Abstract

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.

中文翻译：

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从葡萄园到酒窖：Starmerella bacillaris（同义词Candida zemplinina）技术特性和基因组学观点的新见解

摘要

酒精发酵可能涉及多种酵母。然而，由于其相关和特殊的特性，Starmerella bacillaris菌株引起了极大的关注。S. bacillaris通常被称为一个耐渗透性，产酸，psychrotolerant，和fructophilic酵母。该种类的大多数菌株都是甘油的高产者，乙醇产量低，因此被认为是生产低酒精饮料的有前途的替代品。高产酒精（例如具有抗真菌和抗菌特性的苯甲醇）的产量增加，突出了杆菌作为生物防治剂的潜力。收获后，抗真菌酵母成为必不可少的微生物群的一部分，也可能会改善发酵过程。此外，在发酵过程中，细菌杆菌会释放具有生物技术特性的重要分子，例如甘露糖蛋白和谷胱甘肽。考虑到S. bacillaris菌株的潜在生物技术特性，本综述概述了有关S. bacillaris在发酵饮料中应用的最新趋势。

关键点

•S。芽孢杆菌作为生产低酒精饮料的替代品。

•S。芽孢杆菌菌株具有生物防治潜力。

•细菌链球菌释放的分子可能具有巨大的生物技术意义。