2024/01/01 by Zhiluo Que, Shengnan Wang, Mengyuan Wei +4 · 1 voice
Biochemistry, Genetics and Molecular Biology · Agricultural and Biological Sciences · #Microbial Metabolic Engineering and Bioproduction #Fermentation and Sensory Analysis #Plant biochemistry and biosynthesis
paper · pdf · doi:10.48130/fia-0024-0016
openalex publication_date 2024/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01
<italic>Saccharomyces cerevisiae</italic> is the earliest domesticated fungus, researched deeply and widely used fungus.When used in food fermentation, <italic>Saccharomyces cerevisiae</italic> has an important influence on quality, flavor and aroma of products. Future developments will focus on enhancing flavor diversity, increasing production efficiency, sustainability and product consistency, as well as improving the fermentation characteristics by using advanced technologies. <italic>Saccharomyces cerevisiae</italic> is an ideal substrate for synthetic biology research, usually used in production of lactic acid, terpenes, steroids, vaccines, etc., which helps to reduce production cost, shorten production cycle, improve production capacity, and has a very broad application prospect. In addition, in the field of environmental protection, biofuel ethanol is one of the promising and popular fuel with potential for energy and environmental security. However, there are major challenges for <italic>Saccharomyces cerevisiae</italic> that use lignocellulosic biomass as feedstock to produce biofuel ethanol.