Yeasts : : from Nature to Bioprocesses.
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 stud...
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| Superior document: | Mycology: Current and Future Developments Series |
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| TeilnehmendeR: | |
| 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
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| Online Access: | |
| Physical Description: | 1 online resource (494 pages) |
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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 &
- 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.