MINI REVIEW article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1652494
Potential of Metschnikowia yeasts in green applications: A review
Provisionally accepted
- 1Politechnika Lodzka, Łódź, Poland
- 2Beijing Forestry University, Beijing, China
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The unconventional yeasts Metschnikowia spp. represent a valuable microorganisms with enormous yet untapped potential. Metschnikowia species are briefly reviewed, demonstrating that taxonomic and genomic analysis can open numerous opportunities to exploit their unique character and potential in the development of modern winemaking and brewing, probiotics and biocontrol, and the synthesis of single-cell proteins. These yeasts can be used in both bioprocesses and biorefineries, contributing to the production of biofuels and unique products recovered from agro-industrial wastes. This review, through a comprehensive bibliographic analysis, examines various green strategies for the production of alcohols, lipids, unsaturated fatty acids, and other valuable metabolites. Furthermore, the article discusses the challenges and barriers hindering the full implementation of Metschnikowia spp. in new approaches and technologies.
Keywords: Metschnikowia, green technology, Agro-industrial waste, Benefits, limitations
Received: 23 Jun 2025; Accepted: 18 Sep 2025.
Copyright: © 2025 LIU, Rygała, Zhang and Kregiel. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: JIAYUE LIU, jiayue.liu@dokt.p.lodz.pl
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