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Non-saccharomyces yeasts and metabolically engineered yeasts: An innovation trends in industrial biotechnology.

Charlotte Johnson

Yeast species such as Saccharomyces cerevisiae and others are among the most important biotechnological organisms. S. cerevisiae and closely related ascomycetous yeasts are the world's leading producers of biotechnology goods, outperforming other industrial microorganisms in terms of productivity and revenue. The fundamental responsibilities of the S. cerevisiae group in food fermentations such as beers, cider, wines, sake, distilled spirits; bread products, cheese, sausages, and other fermented foods are traditional industrial features of the S. cerevisiae group. Production of fuel ethanol, single-cell protein (SCP), feeds and fodder, industrial enzymes, and small molecular weight metabolites are all long-standing industrial operations employing S. cerevisae yeasts. Non-Saccharomyces yeasts (non-conventional yeasts) have recently been used as industrial organisms for a wide range of biotechnological applications. Non-Saccharomyces yeasts are increasingly being employed to express proteins, biocatalysts, and multi-enzyme pathways for the manufacture of fine chemicals and small molecular weight molecules with medicinal and nutritional value. Non-Saccharomyces yeasts have key roles in agriculture as biocontrol agents, bioremediation agents, and environmental quality indicators. Several of these goods and methods are now commercially available, while others are still in the early stages of development