Genetic modification of yeast and its effect on the Mexican industry

Abstract

Genetic modification of organisms, such as yeast, has been a constantly developing field of research in the past few decades. The modification exercise is a method of genetically manipulating yeast cells and is applied to a multitude of food and beverage products to alter the flavor of items like bread, beer, wine, among others. In this sense, genetic modification of yeast is significant to the food industry because it influences the quality and quantity of products, as well as enhances their efficiency and profitability. Consequently, this study aims to explore the impact of genetic modification of yeast on the production of food and beverages. It provides several examples of successful implementations and identifies specific needs depending on the production process. Additionally, this research will consider the advantages and disadvantages of modifying microorganisms to enhance production.