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## Meet the editor

**Thalita Peixoto Basso** received her Bachelor's degree in Agriculture Engineering (2008) from Londrina State University (PR-Brazil). During this period, she studied fermentation characteristics of *Saccharomyces cerevisiae* isolated from ethanol industrial processes. She obtained her Master's degree in Science from the Agri-food Industry, Food and Nutrition Department of the University of Sao Paulo (ESALQ/USP, SP-Brazil) in 2010.

During this time, she isolated and selected fungi with high cellulose activity for the enzymatic hydrolysis of sugarcane bagasse.

She received her PhD in Science from the Soil Science Department (Agricultural Microbiology Program) at ESALQ/USP (2015), with a period of one year as a visiting scholar at the University of California Berkeley and Energy Bioscience Institute. Meanwhile, she worked on the improvement of *S. cerevisiae* by hybridization for increased tolerance toward inhibitors from second-generation ethanol substrates. Currently, she is a postdoctoral working with metabolomics and proteomics of fermentation processes in the Genetics Department at ESALQ/USP.

Contents

**Section 1**

*Alberto Labate*

Probiotics Yeast for Ruminant

*and Khanzadi Nazneen Manzoor*

**Section 2**

**Section 3**

**Preface III**

Introduction **1**

**Chapter 1 3**

Animal Nutrition **7**

**Chapter 2 9**

**Chapter 3 31**

Food Industry **39**

**Chapter 4 41**

**Chapter 5 57**

*Elisangela de Souza Miranda Muynarsk, Gilberto Vinícius de Melo Pereira,* 

Introductory Chapter: Yeasts in Biotechnology *by Thalita Peixoto Basso, Luiz Carlos Basso and Carlos* 

Common Methods to Understand and Develop Indigenous

*Saima Naveed, Irum Arif, Sidra Irshad, Naeem Riaz* 

Wild Yeast and Lactic Acid Bacteria of Wine *by Imma Andorrà, Gemma Miró, Noelia Espligares, Ana Maria Mislata, Miquel Puxeu and Raúl Ferrer-Gallego*

*Lucas Dantas Lopes and Luiz Carlos Basso*

Biotechnological Applications of Nonconventional Yeasts *by Camila de Souza Varize, Renata Maria Christofoleti-Furlan,* 

*by Shakira Ghazanfar, Aayesha Riaz, Ghulam Muhammad Ali,* 

Yeasts as Dietary Additives to Manipulate Ruminal Fermentation: Effect on Nutrient Utilization and Productive Performance of Ruminants *by Oscar Ruiz Barrera, Jaime Salinas-Chavira and Yamicela Castillo Castillo*

### Contents



Preface

Yeasts are one of the most important eukaryotic microorganisms due to their role as model organisms for eukaryotic biological studies with a focus on understanding and interpreting human DNA. Recently, researches have been working with several yeast genera and species such as *Saccharomyces cerevisiae*, *Pichia pastoris*, and *Schizosaccharomyces pombe* as model organisms for cancer biology investigation, including tumorigenic mechanism studies, development, and production of

Many thousands of years ago, Egyptian, Babylonian, and Greek civilizations used these microorganisms to produce fermented foods and beverages, such as bread, beer, and wine. Since then, yeasts have been applied to the food industry and their utilization has been increasing over the last few decades. On the other hand, new yeast platforms such as cell factories have been developed for the production of

This book offers a broad understanding of yeast applications such as cell factories for the production of biofuel, food, and bioproducts with high value. Additionally, the book provides an overview of yeast utilization as probiotics in animal nutrition. The book starts with an introduction chapter on the advances of yeast utilization in

The six chapters are grouped into three sections: Animal Nutrition, Food Industry, and Industrial Bioproducts. The Animal Nutrition section comprises two chapters dealing with the application of yeast as a probiotic in animal nutrition. In these chapters, the reader is guided through the action mechanisms of indigenous and commercial *S. cerevisiae* yeasts on ruminant gut microbial balance and can identify

In the Food Industry section, the advantages of nonconventional yeast strains on the food and beverage industry such as wine making, brewing, coffee and cocoa fermentation, and xylitol production are presented. It also covers the biotransformation process and analytical procedures, such as mechanisms of accumulation, extraction, and quantification of organically bound selenium by *S. cerevisiae.*

The Industrial Bioproducts section deals with the application of yeast as a platform for the biosynthesis of biochemicals such as flavonoids, alkaloids, terpenoids, and saponins used in the agriculture industry. It also covers the application of *Rhodotorula/Rhodosporidium* as a platform cell factory for biofuel feedstock, carot-

This book intends to present a broad understanding of several biotechnology applications of yeasts in industrial bioprocesses. It will cover a multitude of issues such as the development of a platform cell factory, the use of nonconventional yeasts, and the diverse application of yeasts on bioprocesses. Other aspects related

anticancer drugs.

biochemicals such as fuels and drugs.

human history up to current biotechnology approaches.

the ideal probiotic yeast for animal feeding.

enoids, enzymes, and biosurfactant production.

*by Wentao Sun, Yu-jia Zhao and Chun Li*
