Abstract
Yeasts are very useful microorganisms that are used in many industrial fermentation processes such as food and alcohol production. Microbial contamination of such processes is inevitable, since most of the fermentation substrates are not sterile. Contamination can cause a reduction of the final product concentration and render industrial yeast strains unable to be reused. Alternative approaches to controlling contamination, including the use of antibiotics, have been developed and proposed as solutions. However, more efficient and industry-friendly approaches are needed for use in industrial applications. This review covers: (i) general information about industrial uses of yeast fermentation, (ii) microbial contamination and its effects on yeast fermentation, and (iii) currently used and suggested approaches/strategies for controlling microbial contamination at the industrial and/or laboratory scale.
Highlights
Yeasts may have first been used to produce fermented beverages by being accidentally introduced to sugar-containing liquids [1]
When there was contamination by D. bruxellensis together with L. fermentum, the ethanol yield was further reduced by 90% with decreased viability of S. cerevisiae [62]
One study reported that the use of chemical 3,4,4,’-trichlorocarbanilide (TCC) at a concentration of 0.075 g/L resulted in excellent control of bacterial growth (L. fermentum) for multiple fermentation cycles in fed-batch ethanol fermentation when used with sodium dodecyl sulfate [77]
Summary
Yeasts may have first been used to produce fermented beverages by being accidentally introduced to sugar-containing liquids [1]. Wine is a type of yeast-fermented fruit beverage [4] and winemakers traditionally primarily used wild yeast of the genera Candida, Pichia, or Zygosaccharomyces, as well as yeasts from the family Metschnikowiaceae [5,6]. Because each of these wild yeasts produces their own unique flavors, they can produce high-quality wines. Non-Saccharomyces yeasts including Brettanomyces spp. are used to produce spicy and smoky flavored beers, while some strains of Candida and Pichia, which oxidize ethanol to acetaldehyde to provide a distinctive taste, are commercially used [9]. Baker’s yeast ferments sugars in flour to produce alcohol and carbon dioxide, the latter serving as a leavening agent during breadmaking [10]
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