title: Improvement of Saccharomyces yeast strains used in brewing, wine making and baking.
abstract: Yeast was the first microorganism domesticated by mankind. Indeed, the production of bread and alcoholic beverages such as beer and wine dates from antiquity, even though the fact that the origin of alcoholic fermentation is a microorganism was not known until the nineteenth century. The use of starter cultures in yeast industries became a common practice after methods for the isolation of pure yeast strains were developed. Moreover, effort has been undertaken to improve these strains, first by classical genetic methods and later by genetic engineering. In general, yeast strain development has aimed at improving the velocity and efficiency of the respective production process and the quality of the final products. This review highlights the achievements in genetic engineering of Saccharomyces yeast strains applied in food and beverage industry.
authors.affiliation: Department of Microbiology and Genetics, Berlin University of Technology, Seestr. 13, 13353, Berlin, Germany.
authors.forename: Ute E B
authors.initials: UE
authors.lastname: Donalies
authors.forename: Huyen T T
authors.initials: HT
authors.lastname: Nguyen
authors.forename: Ulf
authors.initials: U
authors.lastname: Stahl
authors.forename: Elke
authors.initials: E
authors.lastname: Nevoigt
mesh_terms: D001709:Biotechnology / Q000639:trends*; D003296:Cooking; D005516:Food Microbiology; D024861:Genetic Enhancement / Q000379:methods*; D012441:Saccharomyces cerevisiae / Q000145:classification* / Q000235:genetics*; D013045:Species Specificity; D014920:Wine / Q000382:microbiology*