Yeasts used in brewing have a specific suite of traits that directly impact the efficiency of brewery fermentations as well as the character of the beers produced. These traits resulted from domestication processes that may have spanned several millennia. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. In the new review of Gibson et al (2020), different non-genetically modified (GM) approaches are overviewed. These approaches include bioprospecting, hybridization, and adaptive laboratory evolution. Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. Adaptive laboratory evolution can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.
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Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality