Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6486637 | Biotechnology Advances | 2018 | 50 Pages |
Abstract
Beer production is one of the oldest known traditional biotechnological processes, but is nowadays facing increasing demands not only for enhanced product quality, but also for improved production economics. Targeted genetic modification of a yeast strain is one way to increase beer quality and to improve the economics of beer production. In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic engineering. These research efforts will, in the near future, lead to the development of a wider range of industrial strains that should increase the diversity of commercial beers.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Marcel KarabÃn, LukáÅ¡ JelÃnek, Pavel Kotrba, Rudolf Cejnar, Pavel Dostálek,