title: Yeast diversity and native vigor for flavor phenotypes.
abstract: Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation.
authors: Enology Section, Chair of Food Science and Technology, Facultad de Química, Universidad de la República, 11800, Montevideo, Uruguay. Electronic address: fcarrau@fq.edu.uy.
authors: Francisco
authors: F
authors: Carrau
authors: Molecular Biology Department, Instituto de Investigaciones Biológicas Clemente Estable (IIBCE), 11600 Montevideo, Uruguay.
authors: Carina
authors: C
authors: Gaggero
authors: Laboratorio de Biología Celular de Membranas, Institut Pasteur de Montevideo, 11400 Montevideo, Uruguay.
authors: Pablo S
authors: PS
authors: Aguilar
mesh_terms: D001685:Biological Factors / Q000378:metabolism*; D005421:Flavoring Agents / Q000378:metabolism*; D005516:Food Microbiology / Q000379:methods*; D005820:Genetic Testing; D014644:Genetic Variation; D005838:Genotype; D006801:Humans; D030781:Organisms, Genetically Modified / Q000235:genetics / Q000378:metabolism; D010641:Phenotype; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism*
chemical_list: D001685:Biological Factors; D005421:Flavoring Agents
keywords: flavor phenotype; food biotechnology; wine fermentation; yeast biodiversity