Producers often utilise some of the many available yeast species and strains in the making of fermented alcoholic beverages in order to augment flavours, aromas, acids and textural properties. But still, the demand remains for more yeasts with novel phenotypes that not only impact sensory characteristics but also offer process and engineering advantages. Two strategies for finding such yeasts are (i) bioprospecting for novel strains and species and (ii) genetic modification of known yeasts. The latter enjoys the promise of the emerging field of synthetic biology, which, in principle, would enable scientists to create yeasts with the exact phenotype desired for a given fermentation. In this mini review, we compare and contrast advances in bioprospecting and in synthetic biology as they relate to alcoholic fermentation in brewing and wine making. We explore recent advances in fermentation-relevant recombinant technologies and synthetic biology including the Yeast 2.0 Consortium, use of environmental yeasts, challenges, constraints of law and consumer acceptance.

中文翻译：

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酵母生物勘探与合成生物学相比，哪种更适合创新的饮料发酵？

生产者经常在发酵酒精饮料的生产中利用许多可用的酵母种类和菌株中的一些，以增加风味，香气，酸和质地特性。但是，仍然需要更多具有新表型的酵母，这些表型不仅影响感官特性，而且还提供工艺和工程优势。寻找此类酵母的两种策略是（i）对新菌株和新物种进行生物勘探和（ii）已知酵母的基因修饰。后者享有合成生物学新兴领域的希望，从原则上讲，这将使科学家能够创建具有给定发酵所需精确表型的酵母。在这个小型综述中，我们将比较和对比生物勘探和合成生物学方面的进展，因为这些进展与酿造和酿酒中的酒精发酵有关。