TY - CHAP A1 - Waldir Desiderio Estela Escalante ED1 - Rosa Lidia Solís-Oviedo ED2 - Ángel de la Cruz Pech-Canul Y1 - 2019-02-20 PY - 2019 T1 - Perspectives and Uses of Non-Saccharomyces Yeasts in Fermented Beverages N2 - From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials. BT - Frontiers and New Trends in the Science of Fermented Food and Beverages SP - Ch. 7 UR - https://doi.org/10.5772/intechopen.81868 DO - 10.5772/intechopen.81868 SN - 978-1-78985-496-1 PB - IntechOpen CY - Rijeka Y2 - 2021-01-18 ER -