Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F011
DOI: https://doi.org/10.24326/ICDSUPL5.F011
Published online: 22 April 2026
Non-Saccharomyces yeasts as starter cultures – properties and prospects
Aleksandra Saweczko* and Monika Kordowska-Wiater
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
* Corresponding author: aleksandra.saweczko@up.edu.pl
Starter cultures are suitably prepared monocultures or cocultures of live microorganisms (bacteria, yeasts, molds) introduced into a fermentation substrate to initiate and control the fermentation process. They contain specially selected strains of microorganisms with specific technological and biochemical properties. Yeast-based starter cultures play a key role in the fermentation industry. In addition to initiating ethanol fermentation, they determine the controlled course and efficiency of the process, as well as the final sensory profile, microbiological safety, and product stability. Their application covers a wide range of biotechnological processes—from the production of wine, beer, and spirits, through their involvement in kefir production, to baking and the fermentation of traditional cereal products.
Over the years, the fermentation industry relied almost exclusively on Saccharomyces cerevisiae as the dominant starter microorganism, due to its high ethanol tolerance, predictable fermentation kinetics, and resistance to stressful conditions. Non-Saccharomyces yeast species were treated merely as adjuncts to improve taste qualities and the aromatic profile. These organisms are represented by genera such as, among others: Torulaspora, Pichia, Metschnikowia, Hanseniaspora, Kluyveromyces, and many others. Non-Saccharomyces yeasts are characterized by metabolic properties that predispose them to the role of starter cultures – they can produce specific esters, organic acids, glycosides, and hydrolytic enzymes that affect the quality of fermented products. Furthermore, they exhibit biocontrol properties through the production of antimicrobial compounds, and additionally, they can demonstrate health-promoting potential, contributing to the enrichment of the product with biologically active metabolites that have a beneficial effect on the human body. Recently, there has been a growing interest not only in enriching the sensory profiles of fermented products but also reducing alcohol content. Concurrently, there is an observable increase in interest in fermented functional foods, whose probiotic and antioxidant properties make them health-promoting foods.
In this context, non-Saccharomyces yeasts take on special significance—their unique metabolic and functional properties make them promising candidates for starter cultures capable of shaping both the sensory profile and the health-promoting value of fermented products.
Keywords: starter culture; fermentation; non-Saccharomyces yeast
How to cite
Saweczko A., Kordowska-Wiater M., 2026. Non-Saccharomyces yeasts as starter cultures – properties and prospects. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.F011