Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris

María Laura Raymond Eder,Alberto Luis Rosa

doi:10.3390/fermentation7020087

Abstract

Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast species, frequently found in enological ecosystems. Peculiar aspects of the genetics and metabolism of this yeast species, as well as potential industrial applications of isolated indigenous S. bacillaris strains worldwide, have recently been explored. In this review, we summarize relevant observations from studies conducted on standard laboratory and indigenous isolated S. bacillaris strains.

Highlights

IntroductionStarmerella bacillaris (syn., Candida zemplinina; [1]) is a non-Saccharomyces yeast species frequently found in grapes and fermenting grape musts [2,3,4,5,6]
Starmerella bacillaris is a non-Saccharomyces yeast species frequently found in grapes and fermenting grape musts [2,3,4,5,6]
Additional studies, performed on the type strain of C. zemplinina (i.e., CBS 9494) and on two cultures of the neotype of Saccharomyces bacillaris (i.e., CBS 843 and PYCC 3044), confirmed that these three strains correspond to the same species

Summary

Introduction

Starmerella bacillaris (syn., Candida zemplinina; [1]) is a non-Saccharomyces yeast species frequently found in grapes and fermenting grape musts [2,3,4,5,6]. S. bacillaris was isolated and identified in Napa Valley (California, USA) from botrytisaffected wine fermentations (strain EJ1 [18]) and, shortly after, from fermenting botrytized grape musts in Zemplin, Hungary [9]. Further studies have widely recognized S. bacillaris species (syn., C. zemplinina, type strain 10-372 T = CBS 9494T = NCAIM Y016667T ) as a major non-Saccharomyces yeast at initial stages of spontaneously fermenting grape musts [6,11,20,21]. We discuss recent results from research into the genetics and genomics, ecology, population genetics and geographical biodiversity, metabolism, and ethanol production, as well as the biocontrol potential of S. bacillaris

Genetic Aspects

Findings

Conclusions