Saccharomycopsis fibuligera in liquor production: A review

• Published in: European food research & technology Vol. 247; no. 7; pp. 1569 - 1577
• Main Authors: Xie, Zai-Bin, Zhang, Kai-Zheng, Kang, Zhen-Hui, Yang, Jian-Gang
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.07.2021; Springer Nature B.V
• Subjects: Agriculture; Alcohols; alpha-amylase; Analytical Chemistry; Ascospores; Biotechnology; Cellobiase; Chemistry; Chemistry and Materials Science; Endomyces; Esters; Fermentation; flavor; Flavors; food research; Food Science; Forestry; Fungi; Fungicides; Glucosidase; gray mold; Grey mold; guavas; Industrial applications; Industrial production; Liquor; proteinases; Proteins; Review Article; Saccharomyces; Saccharomycopsis fibuligera; Starch; Starters; Trehalose; Yeast; yeasts; α-Amylase; β-Glucosidase; Enzyme production characteristics; Liquor production; Ester production capacity; Aroma capacity; Fermentation starters
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-021-03743-9

Saccharomycopsis fibuligera , also known as Endomyces fibuliger or Saccharomyces fibuligera , is a yeast that produces ascospores and is widely found in all types of fermentation starters. It secretes α-amylase, β-glucosidase and acid protease with high efficiency and is an important functional microorganism in the fermentation of grains. Hence, S. fibuligera has high industrial application value; for example, it has a high starch conversion capacity and can synthesise trehalose from starch and it can decompose and synthesise single-cell proteins from starch and use proteins as a protein feed. It also produces aromas, esters and alcohols via fermentation; thereby, improving liquor quality. Moreover, S. fibuligera exerts an inhibitory effect on guava grey mould and can synthesise fungicides. Because S. fibuligera has excellent development potential and research value in industrial production, it has attracted considerable attention. In this study, the physicochemical, enzymatic and ester-producing properties of S. fibuligera and its effect on liquor flavour were examined. These findings will help screen excellent strains, optimise liquor fermentation conditions and improve liquor production quality.