Yeast bioprospecting versus synthetic biology—which is better for innovative beverage fermentation?
Yeast bioprospecting versus synthetic biology—which is better for innovative beverage fermentation?
Producers 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.
Bioprospecting, CRISPR, Synthetic biology, Wine, Yeast, Yeast 2.0
1939-1953
Alperstein, Lucien
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Gardner, Jennifer M.
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Sundstrom, Joanna F.
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Sumby, Krista M.
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Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
1 March 2020
Alperstein, Lucien
b8469eb8-aeff-446d-a3d0-3db4e9254050
Gardner, Jennifer M.
0d95188b-206d-4817-8437-e163351f6e7f
Sundstrom, Joanna F.
6c6b3452-dfb3-4b5c-aa42-c721eed7b9bb
Sumby, Krista M.
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Alperstein, Lucien, Gardner, Jennifer M., Sundstrom, Joanna F., Sumby, Krista M. and Jiranek, Vladimir
(2020)
Yeast bioprospecting versus synthetic biology—which is better for innovative beverage fermentation?
Applied Microbiology and Biotechnology, 104 (5), .
(doi:10.1007/s00253-020-10364-x).
Abstract
Producers 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.
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Published date: 1 March 2020
Additional Information:
Funding Information:
This project was supported by funding from Wine Australia (UA1803-2.1) and The Australian Research Council Training Centre for Innovative Wine Production ( www.ARCwinecentre.org.au ; IC170100008), which is funded by the Australian Government with additional support from Wine Australia and industry partners. LA received a scholarship from the Playford Memorial Trust Inc. Acknowledgements
Funding Information:
The University of Adelaide is a member of the Wine Innovation Cluster (http://www.thewaite.org.waite-partners/wine-innovation-cluster/).
Publisher Copyright:
© 2020, Springer-Verlag GmbH Germany, part of Springer Nature.
Keywords:
Bioprospecting, CRISPR, Synthetic biology, Wine, Yeast, Yeast 2.0
Identifiers
Local EPrints ID: 482698
URI: http://eprints.soton.ac.uk/id/eprint/482698
ISSN: 0175-7598
PURE UUID: db0e0293-c00a-425c-b302-16035eb9e6de
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Date deposited: 11 Oct 2023 16:53
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Lucien Alperstein
Author:
Jennifer M. Gardner
Author:
Joanna F. Sundstrom
Author:
Krista M. Sumby
Author:
Vladimir Jiranek
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