The potential of genetic engineering for improving brewing, wine-making and baking yeasts.
The end of the twentieth century was marked by major advances in life technology, particularly in areas related to genetics and more recently genomics. Considerable progress was made in the development of genetically improved yeast strains for the wine, brewing and baking industries. In the last decade, recombinant DNA technology widened the possibilities for introducing new properties. The most remarkable advances, which are discussed in this Mini-Review, are improved process performance, off-flavor elimination, increased formation of by-products, improved hygienic properties or extension of substrate utilization. Although the introduction of this technology into traditional industries is currently limited by public perception, the number of potential applications of genetically modified industrial yeast is likely to increase in the coming years, as our knowledge derived from genomic analyses increases.
Dequin
S
S
UMR Sciences pour l'eonologie, Microbiologie et Technologie des Fermentations, INRA, Montpellier, France. dequin@ensam.inra.fr
D001515:Beer / Q000382:microbiology*; D005285:Fermentation; D005818:Genetic Engineering / Q000379:methods*; D007218:Industrial Microbiology / Q000379:methods; D012440:Saccharomyces / Q000145:classification / Q000235:genetics* / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000378:metabolism; D014920:Wine / Q000382:microbiology*