Saccharomyces unisporus: Biotechnological Potential and Present Status. Issue 4 (12th June 2013)

• Record Type: Journal Article
• Authors: Bhattacharya, Indrani; Yan, Song; Yadav, Jay Shankar Singh; Tyagi, R.D.; Surampalli, R.Y.
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 12:Issue 4(2013:Jul.)
• Page Start: 353
• Page End: 363
• Publication Date: 2013-06-12
• Subjects: Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12016
• Languages: English
• ISSNs: 1541-4337

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p> The yeast species of the <italic>Saccharomyces</italic> genus have a long history of traditional applications and beneficial effects. Among these presence of the <italic>Saccharomyces unisporus</italic> has been documented in various dairy products and has become a subject of interest and great importance. <italic>S. unisporus</italic> has shown a significant role in the ripening of cheese and production of fermented milk products such as kefir and koumiss. The absence of pseudohyphae during the life cycle of <italic>S. unisporus</italic> is an indication of nonpathogenicity. Significance has been laid on the presence of <italic>S. unisporus</italic> in food‐grade products and a close proximity of <italic>S. unisporus</italic> to <italic>S. florentinus</italic> and both of these species are accepted by the International Dairy Federation and the European Food and Feed Cultures Association for food and feed applications. Since over the years, <italic>S. unisporus</italic> has already become a part of various dairy products, <italic>S. unisporus</italic> can be considered as a potential candidate for generally regarded as safe status. <italic>S. unisporus</italic> has the capacity to convert ketoisophorone to levodione, which is an important pharmaceutical precursor. <italic>S. unisporus</italic> are considered as the potential producers of farnesol which eventually controls filamentation of pathogenic microorganisms. Apart from that, <italic>S. unisporus</italic> produces certain omega unsaturated fatty acids which combat diseases. Henceforth, the areas which <italic>S. unisporus</italic> can be possibly exploited for its useful intermediates are the enzymes and fatty acids it produces. In this context, this review attempts to describe and discuss the ubiquity of <italic>S. unisporus</italic> in food products, cellular composition, regulatory pathways, and its synthesis of fatty acids and enzymes.</p> </abstract>