Brettanomyces: Diversity and Potential Applications in Industrial Fermentation
- Authors: Manoela Martins1, Maria Paula Jiménez Castro2, Marcus Bruno Soares Forte3, Rosana Goldbeck4
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View Affiliations Hide AffiliationsAffiliations: 1 Bioprocess and Metabolic Engineering Laboratory (LEΜEB), Department of Food Engineering,Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas SP, 13083-970,Brazil 2 Bioprocess and Metabolic Engineering Laboratory (LEΜEB), Department of Food Engineering,Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas - SP, 13083-970,Brazil 3 Bioprocess and Metabolic Engineering Laboratory (LEΜEB), Department of Food Engineering,Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas - SP, 13083-970,Brazil 4 Bioprocess and Metabolic Engineering Laboratory (LEΜEB), Department of Food Engineering,Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas - SP, 13083-970,Brazil
- Source: Yeasts: From Nature to Bioprocesses , pp 192-215
- Publication Date: March 2022
- Language: English
Although mainly known for their role in wine spoilage, Brettanomyces yeasts have been increasingly recognized as having beneficial effects on fermented beverages. These microorganisms can, for instance, increase flavor complexity, a property that can be controlled by understanding the physiological, genetic, and biochemical traits of Brettanomyces species in fermentation processes. Moreover, their genetic diversity, exceptional stress and low-pH tolerance, and peculiar metabolism suggest great potential for bioethanol production. This chapter summarizes the most notable features of Brettanomyces, briefly highlights recent insights into their genetic characteristics, and discusses potential applications in industrial fermentation processes, such as for the production of specialty beers, wines, and bioethanol.
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