Palabras clave
biocontrol
carotenoides
lípidos
probióticos
Cómo citar
Resumen
Las levaduras son un grupo de microorganismos que desde hace varios siglos (aprox. 4,000 años) se utilizan para producir alimentos y bebidas fermentadas. Sin embargo, su potencial va más allá y hoy son clave en la síntesis de compuestos de alto valor como: carotenoides, lípidos, biosurfactantes, ácido acético y etanol, así como en el desarrollo de fármacos recombinantes, la biorremediación de aguas contaminadas y su uso emergente como probióticos. Esta revisión explora las aplicaciones biotecnológicas de las levaduras en múltiples sectores industriales. En primer lugar, se describe su papel como agentes de biorremediación y biocontrol en, los que destacan, los procesos de biotransformación y de contaminantes, la producción de metabolitos secundarios y la bioacumulación, que las convierten en modelos ideales para soluciones ambientales. A continuación, se examinan las vías biosintéticas de lípidos y carotenoides, junto a su actividad como probióticos y las estrategias de ingeniería genética aplicadas a cepas de levaduras para optimizar estos procesos metabólicos.
Citas
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