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Related Concept Videos

Fermentation01:29

Fermentation

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Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
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Yeast Signaling01:28

Yeast Signaling

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Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
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Microbial Fermentation01:23

Microbial Fermentation

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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Oxidation of Alcohols02:37

Oxidation of Alcohols

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In this lesson, the oxidation of alcohols is discussed in depth. The various reagents used for oxidation of primary and secondary alcohols are detailed, and their mechanism of action is provided.
The process of oxidation in a chemical reaction is observed in any of the three forms:
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Ethers from Alcohols: Alcohol Dehydration and Williamson Ether Synthesis02:29

Ethers from Alcohols: Alcohol Dehydration and Williamson Ether Synthesis

12.9K
Overview
Ethers can be prepared from organic compounds by various methods. Some of them are discussed below,
Preparation of Ethers by Alcohol Dehydration
In this method, in the presence of protic acids, alcohol dehydrates to produce alkenes and ethers under different conditions. For example, in the presence of sulphuric acid, dehydration of ethanol at 413 K yields ethoxyethane, whereas it yields ethene at 443 K.
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Protection of Alcohols02:31

Protection of Alcohols

8.1K
This lesson delves into the concept of protection and deprotection of a functional group fundamental to synthetic organic chemistry. These phenomena are explained in the context of aliphatic and aromatic alcohols.
Protection
It defines a protecting group as the masking agent to make the more reactive species inert to a given set of conditions. This concept is depicted via the illustration of liquid flow through different outlets in an assembly of pipes. The analogy helps to understand the role...
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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Enhancing Yeast Alcoholic Fermentations.

Graeme M Walker1, Roy S K Walker2

  • 1School of Science, Engineering & Technology, Abertay University, Dundee, Scotland, United Kingdom.

Advances in Applied Microbiology
|October 22, 2018
PubMed
Summary
This summary is machine-generated.

Yeast fermentation by Saccharomyces cerevisiae is a major global biotechnology for producing beverages and bioethanol fuel. Optimizing this process involves understanding yeast cell physiology and engineering strains for enhanced ethanol production.

Keywords:
Yeast Alcohol fermentations Saccharomyces cerevisiae

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Area of Science:

  • Biotechnology
  • Microbiology
  • Biochemical Engineering

Background:

  • Yeast fermentation by Saccharomyces cerevisiae is a cornerstone of global biotechnology, essential for producing alcoholic beverages and bioethanol.
  • Despite millennia of use, critical aspects of industrial alcohol fermentation by yeast remain incompletely understood.
  • Saccharomyces cerevisiae is the primary industrial microorganism for ethanol production, vital for both food/beverage and renewable fuel sectors.

Purpose of the Study:

  • To review key considerations for optimizing industrial alcohol fermentations.
  • To highlight opportunities for enhancing ethanol production through yeast cell physiology.
  • To explore strain engineering strategies for Saccharomyces cerevisiae as a major ethanologen.

Main Methods:

  • Literature review of industrial alcohol fermentation processes.
  • Analysis of yeast cell physiology relevant to ethanol production.
  • Examination of strain engineering techniques for Saccharomyces cerevisiae.

Main Results:

  • Identified key factors influencing industrial alcohol fermentation efficiency.
  • Highlighted the significant role of yeast cell physiology in optimizing ethanol yields.
  • Discussed potential benefits of targeted strain engineering for improved ethanologenic capabilities.

Conclusions:

  • Optimizing industrial alcohol fermentation requires a deep understanding of yeast physiology.
  • Strain engineering of Saccharomyces cerevisiae offers substantial potential for enhancing bioethanol production.
  • Further research into yeast cell biology can unlock greater efficiencies in this major biotechnology.