Current Insights Into the Genus Yamadazyma: An Overview of Taxonomy, Ecology and Biotechnological Applications

Yeasts of the genus Yamadazyma have received increasing attention in the last decade due to the description of new species, their diverse ecological distribution and their biotechnological potential. The genus Yamadazyma was proposed in 1989, but was not accepted until 2005 due to its polyphyletic nature. Over the years, many new species have been described, and several Candida species have been reassigned to Yamadazyma. However, some Yamadazyma species remain unvalidated, and it is unclear whether the genus Keqinozyma is truly a distinct or should be included within Yamadazyma. Currently, the genus Yamadazyma formally includes 72 species. This genus is widely distributed across various environments worldwide, including aquatic habitats, phylloplane, insects, soil, food products, and humans. Although some species and phylogenetic groups exhibit recurring ecological and geographical patterns, such associations are not generally exclusive. Overall, the genus Yamadazyma appears to be ubiquitous. The presence of this genus across various habitats has facilitated studies on its biotechnological applications including cellobiose fermentation for second-generation bioethanol production and biosynthesis of value-added metabolites such as riboflavin. The genus Yamadazyma plays an active role in food production, contributing to product quality through enzymatic and antagonistic activities, while in agriculture it shows potential through biocontrol activity against phytopathogens. Recent descriptions of new species and the reclassification of previously classified Candida species have fragmented information on this genus. This review aims to address knowledge gaps regarding Yamadazyma by providing a comprehensive resource that unifies taxonomy, ecology, biotechnology, and pathogenesis to support further studies.