Yeast bioprospecting versus synthetic biology–which is better for innovative beverage fermentation?

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dc.contributor.authorAlperstein, L.
dc.contributor.authorGardner, J.M.
dc.contributor.authorSundstrom, J.F.
dc.contributor.authorSumby, K.M.
dc.contributor.authorJiranek, V.
dc.date.issued2020
dc.description.abstractProducers often utilise some of the many available yeast species and strains in the making of fermented alcoholic beverages in order to augment flavours, aromas, acids and textural properties. But still, the demand remains for more yeasts with novel phenotypes that not only impact sensory characteristics but also offer process and engineering advantages. Two strategies for finding such yeasts are (i) bioprospecting for novel strains and species and (ii) genetic modification of known yeasts. The latter enjoys the promise of the emerging field of synthetic biology, which, in principle, would enable scientists to create yeasts with the exact phenotype desired for a given fermentation. In this mini review, we compare and contrast advances in bioprospecting and in synthetic biology as they relate to alcoholic fermentation in brewing and wine making. We explore recent advances in fermentation-relevant recombinant technologies and synthetic biology including the Yeast 2.0 Consortium, use of environmental yeasts, challenges, constraints of law and consumer acceptance.
dc.description.statementofresponsibilityLucien Alperstein, Jennifer M Gardner, Joanna F Sundstrom, Krista M Sumby, Vladimir Jiranek
dc.identifier.citationApplied Microbiology and Biotechnology, 2020; 104(5):1939-1953
dc.identifier.doi10.1007/s00253-020-10364-x
dc.identifier.issn0175-7598
dc.identifier.issn1432-0614
dc.identifier.orcidGardner, J.M. [0000-0002-4215-955X]
dc.identifier.orcidSundstrom, J.F. [0000-0002-4898-3101]
dc.identifier.orcidSumby, K.M. [0000-0002-1833-2025]
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]
dc.identifier.urihttp://hdl.handle.net/2440/123902
dc.language.isoen
dc.publisherSpringer Nature
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008
dc.rights© Springer-Verlag GmbH Germany, part of Springer Nature 2020
dc.source.urihttps://doi.org/10.1007/s00253-020-10364-x
dc.subjectBioprospecting; yeast; synthetic biology; yeast 2.0; CRISPR; wine
dc.titleYeast bioprospecting versus synthetic biology–which is better for innovative beverage fermentation?
dc.typeJournal article
pubs.publication-statusPublished

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