Traditional Foods and Starters Utilizing Salt and Osmo-Tolerant Yeast Hyphopichia burtonii

This paper aims to provide an overview of fermented foods involving yeast Hyphopichia burtonii and to promote its wider use. The tolerance to salt, osmotic pressure, and heat exhibited by H. burtonii is an advantageous trait for survival in the solid state. In traditionally produced salami with a salt concentration of 2.5%, H. burtonii became the dominant species after 28 days of ripening and contributed to flavor development. Fermentation starters such as Murcha, Nuruk, and Daqu are produced via salt-free solid fermentation. H. burtonii was able to survive the high-temperature conditions associated with solid-state fermentation and drying processes. These fermentation starters used to produce flavorful alcoholic beverages such as rice wine, makgeolli, and baijiu. Certain strains of H. burtonii produced aroma compounds such as ethyl caproate and 3-methylthio-1-propanol, contributing to the flavor profile of the beverage. Two strategies can be used to leverage the advantages of H. burtonii, such as its salt tolerance and aroma production.