Yeasts : : from Nature to Bioprocesses.

• Superior document: Mycology: Current and Future Developments Series
• Author: Alves, Sérgio Luiz.
• TeilnehmendeR: Treichel, Helen.; Basso, Thiago Olitta.
• Place / Publishing House: Singapore : : Bentham Science Publishers,, 2022.; {copy}2022.
• Year of Publication: 2022
• Edition: 1st ed.
• Language: English
• Series: Mycology: Current and Future Developments Series
• Physical Description: 1 online resource (494 pages)

Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then delves into the main biotechnological processes in which both prospected and engineered yeasts are successfully employed. Yeasts: from Nature to Bioprocesses, therefore, elucidates the leading role of these single-cell organisms for industrial microbiology in environmental, health, social, and economic terms. This book is a comprehensive, multidisciplinary resource for general readers as well as scholars of all levels who want to know all about yeast microbiology and their industrial applications.

Table of Contents

Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Preface -- List of Contributors -- Origin and Evolution of Yeasts -- Thato Yoliswa Motlhalamme1, Nerve Zhou2, Amparo Gamero3, Ngwekazi Nwabisa Mehlomakulu4, Neil Jolly5, Carolina Albertyn-Pohl6 and Mathabatha Evodia Setati1,* -- INTRODUCTION -- MOLECULAR DRIVERS OF EVOLUTION -- EVOLUTION OF CARBON METABOLISM IN YEASTS: PREFERENCE FOR GLUCOSE AND FRUCTOSE -- PREFERENCE FOR GLUCOSE AND EVOLUTION OF ETHANOL PRODUCTION -- MOLECULAR EVENTS OF ETHANOL PRODUCTION AMONG GLUCOPHILES -- ECOLOGICAL BASIS SUPPORTING GLUCOPHILY AND EVOLUTION OF ETHANOL PRODUCTION -- EVOLUTION OF FRUCTOPHILY, A NON-ETHANOL PRODUCING SUGAR UTILISATION STRATEGY AMONG SOME YEASTS -- Molecular Mechanisms of Fructophily -- YEAST DOMESTICATION -- Utilization of Carbon Substrates in Domesticated Yeast -- ADAPTATION TO NITROGEN UPTAKE -- Modifications in Thiamine Metabolism -- ADAPTATION TO ABIOTIC STRESSORS -- FLAVOUR PRODUCTION SPECIALISATIONS -- ELIMINATING SEXUAL REPRODUCTION -- EVOLUTION OF PATHOGENIC YEASTS -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Ecology: Yeasts on their Natural Environment -- Sergio Álvarez-Pérez1,* -- INTRODUCTION -- YEAST HABITATS -- Yeasts in Soil -- Yeasts in Aquatic Habitats -- Freshwater Habitats -- Marine and Oceanic Habitats -- Other Aquatic Habitats -- Yeasts in the Atmosphere -- Yeasts in Polar and other Terrestrial Cold Habitats -- Yeasts in Anthropogenic Habitats -- INTERACTION WITH OTHER ORGANISMS -- Yeasts in the Insect Microbiome -- Yeasts in the Phylloplane -- Yeasts is Decaying Cactus Tissues -- Yeasts in the Floral Microbiome -- Yeasts in the Human Microbiome -- Yeasts in Industrial Processes -- FUTURE CHALLENGES IN YEAST ECOLOGY -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST.

