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

    20 Citations (Scopus)

    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

    Keywords

    • Yeast
    • Fermentation
    • Bioethanol
    • Beer
    • Wine
    • Saccharomyces
    • Non-Saccharomyces
    • Synthetic media
    • Mathematical modeling

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