From farm to table: application and challenges of yeast in the growth, preservation and fermentation of fruit

Abstract

Background

Fruit and their derived products such as juices and wines are essential components of the human diet. However, fruit production and processing face challenges at multiple stages, including preharvest, postharvest, and fermentation, due to fungal infections, decay, and quality deterioration.

Scope and approach

This review summarizes recent advances in yeast applications in preharvest, postharvest, and fermentation. It focuses on mechanism of antagonism in preharvest and postharvest use, the impact of yeasts on fermentation quality and safety. We also reviewed the application of synthetic biology-based multi-species yeast systems in the unified grape-to-wine system, and the challenges and prospects we faced.

Key findings and conclusions

Yeast antagonists contribute significantly to the management of plant pathogen-related diseases through inhibiting pathogens, triggering host defenses and modulating the host-associated microbiome. During fermentation, yeasts affect the chemical composition and sensory properties of fruit wines. Many factors affect the biological activity and operational convenience for agricultural and oenological applications. However, it is difficult for a single yeast to achieve the comprehensive effect in a unified grape-to-wine ecosystem. To solve these problems, synthetic biology-based multi-species yeast systems are recommended in a unified grape-to-wine ecosystem. Challenges remain in strain adaptability, cost, regulatory issues, and consumer acceptance. Future research should aim to enhance strain performance, optimize formulations, and explore synthetic biology to support the integrated use of yeasts from field to table.