ACKNOWLEDGEMENTS -- REFERENCES -- Yeast Taxonomy -- J. Alfredo Hernández-García1, 2, Esaú De-la-Vega-Camarillo2, Lourdes Villa-Tanaca2 and César Hernández-Rodríguez2,* -- INTRODUCTION -- Phenotypic Taxonomy of Yeast -- MOLECULAR TAXONOMY OF YEAST -- GENOMIC AND PHYLOGENOMIC APPROACHES -- MAIN TAXONOMIC GROUPS WITH POTENTIAL FOR BIOTECHNOLOGICAL APPLICATION -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENT -- REFERENCES -- Saccharomyces: The 5 Ws and One H -- Thiago Olitta Basso1, Thalita Peixoto Basso2, Sérgio Luiz Alves Júnior3, Boris U. Stambuk4,* and Luiz Carlos Basso5,* -- INTRODUCTION -- SACCHAROMYCES HABITATS: WHERE? -- HYSTORY AND DOMESTICATION OF SACCHAROMYCES: WHEN AND WHO? -- SACCHAROMYCES HYBRIDS: WHY AND HOW? -- SACCHAROMYCES IN SUGARCANE-BASED BIOETHANOL PRODUCTION: WHAT AND HOW? -- Ethanol in Brazil -- The Fermentation Process -- The Various Stresses in the Industrial Scenario -- Ethanol Stress -- Acidic Stress -- Osmotic Stress -- Biotic Stress -- Quorum Sensing &amp -- Stress -- Heavy Metal Stress -- Selection of Yeast Strains for Industrial Fermentation -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Candida -- Atrayee Chattopadhyay1 and Mrinal K. Maiti1,* -- INTRODUCTION -- (I). CANDIDA: A POLYPHYLETIC GENUS -- (II). CANDIDIASIS IN HUMAN AND ANIMALS -- Cutaneous Candidiasis -- Mucosal Candidiasis -- Systemic Candidiasis -- Epidemiology -- Antifungal Drug Resistance -- Immune Response -- (III). CANDIDA IN NATURE -- Pathogenesis -- Sexuality -- Biofilm -- (IV). CANDIDA IN BIOPROCESSES -- SCP Production -- SCO Production -- Sugar Alcohols -- Xylitol -- Erythritol -- Citric Acid -- Dicarboxylic Acids -- Ethanol -- Enzymes -- Lipase -- Invertase -- Biosurfactants -- Food Applications -- Biocontrol -- Biodegradation -- CONCLUDING REMARKS.

CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Pichia: From Supporting Actors to the Leading Roles -- Rosicler Colet1, Guilherme Hassemer1, Sérgio Luiz Alves Júnior2, Natalia Paroul1, Jamile Zeni1, Geciane Toniazzo Backes1, Eunice Valduga1 and Rogerio Luis Cansian1,* -- INTRODUCTION -- PICHIA: A DIVERSITY OF ENVIRONMENTS -- THE USE OF PICHIA YEASTS IN BIOPROCESSES -- Production of Vaccines and Biopharmaceutical Products -- Protein and Enzymes -- Pigments -- Xylitol and Oligosaccharide Production -- Ethanol -- Alcoholic Beverages -- Coffee Fermentation -- Cocoa Fermentation -- Olive Fermentation -- Biodegradation of Dyes -- Biocontrol -- REASSIGNMENTS FROM AND TO PICHIA -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENT -- REFERENCES -- Brettanomyces: Diversity and Potential Applications in Industrial Fermentation -- Manoela Martins1, Maria Paula Jiménez Castro1, Marcus Bruno Soares Forte1 and Rosana Goldbeck1,* -- INTRODUCTION -- DIVERSITY OF BRETTANOMYCES HABITATS -- BRETTANOMYCES YEASTS IN BIOPROCESSES -- Spoilage and Off-Flavors -- Methods to Eliminate or Reduce Brettanomyces Populations -- Growth and Fermentation -- Oxygen -- Nitrogen -- Carbon Source -- Temperature -- pH -- Bioethanol Production -- Production of Beer and Wine with Unique Aromas -- CONCLUDING REMARKS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTERESTS -- ACKNOWLEDGEMENTS -- REFERENCES -- Spathaspora and Scheffersomyces: Promising Roles in Biorefineries -- Thamarys Scapini1, Aline F. Camargo1, Jéssica Mulinari2, Camila E. Hollas3, Charline Bonatto1, Bruno Venturin3, Alan Rempel4, Sérgio L. Alves Jr.5 and Helen Treichel1,* -- INTRODUCTION -- SCHEFFERSOMYCES AND SPATHASPORA PHYLOGENY AND TAXONOMY -- WHERE HAVE SPATHASPORA AND SCHEFFERSOMYCES YEASTS BEEN FOUND?.

THE INDUSTRIAL POTENTIAL OF THE SPECIES OF SPATHASPORA AND SCHEFFERSOMYCES -- WHOLE-GENOME SEQUENCED SPECIES OF SPATHASPORA AND SCHEFFERSOMYCES -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENT -- REFERENCES -- Engineered Saccharomyces or Prospected non-Saccharomyces: Is There Only One Good Choice for Biorefineries? -- Sérgio L. Alves Jr1, Thamarys Scapini2, Andressa Warken2, Natalia Klanovicz2,3, Dielle P. Procópio4, Viviani Tadioto1, Boris U. Stambuk5, Thiago O. Basso4 and Helen Treichel2,* -- INTRODUCTION -- FEEDSTOCK STRUCTURE AND FERMENTATION CHALLENGES -- Metabolism of Xylooligosaccharides by S. cerevisiae -- CRISPRING BIOREFINERIES IN HOPES OF A (BIO)SAFE CIRCULAR ECONOMY -- WHAT ABOUT EVOLUTIONARY ENGINEERING? -- Basic Concept of Evolutionary Engineering -- Operational Approaches Used in Adaptive Laboratory Evolution -- Evolutionary Engineering with Ethanol Production Purpose -- Evolutionary Engineering in Biorefineries Context -- EXPERIENCES WITH NON-SACCHAROMYCES YEASTS -- Xylanolytic Non-Saccharomyces Yeasts -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Yeasts in the Beverage Industry: Patagonia Gets Wild -- Melisa Gonzalez Flores1, María C. Bruzone2, Andrea Origone1, Julieta A. Burini2, María E. Rodríguez1, Christian A. Lopes1 and Diego Libkind2,* -- INTRODUCTION -- Natural Environments for Yeast Bioprospection: The Case of Andean Patagonia -- BEER INNOVATION AND YEAST BIOTECHNOLOGY -- Search for Brewing Potential in Wild Yeasts -- Saccharomyces eubayanus, the Mother of the Lager Brewing Yeast -- Technological Features of S. eubayanus for Brewing -- Expanding the Limits for Brewing -- From Nature to Beer Industry -- CIDER INNOVATION AND YEAST BIOTECHNOLOGY -- Screening of S. uvarum Strains for Cider Production -- i). Sulphite Tolerance.

ii). Temperature -- iii). Fructose Consumption -- Selection of S. uvarum Cider Starter Cultures -- i). Impact of the Fermentation Temperature on Starter Implantation and Aromatic Properties of Ciders -- ii). Impact of the Apple Variety and the Addition of Sulphite on the Fermentative, Aromatic and Sensory Attributes of Ciders Conducted with Different S. uvarum Strains -- Bioprospecting of Yeast for Cider: From Nature to Industry -- WINE INNOVATION AND YEAST BIOTECHNOLOGY -- Cryotolerant Yeasts for Patagonian White Wines -- Screening of Non-Conventional Yeasts for White Wines Elaboration at Low Temperature -- Yeast Response to Winemaking Stress Factors -- Technological Features of S. uvarum and S. eubayanus for Winemaking -- The Hybridization Strategy -- From the Laboratory to The Winemaking Industry -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENT -- REFERENCES -- Yeasts and Breadmaking -- Caiti Smukowski Heil1,†, Kate Howell2,† and Delphine Sicard3,* -- INTRODUCTION -- HISTORY OF BREADMAKING -- EVOLUTION OF BAKERY YEASTS -- Different Evolutionary Roads for Industrial and Sourdough Yeasts -- Genetic and Phenotypic Signatures of Yeast Domestication for Breadmaking -- Biodiversity, Ecology and Evolution of Sourdough Yeast Species -- MICROBIAL INTERACTIONS DURING SOURDOUGH PRODUCTION -- METABOLIC FUNCTIONS OF BAKERY YEASTS -- STRESS TOLERANCE OF BAKERY YEASTS: OSMOTOLERANCE, FREEZING, AND DESICCATION TOLERANCE -- CONCLUSION -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Biotechnological Applications of Oleaginous Yeasts -- Yasmi Louhasakul1 and Benjamas Cheirsilp2,* -- INTRODUCTION -- CHARACTERISTICS OF OLEAGINOUS YEASTS -- Lipid Synthesis by Oleaginous Yeasts -- Lipid Composition of Oleaginous Yeasts -- Low-cost Feedstocks and Wastes as Substrates for Oleaginous Yeasts.

Biodiesel Production via Direct Transesterification from Yeast Lipids.