- Yeast is a type of fungus that is present in multiple fermentation processes required for food. Due to this fact, new applications of yeast are being studied to decontaminate what we eat in a natural way and at low costs. The study is being conducted in the context of an Initiation Fondecyt project led by Dr Francisco Cubillos Riffo, a researcher at the Food Science and Technology Research Center of Universidad de Santiago.
Yeast plays an essential role in the making of liquors, beer and bread. This fungus allows multiple fermentation processes required for producing foods as we know them. However, the importance of this catalyst goes beyond food production: it has the characteristic of controlling some mycotoxins. Mycotoxins are natural food contaminants that can cause acute poisoning when ingested, inhaled or absorbed.
Through a genetic analysis of the response to the interaction between natural contaminants and yeast, the study led by Dr Francisco Cubillos Riffo seeks to develop new applications that allow decontaminating foods in a natural way and at low costs.
According to professor Cubillos, food innocuousness is very important in Chile, both for imports and exports. “The laboratory of Food Science and Technology Research Center of Universidad de Santiago (CECTA) is focused on research on food innocuousness. The type of yeast that we are studying now has the characteristic of decontaminating mycotoxin-containing foods,” he added.
Preventing diseases
The importance of this study lies on the need for preventing diseases transmitted by animals, eliminating contamination of human-consumption products. The analysis of this strain and others coming from different places in the country seems to be suitable to find effective applications.
“We will study yeasts of different origins and then we will evaluate them at a genetic level. We will be able to determine what yeast is the one with the highest ability to degrade pollutants or decontaminate food, and at the same time, will conduct genetic studies on the different strains collected,” Dr Cubillos said.
“Many of these toxins manage to enter the food chain and cause damage; therefore, it is necessary to find natural alternatives for decontamination. Yeast is not a chemical product, it is not a toxic treatment, it is cheaper, and most of the time, it is completely innocuous,” he added.
The study will have a broad impact and Dr Cubillos considers the new possibilities as favorable. “Eventually, we could reach the industry and start partnerships with the Faculty of Administration and Economics. Also, with the data collected during the project, mathematical models can be developed to determine the specific behavior of yeasts in stressful environments, what would contribute even more to future studies,” he said.
Translated by Marcela Contreras
