Biotechnological potential of yeasts in functional food industry

摘要

Background: Biotechnological potential of yeasts can be evidenced by the rich history of its application in food fermentation. Several yeast species isolated from fermented foods have been characterised and applied as starter/co-starter in functional food industries. The outcome of modem research in the recent past on nutraceuticals and development of functional foods using yeasts suggests its bright future in food biotechnology.