Article
Yeast diversity and native vigor for flavor phenotypes.
Trends in biotechnology - 1 Mar 2015
Carrau Francisco, Gaggero Carina, Aguilar Pablo S
Abstract excerpt
Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either...
Topics
- Biological Factors
- Flavoring Agents
- Food Microbiology
- Genetic Testing
- Genetic Variation
- Genotype
- Humans
- Organisms, Genetically Modified
- Phenotype
- Saccharomyces cerevisiae