酵母
抗菌剂
生物
生物保留
生物技术
微生物
微生物学
细菌
细菌素
遗传学
作者
Ana María Gil-Rodríguez,Enriqueta García-Gutiérrez
出处
期刊:Advances in Applied Microbiology
日期:2021-01-01
卷期号:: 37-72
被引量:11
标识
DOI:10.1016/bs.aambs.2020.11.002
摘要
Yeasts and humans have had a close relationship for millenia. Yeast have been used for food production since the first human societies. Since then, alternative uses have been discovered. Nowadays, antibiotic resistance constitutes a pressing need worldwide. In order to overcome this threat, one of the most important strategies is the search for new antimicrobials in natural sources. Moreover, biopreservation based on natural sources has emerged as an alternative to more common chemical preservatives. Yeasts constitute an underexploited source of antagonistic activity against other microorganisms. Here, we compile a summary of the antagonistic activity of yeast origin against other yeast and other microorganisms, such as bacteria or parasites. We present the mechanisms of action used by yeasts to display these activities. We also provide applications of these antagonistic activities in food industry and agriculture, medicine and veterinary, where yeast promise to play a pivotal role in the near future.
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