ReviewWorld journal of microbiology & biotechnology2020
Factors affecting yeast ethanol tolerance and fermentation efficiency.
Review in World journal of microbiology & biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Systematically Engineering for Efficient Production of 3-Methyl-1-Butanol in Escherichia coli.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Article
- Screening and oenological characterization of a high β-glucosidase-producing yeast fromFood chemistry: X · 2026Article
- Ethanol induced oxidative stress, mitochondrial dysfunction, and autophagy in Wickerhamomyces anomalus.Microbial cell factories · 2025Article
- The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation.Food science and biotechnology · 2025Article
- A chromatographic approach for investigating the proliferation ability of nativeFrontiers in fungal biology · 2025Article
- Electrostatic ethanol fermentation: Experimental study and kinetic-based metabolic modeling.Heliyon · 2024Article
- Microbial conversion of ethanol to high-value products: progress and challenges.Biotechnology for biofuels and bioproducts · 2024Review
- Exploring the impact of magnetic fields on biomass production efficiency under aerobic and anaerobic batch fermentation of Saccharomyces cerevisiae.Scientific reports · 2024Article
- Covalent-organic framework nanobionics for robust cytoprotection.Chemical science · 2024Article
- Review
- Article
- Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods.Food science of animal resources · 2022Article
- Functional yeast starter cultures for cocoa fermentation.Journal of applied microbiology · 2022Review
- Protective Effects of Melatonin onAntioxidants (Basel, Switzerland) · 2021Article
- Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of 'Cabernet Sauvignon' Wines.Foods (Basel, Switzerland) · 2021Article
- Biotechnological Processes in Fruit Vinegar Production.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Alcohol fermentation is a key process in wine, beer, alcoholic beverage production, bioethanol production by means of carbohydrate sources, and food industry byproducts. There are three key points in these kinds of processes determining their efficiency; enzymatic cellulose lysis into simple sugar molecules, alcohol fermentation rate, and ethanol tolerance of yeast cells. The first process is usually carried out by either the use of pure cellulolytic enzymes, which is a high cost procedure, or by the production of these enzymes from cellulolytic bacteria and filamentous fungi. Lately, Saccharomyces cerevisiae and several other yeasts were genetically modified to express recombinant cellulases in media or display them on the cell surface. Many studies have indicated that the genetic engineering of yeast cells can be a useful approach in increasing the alcoholic fermentation rate as well as their ethanol tolerance. These modifications could be the overexpression of a key protein using a strong promoter or the modification of a specific domain or amino acid which can also lead to the desired outcome. This review focuses on the modifications of a single protein and/or pathways that can lead to the augmentation of ethanol tolerance and alcoholic fermentation efficiency of Saccharomyces cerevisiae.
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