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Authors
Advisor(s)
Abstract(s)
The present work reviews and critically discusses the aspects that influence
yeast flocculation, namely the chemical characteristics of the medium (pH and
the presence of bivalent ions), fermentation conditions (oxygen, sugars, growth
temperature and ethanol concentration) and the expression of specific genes
such as FLO1, Lg-FLO1, FLO5, FLO8, FLO9 and FLO10. In addition, the metabolic
control of loss and onset of flocculation is reviewed and updated. Flocculation
has been traditionally used in brewing production as an easy and
off-cost cell-broth separation process. The advantages of using flocculent yeast
strains in the production of other alcoholic beverages (wine, cachac¸a and
sparkling wine), in the production of renewal fuels (bio-ethanol), in modern
biotechnology (production of heterologous proteins) and in environmental
applications (bioremediation of heavy metals) are highlighted. Finally, the
possibility of aggregation of yeast cells in flocs, as an example of social
behaviour (a communitarian strategy for long-time survival or a means of
protection against negative environmental conditions), is discussed.
Description
Keywords
Aggregation Alcoholic beverages Bio-ethanol Brewing yeast Cell separation FLO genes Flocculation
Citation
Publisher
Wiley