NDLI: What do we know about the yeast strains from the Brazilian fuel ethanol industry?

Content Provider	Springer Nature Link
Author	Della Bianca, Bianca Eli Basso, Thiago Olitta Stambuk, Boris Ugarte Basso, Luiz Carlos Gombert, Andreas Karoly
Copyright Year	2012
Abstract	The production of fuel ethanol from sugarcane-based raw materials in Brazil is a successful example of a large-scale bioprocess that delivers an advanced biofuel at competitive prices and low environmental impact. Two to three fed-batch fermentations per day, with acid treatment of the yeast cream between consecutive cycles, during 6–8 months of uninterrupted production in a nonaseptic environment are some of the features that make the Brazilian process quite peculiar. Along the past decades, some wild Saccharomyces cerevisiae strains were isolated, identified, characterized, and eventually, reintroduced into the process, enabling us to build up knowledge on these organisms. This information, combined with physiological studies in the laboratory and, more recently, genome sequencing data, has allowed us to start clarifying why and how these strains behave differently from the better known laboratory, wine, beer, and baker's strains. All these issues are covered in this minireview, which also presents a brief discussion on future directions in the field and on the perspectives of introducing genetically modified strains in this industrial process.
Starting Page	979
Ending Page	991
Page Count	13
File Format	PDF
ISSN	01757598
Journal	Applied Microbiology and Biotechnology
Volume Number	97
Issue Number	3
e-ISSN	14320614
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-12-28
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Yeast Fuel ethanol Saccharomyces cerevisiae Industrial microbiology Alcoholic fermentation Biotechnology Microbiology Microbial Genetics and Genomics
Content Type	Text
Resource Type	Article
Subject	Medicine Applied Microbiology and Biotechnology Biotechnology

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