Ebook: Functional Genetics of Industrial Yeasts

Yeasts have a longstanding history as domesticated organisms. The brewing of beer and wine and the leavening of bread dough are well-known ‘artisanal’ applications of yeast. These early examples of yeast biotechnology have clearly contributed to the acceptance of yeasts, both as biotechnological workhorses and as model systems for the detailed understanding of eukaryotic molecular cell biology and genetics.

In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts.

---

Yeasts have a longstanding history as domesticated organisms. The brewing of beer and wine and the leavening of bread dough are well-known ‘artisanal’ applications of yeast. These early examples of yeast biotechnology have clearly contributed to the acceptance of yeasts, both as biotechnological workhorses and as model systems for the detailed understanding of eukaryotic molecular cell biology and genetics.

In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts.

---

Yeasts have a longstanding history as domesticated organisms. The brewing of beer and wine and the leavening of bread dough are well-known ‘artisanal’ applications of yeast. These early examples of yeast biotechnology have clearly contributed to the acceptance of yeasts, both as biotechnological workhorses and as model systems for the detailed understanding of eukaryotic molecular cell biology and genetics.

In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts.

Content:
Front Matter....Pages I-XIV
Functional genetics of industrial yeasts; of ancient skills and modern applications....Pages 1-16
Genetics and classical genetic manipulations of industrial yeasts....Pages 17-55
Baker’s yeast: challenges and future prospects....Pages 57-97
The genetic analysis and tailoring of wine yeasts....Pages 99-142
Brewer’s yeast: genetic structure and targets for improvement....Pages 143-170
Kluyveromyces lactis: genetics, physiology, and application....Pages 171-205
The methylotrophic yeasts Hansenula polymorpha and Pichia pastoris: favourable cell factories in various applications....Pages 207-225
Functional genetics of Yarrowia lipolytica ....Pages 227-271
Yeasts and food spoilage....Pages 273-295
Non-conventional yeasts in antifungal application....Pages 297-329
Yeast functional genomics and metabolic engineering: past, present and future....Pages 331-360
Back Matter....Pages 361-367