Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 11 is March 25, 2020. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

中文翻译：

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啤酒酵母和拉格酵母的适应性实验室进化，以提高酿造效率和啤酒质量。

酵母直接影响啤酒发酵的效率以及所生产啤酒的特性。近年来，由于需要更有效地利用资源以及在竞争激烈的市场中区分啤酒的需要，酵母的选择和开发重新引起了人们的兴趣。此处回顾了已考虑的不同的非转基因 (GM) 方法，包括生物勘探、杂交和适应性实验室进化 (ALE)。特别强调后者，它代表了导致商业啤酒厂已经使用的菌株驯化过程的延伸。ALE 可用于强调酿造酵母的积极特性，以及缓和一些从现代酿酒商的角度来看不太理想的特性。这种方法具有非转基因的额外优势，因此适用于食品和饮料生产。《食品科学与技术年度评论》第 11 卷的预计最终在线出版日期为 2020 年 3 月 25 日。请参阅 http://www.annualreviews.org/page/journal/pubdates 了解修订后的估计值。