In recent years, prejudice in society against monosodium glutamate (MSG) has directed food manufacturers to alternative sources. Yeast extracts are considered as “natural” due to the production process and stand out due to their nutritional properties as well as giving a flavor similar to MSG. In this study, chemical, functional and flavor properties of yeast extract powders produced from Saccharomyces cerevisiae TGM10, Saccharomyces boulardii S11 and Kluyveromyces marxianus TGM66 were evaluated. Results revealed that the most protein-rich sample was S. cerevisiae TGM10 extract (69.17%), followed by S. boulardii S11 (66.16%) and K. marxianus TGM66 (62.42%) extracts, respectively and S. cerevisiae TGM10 extract was also the richest yeast extract for essential amino acids. Additionally, flavor-enhancing amino acids such as glutamic acid, aspartic acid, alanine and glycine were dominant in S. cerevisiae TGM10 extract (47.41 g/100 g protein). Sensorial evaluation of yeast extracts demonstrated that salty taste, umami taste and meaty flavor scores of yeast extracts were lower than MSG whereas for fruity flavor, yeast extracts had the highest scores. These findings revealed the potential of three yeast strains to produce yeast extracts in order to increase the nutritional value and flavor of foods. Graphical Abstract

Bacteriocins, ribosomally synthesized by bacteria, have long been recognized for their role in ensuring food safety and security due to their antibacterial effects against foodborne pathogens and spoilage bacteria. However, recent advancements have unveiled their expanding potential beyond food applications, with increasing evidence of their efficacy against clinically significant pathogenic bacteria, biofilm formation, viral infections, and even cancer. These emerging discoveries have continuously added new layers to the application of bacteriocins, extending their relevance from food preservation to broader human health interventions. To further harness this expanding potential, various innovative strategies have been developed to overcome traditional limitations associated with bacteriocin use. Instead of directly employing bacteriocins or bacteriocin-producing bacterial cultures, novel approaches, such as incorporating them into films and packaging materials or coupling them with nanoparticles, have demonstrated enhanced effectiveness. In this review, we examine the evolving landscape of bacteriocin applications and shed light on the expanding functional spectrum of bacteriocins for both food safety and human health, although some important challenges and limitations remain. By analyzing the recent literature and innovative technological advancements, we highlight how bacteriocins are continuously evolving, opening new frontiers for their use and reinforcing their significance beyond their conventional roles.

Flavor is a crucial factor that influences the food preferences of many consumers, and in recent years, there has been a growing consumer demand for the use of natural and ecologically sustainable flavor compounds in foods. This study investigated the volatile compound production abilities of Saccharomyces cerevisiae TGM10 and Saccharomyces cerevisiae var. boulardii S11 yeasts in sugar beet molasses, a significant by-product of the sugar industry under extended fermentation. The effect of fermentation time on the volatile compound profile was also determined. In fermentation carried out in Erlenmeyer flasks for up to 120 hours, both strains tolerated the medium containing 10% sugar beet molasses well. The volatile compound profiles of samples fermented by each strain for 96 and 120 hours were determined by GC-MS. S. cerevisiae TGM10 yielded a higher-alcohol–dominated profile, whereas S. boulardii S11 produced an ester-dominant profile. Results showed that both strains were capable of producing a variety of pleasant and valuable aroma compounds through the fermentation of sugar beet molasses. Additionally, yeast strain used in fermentation and fermentation time had significant effects on volatile compound profiles. In conclusion, S. cerevisiae TGM10 and S. boulardii S11 showed strong potential for low-cost production of bioaroma additives and might enhance flavor when employed as starter or adjunct cultures in fermented foods.