Progress on the Antimicrobial Function of Yeast and Its Derivatives

Contamination of spoilage and pathogenic microorganisms in food substrates can negatively influence food quality and threaten food safety. The application of physicochemical antimicrobial strategies can effectively inhibit the growth and reproduction of harmful microorganisms, but may also cause irreversible negative effects on food quality. Some antagonistic yeasts alone or combined with antimicrobial agents can effectively control harmful microorganisms. This review systematically and comprehensively summarizes the existing literature on the antimicrobial effects and mechanisms of yeasts and their derivatives from the above two aspects. The sources, species and mechanism of action of antagonistic yeasts as well as their antimicrobial effects when combined with other antimicrobial technologies are discussed. Additionally, the advantages and limitations of yeast as a natural drug carrier combined with various chemical antimicrobial agents are analyzed. This review aims to provide a scientific reference for developing new yeast-based antimicrobial agents, which will be helpful in improving food quality and ensuring food microbial safety.