YEASTS

How important are yeasts in the food industry?

Within the food industry, yeasts are of vital importance in many fermented products such as bread, cheese, sausages, wine or beer, as they are responsible for guiding this process. However, these unicellular fungi can sometimes be responsible for the organoleptic alteration of different foods: generating undesirable odours, increasing acidity, producing stains, growing visibly on the food, etc.

Are there spoilage yeasts in food?

In some cases, some yeast strains cause heterofermentative fermentations that lead to organoleptic spoilage. In general, the focus is always placed on lactic acid bacteria when analyses are carried out, which can mean that they often go unnoticed as possible causes of food spoilage.

What are the solutions to unwanted yeast growth in food?

At Amerex we have a lot of experience in solving problems such as the case study below, in which yeasts were the cause of food spoilage. Our solutions against unwanted yeast growth are based on natural preservatives that have an indirect action on yeast, because they prevent the pH from dropping.

If you want more information about this example, contact us or click below!