Ecology and diversity of yeasts in fermented food ecosystems
Résumé
The diversity of yeasts in food environments has been well documented as yeasts contribute significant organoleptic and functional properties to food and beverages. Surveys and reviews have focused on the yeast diversity within a particular food environment with recent examples classifying the incidence of yeasts in wine, cheese, bread, beer and chocolate. However, we know little about the comparative yeast diversity and functionality amongt food which could give new insight on how the environment and human activities impact diversity. Here, we collected data from published papers across the well-described wine, cheese, bread, beer and chocolate fermented foods, and compiled with other fermentative foods encompassing ethic and local foods and beverages. We also retreived data of yeasts diversity from neighbouring environments, such as plant, soil or insects to test for ingress and vectoring. We described the diversity of each environment and analysed the ubiquity of each yeast species. Furthermore, we asked how much overlap there is between food and their neighbor environments and between food ecosystems, and look for species-by-species pattern of co-occurrence. We found that the yeast richness differs significantly between ecosystems. Some yeasts species are found in all studied ecosystems, like Saccharomyces cerevisiae, while others are specifically associated with one environment. Overall our study highlighted the complexity and beauty of fermentative food ecosystems to describe and clarify ecological relationships in applied environments.
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