Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production

Abstract

Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds.

Effect of kuratsuki Bacillus and Priestia on Taste of Sake

“…The compositions of esters and organic acids produced by sake yeast strongly affect the flavor and taste of sake [26][27][28][29][30][31][32][33][34][35][36]. Sake yeasts form a phylogenetic cluster different from that of beer and wine yeasts [37].…”