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Type: Book chapter
Title: Non-genetic engineering approaches for isolating and generating novel yeasts for industrial applications
Author: Chambers, P.
Bellon, J.
Schmidt, S.
Varela, C.
Pretorius, I.
Citation: Yeast Biotechnology: Diversity and Applications, 2009 / Satyanarayana, T., Kunze, G. (ed./s), pp.433-458
Publisher: Springer
Publisher Place: Dordrecht, Netherlands
Issue Date: 2009
ISBN: 9781402082917
Editor: Satyanarayana, T.
Kunze, G.
Statement of
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
hybrid yeasts
spheroplast fusion
continuous culture
Rights: © 2009 Springer Science + Business Media B.V.
DOI: 10.1007/978-1-4020-8292-4
Appears in Collections:Agriculture, Food and Wine publications
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