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Review | Publishing Language: Chinese | Open Access

Advances in modification of Saccharomyces cerevisiae by synthetic biology and genetic manipulation technology

Liyao QIN1Xihua SUN1Qiuli BIN1Liping LEI1Hao ZOU1Xinran SHAN1Suiyin LIN1Dongdong HE1Guiwen WANG2Renzhi WU1,2
Guangxi Key Laboratory of Polysaccharide Materials and Modification, School of Marine Sciences and Biotechnology, Guangxi Minzu University, Nanning 530008, China
National Engineering Research Center for Non-Grain Biomass Energy, State Key Laboratory of Non-Grain Biomass Energy Technology, Guangxi Academy of Sciences, Nanning 530007, China
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Abstract

As a classic model eukaryote, Saccharomyces cerevisiae has been continuously playing a core role in industrial biotechnology, leveraged by its convenient genetic manipulation, efficient glycolytic capacity, and complete molecular toolbox. With the rapid development of modern life sciences, the application scenarios of S. cerevisiae have been further expanded in both breadth and depth. The latest research achievements in modifying S. cerevisiae based on genetic engineering, gene editing, metabolic engineering, and synthetic biotechnology over the past five years were systematically reviewed in this paper. The development trends were analyzed from the perspectives of technological innovation and application breakthroughs, and the future development directions of modified S. cerevisiae were prospected, providing a systematic technical route reference for the in-depth development of the biomanufacturing potential of S. cerevisiae.

CLC number: TS261.2 Article ID: 0254-5071(2025)08-0022-06

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China Brewing
Pages 22-27

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Cite this article:
QIN L, SUN X, BIN Q, et al. Advances in modification of Saccharomyces cerevisiae by synthetic biology and genetic manipulation technology. China Brewing, 2025, 44(8): 22-27. https://doi.org/10.11882/j.issn.0254-5071.2025.08.004

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Received: 16 April 2025
Revised: 28 June 2025
Published: 25 August 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).