| Texto completo | |
| Autor(es): |
Camara Jr, Antonio A.
;
Sant'Ana, Anderson S.
Número total de Autores: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | CURRENT OPINION IN FOOD SCIENCE; v. 38, p. 9-pg., 2021-04-01. |
| Resumo | |
The preservation of biotechnological interest yeasts is a relevant topic both from scientific and economic points of view. However, environmental menaces have raised concerns about the preservation of strains with unique features, which are crucial for the continuity of some human savoir-faire, that is, winemaking, cheesemaking, and various fermented food products. Hydric, thermal, nutritional, and oxidative fluctuations are among the main causes of the yeasts? viability loss. Despite this, new food applications require non genetically modified strains, free of chemical additives and cells capable of resisting processing. This overview briefly presents the most recent and relevant advances related to the physiology, biophysics, and biochemistry of yeasts contextualized in applied food microbiology. (AU) | |
| Processo FAPESP: | 18/19311-0 - Produção e estabilização de novas leveduras starter isoladas de queijos artesanais brasileiros |
| Beneficiário: | Antonio de Anchieta Câmara Júnior |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |