Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production

Creative Commons License

TEKARSLAN ŞAHİN Ş. H.

FERMENTATION-BASEL, vol.8, no.8, 2022 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Review
  • Volume: 8 Issue: 8
  • Publication Date: 2022
  • Doi Number: 10.3390/fermentation8080372
  • Journal Name: FERMENTATION-BASEL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals
  • Keywords: 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
  • Open Archive Collection: AVESIS Open Access Collection
  • Bezmialem Vakıf University Affiliated: Yes

Abstract

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.