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

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

53 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 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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 7 Affordable and Clean Energy

Keywords

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

Access to Document

10.1016/bs.aambs.2019.10.002

Cite this

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

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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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doi = "10.1016/bs.aambs.2019.10.002",

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series = "Advances in Applied Microbiology",

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booktitle = "Advances in applied microbiology",

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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 et al.
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 -

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). Epub 2019 Oct 25. doi: 10.1016/bs.aambs.2019.10.002

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

Abstract

Publication series

UN SDGs

Keywords

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