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The biotechnological potential of the yeast Dekkera bruxellensis

de Barros Pita, Will, Teles, Gilberto Henrique, Peña-Moreno, Irina Charlot, da Silva, Jackeline Maria, Ribeiro, Karol Cristianne, de Morais Junior, Marcos Antonio
World journal of microbiology & biotechnology 2019 v.35 no.7 pp. 103
Dekkera bruxellensis, Saccharomyces cerevisiae, acetates, ethanol, ethanol production, fermentation, industrial applications, metabolites, off flavors, spoilage, winemaking, wines, yeasts
Dekkera bruxellensis is an industrial yeast mainly regarded as a contaminant species in fermentation processes. In winemaking, it is associated with off-flavours that cause wine spoilage, while in bioethanol production this yeast is linked to a reduction of industrial productivity by competing with Saccharomyces cerevisiae for the substrate. In spite of that, this point of view is gradually changing, mostly because D. bruxellensis is also able to produce important metabolites, such as ethanol, acetate, fusel alcohols, esters and others. This dual role is likely due to the fact that this yeast presents a set of metabolic traits that might be either industrially attractive or detrimental, depending on how they are faced and explored. Therefore, a proper industrial application for D. bruxellensis depends on the correct assembly of its central metabolic puzzle. In this sense, researchers have addressed issues regarding the physiological and genetic aspects of D. bruxellensis, which have brought to light much of our current knowledge on this yeast. In this review, we shall outline what is presently understood about the main metabolic features of D. bruxellensis and how they might be managed to improve its current or future industrial applications (except for winemaking, in which it is solely regarded as a contaminant). Moreover, we will discuss the advantages and challenges that must be overcome in order to take advantage of the full biotechnological potential of this yeast.