Abstract
AbstractsZygosaccharomycesspecies are among the most problematic food spoilage yeasts. The two most infamous species areZygosaccharomyces baliiandZygosaccharomyces rouxii, although they may also take a positive role during the production of some fermented foods. DNA sequence based yeast identification aided by freely available reference databases of barcoding DNA sequences has boosted the description rate of novel yeast species in the last two decades. The genusZygosaccharomyceshas been considerably expanded as well. Especially the number of the extremely osmotolerantZygosaccharomycesspecies, related toZ. rouxiiand regularly found in high-sugar foods, has enlarged. A brief account of recent developments in the taxonomy and biodiversity of this important food associated genus is given in this review.
Highlights
Unauthenticated | Downloaded 01/14/22 10:01 AM UTCActa Alimentaria harboured e.g. in fresh fruits, fruit juices, salads, cheeses and other fermented dairy products, fermented meet products, alcoholic beverages, and traditional fermented foods (Fleet and Balia, 2006)
For example Z. rouxii significantly contributes to the formation of aroma compounds during soy sauce fermentation (Devanthi and Gkatzionisand, 2019) and converts the sugars available in cooked grape must to ethanol, the substrate for acetic acid bacteria during the production of balsamic vinegar
Z. rouxii has been considered as starter culture for low-alcohol or alcohol-free beer and baking yeast (Boboye et al, 2008), while Z. bailii plays a positive role during kombucha fermentation by producing ethanol, which is subsequently converted to acetic acid by bacteria (Solieri, 2021)
Summary
National Collection of Agricultural and Industrial Microorganisms, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somloi ut 14–16, H-1118, Budapest, Hungary. ABSTRACTS Zygosaccharomyces species are among the most problematic food spoilage yeasts. The two most infamous species are Zygosaccharomyces balii and Zygosaccharomyces rouxii, they may take a positive role during the production of some fermented foods. DNA sequence based yeast identification aided by freely available reference databases of barcoding DNA sequences has boosted the description rate of novel yeast species in the last two decades. The genus Zygosaccharomyces has been considerably expanded as well. The number of the extremely osmotolerant Zygosaccharomyces species, related to Z. rouxii and regularly found in high-sugar foods, has enlarged. A brief account of recent developments in the taxonomy and biodiversity of this important food associated genus is given in this review
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