Trichosporon asahii: Taxonomy, health hazards, and biotechnological applications

Abstract

The genus Trichosporon includes yeasts that are naturally present within the human gastrointestinal tract, on the skin, and as part of the vaginal microbiota. This genus is an opportunistic pathogen, commonly found in fungal infections affecting immunocompromised individuals. The species Trichosporon asahii (T. asahii) causes the majority of trichosporonoses and is therefore widely studied, particularly in relation to its pathogenicity and its emerging resistance to antifungal drugs used to treat the disease. However, T. asahii also has important biotechnological applications, particularly its depolluting abilities and its bioproduction of flavor compounds (e.g., terpenes, C13-Norisoprenoids, C6 compounds, methyl hexanoate, and ethyl isovalerate) and antioxidant molecules. T. asahii also produces substances that inhibit certain contaminants found in dairy products, such as Kocuria rhizophila, Clostridium tyrobutyricum, and Salmonella enterica. Paradoxically, this yeast species also has some potential probiotic applications. This review aims to discuss and provide updates on the taxonomy, pathogenicity, and biotechnological relevance of T. asahii.