Ultraviolet Technologies for Yeast Control and Functional Modulation in the Food Industry: Mechanisms, Resistance and Applications

TL;DR

This paper reviews how ultraviolet technology can control and change yeast behavior in food production, impacting product quality and efficiency.

Contribution

The paper introduces UV technology's dual role in yeast control and functional modulation without genetic modification.

Findings

UV exposure can inactivate or alter yeast viability depending on wavelength and dose.

UV-induced changes may lead to yeast diversification and functional modulation.

UV technology offers non-thermal control of yeast in food matrices.

Abstract

Yeasts play a vital role in food fermentation processes, where their viability, stress tolerance, and metabolic performance directly influence product quality and process efficiency. Controlling and modulating yeast behavior represents a challenge in the food industry, particularly in non-thermal processing contexts. Ultraviolet (UV) technology has traditionally been applied as a microbial control tool; however, yeast response mechanisms to UV irradiation extend beyond simple inactivation. Depending on wavelength, dose, and treatment conditions, UV exposure can lead to complete inactivation, partial reduction in viability, or induce stable phenotypic changes associated with cellular stress responses and Deoxyribonucleic Acid (DNA) damage processing. This review examines current knowledge on yeast–UV interactions across different food matrices, highlighting how UV treatments influence yeast physiology and functionality. In addition, recent studies suggest that UV-induced genetic alterations, when properly controlled, may contribute to yeast diversification and functional modulation without the use of genetically modified organisms. The review discusses technological opportunities, practical limitations, and future research needs, emphasizing the dual role of UV technology as a tool for yeast control and as a potential driver of functional modulation.

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