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Baker’s yeast: challenges and future prospects

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Functional Genetics of Industrial Yeasts

Part of the book series: Topics in Current Genetics ((TCG,volume 2))

Abstract

In the past few years, recombinant DNA technology has led to the apparition of new baker’s yeast strains, which have optimized or novel properties, and in the near future, it is expected that this tool will produce a huge spectrum of specialized yeasts of high added value. Their introduction in the manufacturing market will produce a dramatic change in formulation, ingredients, or processing conditions currently used in the baking practice and will provide new products with enhanced flavour, textures, or extended shelf life. As the potential of recombinant gene expression and metabolic engineering is more understood, this technology could be further addressed to attend to public and consumer demands of environmentally sound processes and healthy and convenient products. This chapter reviews the most important advances in the genetic improvement of baker’s yeast, puts emphasis on fundamental and applied aspects, and discusses perspectives and outlooks in this field.

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Authors
  1. Francisca Randez-Gil
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  2. Jaime Aguilera
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  3. Antonio Codón
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  4. Ana M. Rincón
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  6. Jose A. Prieto
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Editors and Affiliations

  1. Beyerinck Laboratory DSM Life Sciences, Bakery Ingredients Technology, PO Box 1, 2600 MA, Delft, The Netherlands

    Johannes H. de Winde

  2. Kluyver Laboratory for Biotechnology, Technical University of Delft, Julianalaan 67, 2628 BC, Delft, The Netherlands

    Johannes H. de Winde

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Randez-Gil, F., Aguilera, J., Codón, A., Rincón, A.M., Estruch, F., Prieto, J.A. (2003). Baker’s yeast: challenges and future prospects. In: de Winde, J.H. (eds) Functional Genetics of Industrial Yeasts. Topics in Current Genetics, vol 2. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-37003-X_3

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