dessert Indonesia
(continued)
Yeasts and Traditional Fermented Foods and Beverages 59

Table 1 (continued)
Fermented Substrate Nature of product/Use Country/Area
product
Lambic beer Barley Alcoholic beverage Belgium
Mahewu Maize Sour, nonalcoholic drink South Africa
Mantou Wheat flour, meat and Steamed bread filled with China
vegetables meat, vegetables, etc. and
eaten as staple food
Marchu Wheat flour Deep fried roties used as India
breakfast food
Masauyra Black gram Ball-like hollow product Nepal
consumed as spicy condiment
Me Rice Sour food ingredient Vietnam
Meitauza Soybean cake Solids fried in oil or cooked China,
with vegetables Taiwan
Meju Black soybean Paste used as seasoning agent Korea
Merissa Sorghum Liquid drink Sudan
Mesu Tender bamboo shoot Pickle Nepal
Minchin Wheat gluten Solids used as condiment China
Mirin Rice and koji Clear liquid used as seasoning Japan
agent
Miso Rice and soybeans/barley Thick paste used as soup base Japan, China
Munkoyo Millet, maize or kaffir corn Liquid drink Africa
and roots of munkoyo
(Rhynchosia heterophylla)
Nam Meat Fermented meat sausage Thailand
Natto Soybeans Moist, mucilaginous product Northern
used as meat substitute Japan
Nukamiso- Rice bran, vegetables Vegetables fermented in rice Japan
zuke bran and salt water
Ogi Maize Paste, porridge eaten for Nigeria, West
breakfast, weaning babies Africa
Ontjom Peanut press cake Solids roasted in oil used as Indonesia
(oncom) meat substitute
Opo Rice Cream coloured alcoholic Northeastern
beverage India
Pak-gard- Mustard leaves Pickled leafy vegetable Thailand
dong
Peujeum Banana, cassava roots Acidic product with alcoholic Java
flavour, eaten as such or after
baking
Pitha Legumes and cereals Fermented cakes India
Pito Guinea corn or maize Liquid drink Nigeria
Poi Taro corms Side dish with fish and meat Hawaii
Pozol Maize Beverage or porridge taken as Southeastern
basic food Mexico
(continued)
60 T.C. Bhalla and Savitri

Table 1 (continued)
Fermented Substrate Nature of product/Use Country/Area
product
Prahoc Fish Paste used as flavour enhancer Cambodia
Pulque Cacti (Agave atrovirens) Milky viscous beverage Mexico
Puto Rice Solid as snack food Philippines
Rabadi Maize and buttermilk Semi solid product eaten with India
vegetables
Rakshi Rice, barley Alcoholic beverage Nepal
Sake Rice Alcoholic beverage Japan
Salami Meat Fermented and air dried All over
sausage world
Seera Wheat grains Starchy food consumed India
during fast
Selroti Rice flour Deep fried, spongy, Nepal
pretzel-like product
commonly consumed as
confectionery
Shaosingjiu Rice Alcoholic beverage China
Shamsy Wheat flour Spongy bread used as staple Egypt
bread food
Sher/shergun Buttermilk Soft cheese eaten with rice Nepal
and bread
Shrikhand Curd Sweet dish Western and
Southern
India
Sierra rice Unhusked rice Brownish yellow solid used as Ecuador
seasoning agent
Sinki Leaves of Raphnus sativus Fermented sun dried product Nepal
Sinnamani Radish stem Pickle Nepal
Sufu Soybean whey curd Paste used as soybean cheese, China,
condiment Taiwan
Sujen Rice Alcoholic beer Assam (India)
Sura Millet flour Alcoholic drink India
Taette Milk Fermented milk used as Scandinavian
beverage Peninsula
Takju Rice Turbid liquid consumed as Korea
beverage
Tao-si Soybeans and wheat flour Semi solid, seasoning agent Philippines
Taotjo Soybeans, roasted wheat or Semi solid used as condiment East Indies
glutinous rice
Tama Succulent bamboo shoot Bamboo shoot product with Nepal,
sour-acidic taste eaten as Bhutan
pickle
Tape ketan Cassava or rice Soft solid eaten fresh as staple Indonesia and
vicinity
(continued)
Yeasts and Traditional Fermented Foods and Beverages 61

Table 1 (continued)
Fermented Substrate Nature of product/Use Country/Area
product
Tapuy Rice, glutinous rice Sour sweet liquid or paste Philippines
Tarhana Parboiled wheat meal and Dried cakes or powder used as Turkey
yogurt seasoning for soups
Tauco Soybeans and cereals Thick paste used as West Java
condiment
Teekwass Tea Fermented tea used as China
beverage
Tempeh Soybeans Solids fried in oil used as Indonesia,
meat substitute Surinam
Tesguino Germinated maize or maize Thick paste, alcoholic Mexico
stalk juice beverage
Thumba Millet Mildly alcoholic beverage West Bengal,
Nepal
Tibi Fruits Culture of bacteria and yeast Mexico
held in a polysaccharide
matrix formed by fruits
Toddy Sap from coconut, palmyrah Alcoholic beverage Sri Lanka,
and kithul palm Maldives
Togwa Cassava, maize, sorghum and Fermented gruel or beverage Tanzania
millet
Torani Rice Liquid used for seasoning for India
vegetables
Torshi felfel Sweet peppers Fermented sweet peppers West Asia
and Africa
Ugba African oil bean Solids used as flavoring agent Nigeria, West
and Central
Africa
Uji Maize, sorghum and mil Semi solid used in breakfast Kenya,
Uganda and
Tanzania
Vadai Black gram Deep fried patties used as India
snack food
Compiled from: Beuchat (1983), Padmaja and George (1999), Beuchat (2000), Adams and Moss
(1996), Dahal et al. (2005) Mugula et al. (2003), Savitri and Bhalla (2007)
62 T.C. Bhalla and Savitri

