Metschnikowia

Metschnikowia is a genus of yeasts in the family Metschnikowiaceae, within the order Saccharomycetales of the phylum Ascomycota. The genus is named in honor of the Russian biologist Ilya I. Mechnikov (often rendered as Metchnikoff). Members of Metschnikowia are non-Saccharomyces yeasts commonly isolated from plant surfaces, fruits, nectar, and various environmental and food-related habitats. They are typically budding yeasts, and some species can produce a distinctive red pigment known as pulcherrimin.

A notable feature of several Metschnikowia species is pulcherrimin production, which results from the secretion of pulcherrinic acid and its complexation with iron. This pigment and the associated iron chelation are linked to antagonistic interactions with competing microorganisms, contributing to the suppression of certain postharvest pathogens on fruit and other substrates.

Ecologically, Metschnikowia species are found on fruits and flowers and are commonly encountered in natural fermentations. They are considered non-Saccharomyces yeasts with the ability to grow in sugar-rich environments and to participate in mixed-culture fermentations alongside Saccharomyces cerevisiae. In winemaking, brewing, and other fermentations, Metschnikowia strains are studied for their potential to modulate aroma, mouthfeel, and fermentation dynamics when used in sequential or co-inoculations with Saccharomyces cerevisiae.

Beyond fermentation, Metschnikowia pulcherrima is the best-known species for its biocontrol potential, owing to pulcherrimin-mediated iron sequestration and antimicrobial activity against certain plant pathogens. Overall, the genus is of interest for both biocontrol applications and contributions to non-Saccharomyces fermentation strategies.