{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T11:03:04Z","timestamp":1790247784552,"version":"4.1.0"},"reference-count":173,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T00:00:00Z","timestamp":1787443200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T00:00:00Z","timestamp":1787443200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Considerable research has focused on non\u2010\n                    <jats:italic>Saccharomyces<\/jats:italic>\n                    yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture,\n                    <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                    . Among these, species of the genus\n                    <jats:italic>Pichia<\/jats:italic>\n                    have emerged as promising candidates in diverse food fermentation systems. Although studies on the application of\n                    <jats:italic>Pichia<\/jats:italic>\n                    species in coffee fermentation remain limited, existing evidence indicates positive outcomes, including improved regulation of fermentation kinetics and enhanced coffee bean quality. This review critically examines the occurrence of\n                    <jats:italic>Pichia<\/jats:italic>\n                    species and synthesizes current knowledge of their functional traits, drawing on findings from a wide range of fermented beverages, including wine and beer. Several yeast species previously classified within the genus\n                    <jats:italic>Pichia<\/jats:italic>\n                    , including\n                    <jats:italic>Pichia kudriavzevii<\/jats:italic>\n                    ,\n                    <jats:italic>Pichia kluyveri<\/jats:italic>\n                    ,\n                    <jats:italic>Pichia fermentans<\/jats:italic>\n                    ,\n                    <jats:italic>Wickerhamomyces anomalus<\/jats:italic>\n                    (formerly\n                    <jats:italic>Pichia anomala<\/jats:italic>\n                    ),\n                    <jats:italic>Meyerozyma guilliermondii<\/jats:italic>\n                    (formerly\n                    <jats:italic>Pichia guilliermondii<\/jats:italic>\n                    ), and\n                    <jats:italic>Debaryomyces hansenii<\/jats:italic>\n                    (formerly\n                    <jats:italic>Pichia hansenii<\/jats:italic>\n                    ), exhibit robust fermentation performance across diverse processing conditions, including submerged systems. These yeasts contribute to microbial ecosystem stability, substrate transformation, and the enhancement of sensory complexity in fermented products. At the species level, distinct functional specializations, such as elevated ester production, pectinolytic activity, and tolerance to extreme physicochemical stress, enable targeted modulation of aroma and flavor profiles. Overall, the evidence presented in this review highlights\n                    <jats:italic>Pichia<\/jats:italic>\n                    species as underexploited yet valuable microbial resources capable of improving fermentation control, expanding biochemical and sensory diversity, and enhancing product quality in washed coffee processing.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70607","type":"journal-article","created":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T03:53:36Z","timestamp":1787543616000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Unlock the Potential of\n                    <i>Pichia<\/i>\n                    in Coffee: Knowledge Transfer From Fermented Beverages"],"prefix":"10.1111","volume":"25","author":[{"given":"Hosam","family":"Elhalis","sequence":"first","affiliation":[{"name":"Global Technology Centre, AB Mauri  Sydney Australia"},{"name":"Food Science and Technology, School of Chemical Engineering The University of New South Wales  Sydney Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,23]]},"reference":[{"issue":"4","key":"e_1_2_8_2_1","article-title":"Volatile Compounds Changes in Unfermented Robusta Coffee by Re\u2010Fermentation Using Commercial Kefir","volume":"8","author":"Afriliana A.","year":"2019","journal-title":"Nutrition and Food Science International Journal"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation9060559"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11274\u2010012\u20101242\u20108"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1755\u20100238.2008.00031.x"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2022.103058"},{"issue":"2","key":"e_1_2_8_7_1","first-page":"243","article-title":"The Diversity and Dynamics of Indigenous Yeast Communities in Grape Must From Vineyards Employing Different Agronomic Practices and Their Influence on Wine Fermentation","volume":"36","author":"Bagheri B.","year":"2015","journal-title":"South African Journal of Enology and Viticulture"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2016.06.002"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11274\u2010025\u201004738\u20104"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2026.108873"},{"key":"e_1_2_8_11_1","doi-asserted-by":"crossref","unstructured":"Battjes J. 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