A report describing a set of genes or alleles that individually or in combination enhance the industrial potential of yeast strains.

Genes and alleles that contribute to the improved aroma and flavour of fermented beverages will be identified in this project Strains that cope with both substrate and productinduced cellular stress and that have the ability to grow on inexpensive substrates and efficiently secrete the product will also be identified A report will be compiled describing the genes that contribute to these beneficial traits