Yeast is very well known eukaryotic organism for its remarkable biodiversity and extensive industrial applications. Saccharomyces cerevisiae is one of the most widely used microorganisms in biotechnology with successful applications in the biochemical production. Biological conversion with the focus on the different utilization of renewable feedstocks into fuels and chemicals has been intensively investigated due to increasing concerns on sustainability issues worldwide. Compared with its counterparts, Saccharomyces cerevisiae, the baker’s yeast, is more industrially relevant due to known genetic and physiological background, the availability of a large collection of genetic tools, the compatibility of high-density and large-scale fermentation, and optimize the pathway for variety of products. Therefore, S. cerevisiae is one of the most popular cell factories and has been successfully used in the modern biotech industry to produce a wide variety of products such as ethanol, organic acids, amino acids, enzymes, and therapeutic proteins. This study explores how different sustainable solutions used to overcome various environmental effects on yeast. This work targets a broad matrix of current advances and future prospect in yeast biotechnology and discusses their application and potential in general.

酵母以其卓越的生物多样性和广泛的工业应用而闻名，是真核生物。酿酒酵母（Saccharomyces cerevisiae）是生物技术中使用最广泛的微生物之一，并在生化生产中取得了成功的应用。由于对全球可持续性问题的关注日益增加，人们对生物转化（以可再生原料转化为燃料和化学品的不同利用方式为重点）进行了深入研究。与酿酒酵母相比由于已知的遗传和生理背景，大量遗传工具的可用性，高密度和大规模发酵的相容性以及优化各种产品的生产途径，面包酵母（Baker's酵母）在工业上的相关性更高。因此，酿酒酵母是最受欢迎的细胞工厂之一，已成功用于现代生物技术行业，以生产多种产品，例如乙醇，有机酸，氨基酸，酶和治疗性蛋白质。这项研究探索了如何使用不同的可持续解决方案来克服各种对酵母的环境影响。这项工作针对酵母生物技术的当前进展和未来前景的广泛基础，并讨论了它们的应用和总体潜力。