Advances in the Application of the Non-Conventional Yeast in Food and Biotechnology Industries

Overview

Journal J Fungi (Basel)

Date 2023 Feb 25

PMID 36836285

Authors

Yunfei Chu

Mengmeng Li

Jiahui Jin

Xiameng Dong

Ke Xu

Libo Jin

Yanming Qiao

Hao Ji

Affiliations

Soon will be listed here.

Abstract

is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It is widespread in various habitats and often occurs in the spontaneous fermentation process of traditional fermented foods and beverages. The contributions of in degrading organic acid, releasing various hydrolase and flavor compounds, and displaying probiotic properties make it a promising starter culture in the food and feed industry. Moreover, its inherent characteristics, including high tolerance to extreme pH, high temperature, hyperosmotic stress and fermentation inhibitors, allow it the potential to address technical challenges in industrial applications. With the development of advanced genetic engineering tools and system biology techniques, is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed.

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