Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation

Consumer interest in functional beverages has been increasing recently and has led to expansion in the market. Fermented beverages containing acetic acid such as kombucha are often produced using alternative microorganisms such as lactic and acetic acid bacteria as well as non-Saccharomyces yeasts. These organisms are used to produce health-promoting compounds which make these products popular with consumers. One such alternative yeast, Brettanomyces claussenii, has been gaining recognition for its biotechnological potential. Its capabilities include fermentation of non-traditional substrates and production of valuable by-products. Specifically, this species has the ability to utilize lactose and aerobically produce acetic acid. Harnessing the potential of this yeast leads to opportunities to upcycle lactose-containing dairy by-products to acetic acid fermented beverages.