Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries
Abstrak
Pichia kudriavzevii 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 P. kudriavzevii 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, P. kudriavzevii is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of P. kudriavzevii to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed.
Topik & Kata Kunci
Penulis (8)
Yunfei Chu
Mengmeng Li
Jiahui Jin
Xiameng Dong
Ke Xu
Libo Jin
Yanming Qiao
Hao Ji
Akses Cepat
- Tahun Terbit
- 2023
- Bahasa
- en
- Total Sitasi
- 83×
- Sumber Database
- Semantic Scholar
- DOI
- 10.3390/jof9020170
- Akses
- Open Access ✓