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

Academic studies and traditional breeding of yeasts depend upon their sporulation lifestyle. The strains used have been specially selected to sporulate readily and to mate producing new yeast types. Unfortunately brewing yeast strains do not behave in this way. They sporulate poorly, any spores whic...

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Bibliographic Details
Published inYeast (Chichester, England) Vol. 11; no. 16; p. 1613
Main Author Hammond, J R
Format Journal Article
LanguageEnglish
Published England 01.12.1995
Subjects
Carbohydrate Metabolism
DNA, Recombinant
Fermentation
Flavoring Agents
Forecasting
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - metabolism
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Summary:Academic studies and traditional breeding of yeasts depend upon their sporulation lifestyle. The strains used have been specially selected to sporulate readily and to mate producing new yeast types. Unfortunately brewing yeast strains do not behave in this way. They sporulate poorly, any spores which are formed are usually non-viable and any haploid strains produced are invariably non-maters. Only in recent years, with the development of recombinant-DNA techniques, has the specific breeding of new brewing yeast strains become widespread. Strains have been produced with the ability to ferment a wider range of carbohydrates, with altered flocculation properties and which produce beers with modified flavours. Many have been tested on the pilot scale and one, an amylolytic brewing yeast, has received approval for commercial use.
ISSN:0749-503X
DOI:10.1002/yea.320111606