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Title: Improving industrial yeast strains: exploiting natural and artificial diversity
Authors: Steensels, Jan *
Snoek, Tim *
Meersman, Esther
Picca Nicolino, Martina
Voordeckers, Karin
Verstrepen, Kevin # ×
Issue Date: Apr-2014
Publisher: Published by Elsevier Science Publishers on behalf of the Federation of European Microbiological Societies
Series Title: FEMS Microbiology Reviews vol:38 issue:5 pages:947-995
Article number: doi: 10.1111/1574-6976.12073
Abstract: Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as 'global transcription machinery engineering' (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.
ISSN: 0168-6445
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre of Microbial and Plant Genetics
* (joint) first author
× corresponding author
# (joint) last author

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