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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

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

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