Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality
Journal article, 2020

Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.

evolution

yeast

beer

brewing

Author

B. Gibson

Technical Research Centre of Finland (VTT)

M. Dahabieh

Renaissance BioScience

K. Krogerus

Technical Research Centre of Finland (VTT)

Paula Jouhten

Technical Research Centre of Finland (VTT)

F. Magalhães

Technical Research Centre of Finland (VTT)

Rui Pereira

Chalmers, Biology and Biological Engineering, Systems and Synthetic Biology

Verena Siewers

Chalmers, Biology and Biological Engineering, Systems and Synthetic Biology

V. Vidgren

Technical Research Centre of Finland (VTT)

Annual review of food science and technology

1941-1413 (ISSN) 1941-1421 (eISSN)

Vol. 11 23-44

Subject Categories

Evolutionary Biology

Genetics and Breeding

Genetics

DOI

10.1146/annurev-food-032519-051715

PubMed

31951488

More information

Latest update

4/21/2020