Self-cloning brewing yeast: a new dimension in beverage production

Since the mid-1990s, biotechnology has advanced, and there has been an increased focus on using genetically modified yeast in the production of fermented beverages and the manufacturing of bioethanol. Yeast is the primary microorganism for fermented beverages such as beer, wine and sake. However, ex...

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Bibliographic Details
Published in:European food research & technology 2013-12, Vol.237 (6), p.851-863
Main Authors: Fischer, S., Procopio, S., Becker, T.
Format: Article
Language:English
Subjects:
Agriculture
Analysis
Analytical Chemistry
Beer
Beverages
Biotechnology
Chemistry
Chemistry and Materials Science
Cloning
Descriptive labeling
Fermentation
Food additives
Food Science
Forestry
Genetically altered foods
Genetically modified organisms
Organisms
Review Paper
Studies
Vitaceae
Wines
Yeast
Yeasts
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Summary:Since the mid-1990s, biotechnology has advanced, and there has been an increased focus on using genetically modified yeast in the production of fermented beverages and the manufacturing of bioethanol. Yeast is the primary microorganism for fermented beverages such as beer, wine and sake. However, existing individual strains will not completely fulfill future demands for an efficient and high-quality fermentation. In this case, several research groups have been working on genetic modifications of yeast to create an up-to-date application. Genetically modified organisms (GMO) such as yeast, crops and plants in the food and beverage production are not desired by the consumer. A possible solution to overcome the consumer distaste of products labeled as containing GMO could be the application of self-cloning yeasts. Thus, connotated, the modification of the genome occurs without heterologous DNA. This review is an overview of current research regarding the use of self-cloning yeast in brewing, wine making, baked goods and sake production. The main focus of this paper concerns the possibilities of promoter usage and the construction of self-cloning yeast and the monitoring of self-cloning yeast.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-013-2092-9