ArticleNature communications2018
Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer.
Article in Nature communications, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 66 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
66 citing papers in PubMed, 216 citations in OpenAlex.
- Transition from fermentation to precision fermentation: Role in sustainable food system.Biotechnology reports (Amsterdam, Netherlands) · 2026Review
- Kinetic sampling shows the effect of medium composition on metabolic control in Saccharomyces cerevisiae.Microbial cell factories · 2026Article
- A flavin-dependent monooxygenase favors the formation of (6S)-α-bitter acids in hop glandular trichomes.Plant communications · 2026Article
- From the bench to the reactor: engineered filamentous fungi for biochemical and biomaterial production.Biotechnology for biofuels and bioproducts · 2025Review
- Complete replacement of Arabidopsis oil-producing enzymes with heterologous diacylglycerol acyltransferases.Plant physiology · 2025Article
- Highly efficient synthesis of the natural product β-himachalene in yeast and its potential as a novel anti-HSV-1 therapeutic agent.Synthetic and systems biotechnology · 2025Article
- Effect of Non-Foods (Basel, Switzerland) · 2025Article
- Selection for robust metabolism in domesticated yeasts is driven by adaptation to Hsp90 stress.Science (New York, N.Y.) · 2024Article
- New developments in biotechnology applied to microorganisms.EFSA journal. European Food Safety Authority · 2024Article
- Data-driven learning of structure augments quantitative prediction of biological responses.PLoS computational biology · 2024Article
- Pathway Evolution Through a Bottlenecking-Debottlenecking Strategy and Machine Learning-Aided Flux Balancing.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Article
- Biosynthesis Progress of High-Energy-Density Liquid Fuels Derived from Terpenes.Microorganisms · 2024Review
- Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit.Nature communications · 2024Article
- De novo biosynthesis of the hops bioactive flavonoid xanthohumol in yeast.Nature communications · 2024Article
- Critical assessment of the endocrine potential of Linalool and Linalyl acetate: proactive testing strategy assessing estrogenic and androgenic activity of Lavender oil main components.Archives of toxicology · 2024Article
- Widespread biosynthesis of 16-carbon terpenoids in bacteria.Nature chemical biology · 2023Article
- Climate-induced decline in the quality and quantity of European hops calls for immediate adaptation measures.Nature communications · 2023Article
- Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations.NPJ biofilms and microbiomes · 2023Article
- Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures.Microorganisms · 2023Article
- Design of Four Small-Molecule-Inducible Systems in the Yeast Chromosome, Applied to Optimize Terpene Biosynthesis.ACS synthetic biology · 2023Article
6 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
13 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flowers of the hop plant provide both bitterness and "hoppy" flavor to beer. Hops are, however, both a water and energy intensive crop and vary considerably in essential oil content, making it challenging to achieve a consistent hoppy taste in beer. Here, we report that brewer's yeast can be engineered to biosynthesize aromatic monoterpene molecules that impart hoppy flavor to beer by incorporating recombinant DNA derived from yeast, mint, and basil. Whereas metabolic engineering of biosynthetic pathways is commonly enlisted to maximize product titers, tuning expression of pathway enzymes to affect target production levels of multiple commercially important metabolites without major collateral metabolic changes represents a unique challenge. By applying state-of-the-art engineering techniques and a framework to guide iterative improvement, strains are generated with target performance characteristics. Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.