Lemos Junior Wilson José Fernandes, de Oliveira Vanessa Sales, Guerra Andre Fioravante, Giacomini Alessio, Corich Viviana
Faculty of Science and Technology, Free University of Bolzano-Bozen, Piazza Università, 3, 39100, Bolzano, Italy.
Department of Food Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, Rio de Janeiro, 23890-000, Brazil.
Appl Microbiol Biotechnol. 2021 Jan;105(2):493-501. doi: 10.1007/s00253-020-11041-9. Epub 2021 Jan 4.
A large diversity of yeasts can be involved in alcoholic fermentation; however, Starmerella bacillaris strains have gained great attention due to their relevant and particular characteristics. S. bacillaris is commonly known as an osmotolerant, acidogenic, psychrotolerant, and fructophilic yeast. Most strains of this species are high producers of glycerol and show low ethanol production rates, being highlighted as promising alternatives to the manufacture of low-alcohol beverages. The increased production of high alcohols, such as benzyl alcohol that has antifungal and antibacterial properties, highlights S. bacillaris potential as a biocontrol agent. After harvest, antifungal yeasts become part of the must microbiota and may also improve the fermentation process. Moreover, during the fermentation, S. bacillaris releases important molecules with biotechnological properties, such as mannoproteins and glutathione. Considering the potential biotechnological properties of S. bacillaris strains, this review presents an overview of recent trends concerning the application of S. bacillaris in fermented beverages. KEY POINTS: •S. bacillaris as an alternative to the production of low-alcohol beverages. •S. bacillaris strains present biocontrol potential. •Molecules released by S. bacillaris may be of great biotechnological interest.
多种酵母可参与酒精发酵；然而，巴氏酵母（Starmerella bacillaris）菌株因其相关的特殊特性而备受关注。巴氏酵母通常被认为是一种耐渗透压、产酸、耐低温和嗜果糖的酵母。该物种的大多数菌株甘油产量高，乙醇产率低，被视为生产低酒精度饮料的有前景的替代方案。高醇类如具有抗真菌和抗菌特性的苯甲醇产量增加，凸显了巴氏酵母作为生物防治剂的潜力。收获后，抗真菌酵母成为葡萄汁微生物群的一部分，还可能改善发酵过程。此外，在发酵过程中，巴氏酵母会释放具有生物技术特性的重要分子，如甘露糖蛋白和谷胱甘肽。考虑到巴氏酵母菌株潜在的生物技术特性，本综述概述了巴氏酵母在发酵饮料中应用的最新趋势。要点：•巴氏酵母可作为生产低酒精度饮料的替代方案。•巴氏酵母菌株具有生物防治潜力。•巴氏酵母释放的分子可能具有重大的生物技术价值。
