ReviewWorld journal of microbiology & biotechnology2021
The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology.
Review in World journal of microbiology & biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
20 citing papers in PubMed.
- Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes.Foods (Basel, Switzerland) · 2025Article
- From hive to laboratory - biotechnological potential of microorganisms from honey.World journal of microbiology & biotechnology · 2025Review
- Selection of Non-Microorganisms · 2025Article
- Spontaneous Bio-Recycling: Recovering Bioactive Molecules Through Endogenous Microbial Maceration of Hemp Residues.Microorganisms · 2025Article
- Exogenous Trehalose AssistsJournal of fungi (Basel, Switzerland) · 2024Article
- "Stop, Little Pot" as the Motto of Suppressive Management of Various Microbial Consortia.Microorganisms · 2024Review
- What are the 100 most cited fungal genera?Studies in mycology · 2024Article
- Saccharomycotina yeasts defy long-standing macroecological patterns.Proceedings of the National Academy of Sciences of the United States of America · 2024Article
- High Glucose Is a Stimulation Signal of the Salt-Tolerant YeastJournal of fungi (Basel, Switzerland) · 2024Article
- Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts.Foods (Basel, Switzerland) · 2023Review
- Saccharomycotina yeasts defy longstanding macroecological patterns.bioRxiv : the preprint server for biology · 2023Article
- A genome-informed higher rank classification of the biotechnologically important fungal subphylumStudies in mycology · 2023Article
- Characterization ofMicroorganisms · 2023Article
- CRISPR-Cas9 engineering in the hybrid yeast Zygosaccharomyces parabailii can lead to loss of heterozygosity in target chromosomes.FEMS yeast research · 2023Article
- Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.Foods (Basel, Switzerland) · 2022Article
- Recent developments in the biology and biotechnological applications of halotolerant yeasts.World journal of microbiology & biotechnology · 2022Review
- Metabolic characteristics of intracellular trehalose enrichment in salt-tolerantFrontiers in microbiology · 2022Article
- Insights on life cycle and cell identity regulatory circuits for unlocking genetic improvement in Zygosaccharomyces and Kluyveromyces yeasts.FEMS yeast research · 2021Article
- Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization.Microorganisms · 2021Article
- Article
Corrections and comments
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Authors and funding
1 author.
Funding
Abstract
Non-conventional yeasts refer to a huge and still poorly explored group of species alternative to the well-known model organism Saccharomyces cerevisiae. Among them, Zygosaccharomyces rouxii and the sister species Zygosaccharomyces bailii are infamous for spoiling food and beverages even in presence of several food preservatives. On the other hand, their capability to cope with a wide range of process conditions makes these yeasts very attractive factories (the so-called "ZygoFactories") for bio-converting substrates poorly permissive for the growth of other species. In balsamic vinegar Z. rouxii is the main yeast responsible for converting highly concentrated sugars into ethanol, with a preference for fructose over glucose (a trait called fructophily). Z. rouxii has also attracted much attention for the ability to release important flavor compounds, such as fusel alcohols and the derivatives of 4-hydroxyfuranone, which markedly contribute to fragrant and smoky aroma in soy sauce. While Z. rouxii was successfully proposed in brewing for producing low ethanol beer, Z. bailii is promising for lactic acid and bioethanol production. Recently, several research efforts exploited omics tools to pinpoint the genetic bases of distinctive traits in "ZygoFactories", like fructophily, tolerance to high concentrations of sugars, lactic acid and salt. Here, I provided an overview of Zygosaccharomyces industrially relevant phenotypes and summarized the most recent findings in disclosing their genetic bases. I suggest that the increasing number of genomes available for Z. rouxii and other Zygosaccharomyces relatives, combined with recently developed genetic engineering toolkits, will boost the applications of these yeasts in biotechnology and applied microbiology.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.