Biotechnological improvements in brewer’s yeasts Authors Guillem Ruiz Jordi Saldo DOI: 10.2436/20.2005.01.146 Keywords: flocculation, attenuation, Saccharomyces, cell wall, Crabtree effect, biotechnological strategies. Abstract In recent years, biotechnological development applied to brewer’s yeasts has become a key line of activity to optimize the efficiency and quality of the fermentation process in the brewing industry. This study reviews in depth the biotechnological improvements relating to two fundamental properties of yeasts: flocculation, or the capacity for cellular aggregation and edimentation, and attenuation, understood as the capacity to transform fermentable sugars into ethanol. Yeasts of the genus Saccharomyces, especially S. cerevisiae and S. pastorianus, are the most widely used species, although the role of unconventional yeasts (such as Brettanomyces or Torulaspora) is also being investigated to improve organoleptic profiles or reduce alcohol. Differences between strains, cell wall composition and metabolic pathways directly influence flocculation and fermentation efficiency, which are decisive factors in the choice of yeast for each style of beer. Biotechnology has a great strategic importance in the development of yeasts adapted to new industrial challenges, such as fermentation at low temperatures, reduction of production time, or optimization of sensory profiles. Current molecular tools open the door to a new generation of more efficient and versatile brewer’s yeasts. Downloads Download data is not yet available. Downloads PDF (Català) Published 2025-12-22 How to Cite Ruiz, G., & Saldo, J. (2025). Biotechnological improvements in brewer’s yeasts. TECA: Tecnologia I Ciència Dels Aliments, 48–55. 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