doenjang and tauco are very popular traditional fermented food products of the
oriental countries and used in soups and stews as a base to improve flavour (Shieh
and Beuchat 1982). Peanuts and locust beans are also fermented in some parts of
the world to prepare fermented products like ontjom and dawadawa. Ontjom,
tempeh, bongkrek, etc. are popular fermented foods of Indonesia which are con-
sidered as meat analogues (Steinkraus 1978). Natto/hamanatto is a popular soybean
based Japanese fermented food. Sufu is a mould fermented soybean curd mostly
prepared in China.
In addition to legumes, various cereals based traditional fermented foods and
beverages are prepared and consumed all over the world. Bhatooru, chilra, seera,
siddu, gulgule, marchu, and beverages like arak, sra, chhang, sura, behmi, etc. are
some of the traditional cereal based fermented products of Himachal Pradesh in
India (Savitri and Bhalla 2007). Lao chao (slightly alcoholic fermented product),
ang-kak (fermented red rice) used in the production of red rice wine, sufu, fish sauce
and red soybean curd are prepared and consumed in China (Wong and Koehler
1981).
Puto is a fermented rice cake made in Philippines from rice by natural fer-
mentation and is somewhat similar to idli in India. Banku is a fermented starchy
food of Ghana prepared from maize or mixture of maize and cassava
(Owusu-Ansah et al. 1980). Similar product called seera is prepared in rural areas
of Himachal Pradesh in India (Savitri et al. 2012). In Nigeria, maize is fermented
under natural conditions and used in porridge called as ogi or kenkey. Tape ketan, a
fermented, partially liquefied, mildly alcoholic rice paste having sweet and sour
taste is a very popular dish in Indonesia. Kinema, gundruk, sinki, tama, dahi, mohi,
sher, shergum, chhurpi, selroti, rakshi, tumba, etc. are some popular fermented
foods and beverages of Nepal, Bhutan and several parts of India (Thapa et al. 2003;
Dahal et al. 2005).

5 Role of Fermentation

The food fermentation exploits the ability of growth of microorganisms on various

substrates for the production of fermented foods and beverages and serves several
functions. The benefits of fermentation in production of traditional foods and
beverages (Joshi and Pandey 1999; Battcock and Azam-Ali 1998) are summarized
below:
i. It adds variety to diets with the development of various flavors, aroma and
textures in food substrates.
ii. Apart from improving digestibility of foods, the fermentation augments the
content of vitamins, proteins and amino acids which enhance the nutritional
value of a food.
iii. Some metabolites produced during fermentation have inhibitory action on
spoilage/pathogenic organisms and thus helps in preservation of foods. It
Yeasts and Traditional Fermented Foods and Beverages 63

prolongs the shelf life of food without refrigeration or use of other food
preservation techniques and thus it is a cost effective and energy saving
method of preservation of perishable food materials.
iv. It converts waste or cheap raw materials into valuable products.
v. It detoxifies or removes toxins and anti-nutritional compounds present in some
fruits and vegetables.
vi. It improves economic, cultural and social well-being of millions of people
around the world.

6 Yeasts in Traditional Fermentations

A wide range of yeast species are involved in the preparation of traditional fer-
mented foods and beverages. The foods in which yeasts prevail ranges from
leavened bread-like products such as nan and idli, to alcoholic beverages such as
rice and palm wines, and condiments such as papads and soy sauce. Most of the
indigenous/traditional fermented foods and beverages are invariably prepared at
home level by rural, tribal or ethnic people and thus their preparation largely
remained as household art. However, the preparation of some traditional fermented
products such as soy sauce or sake is carried out on a large commercial scale (Bol
and de Vos 1997). Yeasts either alone or often in association with lactic acid
bacteria come across during the production of fermented foods and beverages
(Gobbetti 1998). The establishment of yeast population in these foods mostly
depends on the processing conditions and the presence of preexisting microor-
ganisms in raw materials at the beginning of fermentation. The most common yeast
species involved in preparation of traditional fermented cereal based foods and
beverages is Saccharomyces cerevisiae (Jespersen 2003). A list of yeast species
isolated from traditional fermented foods and beverages is given in Table 2.
As evident from Table 2, yeasts dominate among the microbes involved in the tra-
ditional fermented foods and beverages of the world. These play a significant role in
providing safety and imparting organoleptic properties to food (Foligné et al. 2010).
The genera of yeasts reported from fermented foods and beverages comprise
Brettanomyces (Dekkera), Candida, Cryptococcus, Debaryomyces, Galactomyces,
Geotrichum, Hansenula, Hanseniaspora (Kloeckera), Hyphopichia, Kluyveromyces,
Metschnikowia, Naumovozyma, Pichia, Rhodotorula, Saccharomyces, Saccha-
romycodes, Saccharomycopsis, Schizosaccharomyces, Torulospora, Torulopsis,
Trichosporon, Yarrowia, and Zygosaccharomyces (Kurtzman and Fell 1998; Pretorius
2000; Romano et al. 2006, Tamang and Fleet 2009). S. cerevisiae is the predominant
yeast in Ghanaian pito, whereas Candida sp., Candida tropicalis, Kluyveromyces sp. and
Torulaspora delbrueckii are observed in this traditional food product (Demuyakor and
Ohta 1991; Sefa-Deheh et al. 1999).
Similarly, S. cerevisiae, Saccharomycopsis fibuligera, Pichia kudriavzevii,
Candida tropicalis, Cryptococcus laurentii and Torulospora delbrueckii have been
64 T.C. Bhalla and Savitri

