酵母
葡萄酒
发酵
生物燃料
酵母菌
乙醇发酵
生物技术
酿酒酵母
酿酒酵母
工业微生物学
生产(经济)
食品科学
生物
生化工程
工程类
生物化学
经济
宏观经济学
作者
Kevy Pontes Eliodório,Gabriel Caetano de Góis e Cunha,Caroline Müller,Ana Carolina Lucaroni,Reinaldo Giudici,Graeme M. Walker,Sérgio L. Alves,Thiago Olitta Basso
出处
期刊:Advances in Applied Microbiology
日期:2019-01-01
卷期号:: 61-119
被引量:35
标识
DOI:10.1016/bs.aambs.2019.10.002
摘要
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.
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