Biotechnological Applications of Nonconventional Yeasts

Yeasts not belonging to species of the Saccharomyces genus, called nonconventional yeasts, have gained prominence recently in the biotechnological scenario. For many years, they have been generally characterized as undesirable contaminants in fermentative processes. However, several studies pointed them as useful for many biotechnological applications. This chapter will cover some of these applications, highlighting the most widely employed nonconventional yeasts. The use of non-Saccharomyces strains in (I) xylose fermentation for the production of ethanol and xylitol, (II) brewing industry, (III) improvement of coffee and cocoa fermentation, and (IV) plant growth promotion will be presented.

• Publication year

  2019

• Venue

  Yeasts in Biotechnology

• Publication date

  2019-03-21

• Fields of study

  Biology, Chemistry, Engineering, Environmental Science

• Identifiers
  DOI 10.5772/INTECHOPEN.83035
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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