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 language | English |
|---|---|
| Title of host publication | Advances in applied microbiology |
| Editors | Geoffrey Michael Gadd, Sima Sariaslani |
| Place of Publication | London |
| Publisher | Academic Press Inc. |
| Chapter | 3 |
| Pages | 61-119 |
| Number of pages | 59 |
| ISBN (Print) | 9780128176221 |
| DOIs | |
| Publication status | Published - 25 Oct 2019 |
Publication series
| Name | Advances in Applied Microbiology |
|---|---|
| Volume | 109 |
| ISSN (Print) | 0065-2164 |
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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 proceeding › Chapter
TY - CHAP
T1 - Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine
AU - Eliodório, Kevy Pontes
AU - Cunha, Gabriel Caetano de Gois e.
AU - Müller, Caroline
AU - Lucaroni, Ana Carolina
AU - Giudici, Reinaldo
AU - Walker, Graeme Maxwell
AU - Alves, Sérgio Luiz
AU - Basso, Thiago Olitta
PY - 2019/10/25
Y1 - 2019/10/25
N2 - 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.
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.
U2 - 10.1016/bs.aambs.2019.10.002
DO - 10.1016/bs.aambs.2019.10.002
M3 - Chapter
AN - SCOPUS:85074148204
SN - 9780128176221
T3 - Advances in Applied Microbiology
SP - 61
EP - 119
BT - Advances in applied microbiology
A2 - Gadd, Geoffrey Michael
A2 - Sariaslani, Sima
PB - Academic Press Inc.
CY - London
ER -