Enhancing yeast alcoholic fermentations

Graeme M. Walker, Roy S. K. Walker

    Research output: Chapter in Book/Report/Conference proceedingChapter

    10 Citations (Scopus)

    Abstract

    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.
    Original languageEnglish
    Title of host publicationAdvances in applied microbiology
    EditorsGeoffrey Gadd, Sima Sariaslani
    PublisherAcademic Press
    Chapter3
    Pages87-129
    Number of pages42
    Volume105
    ISBN (Print)9780128151815
    DOIs
    Publication statusPublished - 1 Nov 2018

    Publication series

    NameAdvances in Applied Microbiology
    PublisherAcademic Press
    ISSN (Print)0065-2164

    Fingerprint

    Fermentation
    Yeasts
    Saccharomyces cerevisiae
    Alcohols
    Cell Physiological Phenomena
    Alcoholic Beverages
    Wine
    Biotechnology
    Ethanol

    Cite this

    Walker, G. M., & Walker, R. S. K. (2018). Enhancing yeast alcoholic fermentations. In G. Gadd, & S. Sariaslani (Eds.), Advances in applied microbiology (Vol. 105, pp. 87-129). (Advances in Applied Microbiology). Academic Press. https://doi.org/10.1016/bs.aambs.2018.05.003
    Walker, Graeme M. ; Walker, Roy S. K. / Enhancing yeast alcoholic fermentations. Advances in applied microbiology. editor / Geoffrey Gadd ; Sima Sariaslani. Vol. 105 Academic Press, 2018. pp. 87-129 (Advances in Applied Microbiology).
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    abstract = "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.",
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    Walker, GM & Walker, RSK 2018, Enhancing yeast alcoholic fermentations. in G Gadd & S Sariaslani (eds), Advances in applied microbiology. vol. 105, Advances in Applied Microbiology, Academic Press, pp. 87-129. https://doi.org/10.1016/bs.aambs.2018.05.003

    Enhancing yeast alcoholic fermentations. / Walker, Graeme M.; Walker, Roy S. K.

    Advances in applied microbiology. ed. / Geoffrey Gadd; Sima Sariaslani. Vol. 105 Academic Press, 2018. p. 87-129 (Advances in Applied Microbiology).

    Research output: Chapter in Book/Report/Conference proceedingChapter

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    AB - 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.

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    BT - Advances in applied microbiology

    A2 - Gadd, Geoffrey

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    ER -

    Walker GM, Walker RSK. Enhancing yeast alcoholic fermentations. In Gadd G, Sariaslani S, editors, Advances in applied microbiology. Vol. 105. Academic Press. 2018. p. 87-129. (Advances in Applied Microbiology). https://doi.org/10.1016/bs.aambs.2018.05.003