Industrial strategies to minimize glycerol formation in ethanol fermentation by conventional <i>Saccharomyces cerevisiae</i>

Abstract Industrial ethanol production faces the challenge of balancing metabolic efficiency with the minimization of byproducts such as glycerol, whose formation is intensified by osmotic, thermal, oxidative, and nutritional stresses. In the literature, two main approaches stand out for modulating its synthesis: the use of genetically modified strains and the adjustment of fermentation operational parameters. This article focuses on the latter, reviewing and organizing strategies applicable to industry, based on yeast physiology and the practical constraints of first‐generation ethanol plants. The review discusses the control of hexose supply, osmotic pressure, pH, nitrogen supplementation, and raw material composition, as well as metabolic engineering as a complementary strategy. The distinctive feature of this review is the coherent integration of practices often addressed in isolation, highlighting how their combination can enhance glycerol reduction and optimize carbon utilization. While the focus is on operational practices applicable at an industrial scale, the work also, to a lesser extent, addresses metabolic engineering strategies as a complementary alternative for controlling glycerol production. The proposed approach provides support to improve the efficiency and sustainability of the fermentation process, with a direct impact on the economic viability of biorefineries.