Course detail

LAN5827 - Yeast Physiology and Technology

Credit hours

In-class work
per week
per week
15 weeks
120 hours

Sandra Helena da Cruz

To enable the student to know the structure of the yeast, its metabolic functions and ways of obtaining energy, as well as its industrial use to obtain food, alcoholic beverages and biofuels.

1. Cell structure of yeasts. Wall and cell membranes. Composition and properties.
2. Yeast composition. Carbohydrates. Lipids. Proteins. Nucleic acids. Vitamins. Minerals. Other components.
3. Physiological processes of obtaining energy: fermentation and respiration.
4. Nitrogen metabolism. Sources of nitrogen. Extraction and nutritional value of yeast proteins.
5. Technological use of yeasts. Baking yeast. Use in animal and human feed. Yeast production from molasses, starch and other substrates.
6. Use of yeasts in the production of alcoholic beverages. By-product formation during alcoholic fermentation and its importance in the quality of beverages.
7. Use of yeasts for the production of lipids, for the extraction of proteins, vitamins and other products.
8. Protein enrichment of sugary and starch by-products with yeasts.

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GUTIERREZ, L.E. Bioquímica de Leveduras. Piracicaba Depto-Ciencia e Tecnologia Agroindustrial. ESALQ/USP, 1997. 270p.
BROCK T.D. Biology of microorganisms. London: Prentice Hall International, 1994. 909p.
MADIGAN, M.T., MARTINKO, J.M., PARKER, J. Microbiologia de Brock. São Paulo: Prentice Hall, 2004.
PRIEST, F. G; CAMPBELL, I. Brewing microbiology. New York: Kluwer Academic/Plenum Publishers, 2003. 399p.
ROSE, A.H.; HARRISON, J.S. (eds.) The Yeasts, v.3. Metabolism and physiology of yeasts. London: Academic Press, 1989. 367p.
RUSSEL, I.R.; STEWART, L.F. (eds.) Yeast Biotechnology. London: Allen & Irwin, 1987. 343p.
STEWART, G.G.; RUSSELL, I. Brewer's Yeast: an introduction to brewing science & technology. London: The Institute of Brewing, 1998. 108p.
WALKER, G.M. Yeast Physiology and Biotechnology. London: John Wiley & Sons, 1998. 350p.
Periodicos: Yeast FEMS YEAST RESEARCH - Elsevier Artigos: Sherman, F. An Introduction to the Genetics and Molecular Biology of the Yeast Saccharomyces cerevisiae. IN: The Encyclopedia of Molecular Biology and Molecular Medicine, pp. 302-325, Vol. 6. Edited by R. A. Meyers, VCH Pub., Weinheim, Germany, 1998. Gomes, L H. et al. Methods for yeast characterization from industrial products Food Microbiology London, v.17, p. 217-223, 2000
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