Yeast and other microbial co-cultures for the production of valuable co-products
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Abstract
Currently yeasts are primarily utilized in the food and fermented beverage industry. Co-culturing yeast with microorganisms can potentially produce valuable compounds for food production. This article highlights the benefits of co-culturing yeast with microorganisms. When multiple yeast strains are grown together, they are commonly used in fermented food and beverage products to enhance flavor. This co-cultivation enhances biological activity, increasing the potential for producing higher-value products compared to single-strain cultures, and it also provides unique and beneficial health-promoting properties, as seen in cocoa fermentation and soy sauce production. Co-cultivation of yeast and bacteria is commonly used in the production of fruit juices, dairy products, kimchi, and sourdough bread. These products are primarily derived from the fermentation activities of yeast and lactic acid bacteria (LAB), resulting in high nutritional value, improved sensory properties, extended shelf life, and the addition of biologically active substances. This method also acts as a preservative. Additionally, growing yeast together with algae yields beneficial polysaccharides and essential minerals. Co-cultures promote growth, increase aroma, and enhance protein content during fermentation, thereby increasing the potential to produce high-value co-products. Co-culturing yeast with microorganisms is beneficial for enhancing the production of high-value co-products and improving performance and quality, particularly in the food industry. These systems can be controlled with synthetic biology systems to produce high-value compounds and microbial co-cultures have been shown to influence the production of high-value bioactive substances.
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