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|Title:||Non-genetic engineering approaches for isolating and generating novel yeasts for industrial applications|
|Citation:||Yeast Biotechnology: Diversity and Applications, 2009 / Satyanarayana, T., Kunze, G. (ed./s), pp.433-458|
|Publisher Place:||Dordrecht, Netherlands|
|P.J. Chambers, J.R. Bellon, S.A. Schmidt, C. Varela, and I.S. Pretorius|
|Abstract:||Generating novel yeast strains for industrial applications should be quite straightforward; after all, research into the genetics, biochemistry and physiology of Baker's Yeast, Saccharomyces cerevisiae, has paved the way for many advances in the modern biological sciences. We probably know more about this humble eukaryote than any other, and it is the most tractable of organisms for manipulation using modern genetic engineering approaches. In many countries, however, there are restrictions on the use of genetically-modified organisms (GMOs), particularly in foods and beverages, and the level of consumer acceptance of GMOs is, at best, variable. Thus, many researchers working with industrial yeasts use genetic engineering techniques primarily as research tools, and strain development continues to rely on non-GM technologies. This chapter explores the non-GM tools and strategies available to such researchers.|
|Keywords:||Adaptive evolution; strain development; non-GM strategies; yeasts; hybrid yeasts; spheroplast fusion; continuous culture|
|Rights:||© 2009 Springer Science + Business Media B.V.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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