Nonconventional yeasts to produce aroma compounds by using agri-food waste materials
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
Nowadays, biotechnological applications are emphasized to ensure sustainable development by reutilizing waste materials to prevent ecological problems and to produce or recover compounds that may have positive effects on health. Yeasts are fascinating microorganisms that play a key role in several traditional and innovative processes. Although Saccharomyces is the most important genus of yeasts, and they are major producers of biotechnological products worldwide, a variety of other yeast genera and species than Saccharomyces that are called 'non-Saccharomyces' or 'nonconventional' yeasts also have important potential for use in biotechnological applications. Some of the nonconventional yeast strains offer a unique potential for biotechnological applications to produce valuable secondary metabolites due to their characteristics of surviving and growing in such extreme conditions, e.g. wide substrate range, rapid growth, thermotolerance, etc. In this review, we aimed to summarize potential biotechnological applications of some nonconventional yeasts (Kluyveromyces spp., Yarrowia spp., Pichia spp., Candida spp., etc.) to produce industrially important aroma compounds (phenylethyl alcohol, phenylethyl acetate, isobutyl acetate, diacetyl, etc.) by reutilizing agri-food waste materials in order to prevent ecological problems and to produce or recover compounds that may have positive effects on health.
Description
Keywords
Volatiles, Agri-Food Waste, Aroma, Nonconventional Yeast, Biotechnology, Bioaroma
Journal or Series
Biotechnology and Biotechnological Equipment
WoS Q Value
Q3
Scopus Q Value
Volume
21
Issue
8
Citation
Karaalioǧlu, O., & Yüceer, Y. K. (2021). Nonconventional yeasts to produce aroma compounds by using agri-food waste materials. FEMS Yeast Research, 21(8) doi:10.1093/femsyr/foab063
