Worldwide, the production of bioethanol is derived through first-generation technology, where plants, vegetables, and cereals, that have high levels of sucrose, are fermented by yeast. Brazil, for the production of bioethanol from sugarcane, is among the world’s leading producers. The process for bioethanol production is a complex that involves a variety of environmental factors, resulting in different phenotypic profiles of strain used. It has been evidenced that the interaction between environmental factors and microorganism can influence in the identification of different characteristics of Saccharomyces cerevisiae. Also, the bioethanol is developed by the second and third generations, and new yeast strains may also contribute to the feasibility of production. Successful performance of fermentation depends on the ability of the yeast to deal with a number of factors that occur during the fermentation, such as concentration of sugar, ethanol, nitrogen, pH, resistance to contaminants, stress protein, temperature change, and osmotic pressure.
Part of the book: Yeast