Enhancing yeast alcoholic fermentations

Graeme M. Walker*, Roy S. K. Walker

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

21 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 liters 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 Michael Gadd, Sima Sariaslani
Place of PublicationLondon
PublisherElsevier
Pages87-129
Number of pages43
Volume105
ISBN (Electronic)9780128151815
DOIs
Publication statusPublished - 2018

Publication series

NameAdvances in applied microbiology
ISSN (Print)0065-2164

Keywords

  • SACCHAROMYCES-CEREVISIAE
  • DEKKERA-BRUXELLENSIS
  • BIOETHANOL PRODUCTION
  • ETHANOL-PRODUCTION
  • MAGNESIUM-IONS
  • KLUYVEROMYCES-MARXIANUS
  • TORULASPORA-DELBRUECKII
  • INDUSTRIAL STRAINS
  • STRESS-RESPONSE
  • BREWING YEASTS

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  • Cite this

    Walker, G. M., & Walker, R. S. K. (2018). Enhancing yeast alcoholic fermentations. In G. M. Gadd, & S. Sariaslani (Eds.), Advances in applied microbiology (Vol. 105, pp. 87-129). (Advances in applied microbiology). London: Elsevier. https://doi.org/10.1016/bs.aambs.2018.05.003