Table 2 Some important yeast species isolated from various traditional fermented foods and
beverages
Yeast Fermented food Reference
Candida boidini Dosa Sandhu and Waraich (1984)
Candida cacaoi Idli Sandhu and Waraich (1984)
Candida curvata Warri Sandhu and Waraich (1984)
Candida etchellsii Miso, soysauce Sandhu and Waraich (1984)
Candida famata Warri Sandhu and Waraich (1984)
Candida fragicola Idli Sandhu and Waraich (1984)
Candida glabrata Idli, dosa, kodo ko jaanr Venkatasubbaiah et al. (1985)
Thapa and Tamang (2006)
Candida guillermondii Injera, torani Padmaja and George (1999)
Candida kefyr Idli Sandhu and Waraich (1984)
Candida krusei Punjabi warri, cocoa beans Sandhu and Soni (1989)
Candida lactose Tape ketan Cronk et al. (1977)
Candida melinii Tape ketan Cronk et al. (1977)
Candida Bhallae Sandhu and Waraich (1984)
menbranafaciens
Candida milleri Sourdough Stolz (2003)
Candida parapsilosis Tape ketan, Punjabi warri Cronk et al. (1977) Sandhu and
Waraich (1984)
Candida Idli, dosa Sandhu and Waraich (1984)
pseudotropicalis
Candida sake Idli Venkatasubbaiah et al. (1985)
Candida tropicalis Torani, idli, pito, jau chhang Venkatasubbaiah et al. (1985),
Sefa-Deheh et al. (1999),
Thakur et al. (2015)
Candida vartiovaarai Warri Sandhu et al. (1986)
Candida vini Poi Padmaja and George (1999)
Cryptococcus sp. Seera Savitri et al. (2012)
Debaryomyces hansenii Warri Sandhu et al. (1986)
Debaryomyces tamari Idli, warri Sandhu and Waraich (1984)
Endomycopsis fibuliges Thumba, tape Padmaja and George (1999)
Hansenula anomala Idli, Punjabi warri, kanji, kecap, Soni and Sandhu (1999)
torani
Hansenula malanga or Tape ketan Cronk et al. (1977)
H. subpelliculosa
Hansenula polymorpha Dosa Sandhu and Waraich (1984)
Issatchenkia torricola Dosa, idli Sandhu and Waraich (1984)
(Pichia terricola,
Saccharomyces
terricolus)
Kluyveromyces Warri Soni and Sandhu (1990)
marxianus
(continued)
Yeasts and Traditional Fermented Foods and Beverages 65

Table 2 (continued)
Yeast Fermented food Reference
Pichia anomala Kodo ko jaanr Thapa and Tamang (2006)
Pichia kudriavzevii Sura Thakur et al. (2015)
Pichia membranifaciens Warri Sandhu et al. (1986)
Rhodotorula flava Doenjang Chang et al. (1977)
Saccharomyces bayanus Jalebies Padmaja and George (1999)
Saccharomyces bisporus Teekwass Hesseltine (1983)
Saccharomyces Pulque Steinkraus (1998)
carbajali
Saccharomyces Beer, burukutu, cider, fufu, ogi, Padmaja and George (1999),
cerevisiae puto, dosa, idli, papdam, lao Batra and Milner (1974), Soni
chao, scotch whiskey, pito, and Sandhu (1990),
bhatooru, rice chhang Demuyakor and Ohta (1991),
Savitri and Bhalla (2012),
Thakur et al. (2015)
Saccharomyces Tibi Jay (1991)
intermedium
Saccharomyces rouxii Miso, Punjabi warri, Batra (1981), Wang and
Soysauce Hesseltine (1982), Yokotsuka
(1960)
Saccharomyces sake Sake (rice beer) Jay (1991)
Saccharomyces soyae Miso Winarno et al. (1977)
Saccharomycopsis Tape ketan, lao chao, Hesseltine (1983), Thapa and
fibuligera kodo ko jaanr, dheli, rice chhang Tamang (2006), Thakur et al.
(2015)
Saccharomycopsis Tape ketan, lao chao Hesseltine (1983)
malanga
Schizosaccharomyces Teekwass, traditional African Hesseltine (1983)
pombe beverages
Torula sp. Kefir, kumiss Jay (1991)
Torulopsis candida Idli Batra and Milner (1974)
Torulopsis dattila Doenjang Chang et al. (1977)
Torulopsis etchellsii Miso Padmaja and George (1999)
Torulopsis holmii Idli Venkatasubbaiah et al. (1985)
Torulospora delbrueckii Seera Savitri et al. (2012)
Zygosaccharomyces Tauco Winarno et al. (1977)
soyae

isolated from traditional fermented foods and beverages (seera, jau chhang, rice
chhang, dheli, sura) of Himachal Pradesh in India (Savitri et al. 2012; Thakur et al.
2015). S. cerevisiae var. sake along with other yeast strains is used in sake (tra-
ditional alcoholic drink of Japan) fermentation along with Aspergillus oryzae. The
fungus saccharifies rice starch while yeast converts the resultant sugars into ethanol
66 T.C. Bhalla and Savitri

(Jay 1991; Azumi et al. 2001). This yeast possesses many characteristics such as
good aroma and the production of a high concentration of ethanol at low temper-
ature which makes it appropriate for sake brewing (Hosaka et al. 1998).

6.1 Yeasts in Traditional Milk Based Fermented Products

Most of the milk based fermented products are prepared using lactic acid bacteria
(LAB). The growth and interaction of yeasts and LAB in traditional fermented milk
products result in the production of different levels of metabolites which improve
the quality and flavor of these products. However, the role of yeasts in development
of flavour and texture in cheese and in the production of traditional fermented
products such as kefir and koumiss is very well explored (Fleet 1990;
Frohlich-Wyder 2003; Marshall et al. 1984). The low pH of fermented milk favours
the growth of yeasts which is unsuitable for most bacteria (Fleet 1990; Rohm et al.
1992; Deak and Beuchat 1996). Among the yeasts, S. cerevisiae was reported to be
the most common isolate in indigenous fermented milk prepared in Zimbabwe and
Uganda (Narvhus and Gadaga 2003). S. cerevisiae together with Geotrichum
candidum and Kluyveromyces marxianus have been reported as the predominant
yeasts in the Ugandan traditional fermented milk called makamo, however other
yeasts such as Candida holmii, Naumovozyma dairenensis, Candida stellata and
Zygosaccharomyces spp. were also reported (Sserunjogi 1999).
Debaryomyces hansenii, Torulaspora delbrueckii and K. marxianus var. marx-
ianus and its anamorph, Candida kefyr were the main yeast species found in tra-
ditional fermented milk (Loretan et al. 1998, Fleet 1990). Saccharomyces unisporus
also called as Kazachstania unispora is found to be the dominant yeast in tradi-
tional dairy products (Lu et al. 2004; Rahman et al. 2009; Yildiz 2010). This yeast
being a slow producer of ethanol carries a clean fermentation in milk and alongwith
K. marxianus has been observed in a diversity of fermented milk products, such as
dahi, gariss, kefir, koumiss, shubat and suusac (Montanari et al. 1996; Narvhus and
Gadaga 2003; Abdelgadir et al. 2008; Rizk et al. 2008). K. marxianus (lactose
fermenting yeast) was isolated as predominant yeast from Airag (fermented milk of
mare prepared and consumed in Mongolia). Non lactose fermenting yeasts such as
Saccharomyces cerevisiae, Issatchenkia orientalis and Kazachstania unispora were
also reported (Watanabe et al. 2008) from Tarag (traditional fermented milk of
cows, yaks, goats, or camels from Mongolia).

