Abstract
The beneficial effect of improving yeast redox response by increasing thioredoxin levels has been shown. Decreased lipid and protein oxidation is reflected in an increased biomass yield. In addition, increased redox defenses like glutathione and ROS scavenging enzymes are observed. Furthermore, the wine produced with the modified strain presented more aromatic compounds than the control strain, and its organoleptic properties increased. Here, we hypothesize that reduced glycolytic enzyme carbonylation can increase not only the glycolytic flux but also, and consequently, the biomass yield in the industrial biomass propagation process. The commercial use of the thioredoxin bioengineered yeast as an antioxidant dietetic supplement is also discussed.