This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.
This is the first book to extensively and exclusively cover nonconventional yeasts - all yeasts other than S. cerevisiae and S. pombe. In addition to useful background information, the author includes detailed protocols allowing the investigation of basic and applied aspects for a wide range of these organisms. Due to the increasing importance of nonconventional yeasts in biotechnological applications, this book should become the standard reference for both pure and applied scientists working in the fields of microbiology and biochemistry.
I belie ve that the book would provide an overview of the recent developments in the domain of yeast research with some new ideas, which could serve as an inspiration and challenge for researchers in this field. Ne w Delhi Prof. Asis Datta Dec. 24, 2007 F ormer Vice-chancellor, JNU Director, NCPGR (New Delhi) Pr eface Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environments. Although yeasts are not as ubiquitous as bacteria in the na- ral environments, they have been isolated from terrestrial, aquatic and atmospheric environments. Yeast communities have been found in association with plants, a- mals and insects. Several species of yeasts have also been isolated from specialized or extreme environments like those with low water potential (e. g. high sugar/salt concentrations), low temperature (e. g. yeasts isolated from Antarctica), and low oxygen availability (e. g. intestinal tracts of animals). Around 1500 species of yeasts belonging to over 100 genera have been described so far. It is estimated that only 1% of the extant yeasts on earth have been described till date. Therefore, global efforts are underway to recover new yeast species from a variety of normal and extreme environments. Yeasts play an important role in food chains, and carbon, nitrogen and sulphur cycles. Yeasts can be genetically manipulated by hybridization, mutation, rare m- ing, cytoduction, spheroplast fusion, single chromosomal transfer and transfor- tion using recombinant technology. Yeasts (e. g.
Since 1996, when the first Saccharomyces cerevisiae genome sequence was released, a wealth of genomic data has been made available for numerous S. cerevisiae strains, its close relatives, and non-conventional yeast species isolates of diverse origins. Several annotated genomes of interspecific hybrids, both within the Saccharomyces clade and outside, are now also available. This genomic information, together with functional genomics and genome engineering tools, is providing a holistic assessment of the complex cellular responses to environmental challenges, elucidating the processes underlying evolution, speciation, hybridization, domestication, and uncovering crucial aspects of yeasts´ physiological genomics to guide their biotechnological exploitation. S. cerevisiae has been used for millennia in the production of food and beverages and research over the last century and a half has generated a great deal of knowledge of this species. Despite all this, S. cerevisiae is not the best for all uses and many non-conventional yeast species have highly desirable traits that S. cerevisiae does not have. These include tolerance to different stresses (e.g. acetic acid tolerance in Zygosaccharomyces bailii, osmotolerance in Z. rouxii, and thermotolerance in Kluyveromyces marxianus and Ogataea (Hansenula) polymorpha), the capacity of assimilation of diverse carbon sources (e.g. high native capacity to metabolyze xylose and potential for the valorization of agroforest residues by Scheffersomyces (Pichia) stipites), as well as, high protein secretion, fermentation efficiency and production of desirable flavors, capacity to favor respiration over fermentation, high lipid biosynthesis and accumulation, and efficient production of chemicals other than ethanol amongst many. Several non-Saccharomyces species have already been developed as eukaryotic hosts and cell factories. Others are highly relevant as food spoilers or for desirable flavor producers. Therefore, non-conventional yeasts are now attracting increasing attention with their diversity and complexity being tackled by basic research for biotechnological applications. The interest in the exploitation of non-conventional yeasts is very high and a number of tools, such as cloning vectors, promoters, terminators, and efficient genome editing tools, have been developed to facilitate their genetic engineering. Functional and Comparative Genomics of non-conventional yeasts is elucidating the evolution of genome functions and metabolic and ecological diversity, relating their physiology to genomic features and opening the door to the application of metabolic engineering and synthetic biology to yeasts of biotechnological potential. We are entering the era of the non-conventional yeasts, increasing the exploitation of yeast biodiversity and metabolic capabilities in science and industry. In this collection the industrial properties of S. cerevisiae, in particular uses, are explored along with its closely related species and interspecific hybrids. This is followed by comparisons between S. cerevisiae and non-conventional yeasts in specific applications and then the properties of various non-conventional yeasts and their hybrids.
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.
Lignocellulose Bioconversion Through White Biotechnology Comprehensive resource summarizing the recent technological advancements in white biotechnology and biomass conversion into fuels, chemicals, food, and more Lignocellulose Bioconversion Through White Biotechnology presents cutting-edge information on lignocellulose biomass conversion, detailing how white biotechnology can develop sustainable biomass pretreatment methods, effective plant cell wall degrading enzymes to yield high quality cellulosic sugars, and the eventual conversion of these sugars into fuels, chemicals, and other materials. To provide comprehensive coverage of the subject, the work offers in-depth critical analysis into both techno-economic and life cycle analysis of lignocellulose-based products. Each of the 16 chapters, written by a well-qualified and established researchers, academics, or engineers, presents key information on a specific facet of lignocellulose-based products. Topics covered include: Lignocellulose feedstock availability, types of feedstock, and potential crops that are of high interest to the industry Lignocellulose bioconversion, including both foundational technical aspects and new modern developments Plant cell wall degrading enzymes, including cellulase improvement and production challenges/solutions when scaling up Improvements and challenges when considering fermenting microorganisms for cellulosic sugars utilization Scaling up of lignocellulose conversion, including insight into current challenges and future practices Techno-economic aspects of lignocellulose feedstock conversion, green consumerism and industrialization aspects of renewable fuels/chemicals Students, academics, researchers, bio-business analysts, and policy-makers working on sustainable fuels, chemicals, materials, and renewable fuels can use Lignocellulose Bioconversion Through White Biotechnology to gain invaluable expert insight into the subject, its current state of the art, and potential exciting future avenues to explore.
This volume explains the recent findings on the mutualistic plant–microbe interactions and how they can be utilized for sustainable agriculture practices including land reclamation. The book covers mainly plant growth promoting microorganisms (PGPMs) including both the symbiotic bacteria and fungi and their role in mobilization of nutrients, providing protection to the crops from phytopathogens and abiotic stresses. PGPMs play important roles in survival and health of the plant. These useful microorganisms provide plants with nutrients, protect them from pathogens and help them combat abiotic stresses. It is important that these mutualistic interactions between plant and soil microbes are well understood so as to develop reliable products in the form of biostimulants and biopesticides, as well as managing biotic and abiotic stresses in crops. Apart from enhancing crop productivity plant–microbe interactions can also perform activities such as reclamation of degraded lands, degradation of pollutants and remediation of saline or marginal lands. This book is of interest to teachers, researchers, plant scientists and microbiologists. Also, the book serves as additional reading material for undergraduate and graduate students of agriculture, microbiology, biotechnology, ecology, soil science and environmental sciences.
Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages are covered, from new, non-dairy kefir products, to coffee, honey, and coconut-based beverages, exploring a huge variety of non-alcoholic fermented drinks. The book investigates the scientific principles behind each of these beverages and covers manufacturing methods and new technologies, as well as health and safety in the manufacture of fermented beverages. Readers will find practical guidance for beverage producers as well as novel, academic material for functional food scientists and technologists. - Covers the production of functional fermented beverages, especially unique and unconventional drinks - Explores fermentation technologies, including the safe production and manufacturing of fermented beverages - Reviews beverages produced around the world and brings together an international team of authors, offering a truly global perspective
