Saccharomyces cerevisiae and its industrial applications
Open accessAbstract
Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that nearly all biological functions found in eukaryotes are also present and well conserved in S. cerevisiae. In addition, it is also easily amenable to genetic manipulation. Moreover, unlike other model organisms, S. cerevisiae is concomitantly of great importance for various biotechnological applications, some of which date back to several thousands of years. S. cerevisiae's biotechnological usefulness resides in its unique biological characteristics, i.e., its fermentation capacity, accompanied by the production of alcohol and CO2 and its resilience to adverse conditions of osmolarity and low pH. Among the most prominent applications involving the use of S. cerevisiae are the ones in food, beverage -especially wine- and biofuel production industries. This review focuses exactly on the function of S. cerevisiae in these applications, alone or in conjunction with other useful microorganisms involved in these processes. Furthermore, various aspects of the potential of the reservoir of wild, environmental, S. cerevisiae isolates are examined under the perspective of their use for such applications.
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Flagged first, then by citations
Research works printed but not linked: 3
- [97]Money NP The Rise of Yeast: How the Sugar Fungus Shaped Civilization Oxford University Press 2018
- [101]Hidalgo A Brandolini A BREAD | Bread from Wheat Flour Batt CA Tortorello ML Encyclopedia of Food Microbiology, 2Eds Oxford Academic Press 2014 303 308
- [165]Jain A Chaurasia SP Bioethanol production in membrane bioreactor (MBR) system: a review Int J Environ Res Dev 2014 4 387 394
Cited by
Sorted by citations
Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome.
Carlino, N., Blanco-Míguez, A., Punčochář, M., Mengoni, C., Pinto, F., Tatti, A., Manghi, P., Armanini, F., Avagliano, M., Barcenilla, C., et al. (2024) · Cell · doi:10.1016/j.cell.2024.07.039 · Cited by 146 · see citing works
“119 We performed phylogenetic analysis through StrainPhlAn and integrated our set of food and human metagenomes with 157 isolate genomes from liquid state fermentation (LSF, e.g., from wine and beer) and solid-substrate fermentation (SSF, e.g., from bread and sake) with yeast 115 (STAR Methods).”
Mengesha, Y., Tebeje, A., & Tilahun, B. (2022) · International Journal of Food Science · doi:10.1155/2022/4419955 · Cited by 78 · see citing works
- Authors
- Parapouli, M., 1 Molecular Biology laboratory, D. O. B. A. A. T., Vasileiadi, A., Afendra, A.-S., Hatziloukas, E., 2 Genetics laboratory, D. O. B. A. A. T., & equally, #. T. T. A. C.
- Affiliations
- University of Ioannina (GR)
- Corresponding author
- Hatziloukas, Efstathios
- Venue
- AIMS Microbiology
- Published
- 2020
- Volume
- 6
- Issue
- 1
- Pages
- 1-32
- ISSN
- 2471-1888 (ISSN-L)
- PMC
- PMC7099199
- OpenAlex
- W3005838565
- Cited by
- 685
- References
- 173
- Citations by year
- 2026: 115 · 2025: 160 · 2024: 145 · 2023: 109 · 2022: 79 · 2021: 65 · 2020: 12
- FWCI
- 43.11
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by
- Locations
- AIMS Microbiology (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Yeasts and Rust Fungi Studies
- Keywords
- Saccharomyces cerevisiae, industrial yeast applications, fermentation, alcohol production, CO2 production, osmotic stress tolerance, low pH tolerance, winemaking, biofuel production, food production
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