Advances in Yarrowia Genus Exploitation: From Fundamental Research to Industrial Biotechnology

Unconventional yeasts, most notably those belonging to the genus Yarrowia, are garnering mounting interest from the scientific community due to their considerable promise in biotechnological applications. In the scientific literature, most attention is devoted to the species Y. lipolytica. The present work focuses on presenting the detailed phenotypic and metabolic characteristics of other less studied species, such as Y. bubula, Y. deformans, Y. phangngensis, and Y. alimentaria. The review includes a comprehensive analysis of Yarrowia species, focusing on their taxonomy, ecology, physiology, and industrial potential. These yeasts demonstrate significant variability in terms of temperature tolerance, substrate utilization, enzymatic activity, and lipid accumulation. A comparative analysis of strain collections, genomic features, and published biochemical studies is conducted. Several described species possess characteristics that are suitable for many applications, including protease production, adaptation to low temperatures, and synthesis of valuable lipids and sugar alcohols. This review also presents a regulatory framework supporting the safe use of Yarrowia yeast species in food, feed, and pharmaceuticals, and discusses the genetic background of those microorganisms. Although Y. lipolytica is the most prevalent species in current applications, the growing knowledge of other Yarrowia species suggests significant untapped potential. It is imperative that further comparative, safety application, and genomic studies be conducted in order to fully exploit this diversity for the purpose of sustainable biotechnological innovation.