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Food Biotechnology pp 67–98Cite as

Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking

Part of the Advances in Biochemical Engineering/Biotechnology book series (ABE,volume 111)

Abstract

Yeast was the first microorganism domesticated by mankind. Indeed, the production of bread and alcoholic beverages such as beer and wine dates from antiquity, even though the fact that the origin of alcoholic fermentation is a microorganism was not known until the nineteenth century. The use of starter cultures in yeast industries became a common practice after methods for the isolation of pure yeast strains were developed. Moreover, effort has been undertaken to improve these strains, first by classical genetic methods and later by genetic engineering. In general, yeast strain development has aimed at improving the velocity and efficiency of the respective production process and the quality of the final products. This review highlights the achievements in genetic engineering of Saccharomyces yeast strains applied in food and beverage industry.

  • Baker's yeast
  • Brewer's yeast
  • Genetic engineering
  • Metabolic engineering
  • Saccharomyces cerevisiae
  • Strain improvement
  • Wine yeast

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Authors and Affiliations

  1. Department of Microbiology and Genetics, Berlin University of Technology, Seestr. 13, 13353, Berlin, Germany

    Ute E. B. Donalies, Huyen T. T. Nguyen, Ulf Stahl & Elke Nevoigt

  2. Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 31 – bus 2438, 3001, Heverlee, Flanders, Belgium

    Elke Nevoigt

  3. Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31 – bus 2438, 3001, Heverlee, Flanders, Belgium

    Elke Nevoigt

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  1. Ute E. B. Donalies
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  2. Huyen T. T. Nguyen
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  3. Ulf Stahl
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  4. Elke Nevoigt
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Correspondence to Elke Nevoigt .

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    Donalies, U.E.B., Nguyen, H.T.T., Stahl, U., Nevoigt, E. (2008). Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking. In: Stahl, U., Donalies, U.E., Nevoigt, E. (eds) Food Biotechnology. Advances in Biochemical Engineering/Biotechnology, vol 111. Springer, Berlin, Heidelberg. https://doi.org/10.1007/10_2008_099

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