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Enhancing the performance of brewing yeasts.

Marcel Karabín1, Lukáš Jelínek1, Pavel Kotrba2

  • 1Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, 16628 Prague 6, Czech Republic.

Biotechnology Advances
|December 27, 2017
PubMed
Summary

Genetic modification of brewing yeast enhances beer quality and production economics. This review covers traditional methods and metabolic engineering for developing diverse industrial yeast strains and commercial beers.

Keywords:
BeerBrewing yeastsGenetic engineeringMetabolic engineeringSaccharomyces cerevisiaeSaccharomyces pastorianusStrain improvement

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Area of Science:

  • Biotechnology
  • Food Science
  • Microbial Engineering

Background:

  • Beer production is a traditional biotechnological process facing demands for higher quality and economic efficiency.
  • Yeast strain improvement is crucial for meeting these demands in modern brewing.

Purpose of the Study:

  • To review current knowledge on improving brewing yeast strains.
  • To explore rational metabolic engineering approaches for yeast development.
  • To project future advancements in industrial yeast strains and beer diversity.

Main Methods:

  • Review of traditional methods for brewing strain improvement.
  • Analysis of rational metabolic engineering strategies.
  • Synthesis of current research on yeast genetics and biotechnology.

Main Results:

  • Genetic modification offers a pathway to enhance beer quality and production economics.
  • Metabolic engineering enables targeted improvements in yeast functionality.
  • Advancements are expected to increase the diversity of commercial beer products.

Conclusions:

  • Targeted genetic modification and metabolic engineering are key to advancing brewing yeast.
  • Future developments will likely lead to a broader spectrum of industrial yeast strains.
  • This will ultimately contribute to greater diversity in the commercial beer market.