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

doi:10.1016/bs.aambs.2019.10.002

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

SAS-EFS-Food & Drink

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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	https://doi.org/10.1016/bs.aambs.2019.10.002
Publication status	Published - 25 Oct 2019

Publication series

Name	Advances in Applied Microbiology
Volume	109
ISSN (Print)	0065-2164

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Eliodório, K. P., Cunha, G. C. D. G. E., Müller, C., Lucaroni, A. C., Giudici, R., Walker, G. M., Alves, S. L., & 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). 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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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.",

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 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

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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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Access to Document

10.1016/bs.aambs.2019.10.002