Anti-contamination strategies for yeast fermentations

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Title
Anti-contamination strategies for yeast fermentations
Author(s)
S O Seo; Sung Kyun Park; S C Jung; Choong-Min Ryu; Jun Seob Kim
Bibliographic Citation
Microorganisms, vol. 8, pp. 274-274
Publication Year
2020
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.
Keyword
anti-contamination strategymicrobial contaminationyeast fermentation
ISSN
2076-2607
Publisher
MDPI
DOI
http://dx.doi.org/10.3390/microorganisms8020274
Type
Article
Appears in Collections:
Division of Research on National Challenges > Infectious Disease Research Center > 1. Journal Articles
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