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Review
. 2020 Feb 18;8(2):274.
doi: 10.3390/microorganisms8020274.

Anti-Contamination Strategies for Yeast Fermentations

Seung-Oh Seo  1 , Sung-Kyun Park  2 , Suk-Chae Jung  3 , Choong-Min Ryu  2 , Jun-Seob Kim  2
Affiliations
Review

Anti-Contamination Strategies for Yeast Fermentations

Seung-Oh Seo et al. Microorganisms. .

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.

Keywords: anti-contamination strategy; microbial contamination; yeast fermentation.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Strategies for controlling microbial contamination in yeast fermentation reviewed in this study. This figure describes the strategies for preventing unwanted bacteria and yeast contamination in alcoholic fermentation by using (i) chemical agents such as acids and bases, (ii) antibiotics, (iii) natural antimicrobial compounds and bacteriocins, (iv) bacteriophages and their endolysins, and (v) other methods such as disinfection of substrate by ozone treatment, use of membrane bioreactor, and engineering of yeast as a robust host.
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