Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Abstract

ABSTRACT Considerable research has focused on non‐ Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae . Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on the application of Pichia 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 Pichia 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 Pichia , including Pichia kudriavzevii , Pichia kluyveri , Pichia fermentans , Wickerhamomyces anomalus (formerly Pichia anomala ), Meyerozyma guilliermondii (formerly Pichia guilliermondii ), and Debaryomyces hansenii (formerly Pichia hansenii ), 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 Pichia 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.