Harnessing the potential of oxidative and weakly fermentative yeasts in biocontrol and bioprotection
TL;DR
This review examines current knowledge of oxidative and weakly fermentative yeasts as biological control agents, highlights their applications in fruits and beverages, factors affecting their efficacy, and challenges for their integration into sustainable biocontrol and bioprotection strategies.
Abstract
Abstract There is increasing demand for sustainable alternatives to chemical fungicides and preservatives due to the negative impact that they have on the environment, human and animal health. This has led to intensified interest in microbial biocontrol and bioprotection strategies. Oxidative and weakly fermentative yeasts represent an underexplored group of microorganisms with considerable potential for managing undesirable microorganisms. These yeasts produce limited amounts of ethanol and carbon dioxide while exhibiting diverse mechanisms of antagonism against spoilage and pathogenic microorganisms. Their biocontrol and bioprotection activity is mediated through nutrient and space competition, antimicrobial metabolites and hydrolytic enzymes production, biofilm formation, induction of host resistance, and modulation of microbial communities. These characteristics make such yeasts particularly attractive for applications in fresh produce, fermented beverages, and agricultural systems where minimal alteration of the final product is desirable. Furthermore, their reduced fermentative activity lowers the risk of undesirable sensory changes while maintaining effective suppression of fruit and beverage spoilage microorganisms. Despite these advantages, their commercial application remains limited. This review examines current knowledge of oxidative and weakly fermentative yeasts as biological control agents, highlights their applications in fruits and beverages, factors affecting their efficacy, and challenges for their integration into sustainable biocontrol and bioprotection strategies.