Table of Contents
Fermentation, Volume 5, Issue 2 (June 2019)
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Cover Story (view full-size image) This review summarizes the import role that the alcoholic fermentation of certain Saccharomyces and [...] Read more. This review summarizes the import role that the alcoholic fermentation of certain Saccharomyces and non-Saccharomyces yeast strains plays in the production of metabolites that promote human health and, therefore, attract consumer attention and promote the consumption of fermented beverages. For instance, yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin, which are found in wine and beer. Moreover, some compounds, such as phenylethanol, can also act as natural preservatives in wine and beer to prevent spoilage. Fermented drinks can serve as vehicles for beneficial compounds that play an important role in human health, namely in the prevention of particular 21st century diseases. View this paper.