The powerful function of Saccharomyces cerevisiae in food science and other fields: a critical review
Zhiluo Que | Shengnan Wang | Mengyuan Wei | Yulin Fang | Tingting Ma | Xiaoyu Wang | Xiangyu Sun
Saccharomyces cerevisiae is the earliest domesticated fungus, researched deeply and widely used fungus. When used in food fermentation, Saccharomyces cerevisiae has an important influence on the 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. Saccharomyces cerevisiae is an ideal substrate for synthetic biology research, usually used in the production of lactic acid, terpenes, steroids, vaccines, etc., which helps to reduce production cost, shorten the 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 fuels with potential for energy and environmental security. However, there are major challenges for Saccharomyces cerevisiae that use lignocellulosic biomass as feedstock to produce biofuel ethanol.
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