Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine

Kevy Pontes Eliodório, Gabriel Caetano de Gois e. Cunha, Caroline Müller, Ana Carolina Lucaroni, Reinaldo Giudici, Graeme Maxwell Walker, Sérgio Luiz Alves, Thiago Olitta Basso*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Yeasts have a long-standing relationship with humankind that has widened in recent years to encompass production of diverse foods, beverages, fuels and medicines. Here, key advances in the field of yeast fermentation applied to alcohol production, which represents the predominant product of industrial biotechnology, will be presented. More specifically, we have selected industries focused in producing bioethanol, beer and wine. In these bioprocesses, yeasts from the genus Saccharomyces are still the main players, with Saccharomyces cerevisiae recognized as the preeminent industrial ethanologen. However, the growing demand for new products has opened the door to diverse yeasts, including non-Saccharomyces strains. Furthermore, the development of synthetic media that successfully simulate industrial fermentation medium will be discussed along with a general overview of yeast fermentation modeling.

Original languageEnglish
Title of host publicationAdvances in applied microbiology
EditorsGeoffrey Michael Gadd, Sima Sariaslani
Place of PublicationLondon
PublisherAcademic Press Inc.
Chapter3
Pages61-119
Number of pages59
ISBN (Print)9780128176221
DOIs
Publication statusPublished - 25 Oct 2019

Publication series

NameAdvances in Applied Microbiology
Volume109
ISSN (Print)0065-2164

Fingerprint

Wine
Fermentation
Yeasts
Food and Beverages
Saccharomyces
Biotechnology
Saccharomyces cerevisiae
Industry
Alcohols

Cite this

Eliodório, K. P., Cunha, G. C. D. G. E., Müller, C., Lucaroni, A. C., Giudici, R., Walker, G. M., ... Basso, T. O. (2019). Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine. In G. M. Gadd, & S. Sariaslani (Eds.), Advances in applied microbiology (pp. 61-119). (Advances in Applied Microbiology; Vol. 109). London: Academic Press Inc.. https://doi.org/10.1016/bs.aambs.2019.10.002
Eliodório, Kevy Pontes ; Cunha, Gabriel Caetano de Gois e. ; Müller, Caroline ; Lucaroni, Ana Carolina ; Giudici, Reinaldo ; Walker, Graeme Maxwell ; Alves, Sérgio Luiz ; Basso, Thiago Olitta. / Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine. Advances in applied microbiology. editor / Geoffrey Michael Gadd ; Sima Sariaslani. London : Academic Press Inc., 2019. pp. 61-119 (Advances in Applied Microbiology).
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author = "Eliod{\'o}rio, {Kevy Pontes} and Cunha, {Gabriel Caetano de Gois e.} and Caroline M{\"u}ller and Lucaroni, {Ana Carolina} and Reinaldo Giudici and Walker, {Graeme Maxwell} and Alves, {S{\'e}rgio Luiz} and Basso, {Thiago Olitta}",
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Eliodório, KP, Cunha, GCDGE, Müller, C, Lucaroni, AC, Giudici, R, Walker, GM, Alves, SL & Basso, TO 2019, Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine. in GM Gadd & S Sariaslani (eds), Advances in applied microbiology. Advances in Applied Microbiology, vol. 109, Academic Press Inc., London, pp. 61-119. https://doi.org/10.1016/bs.aambs.2019.10.002

Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine. / Eliodório, Kevy Pontes; Cunha, Gabriel Caetano de Gois e.; Müller, Caroline; Lucaroni, Ana Carolina; Giudici, Reinaldo; Walker, Graeme Maxwell; Alves, Sérgio Luiz; Basso, Thiago Olitta.

Advances in applied microbiology. ed. / Geoffrey Michael Gadd; Sima Sariaslani. London : Academic Press Inc., 2019. p. 61-119 (Advances in Applied Microbiology; Vol. 109).

Research output: Chapter in Book/Report/Conference proceedingChapter

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AU - Giudici, Reinaldo

AU - Walker, Graeme Maxwell

AU - Alves, Sérgio Luiz

AU - Basso, Thiago Olitta

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AB - Yeasts have a long-standing relationship with humankind that has widened in recent years to encompass production of diverse foods, beverages, fuels and medicines. Here, key advances in the field of yeast fermentation applied to alcohol production, which represents the predominant product of industrial biotechnology, will be presented. More specifically, we have selected industries focused in producing bioethanol, beer and wine. In these bioprocesses, yeasts from the genus Saccharomyces are still the main players, with Saccharomyces cerevisiae recognized as the preeminent industrial ethanologen. However, the growing demand for new products has opened the door to diverse yeasts, including non-Saccharomyces strains. Furthermore, the development of synthetic media that successfully simulate industrial fermentation medium will be discussed along with a general overview of yeast fermentation modeling.

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Eliodório KP, Cunha GCDGE, Müller C, Lucaroni AC, Giudici R, Walker GM et al. Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine. In Gadd GM, Sariaslani S, editors, Advances in applied microbiology. London: Academic Press Inc. 2019. p. 61-119. (Advances in Applied Microbiology). https://doi.org/10.1016/bs.aambs.2019.10.002