6.2 Yeast in Traditional Fermented Cereals

Most of the fermented foods and beverages all over the world are made using
cereals as raw material. Yeasts are well associated with cereal based fermented
products such as bread, beer, wine and other traditional alcoholic beverages.
Yeasts and Traditional Fermented Foods and Beverages 67

A number of yeast species along with bacteria, are involved in the production of
cereal based traditional fermented foods and beverages in Asia, Africa, and Latin
America (Nout 2003). S. cerevisiae has been reported from many traditional fer-
mented cereal based foods such as nan, bhatooru, seera, kulcha, chilra, etc. (Savitri
and Bhalla 2012; Savitri et al. 2012; Soni and Sandhu 1990). Many species other
than those of Saccharomyces e.g. Candida, Debaryomyces, Hansenula,
Kluyveromyces, Pichia, Rhodotorula, Saccharomycopsis, Torulopsis and
Trichosporon have been reported in cereal based fermented foods (Sandhu et al.
1986). The yeasts, Geotrichum candidum, Torulopsis holmii, Torulopsis candida
and Trichosporon pullulans have also been implicated with idli fermentation
(Chavan and Kadam 1989). In preparation of jalebies (a sweet dish of India), the
yeast S. bayanus was found to be involved in fermentation of wheat/rice flour
slurry, where it hydrolyses starch into maltose and glucose by producing extra-
cellular amylolytic enzymes vis-a-vis metabolises sugars to produce carbon diox-
ide. Growth and metabolic activities of yeasts in the fermented products increase
the levels of B vitamins and free amino acids (Venkatasubbaiah et al. 1985).
Yeasts other than S. cerevisiae are also observed to drive sourdough fermenta-
tion alongwith lactic acid bacteria, where they impact the flavour and rheology of
the product. Sourdough is a dough containing lactic acid bacteria in symbiotic
association with yeasts. The prevalence of yeasts or bacteria in sourdough depends
upon the properties of dough e.g. dense dough promotes the growth of lactic acid
bacteria, whereas, soft dough promotes the development of yeast (Gobbetti et al.
1995). Table 3 shows the different yeast species isolated from sourdough.
Prominent yeasts in sourdough fermentations include Candida boidinii,
C. guillermondii, C. humicola, C. milleri, S. chevalieri, S. exiguus, T. delbrueckii
and various Pichia species (Spicher and Stephan 1993; Jenson 1998; Meroth et al.
2003; Maloney and Foy 2003 and Hammes et al. 2005). In sourdough, yeasts
produce carbon dioxide and play a significant role in leavening, while the lactic acid
bacteria are responsible for its souring. In addition to this, yeast also produces a
variety of metabolites such as alcohols, acids, aldehydes and esters which impart
specific and unique flavours to bread (Makoto et al. 1990).
In traditional Greek wheat sourdoughs, S. cerevisiae, Pichia membranifaciens or
Yarrowia lipolytica were found to be predominant yeast species carrying out the
fermentation (Paramithiotis et al. 2000). Bhaturas and kulchas of northern India and
Pakistan are prepared from similar leavened doughs fermented by yeasts and lactic
acid bacteria (Sandhu et al. 1986).
The yeasts play key role in the fermentation of traditional cereal based bever-
ages. Dekkera (Brettanomyces) spp., S. pastorianus and S. cerevisiae have been
reported to be involved in the production of some types of beer (Dufour et al. 2003),
while Schizosaccharomyces pombe was found to be an important yeast involved in
the fermentation of sugarcane/molasses leading to the production of rum
(Fahrasmane and Ganou-Parfait 1998).
68 T.C. Bhalla and Savitri

Table 3 Yeast species identified in traditional sourdoughs (Maloney and Foy 2003)
Yeast species Sources
Candida boidinii Rye and wheat sourdough
Candida guillermondii Wheat sourdough
Candida humicola Wheat sourdough
Candida krusei Wheat sourdough
Candida milleri Wheat sourdough
Candida norvegensis Wheat sourdough
Hansenula anomala Wheat sourdough
Hansenula subpelliculosa Wheat sourdough
Pichia saitoi Wheat sourdough
Pichia salvi Rye sourdough
Pichia membranifaciens Greek wheat sourdough
Saccharomyces cerevisiae Rye, corn and wheat sourdough
Saccharomyces chevalieri Rye and wheat sourdough
Saccharomyces curvatus Rye and wheat sourdough
Saccharomyces exiguous Rye and wheat sourdough
Saccharomyces fructuum Wheat sourdough
Saccharomyces inusitalus San Francisco wheat sourdough
Saccharomyces panis fermentati Rye and wheat sourdough
Torulospora delbrueckii Corn and rye sourdough
Yarrowia lipolytica Greek wheat sourdough

