Abstract
Torulaspora delbrueckii has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarkable resistance to osmotic and freezing stresses. In the present review, genomic, biochemical, and phenotypic features of T. delbrueckii are described, comparing them with other species, particularly with the biotechnologically well-established yeast, Saccharomyces cerevisiae. We conclude about the aspects that make this yeast a promising biotechnological model to be exploited in a wide range of industries, particularly in wine and bakery. A phylogenetic analysis was also performed, using the core proteome of T. delbrueckii, to compare the number of homologous proteins relative to the most closely related species, understanding the phylogenetic placement of this species with robust support. Lastly, the genetic tools available for T. delbrueckii improvement are discussed, focusing on adaptive laboratorial evolution and its potential.
Highlights
Non-Saccharomyces yeasts were described for many years as sources of spoilage and contamination, and are associated with a negative contribution to the organoleptic profile of wines
In recent decades, wines produced by some non-Saccharomyces yeasts revealed distinct and unique characteristics attracting the attention of many research groups [1]
We explored available information on the biochemical, genomic and phenotypic features of T. delbrueckii, with special emphasis on the aspects that make this yeast a promising biotechnological model to be exploited in a wide range of industries, J
Summary
Non-Saccharomyces yeasts were described for many years as sources of spoilage and contamination, and are associated with a negative contribution to the organoleptic profile of wines. Improved wines are obtained benefiting from their physiological and metabolic features, which have a positive effect on the wine’s sensorial and chemical properties, namely in terms of sugar and acid consumption, alongside an enhanced aroma complexity through the release of important metabolites [2,3,4] Within this group of yeasts, Torulaspora delbrueckii stands out as one of the most advantageous non-Saccharomyces species due to its potential to introduce diversity and multiplicity to the standard wine’s market, currently established by the use of Saccharomyces cerevisiae [5].
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