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Updated: Mar 29, 2026

Light-Controlled Fermentations for Microbial Chemical and Protein Production
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Ultraviolet Technologies for Yeast Control and Functional Modulation in the Food Industry: Mechanisms, Resistance and

Agustín Zavala1, Oscar Cavieres1, Mariela Labbé1

  • 1Laboratorio de Fermentaciones Industriales (IFELAB), Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso 2360100, Chile.

Foods (Basel, Switzerland)
|March 28, 2026
PubMed
Summary

Ultraviolet (UV) light can control or alter yeast behavior in food fermentation. Controlled UV exposure may enhance yeast functionality without genetic modification, offering new processing opportunities.

Keywords:
DNA damageSaccharomyces cerevisiaeUV-C irradiationUV-LEDfood fermentationmicrobial inactivationmutagenesisphotoreactivationyeasts

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