Progress toward improving ethanol production through decreased glycerol generation in Saccharomyces cerevisiae by metabolic and genetic engineering approaches

Naghshbandi, Mohammad Pooya; Tabatabaei, Meisam; Aghbashlo, Mortaza; Gupta, Vijai Kumar; Sulaiman, Alawi; Karimi, Keikhosro; Moghimi, Hamid; Maleki, Mina

doi:10.1016/j.rser.2019.109353

Cited by 57 publications

(36 citation statements)

References 227 publications

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“…In such fermentation processes, high ethanol yields can be achieved by S. cerevisiae from hexose sugars. However, although a wide tolerance is characteristic for S. cerevisiae , it is not able to ferment other sugars than glucose [ 131 , 132 ]. One similar microorganism is also Zymomonas mobilis .…”

Section: Fermentationmentioning

confidence: 99%

Bioethanol Production by Enzymatic Hydrolysis from Different Lignocellulosic Sources

2021

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As the need for non-renewable sources such as fossil fuels has increased during the last few decades, the search for sustainable and renewable alternative sources has gained growing interest. Enzymatic hydrolysis in bioethanol production presents an important step, where sugars that are fermented are obtained in the final fermentation process. In the process of enzymatic hydrolysis, more and more new effective enzymes are being researched to ensure a more cost-effective process. There are many different enzyme strategies implemented in hydrolysis protocols, where different lignocellulosic biomass, such as wood feedstocks, different agricultural wastes, and marine algae are being used as substrates for an efficient bioethanol production. This review investigates the very recent enzymatic hydrolysis pathways in bioethanol production from lignocellulosic biomass.

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Section: Fermentationmentioning

confidence: 99%

Bioethanol Production by Enzymatic Hydrolysis from Different Lignocellulosic Sources

2021

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“…It is still possible, through genetic engineering, to direct the metabolism of these yeasts and alter their physiological response, obtaining metabolites such as glycerol in greater quantity, in addition to several other processes such as the production of vitamins, proteins, enzymes, heterologous proteins and products of pharmaceutical interest. through manipulation with new metabolic pathways that are possible through genetic improvements and secondary compounds focusing on biorefineries according to Naghshbandi et al (2019) and Kawai, et al (2019).…”

Section: Resultsmentioning

confidence: 99%

Analysis of fermentative parameters and the importance of Saccharomyces cerevisiae in the development of goods and services

Batistote

2020

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In the fermentation process, yeasts need to adapt to the environmental changes that occur during the production process. Responses to these adjustments can alter biochemical routes and the amount of metabolites produced. Thus, the objective was to analyze the fermentative parameters of industrial yeast strains in different growing conditions, as well as to evaluate the its applicability in different sectors of goods and services. A pre-inoculum was performed with the YPSAC 5% medium for the activation of the yeasts Catanduva-1 and Fleischmann that remained incubated for 24 hours at 30 °C at 250 rpm. After the cells were recovered by centrifugation and inoculated in the fermentation medium based on sugarcane juice at 15 °Brix at temperatures of 30 and 40 °C. Aliquots were removed for the analysis of the fermentative parameters. Concomitantly, a survey was carried out regarding the use of yeasts in the process of preparing goods and services. The data show that the best yeast fermentation performance occurred at 30 °C in 10 hours. In addition, yeasts have the ability to produce, under ideal conditions, metabolites that can be used in different biotechnological processes.

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“…Depending on the activity of the enzyme systems responsible for the implementation of this metabolic pathway, the yeast cell can consume up to 10% of all wort sugars for its implementation. The implementation of glyceropyruvic fermentation leads to the accumulation of glycerol in the wine [21,22], which gives the finished product a soft and velvety taste, as well as pyruvic acid, which is an intermediate for the subsequent biosynthesis of acetaldehyde, some organic acids (including succinate acid) and a number of other compounds that affect the taste and bouquet of wine. At the same time, it is known that during glyceropyruvic fermentation, some volatile organic acids enter into further reactions, and the amount of acetoin and vicinal diketones formed, which have a low sensitivity threshold, becomes extremely small.…”

Section: Research Results and Their Discussionmentioning

confidence: 99%

Assessment of the suitability of dry yeast for the production of wines and wine beverages from sea buckthorn

2020

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Biochemical transformations under the action of the yeast enzyme complex affect not only the utilization of sugar to the final product - ethyl alcohol, but also secondary processes accompanied by the synthesis of minor side components that have a significant impact on the bouquet and taste of finished drinks. Modern dry yeast for winemaking produced industrially is characterized by significant variability in characteristics, which requires testing of their use on various types of raw materials. In the experiment, data were obtained on the use of dry yeast produced by LALLEMAND Inc. company (Canada) for the production of sea buckthorn wines and wine beverages. It is established that the studied yeast samples allow to obtain a finished product with different characteristics, which makes it possible to differentially approach the industrial implementation of the technology of wines and wine drinks from sea buckthorn by varying the yeast strains.

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Progress toward improving ethanol production through decreased glycerol generation in Saccharomyces cerevisiae by metabolic and genetic engineering approaches

Cited by 57 publications

References 227 publications

Bioethanol Production by Enzymatic Hydrolysis from Different Lignocellulosic Sources

Bioethanol Production by Enzymatic Hydrolysis from Different Lignocellulosic Sources

Analysis of fermentative parameters and the importance of Saccharomyces cerevisiae in the development of goods and services

Assessment of the suitability of dry yeast for the production of wines and wine beverages from sea buckthorn

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