Advances in the Application of the Non-Conventional Yeast <i>Pichia kudriavzevii</i> in Food and Biotechnology Industries
<i>Pichia kudriavzevii</i> 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 b...
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MDPI AG
2023-01-01
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| Series: | Journal of Fungi |
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| Online Access: | https://www.mdpi.com/2309-608X/9/2/170 |
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| author | Yunfei Chu Mengmeng Li Jiahui Jin Xiameng Dong Ke Xu Libo Jin Yanming Qiao Hao Ji |
| author_facet | Yunfei Chu Mengmeng Li Jiahui Jin Xiameng Dong Ke Xu Libo Jin Yanming Qiao Hao Ji |
| author_sort | Yunfei Chu |
| collection | DOAJ |
| description | <i>Pichia kudriavzevii</i> 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 <i>P. kudriavzevii</i> 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, <i>P. kudriavzevii</i> is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of <i>P. kudriavzevii</i> to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed. |
| first_indexed | 2024-03-11T08:36:10Z |
| format | Article |
| id | doaj.art-e193787c031845ada5ad1d870c4ff439 |
| institution | Directory Open Access Journal |
| issn | 2309-608X |
| language | English |
| last_indexed | 2024-03-11T08:36:10Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Journal of Fungi |
| spelling | doaj.art-e193787c031845ada5ad1d870c4ff4392023-11-16T21:30:04ZengMDPI AGJournal of Fungi2309-608X2023-01-019217010.3390/jof9020170Advances in the Application of the Non-Conventional Yeast <i>Pichia kudriavzevii</i> in Food and Biotechnology IndustriesYunfei Chu0Mengmeng Li1Jiahui Jin2Xiameng Dong3Ke Xu4Libo Jin5Yanming Qiao6Hao Ji7Institute of Life Sciences, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, ChinaInstitute of Life Sciences, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, ChinaInstitute of Life Sciences, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, ChinaDepartment of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou 325006, ChinaInstitute of Life Sciences, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, ChinaInstitute of Life Sciences, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, ChinaInstitute of Life Sciences, College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China<i>Pichia kudriavzevii</i> 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 <i>P. kudriavzevii</i> 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, <i>P. kudriavzevii</i> is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of <i>P. kudriavzevii</i> to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed.https://www.mdpi.com/2309-608X/9/2/170<i>Pichia kudriavzevii</i>food fermentationbiotechnological applicationsfeed additivebiological controlenvironmental management |
| spellingShingle | Yunfei Chu Mengmeng Li Jiahui Jin Xiameng Dong Ke Xu Libo Jin Yanming Qiao Hao Ji Advances in the Application of the Non-Conventional Yeast <i>Pichia kudriavzevii</i> in Food and Biotechnology Industries Journal of Fungi <i>Pichia kudriavzevii</i> food fermentation biotechnological applications feed additive biological control environmental management |
| title | Advances in the Application of the Non-Conventional Yeast <i>Pichia kudriavzevii</i> in Food and Biotechnology Industries |
| title_full | Advances in the Application of the Non-Conventional Yeast <i>Pichia kudriavzevii</i> in Food and Biotechnology Industries |
| title_fullStr | Advances in the Application of the Non-Conventional Yeast <i>Pichia kudriavzevii</i> in Food and Biotechnology Industries |
| title_full_unstemmed | Advances in the Application of the Non-Conventional Yeast <i>Pichia kudriavzevii</i> in Food and Biotechnology Industries |
| title_short | Advances in the Application of the Non-Conventional Yeast <i>Pichia kudriavzevii</i> in Food and Biotechnology Industries |
| title_sort | advances in the application of the non conventional yeast i pichia kudriavzevii i in food and biotechnology industries |
| topic | <i>Pichia kudriavzevii</i> food fermentation biotechnological applications feed additive biological control environmental management |
| url | https://www.mdpi.com/2309-608X/9/2/170 |
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