6.3 Yeasts in Alcoholic Fermentation

The involvement of yeasts in the production of fermented alcoholic beverages is

found in the earliest human records. The low pH and chemical composition of the
substrate itself favours the selection of yeasts and species of Saccharomyces pre-
dominates during the course of alcoholic fermentation. Yeasts transform the sugars
present in the substrate to ethanol and other metabolites. It also produces a number
of volatile molecules, such as aldehydes, esters, organic acids, higher alcohols and
carbonyl compounds responsible for sensory characteristics of alcoholic beverages
(Hazelwood et al. 2008).
Korean alcoholic beverages (yakju) are made using nuruk, a traditional Korean
fermentation starter, which enables the hydrolysis and fermentation of the raw
materials to produce alcohol and other flavoring compounds imparting the final
product a pleasant aroma and taste (Jin et al. 2007). The metabolites of yeasts
responsible for particular flavor or aroma in the traditional Korean alcoholic bev-
erages include ethyl caproate (exhibiting an apple like flavor), isoamyl alcohol
(producing a banana like flavor) and 2-phenyl alcohol (which is a rose like essence)
(Asano et al. 1999). Pichia, Candida, Hanseniaspora, Hansenula etc. have also
been isolated from these traditional alcoholic beverages which produce metabolites,
such as acetic acid, esters and acetoin (Ho et al. 2013).
Yeasts and Traditional Fermented Foods and Beverages 69

Sm. fibuligera, S. cerevisiae, Pichia sp. and Candida sp. have also been reported
to be associated with rice based alcoholic beverage, bhaati jaanr of North East
Himalayas by Tamang and Thapa (2006). The prevalence of yeasts in this beverage
is implicated with their presence in the starter i.e. murcha used for the preparation
of beverage (Tsuyoshi et al. 2005). The yeasts isolated from fermented beverages
viz. chhang, jau chhang and sura and starter (phab) from Himachal Pradesh
belonged to genera S. cerevisiae, Sm. fibuligera, P. kudriavzevii and C. tropicalis.
S. cerevisiae and Sm. fibuligera were the predominant yeast species commonly
associated with most of the beverages prepared using phab as a starter (Thakur et al.
2015).
Rice wines ranging from simple Thai rice wine to highly sophisticated Japanese
sake are prepared by the hydrolysis of starches and other polysaccharides present in
cereals to fermentable sugars with simultaneous fermentation of the latter to alco-
hol. The main yeasts which ferment saccharified rice starch to alcohol in sake are
Pichia burtonii, Saccharomycopsis fibuligera, S. cerevisiae, Candida glabrata and
Candida lactose (Tsuyoshi et al. 2005). Other yeast species viz. Hansenula spp.,
Pichia spp. and Torulopsis spp. have also been isolated from rice wines. The role of
Sm. fibuligera in these alcoholic beverages is two-fold i.e. being amylolytic yeast, it
breaks glycosidic bonds of starch (Dansakul et al. 2004) and also produce ethanol
though at low levels (Limtong et al. 2002). In addition, some yeast species such as
Zygosaccharomyces and Brettanomyces cause spoilage of wine (Loureiro and
Malfeito-Ferreira 2003).
Boza is a Turkish traditional alcoholic beverage prepared by fermenting cooked
maize, wheat and rice flours with yeast and lactic acid bacteria. Saccharomyces
uvarum and S. cerevisiae have been isolated and identified in boza (Hancioğlu and
Mehmet 1997). Major yeast species identified during cider fermentation are
Metschnikowia pulcherrima, P. anomola, B. anomalus, B. bruxellensis,
Debaryomyces polymorphus, H. uvarum, P. fermentas, P. guilliermondii,
Saccharomycodes ludwigii and S. cerevisiae (Morrissey et al. 2004).
Sanni and Lönner (1993) observed various species of yeast with a dominance of
two or more species of Candida spp., Geotrichum candidum, S. cerevisiae,
Kloeckera apiculata or T. delbrueckii in Nigerian sorghum beer, however, the
prevalence of yeast was dependent on the type of beer.

6.4 Yeasts in Fermentation of Traditional Fermented Meats

Fermentation is a crucial stage in the curing and preservation of meat based

products because it is responsible for major physical, biochemical and microbio-
logical transformations in the meats. The most frequently isolated yeasts from
traditional sausages of southern Italy comprise species of Debaryomyces, Candida,
Rhodotorula and Yarrowia. Candida (C. intermedia or C. curvata, C. parapsilosis,
C. zeylanoides), Citeromyces matritensis, Cryptococcus, Debaryomyces hansenii,
Debaryomyces kloeckeri. Several species of Pichia, Rhodotorula, Trichosporon
70 T.C. Bhalla and Savitri

ovoides and Yarrowia lipolytica ferment meat sausages and immensely contribute
to the development of flavor and colour in the fermented meat products (Encinas
et al. 2000; Bolumar et al. 2003 and Samelis and Sofos 2003). The enzymes viz.
lipase and protease secreted by these yeasts contribute to the development of flavour
in the products by neutralizing the drop in pH due to the degradation of lipids to
free fatty acids and glycerol and also catalyses the breakdown of nitrogenous
compounds to corresponding amino acids. Studies on the isolation and character-
ization of enzymes from D. hansenii which are involved in imparting flavor and
aroma to fermented meats have been undertaken by several researchers (Bolumar
et al. 2003; Durá et al. 2002). There are several reports on the yeast populations in
various meat products, but information on yeast biodiversity in traditional fer-
mented meat products is scanty.

6.5 Yeast in Traditional Soft Beverages

Kombucha is a traditional fermented beverage made by the fermentation of

sweetened black tea by acetic acid bacteria and yeast for 10–12 days (Anken and
Kappel 1992). The association of yeasts and acetic acid bacteria is given the term
‘tea fungus’ where the cellulosic pellicle formed by the bacteria is called as the
‘fungus’ (Kappel and Anken 1993; Timmons 1994; Steinkraus 1996). The yeasts
ferment the sugar in tea to ethanol, which is consequently oxidised to acetic acid by
bacteria. The low pH resulted by the production of acids and antimicrobial
metabolites produced during fermentation inhibit the growth of other bacteria,
yeasts and filamentous fungi. Species of Brettanomyces/Dekkera, Candida,
Kloeckera, Pichia, Saccharomyces, Saccharomycoides, Schizosaccharomyces,
Torulospora and Zygosaccharomyces have been reported to be associated with the
traditional kombucha fermentation (Jankovic and Stojanovic 1994; Frank 1995;
Mayser et al. 1995; Liu et al. 1996).

