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

Author(s)

Eliodorio, Kevy Pontes ; de Gois e Cunhaa, Gabriel Caetano ; Mueller, Caroline ; Lucaroni, Ana Carolina ; Giudici, Reinaldo ; Walker, Graeme Maxwell ; Alves, Sergio Luiz, Jr. ; Basso, Thiago Olitta ; Gadd, GM ; Sariaslani, S

• Document type: Journal article
• Source: ADVANCES IN APPLIED MICROBIOLOGY, VOL 109; v. 109, p. 59-pg., 2019-01-01.

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. (AU)

• FAPESP's process: 15/50684-9 - Sustainable gas pathways for Brazil: from microcosm to macrocosm
• Grantee: Reinaldo Giudici
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 19/08393-8 - Experimental study and mathematical modeling of the alcoholic fermentation process considering thermal effects
• Grantee: Kevy Pontes Eliodório
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 18/17172-2 - How do fuel ethanol yeasts and contaminating lactic acid bacteria respond toward lignocellulosic-derived inhibitors?
• Grantee: Thiago Olitta Basso
• Support Opportunities: Regular Research Grants