Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi

Leisegang, Rena; Nevoigt, Elke; Spielvogel, Anja; Kristan, Georg; Niederhaus, Anke; Ståhl, Ulf

doi:10.1002/9783527609468.ch3

Cited by 2 publications

(2 citation statements)

References 137 publications

(171 reference statements)

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“…These yeasts could have some benefits compared to S. cerevisiae such as the ability to grow on unusual carbon sources, a better ability to cope with several types of stress, lacking of Crabtreeeffect which results in high cell densities, lack of hyperglycosylation, or the availability of stringently regulated promoters for the expression of toxic proteins (108).…”

Section: Non-conventional Culturesmentioning

confidence: 99%

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Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

Petruzzi

Corbo

Sinigaglia

et al. 2015

Food Reviews International

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Historically, brewing beer came from uncontrolled spontaneous fermentations; nowadays, spontaneous fermentation is still used in speciality products such as Belgian acid beers (e.g., lambic, gueze and Rodenbach) or in various traditional beers worldwide. On the other hand, industrial fermentations sometimes require a combination of phenotypic traits that might not be commonly encountered in nature. In some cases, the demand for increased productivity, as well as changing consumer preferences, leads to a great interest towards improvement and/or design new strains or yeast variants. This review addresses the following topics: controlled and uncontrolled fermentation, advances in the selection of novel, nonconventional, and superior strains for beer.

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Section: Non-conventional Culturesmentioning

confidence: 99%

“…to increase sensory complexity and floral/fruity aroma (113). Finally, some non-Saccharomyces yeasts, mainly yeasts from the genus Williopsis, produce high levels of fruity acetate esters such as isoamyl acetate and are thus being used for brewing fruity beers (108).…”

Section: Downloaded By [Stockholm University Library] At 10:23 13 Augmentioning

confidence: 99%

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

Petruzzi

Corbo

Sinigaglia

et al. 2015

Food Reviews International

View full text Add to dashboard Cite

show abstract

Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients

Vongsangnak

Nielsen

2013

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

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Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi

Cited by 2 publications

References 137 publications

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients

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