Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production

Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds.

Automated summary

This review discusses the importance of aroma compounds in the food and beverage industry and their production by yeasts during fermentation. It highlights the prevalence of yeast strains obtained through adaptive laboratory evolution in enhancing aroma compound production, driven by consumer demand.