Baker’s yeast, Saccharomyces cerevisiae, has been the microorganism of choice for the industrial production of ethanol by fermentation using saccharine substrates (such as molasses and sugarcane juice).  A recent paper by Alain Vertes and colleagues (Journal of Chemical Technology and Biotechnology, URL above) suggests the need for alternative fermentation technologies to baker’s yeast for fuel bioethanol production.The authors believe that the alternatives “may allow a greater diversity of substrates used to produce an individually tailored mix of ethanol and other chemicals” and overcome some constraints related to fermentative bioethanol production. The paper describes a few alternative technologies, including the concept of “multiplex fermentation”, the use of genetically engineered bacteria, and strategies for the decoupling of growth and product formation..