Yeast domestication in fermented food and beverages: past research and new avenues

Abstract

Starting from the most recent concept of domestication itself, and the specificity of microbial domestication, examples of the most advanced research on the domestication of yeasts in fermented foods and beverages are presented: from the best-known model species, Saccharomyces cerevisiae, to the other species encountered in fermented products, which are of growing interest. Different fermented food or beverage environments are discussed. Through these examples, the paper focused on how humans have shaped yeast evolution, from the indirect influence of fermentation practices to targeted and scientifically supported strain improvement. It highlighted the negative effects of domestication, such as the erosion of biodiversity, in order to address the emerging issues of climate change and the need to take into account yeast diversity and evolution for the development of sustainable food chains.