In natural environments, microorganisms form microbial aggregates called biofilms able to adhere to a multitude of different surfaces. Yeasts make no exception to this rule, being able to form biofilms in a plethora of environmental niches. In food realms, yeast biofilms may cause major problems due to their alterative activities. In addition, yeast biofilms are tenacious structures difficult to eradicate or treat with the current arsenal of antifungal agents. Thus, much effort is being made to develop novel approaches to prevent and disrupt yeast biofilms, for example through the use of natural antimicrobials or small molecules with both inhibiting and dispersing properties. The aim of this review is to provide a synopsis of the most recent literature on yeast biofilms regarding: (i) biofilm formation mechanisms; (ii) occurrence in food and in food-related environments; and (iii) inhibition and dispersal using natural compounds, in particular.

中文翻译：

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食品领域的酵母生物膜：发生和控制

在自然环境中，微生物形成称为生物膜的微生物聚集体，能够粘附在多种不同的表面上。酵母也不例外，能够在过多的环境生态位中形成生物膜。在食品领域，酵母生物膜可能会由于其改变活动而引起重大问题。此外，酵母生物膜是难以用当前的抗真菌剂库根除或治疗的顽固结构。因此，正在努力开发预防和破坏酵母生物膜的新方法，例如通过使用天然抗菌剂或具有抑制和分散特性的小分子。本综述的目的是提供关于酵母生物膜的最新文献概要：(i) 生物膜形成机制；(ii) 在食物和与食物有关的环境中发生；(iii) 特别是使用天然化合物进行抑制和分散。