Institute of Bioinformatics and Biotechnology, University of Pune, Pune 411 007, India.
Food Chem. 2014;152:1-10. doi: 10.1016/j.foodchem.2013.11.117. Epub 2013 Nov 27.
Yarrowia lipolytica is a non-pathogenic generally regarded as safe yeast. It displays unique physiological as well as biochemical properties that are relevant in food-related applications. Strains naturally associated with meat and dairy products contribute towards specific textures and flavours. On some occasions they cause food spoilage. They produce food-additives such as aroma compounds, organic acids, polyalcohols, emulsifiers and surfactants. The yeast biomass has been projected as single cell oil and single cell protein. Y. lipolytica degrades or upgrades different types of food wastes and in some cases, value-added products have also been obtained. The yeast is thus involved in the manufacture of food stuffs, making of food ingredients, generation of biomass that can be used as food or feed and in the effective treatment of food wastes. On account of all these features, this versatile yeast is of considerable significance in food-related applications.
解脂耶氏酵母是一种非致病性的、通常被认为是安全的酵母。它具有独特的生理和生化特性，在与食品相关的应用中具有重要意义。与肉类和乳制品自然相关的菌株有助于形成特定的质地和风味。在某些情况下，它们会导致食物变质。它们会产生食品添加剂，如香气化合物、有机酸、多元醇、乳化剂和表面活性剂。酵母生物质已被预测为单细胞油和单细胞蛋白。解脂耶氏酵母可降解或升级不同类型的食物废物，在某些情况下，还可以获得增值产品。因此，该酵母参与食品制造、食品成分的制备、可作为食品或饲料使用的生物质的产生以及食品废物的有效处理。鉴于所有这些特性，这种多功能酵母在与食品相关的应用中具有相当重要的意义。
