The production of ethanol by yeast fermentation represents the largest of all global biotechnologies. Consequently, the yeast Saccharomyces cerevisiae is the world’s premier industrial microorganism, which is responsible not only for the production of alcoholic beverages including beer, wine and distilled spirits but also for the billions of litres of bioethanol produced annually for use as a renewable transportation fuel. Although humankind has exploited the fermentative activities of yeasts for millennia, many aspects of alcohol fermentation remain poorly understood. This chapter will review some of the key considerations in optimizing industrial alcohol fermentations with a particular emphasis on enhancement opportunities involving cell physiology and strain engineering of the major microbial ethanologen, the yeast S. cerevisiae.
|Title of host publication||Advances in applied microbiology|
|Editors||Geoffrey Gadd, Sima Sariaslani|
|Number of pages||42|
|Publication status||Published - 1 Nov 2018|
|Name||Advances in Applied Microbiology|
- Yeast alcohol fermentations
- Saccharomyces cerevisiae