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Strategies to Improve Saccharomyces cerevisiae: Technological Advancements and Evolutionary Engineering

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Abstract

Bakery industries are thriving to augment the diverse properties of Saccharomyces cerevisiae to increase its flavor, texture and nutritional parameters to attract the more consumers. The improved technologies adopted for quality improvement of baker’s yeast are attracting the attention of industry and it is playing a pivotal role in redesigning the quality parameters. Modern yeast strain improvement tactics revolve around the use of several advanced technologies such as evolutionary engineering, systems biology, metabolic engineering, genome editing. The review mainly deals with the technologies for improving S. cerevisiae, with the objective of broadening the range of its industrial applications.

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Acknowledgements

The author acknowledges Maharshi Dayanand University, Rohtak for providing infrastructure and lab facility for compilation of this interesting and informative review.

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Authors and Affiliations

  1. Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, 124001, India

    Arun Kumar Dangi & Pratyoosh Shukla

  2. Department of Biotechnology, Central University of Haryana, Mahendergarh, India

    Kashyap Kumar Dubey

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Dangi, A.K., Dubey, K.K. & Shukla, P. Strategies to Improve Saccharomyces cerevisiae: Technological Advancements and Evolutionary Engineering. Indian J Microbiol 57, 378–386 (2017). https://doi.org/10.1007/s12088-017-0679-8

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