Editors: Sérgio Luiz Alves Júnior, Helen Treichel, Thiago Olitta Basso, Boris Ugarte Stambuk

Series Title: Mycology: Current and Future Developments

Yeasts: From Nature to Bioprocesses

Volume 2

eBook: US $129 Special Offer (PDF + Printed Copy): US $206
Printed Copy: US $142
Library License: US $516
ISSN: 2452-0772 (Print)
ISSN: 2452-0780 (Online)
ISBN: 978-981-5051-07-0 (Print)
ISBN: 978-981-5051-06-3 (Online)
Year of Publication: 2022
DOI: 10.2174/97898150510631220201


Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then delves into the main biotechnological processes in which both prospected and engineered yeasts are successfully employed. Yeasts: from Nature to Bioprocesses, therefore, elucidates the leading role of these single-cell organisms for industrial microbiology in environmental, health, social, and economic terms. This book is a comprehensive, multidisciplinary resource for general readers as well as scholars of all levels who want to know all about yeast microbiology and their industrial applications.

Audience: General readers interested in yeast biology and bioprocessing; students and researchers at all levels, in the field of microbiology, biotechnology, biochemistry, and chemical engineering.


- Pp. i-ii (2)
Sérgio Luiz Alves Júnior, Helen Treichel, Thiago Olitta Basso, Boris Ugarte Stambuk
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List of Contributors

- Pp. iii-vi (4)

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Origin and Evolution of Yeasts

- Pp. 1-26 (26)
Thato Yoliswa Motlhalamme, Nerve Zhou, Amparo Gamero, Ngwekazi Nwabisa Mehlomakulu, Neil Jolly, Carolina Albertyn-Pohl, Mathabatha Evodia Setati*
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Ecology: Yeasts on their Natural Environment

- Pp. 27-57 (31)
Sergio Álvarez-Pérez*
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Yeast Taxonomy

- Pp. 58-72 (15)
J. Alfredo Hernández-García, Esaú De-la-Vega-Camarillo, Lourdes Villa- Tanaca, César Hernández-Rodríguez*
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Saccharomyces: The 5 Ws and One H

- Pp. 73-112 (40)
Thiago Olitta Basso, Thalita Peixoto Basso, Sérgio Luiz Alves Júnior, Boris U. Stambuk*, Luiz Carlos Basso*
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- Pp. 113-147 (35)
Atrayee Chattopadhyay, Mrinal K. Maiti*
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Pichia: From Supporting Actors to the Leading Roles

- Pp. 148-191 (44)
Rosicler Colet, Guilherme Hassemer, Sérgio Luiz Alves Júnior, Natalia Paroul, Jamile Zeni, Geciane Toniazzo Backes, Eunice Valduga, Rogerio Luis Cansian*
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Brettanomyces: Diversity and Potential Applications in Industrial Fermentation

- Pp. 192-215 (24)
Manoela Martins, Maria Paula Jiménez Castro, Marcus Bruno Soares Forte, Rosana Goldbeck*
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Spathaspora and Scheffersomyces: Promising Roles in Biorefineries

- Pp. 216-242 (27)
Thamarys Scapini, Aline F. Camargo, Jéssica Mulinari, Camila E. Hollas, Charline Bonatto, Bruno Venturin, Alan Rempel, Sérgio L. Alves Jr., Helen Treichel*
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Engineered Saccharomyces or Prospected non-Saccharomyces: Is There Only One Good Choice for Biorefineries?

- Pp. 243-283 (41)
Sérgio L. Alves Jr, Thamarys Scapini, Andressa Warken, Natalia Klanovicz, Dielle P. Procópio, Viviani Tadioto, Boris U. Stambuk, Thiago O. Basso, Helen Treichel*
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Yeasts in the Beverage Industry: Patagonia Gets Wild

- Pp. 284-326 (43)
Melisa Gonzalez Flores, María C. Bruzone, Andrea Origone, Julieta A. Burini, María E. Rodríguez, Christian A. Lopes, Diego Libkind*
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Yeasts and Breadmaking

- Pp. 327-356 (30)
Caiti Smukowski Heil, Kate Howell, Delphine Sicard*
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Biotechnological Applications of Oleaginous Yeasts

- Pp. 357-377 (21)
Yasmi Louhasakul, Benjamas Cheirsilp
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Improvement of Organic Agriculture with Growth-Promoting and Biocontrol Yeasts

- Pp. 378-395 (18)
Karen A. Achilles, Aline F. Camargo, Francisco Wilson Reichert Júnior, Lindomar Lerin, Thamarys Scapini, Fábio S. Stefanski, Caroline Dalastra, Helen Treichel, Altemir J. Mossi*
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Yeasts: From the Laboratory to Bioprocesses

- Pp. 396-430 (35)
Barbara Dunn*, Boris U. Stambuk
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Are Yeasts “Humanity’s Best Friends”?

- Pp. 431-458 (28)
Sérgio L. Alves Jr, Helen Treichel, Thiago O. Basso, Boris U. Stambuk
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Subject Index

- Pp. 459-475 (17)

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