6.6 Yeasts in Traditional Soy Sauce Fermentation

In the early stages of soy sauce fermentation, halophilic Pediococcus halophilus

play a pivitol role in converting sugars to lactic acid and thus lower the pH of the
product and subsequently osmotolerant yeast species e.g. C. versatilis, C. etchellsii
Zygosaccharomyces rouxii, Torulopsis drive the fermentation (Hanya and Nakadai
2003). Yeasts generate some metabolites e.g. ethanol, ethyl acetate, 4-ethylguiaicol,
4-ethylphenol, furanones and pyrazones which are responsible for development of
typical flavor in soy sauce (Bamforth 2005).
Yeasts and Traditional Fermented Foods and Beverages 71

7 Traditional Yeast Starters

In fermentation, microorganisms or enzymes secreted by them convert the raw

ingredients to products with improved characteristics. Most of the traditional fer-
mentation processes are spontaneous fermentations that are initiated without the use
of a starter or inoculum and have been applied to food preservation since antiquity.
However, the natural microfloras of the raw materials are inefficient, uncontrollable,
and unpredictable, or is inactivated by the heat treatments given to the raw materials
prior to fermentation. There are reports of use of starter cultures (bacteria, yeast and
moulds) in food fermentations to bring about preferred changes such as addition of
new functions, increased shelf life, improved nutritional or health promoting ben-
efits and better sensory qualities making the fermented product to fetch much higher
price than the raw material (Kolawole et al. 2007). Since the beginning of the
1980s, the practice of using S. cerevisiae yeast starters has largely become common
in the industrial and homemade beverage production processes. Srivastava et al.
(1997) have documented that the wine made with selected yeast starter has a better
quality than wines made by spontaneous fermentation. Studies on the microflora
present in the starters such as Chinese chiu-chu and Indonesian ragi have been
undertaken as early as towards the end of 19th century. The principal yeasts in
many of the commercially available starters are Candida spp., Hansenula spp., Sm.
fibuligera and S. cerevisiae (Saono et al. 1996). Starter cultures are selected either
as single organism or multiple organisms based on the suitability or adaptation of
microorganisms to raw material. A wine starter culture of yeast is usually able to
dominate intrinsic yeasts in the grape must during fermentation (Pretorius 2000) as
it complement the quality of raw material and some special characteristics of the
wine, making the wine a more desirable, acceptable and valued product (Swiegers
et al. 2005).
The starter cultures of yeasts used in wine making invariably produce mycocin
which prevent the growth of spoilage yeasts and secondary fermentation in wines
(Boone et al. 1990; Comitini et al. 2004). Calmette (1892) was the first to report the
presence of several wild yeast species alongwith moulds such as Amylomyces,
Mucor, Aspergillus and some bacteria in starters used in India and China to produce
alcohol.
Traditional fermentation starters are referred to as chu in Chinese, nuruk in
Korean, koji in Japanese, ragi in Southeast Asian countries, bakhar ranu or
marchaar/murcha in North East India (Batra and Millner 1974) and phab (Fig. 1)
in North Western Himalayan region of India (Thakur et al. 2004). C. glabrata,
P. anomala, P. burtonii, S. bayanus, Sm. fibuligera and Sm. capsularis have been
isolated from murcha which hydrolyse starch and subsequently produce alcohol
(Tsuyoshi et al. 2005). Hamei is used in preparation of alcoholic beverages e.g.
bhaati Jaanr, aitanga and kodo ko jaanr of Eastern Himalayas (Tamang et al.
2007). Phabs is an indigenous inoculum of the North Western part of India and
used in fermentation of two traditional barley based alcoholic beverages i.e. chhang
and arrak (Angmo and Bhalla 2014). A study on almost 100 amylolytic yeast
72 T.C. Bhalla and Savitri

(a) (b)

Fig. 1 a Phab (traditional starter used in preparation of chhang) from Himachal Pradesh b yeast
isolated from phab

strains isolated from ragi and other starters have shown that Sm. fibuligera is the
chief amylolytic yeast while Sm. malanga is the minor yeast component of ragi
(Hesseltine and Kurtzman 1990).
In a study of yeast diversity in Thai traditional alcohol starters, Sm. fibuligera,
P. anomala, Issatchenkia orientalis, P. burtonii, P. fabianii, C. rhagii, C. glabrata,
Torulaspora globosa, P. Mexicaua, P. heimii, Rhodotorula philyla, S. cerevisiae, T.
delbrueckii and Trichosporon faecale have been documented. These have low
amylolytic activity but possess high or moderately high ethanol production
potential (Limtong et al. 2002; Aidoo et al. 2006).

8 Role of Yeast in Fermentation

In general, yeasts are involved in the fermentation of sugars and in the production
of aroma compounds. However, depending on the raw materials and fermentation
conditions, yeasts also stimulate the growth of lactic acid bacteria, produce different
enzymes viz. lipase, protease, pectinase, glycosidase and urease activities during
fermentation which improve the nutritional value of products, inhibit mycotoxin-
producing moulds, and degrade cyanogenic glucosides while some strains of yeasts
also have probiotic properties (Table 4).
In the fermentation of any substrate, Saccharomyces ferments sugar, produces a
range of secondary metabolites (Tamang and Fleet 2009), Debaryomyces con-
tributes to sugar fermentation, increase the pH of the substrates and produces
metabolites promoting growth of bacteria. Hanseniaspora and Candida ferment
sugar, produce secondary metabolites and have some enzymes that have their
influence the organoleptic properties of the final products of the fermentation.
Yarrowia lipolytica plays a role in fermentation of sugar to alcohol, has lipolytic,
Yeasts and Traditional Fermented Foods and Beverages 73

