Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production

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TEKARSLAN ŞAHİN Ş. H.

FERMENTATION-BASEL, cilt.8, sa.8, 2022 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 8 Sayı: 8
  • Basım Tarihi: 2022
  • Doi Numarası: 10.3390/fermentation8080372
  • Dergi Adı: FERMENTATION-BASEL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals
  • Anahtar Kelimeler: adaptive laboratory evolution, yeast, aroma, Saccharomyces cerevisiae, evolutionary engineering, fermentation, ALE, IMPROVED FERMENTATION PERFORMANCE, SACCHAROMYCES-CEREVISIAE, BETA-GLUCOSIDASE, HIGHER ALCOHOLS, BAKERS-YEAST, LAGER YEAST, WINE YEASTS, STRAINS, COCOA, ETHANOL
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Bezmiâlem Vakıf Üniversitesi Adresli: Evet

Özet

Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds.