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Molecular Mechanisms in Yeast Carbon Metabolism pp 1–19Cite as

Introduction to Carbon Metabolism in Yeast

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Abstract

Yeast fermentation of different plant carbohydrate sources, like grape must, is one of the oldest human technologies and its origins date back to the Neolithic period. These fermentations were initially spontaneous and their chemical, physiological, or microbiological background were not understood until the late eighteenth century. In our chapter we review the basic facts on yeast carbon metabolism and especially on alcoholic fermentation. WE introduce the corresponding genes, enzymes, metabolic pathways and regulatory networks, and explain the basic physiological phenomena observed in different yeasts.

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Authors and Affiliations

  1. Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy

    Concetta Compagno

  2. Wine Research Centre, University of Nova Gorica, Vipava, Slovenia

    Sofia Dashko & Jure Piškur

  3. Department of Biology, Lund University, Lund, Sweden

    Jure Piškur

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  1. Concetta Compagno
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  2. Sofia Dashko
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  3. Jure Piškur
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Correspondence to Jure Piškur .

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Editors and Affiliations

  1. Dept. Cell & Organism Biology, University of Lund Fac. Science, Lund, Sweden

    Jure Piškur

  2. Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy

    Concetta Compagno

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Compagno, C., Dashko, S., Piškur, J. (2014). Introduction to Carbon Metabolism in Yeast. In: Piškur, J., Compagno, C. (eds) Molecular Mechanisms in Yeast Carbon Metabolism. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-55013-3_1

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