Table 4 Role of yeast in production of fermented food and beverages (modified from Romano
et al. 2006)
Fermented Food/Beverage Yeast Function
Beer, wine, sourdough, bread, Saccharomyces sp. Sugar fermentation and
cheese, indigenous fermented foods formation of alcohol
and beverages Improvement of flavor and
texture
Production of secondary
metabolites
Inhibitory effect on undesirable
microorganisms
Sourdough, cocoa beans, soysauce, Candida sp. Production of different enzymes
indigenous fermented foods and (protease, galactosidase and
beverages pectinase)
Inhibition of undesirable
organisms
Secondary metabolite
production
Cheese Clavispora Production of flavor compounds
lusitaniae in cheese
Fresh fruits and fermented meat Cryptococcus sp. Biocontrol agent against fungal
products pathogens (some species)
Spoilage activity
Wine, sourdough, indigenous Hansenula/Pichia Production of volatile/aroma
fermented foods and beverages sp. compounds in wine
Inhibition of various moulds
Cheese Torulopsis sp. Flavour enhancement
Cheese, salami, Rye sourdough Debaryomyces sp. Production of flavor compounds
in cheese (nutty or malty flavor)
Increase in pH
Help in ripening of cheese
Cheese, salami Yarrowia lipolytica Lipolytic and proteolytic
activities
Reduction in fat rancidity
Fermented meat products, wine Rhodotorula sp. Lipolytic activities
Production of carotenoids
Spoilage of dairy foods
Cheese, cocoa beans Kluyveromyces sp. Fermentation of lactose
Production of pectinase, lipase
and rennet
Soy sauce Zygosaccharomyces Osmotolerance
sp.
74 T.C. Bhalla and Savitri

proteolytic and urease activities, decreases fat rancidity, and influences the texture
and flavor of the final product (Tamang and Fleet 2009).

8.1 Role of Bioactive Compounds of Yeast in Food

and Fermented Beverages

The use of biologicals having antifungal and antibacterial activities is becoming

popular to inhibit the growth of undesired fungi, yeasts or bacteria during and after
the fermentation. The yeasts belonging to the genus Candida, Cryptococcus,
Wickerhamomyces, Tetrapisispora, Kluyveromyces, Pichia, Debaryomyces and
Metschnikowia have been explored as biological control agents (Janisiewicz and
Korsten 2002). These yeasts along with bacteria inhibit or reduce the growth of
filamentous fungi such as Botrytis spp., Aspergillus spp., Penicillium spp. Monilia
spp. and are employed as natural antifungal in agriculture as an alternative to
chemical treatments. Even S. cerevisiae which has been popularly associated with
bread, beer and wine production is being explored as a biocontrol agent to inhibit
the growth of Aspergillus carbonarius and A. ochraceus which produces ochratoxin
A (Cubaiu et al. 2012).
Due to the ease of manipulation and cultivation, yeasts are increasingly used as
models in biological control of undesired microorganisms in food and fermented
beverages (Pimenta et al. 2009).
The killer toxins are generally proteins or glycoproteins which interfere with the
DNA replication (Schmitt et al. 1996), membrane permeability (Santos and
Marquina 2004) and the cell cycle in G1 and G2 phases ultimately leading to the
death of sensitive cells (Butler et al. 1991). Moreover, in some cases the toxin
inhibits the synthesis of b-1, 3 glucans (Takasuka et al. 1995) or hydrolyzes the
major components of the cell wall b-1, 3 or 1,6 glucans (Izgü et al. 2011). Apart
from fermented foods and beverages, yeasts are also used for the production of
enzymes, fine chemicals, single-cell protein, and flavoring compounds (Gatto and
Torriani 2004; Wang 2008).

8.2 Yeasts as Source of Food Additives

Increase in consumer demand for more natural foods has triggered academia and
industry in the use of microorganisms including yeasts, as sources of food ingre-
dients and additives, such as flavors, colours, antioxidants and vitamins. In food
processing industries, yeasts are considered as a safe source of food additives due to
their wider acceptability among consumers (Demain et al. 1998). The yeast cell wall
is composed mainly of b-(1 ! 3) and b-(1 ! 6)-glucans that have thickening,
gelling and fat lowering characteristics and therefore these biopolymer of yeast
Yeasts and Traditional Fermented Foods and Beverages 75

origin have potential applications in food processing (Seeley 1977). Since yeasts
possess high contents of B vitamins, proteins, peptides, amino acids and trace
minerals, baker’s and brewer’s yeasts have been used as dietary and nutrient
supplements and are also considered as alternative source of protein for human
consumption (Harrison 1993).
Yeasts are also source of antioxidants, aromas, colours, flavors, glutamic acid,
nucleotides and vitamins. The most extensively used and commercially significant
products extracted from yeasts include flavor ingredients that impart savoury,
roasted, nutty, cheesy, meaty and chicken flavours. In addition, some extracts of
yeasts are rich in glutamic acid and nucleotides that act as strong flavour enhancers
(Stam et al. 1998). Although, the baker’s and brewer’s yeasts have been the tra-
ditional sources of these products, some other yeasts such as C. utilis and
K. marxianus are also used for this purpose (Lukondeh et al. 2003).
In addition to the above mentioned compounds, yeasts are also reported as
potential sources of high value aromatic compounds (Vandamme and Soetaert
2002) such as vanillin (S. cerevisiae, Rhodotorula glutinis), citronellol, geraniol and
linalool (K. marxianus), and c- and d-decalactones (Sporidiobolus sulmonicolor, Y.
lipolytica). Some yeasts such as Rhodotorula sp., Yarrowia lipolytica,
Cryptococcus sp. and Phaffia rhodozyma have emerged as good source of pigments
(Joshi et al. 2003). Food colorants such as astaxanthin and other carotenoid pig-
ments (Lyons et al. 1993; Johnson and Schroeder 1995; Joshi et al. 2003) and
several vitamins (Sauer et al. 2004) can also be obtained from yeasts. Yeast
Xanthophyllomyces dendrorhous produces astaxanthin which is widely used as
food colorants (Mata-Gómez et al. 2014). Species of the genus Rhodotorula viz. R.
glutinis, R. minuta, R. mucilaginosa, R. acheniorum and R. graminis have been
recognized as potential carotenoid producers. Carotenoids impart yellow to red
colors to the foods and thus improve the acceptability of many foods.
Sporobolomyces roseus, S. salmonicolor and S. patagonicus are some other yeasts
which also produce carotenoid pigments. Most of these yeasts predominantly
produce b–carotene however, some other carotenoids e.g. torulene, torularodine,
and c–carotene are also produced by the yeasts (Tinoi et al. 2005; Moliné et al.
2010). Some of these carotenoids serve as precursors of vitamin A and are known to
mitigate the risks for degenerative diseases like cancer, cardiovascular disorders,
cataract and macular degeneration.

