Enhancing the performance of brewing yeasts
Language English Country England, Great Britain Media print-electronic
Document type Journal Article, Research Support, Non-U.S. Gov't, Review
PubMed
29277309
DOI
10.1016/j.biotechadv.2017.12.014
PII: S0734-9750(17)30166-0
Knihovny.cz E-resources
- Keywords
- Beer, Brewing yeasts, Genetic engineering, Metabolic engineering, Saccharomyces cerevisiae, Saccharomyces pastorianus, Strain improvement,
- MeSH
- CRISPR-Cas Systems MeSH
- Fermentation MeSH
- Genetic Engineering methods MeSH
- Microorganisms, Genetically-Modified genetics physiology MeSH
- Genome, Fungal MeSH
- Humans MeSH
- Metabolic Engineering methods MeSH
- Beer * MeSH
- Plasmids genetics MeSH
- Gene Expression Regulation, Fungal MeSH
- Saccharomyces cerevisiae genetics physiology MeSH
- Public Opinion MeSH
- Check Tag
- Humans MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Review MeSH
Beer production is one of the oldest known traditional biotechnological processes, but is nowadays facing increasing demands not only for enhanced product quality, but also for improved production economics. Targeted genetic modification of a yeast strain is one way to increase beer quality and to improve the economics of beer production. In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic engineering. These research efforts will, in the near future, lead to the development of a wider range of industrial strains that should increase the diversity of commercial beers.
References provided by Crossref.org
Recent innovations in the production of selected specialty (non-traditional) beers
