Harnessing the potential of oxidative and weakly fermentative yeasts in biocontrol and bioprotection.

Oxidative and weakly fermentative yeasts show significant potential as biocontrol agents with diverse antagonistic mechanisms against spoilage and pathogenic microorganisms.

• Why it matters: The shift away from chemical fungicides and preservatives is driven by concerns over environmental and health impacts, creating a need for sustainable microbial alternatives.
• What they did: The review analyzes current knowledge on these yeasts, focusing on their mechanisms, applications in fruits and beverages, and factors influencing their effectiveness, despite limited commercial use.
• The result: Their use could enable effective microbial suppression with minimal sensory changes, supporting sustainable strategies in food, beverage, and agricultural industries.