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.
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
Chapter 1: Origin and Evolution of Yeasts- 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
Chapter 2 Ecology: Yeasts On Their Natural Environment
- 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 Are 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
Chapter 3 Yeast Taxonomy
- Introduction
- Phenotypic Taxonomy Of Yeast
- Molecular Taxonomy Of Yeast
- Nomic And Phylogenomic Approaches
- Main Taxonomic Groups With Potential For Biotechnological Application
- Conclusion
- Consent For Publication
- Conflict Of Interest
- Acknowledgement
- References
Chapter 4 Saccharomyces: The 5 Ws And One H
- Introduction
- Saccharomyces Habitats: Where?
- History 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
Chapter 5 CandIDA
- Introduction (I)India: A Polyphyletic Genus
- (Ii)ndidiasis In Human And Animals
- Cutaneous Candidiasis
- Mucosal Candidiasis
- Systemic Candidiasis
- Epidemiology
- Antifungal Drug Resistance
- Immune Response
- (Iii)Ndida In Nature
- Pathogenesis
- Sexuality 2 Biofilm
- (Iv)Ndida 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
Chapter 6 Pichia: From Supporting Actors To The Leading Roles
- 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 2 Consent For Publication
- Conflict Of Interest
- Acknowledgement
- References
Chapter 7 Brettanomyces: Diversity And Potential Applications In Industrial Fermentation
- 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
Chapter 8 Spathaspora And Scheffersomyces: Promising Roles In Biorefineries
- 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
- Introduction
- Feedstock Structure And Fermentation Challenges
- Metabolism Of Xylooligosaccharides By Cerevisiae
Author
- Sérgio Luiz Alves Júnior
- Helen Treichel
- Thiago Olitta Basso
- Boris Ugarte Stambuk
