Work

3.0 Strategies for Yeast Genetic Improvement in Brewing and Winemaking

Year: 2025

Type: article

Abstract: This work explores the application of yeast in beer brewing and winemaking, comparing traditional genetic manipulation methods with innovative techniques, both GMO-free and GMO-based. Traditional approaches, such as sexual breeding and random mutagenesis, are contrasted with modern methods like Adaptive Laboratory Evolution (ALE), the integration of big data, AI, and omics technologies, and synthetic microbial communities, which do not involve genetic modification. GMO-based techniques, including synthetic biology and CRISPR/Cas9, enable more precise and efficient genome modifications, making multiplex genome engineering scalable, thanks to the efficient recombination machinery of Saccharomyces cerevisiae. Despite the promise of these advanced techniques, the commercialization of GMO-based methods faces significant challenges.

Source: Beverages

DOI: 10.3390/beverages11040100

Authors: Chiara Nasuti, Lisa Solieri, Kristoffer Krogerus

Institutions: University of Modena and Reggio Emilia, VTT Technical Research Centre of Finland

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $1,930

Funders: European Commission, Ministero dell’Istruzione, dell’Università e della Ricerca