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Related Concept Videos

Fermentation01:29

Fermentation

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...
Microbial Fermentation01:23

Microbial Fermentation

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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Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
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Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...

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Updated: Jul 26, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from

Aikaterini P Tzamourani1, Vasileios Taliadouros2, Ioannis Paraskevopoulos1

  • 1Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece.

Frontiers in Microbiology
|January 5, 2024
PubMed
Summary

This study identified indigenous Greek wine yeasts, primarily Saccharomyces cerevisiae, using molecular and phenotypic methods. It proposes a novel biostatistical approach for efficient oenological potential screening, aiding wine quality.

Keywords:
Greek terroirbiostatistics toolsindigenous yeastphenotypic diversitywine yeast selection

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Area of Science:

  • Enology and Viticulture
  • Microbiology
  • Biotechnology

Background:

  • Native yeasts are crucial for successful alcoholic fermentation and wine quality.
  • Understanding the diversity and oenological potential of indigenous yeasts is vital for winemaking.
  • Geographical distribution and characteristics of dominant wine yeast species require further investigation.

Purpose of the Study:

  • To create and categorize a collection of new yeast isolates based on oenological potential.
  • To explore the geographical distribution of Saccharomyces cerevisiae in Greece.
  • To develop a rapid screening method for indigenous wine yeasts.

Main Methods:

  • Molecular identification (RAPD, MALDI-TOF MS) and phenotypic characterization (killer toxin, metabolite production, SO2 resistance).
  • Strain typing of Saccharomyces cerevisiae using interdelta-PCR.
  • Laboratory-scale fermentations and sensory evaluation of wine.
  • Biostatistical tools including Hierarchical Cluster Analysis.

Main Results:

  • 190 yeast isolates were collected, with Saccharomyces cerevisiae being the most dominant species.
  • Non-Saccharomyces species like Trigonopsis californica and Brettanomyces bruxellensis were identified in lower abundances.
  • Twenty Saccharomyces cerevisiae strains were identified, 65% showing fermentative capacity leading to dry wines.
  • Phenotypic analysis revealed neutral killer toxin sensitivity and low acetic acid production in most isolates.

Conclusions:

  • A novel biostatistical approach enables efficient screening and classification of indigenous wine yeasts.
  • The study confirmed a yeast categorization based on phenotypic fingerprinting and sensory evaluation.
  • This method facilitates a more efficient preliminary selection of oenologically promising yeast isolates.