Description
A yeast-based strategy that suppresses spoilage molds on fresh produce.
Technical
Yeast strains such as Saccharomyces cerevisiae and Debaryomyces hansenii ferment sugars to produce organic acids (acetic and lactic) that lower surface pH, creating an inhospitable environment for molds. Additionally, yeast-derived killer toxins—including β‑1,3‑glucanase and protein-based toxins—directly inhibit mold growth by degrading cell walls or disrupting membrane integrity.
Science
Primary Reaction
Fermentation of sugars to organic acids and synthesis of killer toxins
Sensory Profile
Aroma ()
acidicfermentativeyeastyslightly sourfruitybreadyearthy
Origin & History
Civilization
Eastern European sourdough starters and Japanese kimchi fermentation