The Biotechnological Potential of Non-Saccharomyces Yeasts

Topic Information

Dear Colleagues,

Non-Saccharomyces yeasts constitute a significant source of strains with biotechnological interest. Indeed, the diversity of their metabolic pathways combined with their ease of growth and genetic manipulability comprise a powerful background, which, combined with optimization procedures as well as genetic engineering or editing, has been extensively assessed in basic research and exploited over a wide range of applications including biomedical, environmental, and industrial biotechnology. Accumulated data on spontaneously fermented foods and beverages have indicated that non-Saccharomyces yeasts also form an integral part of the microconsortia that drive fermentation. Their role in the development of the respective microecosystems and the quality of the final products has been revisited: they are no longer perceived collectively as undesirable spoilage-related microorganisms; instead, they have been exploited to address technological problems associated with climate change, to improve organoleptic and nutritional properties, and, due to their bioprotective capacity, to enhance the safety and shelf life of the final product. The aim of this Topic is to create a platform for the exchange of data and recent information that can facilitate understanding, update current knowledge, and identify research gaps regarding the biotechnological potential of non-Saccharomyces yeasts.

Dr. Spiros Paramithiotis
Dr. Maria Dimopoulou
Dr. Jayanta Kumar Patra
Prof. Dr. Yorgos Kotseridis
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Microorganisms microorganisms	4.2	7.7	2013	20 Days	CHF 2700	Submit
Foods foods	5.1	8.7	2012	15 Days	CHF 2900	Submit
Beverages beverages	2.7	4.6	2015	23.7 Days	CHF 1800	Submit
Fermentation fermentation	3.3	5.7	2015	19.5 Days	CHF 2100	Submit
Applied Microbiology applmicrobiol	-	2.8	2021	16.2 Days	CHF 1200	Submit
Nutraceuticals nutraceuticals	-	-	2021	21.1 Days	CHF 1200	Submit
Applied Biosciences applbiosci	-	2.9	2022	22.8 Days	CHF 1200	Submit

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Published Papers (2 papers)

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All Microorganisms Foods Beverages Fermentation Applied Microbiology Nutraceuticals Applied Biosciences

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14 pages, 2367 KB  

Open AccessArticle

Rhodotorula mucilaginosa Growth on Glutamine Is Sensitive to Mammalian-Glutaminase Inhibitors

by Paola Itzel Acosta-Valdelamar, Ofelia Mendez-Romero, Carolina Ricardez-García, Natalia Chiquete-Félix and Salvador Uribe Carvajal

Fermentation 2026, 12(1), 36; https://doi.org/10.3390/fermentation12010036 - 7 Jan 2026

Viewed by 642

Abstract

The extremophile yeast Rhodotorula mucilaginosa can grow in extremely poor environments. Glutamine (Gln) is an important anaplerotic substrate for gluconeogenesis and pentose synthesis. Glutaminase (Glnase) produces glutamate which in turn undergoes transamination to produce the Krebs cycle intermediate α-keto-glutarate. The yeast enzyme has [...] Read more.

The extremophile yeast Rhodotorula mucilaginosa can grow in extremely poor environments. Glutamine (Gln) is an important anaplerotic substrate for gluconeogenesis and pentose synthesis. Glutaminase (Glnase) produces glutamate which in turn undergoes transamination to produce the Krebs cycle intermediate α-keto-glutarate. The yeast enzyme has low similarity with human GLS1, although the active site is partially conserved. Also, antibodies against GLS1 cross react with the yeast enzyme. Glnase is a therapeutic mark in tumor treatments, where endogenous Glnase is inhibited with different pharmaceutical agents. Another proposed approach is to add exogenous fungal Glnase to deplete Gln pools, thus starving the tumor. Using Gln as the sole carbon source, R. mucilaginosa grew better than Debaryomyces hansenii, while Saccharomyces cerevisiae did not grow. In addition, the Gln-dependent growth of R. mucilaginosa was inhibited by two different Gln metabolism inhibitors used in cancer therapy, namely 6-diazo-5-oxo-L-norleucine (DON) and Telaglenastat (CB-839). In cell homogenates from R. mucilaginosa DON inhibited Gln metabolism at similar concentrations as those used in mammals. The ability of R. mucilaginosa to grow on Gln as the sole carbon source is exceptional and it may be used as a suitable tool to evaluate agents targeting tumoral Gln metabolism. It is proposed that R. mucilaginosa may be a valuable source of exogenous Glnase. Full article

(This article belongs to the Topic The Biotechnological Potential of Non-Saccharomyces Yeasts)

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33 pages, 518 KB  

Open AccessReview

Utilization of Non-Saccharomyces to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity

by Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis and Maria Dimopoulou

Fermentation 2025, 11(12), 665; https://doi.org/10.3390/fermentation11120665 - 27 Nov 2025

Cited by 2 | Viewed by 1036

Abstract

Winemaking is facing significant challenges caused by industrialization of the process, climate change, and increased consumer awareness regarding the use of chemical preservatives. Although several solutions have been proposed, the utilization of non-Saccharomyces species seems to be the most efficient one. Several [...] Read more.

Winemaking is facing significant challenges caused by industrialization of the process, climate change, and increased consumer awareness regarding the use of chemical preservatives. Although several solutions have been proposed, the utilization of non-Saccharomyces species seems to be the most efficient one. Several non-Saccharomyces species have been employed for this purpose, with Hanseniaspora uvarum, H. vineae, Kluyveromyces marxianus, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia fermentans, P. kluyveri, Schizosaccharomyces pombe, Starmerella bacillaris, Torulaspora delbrueckii, and Wickerhamomyces anomalus being the most promising ones. However, only a restricted amount of metabolic activities can be reliably attributed to the species level, while most of them are characterized by strain variability and are also affected by the Saccharomyces cerevisiae strains used to carry out alcoholic fermentation, as well as the efficient supply of precursor molecules by the grape varieties and the conditions for their effective bioconversion. This variability necessitates the application of optimization strategies, taking into consideration all these parameters. This review article aims to assist in this direction by collecting the data referring to the winemaking practice of the most interesting non-Saccharomyces species, presenting clearly and comprehensively their most relevant features, and highlighting the effect of strain diversity. Full article

(This article belongs to the Topic The Biotechnological Potential of Non-Saccharomyces Yeasts)

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