Genetically‐modified brewing yeasts for the 21st century. Progress to date

Hammond, J. R.

doi:10.1002/yea.320111606

Cited by 100 publications

(47 citation statements)

References 55 publications

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“…These have been, in part, quite successful, particularly when a bacterial ␣-acetolactate decarboxylase was expressed in yeast. These studies mostly date to the 1980s; the reader is referred to several prior reviews (71,113,217,259,359). Interestingly, diacetyl production has never presented a problem in wine production.…”

Section: Food and Beverage Industrymentioning

confidence: 99%

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Nevoigt

2008

Microbiol Mol Biol Rev

526

333

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SUMMARY The traditional use of the yeast Saccharomyces cerevisiae in alcoholic fermentation has, over time, resulted in substantial accumulated knowledge concerning genetics, physiology, and biochemistry as well as genetic engineering and fermentation technologies. S. cerevisiae has become a platform organism for developing metabolic engineering strategies, methods, and tools. The current review discusses the relevance of several engineering strategies, such as rational and inverse metabolic engineering, evolutionary engineering, and global transcription machinery engineering, in yeast strain improvement. It also summarizes existing tools for fine-tuning and regulating enzyme activities and thus metabolic pathways. Recent examples of yeast metabolic engineering for food, beverage, and industrial biotechnology (bioethanol and bulk and fine chemicals) follow. S. cerevisiae currently enjoys increasing popularity as a production organism in industrial (“white”) biotechnology due to its inherent tolerance of low pH values and high ethanol and inhibitor concentrations and its ability to grow anaerobically. Attention is paid to utilizing lignocellulosic biomass as a potential substrate.

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Section: Food and Beverage Industrymentioning

confidence: 99%

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Nevoigt

2008

Microbiol Mol Biol Rev

526

333

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“…The manner of organism proliferation, whether in a dispersed or aggregated form, is potentially a limiting factor in production of the desired metabolite(s), utilization of the growth medium and\or separation of cell mass from the soluble product. The classic example of self-clearing of beers at the end of the fermentation by the flocculation and settling of ale yeast underlines that control over cell morphology and\or cell-cell adhesion is a highly desirable characteristic of an industrial micro-organism (Hammond, 1995 ;Straver et al, 1993). A detailed understanding of how metabolite sensing and signalling leads to changes in physical properties of cells will be critical for cellular engineering approaches to control dimorphism.…”

Section: Introductionmentioning

confidence: 99%

Sensing, signalling and integrating physical processes during Saccharomyces cerevisiae invasive and filamentous growth

2002

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“…There are a number of methods that can be employed in the genetic research and development of brewer's 134 and related yeast strains 55 . Classical approaches to strain improvement include mutation and selection 7 , screening and cross-breeding (hybridisation) 146,48 .…”

Section: Genetic Manipulation Of Brewer's Yeast Strainsmentioning

confidence: 99%

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Stewart

2009

Journal of the Institute of Brewing

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Horace Brown spent fifty years conducting brewing research in Burton-on-Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. He studied all aspects of the brewing process including raw materials, wort preparation, fermentation, yeast and beer stability. As a number of previous presenters of the Horace Brown Lecture have discussed Brown's achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems. Research studies that are discussed in this review paper include reasons for premature flocculation of ale strains resulting in wort underattenuation including mechanisms of co-flocculation and pure strain flocculation, storage procedures for yeast cultures prior to propagation, studies on the genetic manipulation of brewer's yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing has on brewing capacity, fermentation efficiency and beer quality and stability.

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Genetically‐modified brewing yeasts for the 21st century. Progress to date

Cited by 100 publications

References 55 publications

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Sensing, signalling and integrating physical processes during Saccharomyces cerevisiae invasive and filamentous growth

The Horace Brown Medal Lecture: Forty Years of Brewing Research

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