9 Probiotic Yeasts

The lactic acid bacteria have been extensively explored and are being used as the
main probiotic organisms, however, interest in probiotic yeasts has immensely
increased in these years (Foligné et al. 2010; Hatoum et al. 2012; Živković et al.
2015) especially for application in animal feed. Live preparations of S. cerevisiae
are in use as feed supplements to improve the growth and health of the animals in
general (Lyons et al. 1993) and milk production by cows in particular (Maamouri
76 T.C. Bhalla and Savitri

et al. 2014). The use of yeasts as probiotics in the aquaculture industry has also
been reported (Gatesoupe 1995). In humans, S. cerevisiae var. boulardii, has been
successfully used over the last 20 years as an oral, biotherapeutic agent to treat
patients suffering with diarrhea and other gastrointestinal diseases (Czerucka et al.
2007). A novel culture medium formulation for large scale biomass production of
probiotic yeast S. boulardii has been designed by Chin et al. (2015).
The probiotic activities of yeast are mainly based on secretion of proteases and
other inhibitory proteins, stimulation of immunoglobulins and elimination of toxins
secreted by other microorganisms (Fooks and Gibsen 2002). Some yeast strains
isolated from traditional fermented foods of Ethiopia have been reported to exhibit
antimicrobial activities against Listeria monocytogenes, Salmonella spp. and
Staphylococcus aureus (Mariam et al. 2014). Certain dairy yeast isolates have also
been reported to exhibit strain-specific probiotic potential, since they are able to
survive in the simulated conditions of the intestinal tract (Živković et al. 2015).

10 Health Significance of Yeasts in Food and Beverage

Humans invariably consume large populations of yeasts as part of fermented foods

and beverages without adverse effect on their health. The occurrence of yeasts in
foods and beverages is a matter of public health concern as some yeasts could serve
as probiotic microorganisms while others may be infectious and have adverse
effects on the consumer. Unlike many bacteria and viruses, yeasts are not aggres-
sive infectious agents (Schulze and Sonnenborn 2009). However, several species of
yeasts especially C. albicans and Cryptococcus neoformans are opportunistic
pathogens and cause infections in humans (Hazen and Howell 2003). Generally,
individuals with weak health and immune function especially persons with AIDS,
cancer and those undergoing treatments with immunosuppressive drugs,
broad-spectrum bacterial antibiotics, radio and chemotherapies are at higher risks.

11 Use of Genetically Modified Yeasts in Foods

and Beverages

Generally yeasts for various purposes are obtained from breweries, distilleries,
culture collections and commercial vendors but with the increase in their industrial
use and scientific and technical awareness among the yeast users, there is an
increase in the demand of yeasts with higher yield of the desired product and better
technical characteristics. Classical genetic improvement methods and recombinant
DNA technology have been widely used to construct novel yeast strains with
following desirable characteristics (Verstrepen et al. 2006, Zhang et al. 2014):
Yeasts and Traditional Fermented Foods and Beverages 77

• Improved performance and product quality

• Ability to ferment a wide range of carbohydrates
• Produce products with modified flavors
• Antimicrobial properties
• Altered flocculation properties
• Better oligosaccharide utilization
• Fermentation of branched oligosaccharides and polysaccharides
• Improved stress tolerance
• Improved sensory qualities of fermentation products
• Reduction in diacetyl levels in alcoholic beverages
• Improved flavour profiles of alcoholic beverages
The genetically engineered yeasts have improved production of ethanol and
glycerol, control in acid levels in wine; shelf life of alcoholic beverages, antioxidant
level and have decreased levels of hydrogen sulfide and ethyl carbamate. Attempts
have also been made to alter fermentation rates using genetically modified yeasts
which have either higher titre of glycolytic enzymes or their hyperactive forms
(Verstrepen et al. 2006).

12 Safety of Yeasts

The impact of yeasts on the quality and safety of traditional fermented foods and
beverages is intimately associated with their biological activities. These activities
mostly depend on the physical and chemical properties of the ecosystem from
where the yeasts have been isolated and the physiology, biochemistry and genetics
of yeasts in use. The use of S. cerevisiae is associated with food and beverage
production over millennia supports the fact that it is safe to work with/consume this
yeast and thus declared as Generally Recognized as Safe (GRAS) by the United
States’ Food and Drug Administration (Verstrepen et al. 2006).

13 Future Outlook

Although considerable progress has been made in isolation, identification and

characterization of yeast from traditional fermented foods and beverages, these
require more precise characterization by using advanced techniques of genomics,
proteomics and metabolomics. Continued research in these fields will further our
understanding and eventually lead to the development of yeast strains that can
produce predictable levels of products with specific metabolic profiles and thus
allow the producers to ‘shape’ their fermented products to suit consumer prefer-
ences and add value to existing fermented foods. This will lead to develop novel
78 T.C. Bhalla and Savitri

fermented products based on the exploitation of new and genetically modified

strains of yeasts of fermented food origin.

References

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