Application of Yarrowia lipolytica in fermented beverages

• Published in: Frontiers in Food Science and Technology (Online) Vol. 3
• Main Authors: Sørensen, Anders Bagger, Harholt, Jesper, Arneborg, Nils
• Format: Journal Article
• Language: English
• Published: Frontiers Media S.A 09-05-2023
• Subjects: beer; fermented beverages; functional beverages; GRAS; non-conventional yeast; Yarrowia lipolytica
• ISSN: 2674-1121; 2674-1121
• DOI: 10.3389/frfst.2023.1190063

Yarrowia lipolytica
is a non-conventional non-pathogenic, generally regarded as safe yeast. It has been isolated from a wide variety of places, from foodstuffs like beer, cheese and sausages to beetle guts and human mouths. It is strictly aerobic and Crabtree-negative.
Y. lipolytica
harbours various biochemical and physiological traits that make it relevant for biotechnological and food-related applications. Until recently, the application and effect of
Y. lipolytica
on lipid-containing foodstuff, that is, meat and dairy, have been researched and discussed meticulously. The yeasts’ potential as a synthesiser of several high-value food ingredients, such as organic acids, aromas, and emulsifiers from a range of diverse substrates, from ethanol to olive oil waste, is of interest in a biorefinery context. Interestingly the use of
Y. lipolytica
as a starter culture in foodstuffs beyond meat and dairy is minimal, despite its ability to synthesise interesting aromas and organic acids that could increase the organoleptic quality of fermented beverages. Besides the indulgence factor,
Y. lipolytica
synthesises a wide range of functional and bioactive compounds that can act as active ingredients in functional beverages, adding to its potential in producing novel beverages.