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Biotechnology of non-Saccharomyces yeasts—the ascomycetes

  • Mini-Review
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Abstract

Saccharomyces cerevisiae and several other yeast species are among the most important groups of biotechnological organisms. S. cerevisiae and closely related ascomycetous yeasts are the major producer of biotechnology products worldwide, exceeding other groups of industrial microorganisms in productivity and economic revenues. Traditional industrial attributes of the S. cerevisiae group include their primary roles in food fermentations such as beers, cider, wines, sake, distilled spirits, bakery products, cheese, sausages, and other fermented foods. Other long-standing industrial processes involving S. cerevisae yeasts are production of fuel ethanol, single-cell protein (SCP), feeds and fodder, industrial enzymes, and small molecular weight metabolites. More recently, non-Saccharomyces yeasts (non-conventional yeasts) have been utilized as industrial organisms for a variety of biotechnological roles. Non-Saccharomyces yeasts are increasingly being used as hosts for expression of proteins, biocatalysts and multi-enzyme pathways for the synthesis of fine chemicals and small molecular weight compounds of medicinal and nutritional importance. Non-Saccharomyces yeasts also have important roles in agriculture as agents of biocontrol, bioremediation, and as indicators of environmental quality. Several of these products and processes have reached commercial utility, while others are in advanced development. The objective of this mini-review is to describe processes currently used by industry and those in developmental stages and close to commercialization primarily from non-Saccharomyces yeasts with an emphasis on new opportunities. The utility of S. cerevisiae in heterologous production of selected products is also described.

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Acknowledgments

I would like to acknowledge Professor Herman Jan Phaff (deceased) and Professor Michael J. Lewis and their postodoctoral fellows for encouragment and guidance in working on Phaffia/Xanthopyllomyces over the years. I also thank the students and scientists who have studied this special yeast.

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  1. Department of Bacteriology, Food Research Institute, University of Wisconsin, Madison, WI, 53706, USA

    Eric A. Johnson

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Johnson, E.A. Biotechnology of non-Saccharomyces yeasts—the ascomycetes. Appl Microbiol Biotechnol 97, 503–517 (2013). https://doi.org/10.1007/s00253-012-4497-y

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