Yeasts: From genetics to biotechnology

Journal Article · Sun Dec 31 04:00:00 EST 1995 · Journal of Environmental Pathology, Toxicology and Oncology

OSTI ID:625687

Russo, S; Poli, G ^[1]; Siman-Tov, R B ^[2]

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1. Univ. of Milan (Italy)
2. Univ. of Jerusalem, Rehovot (Israel)

Yeasts have been known and used in food and alcoholic fermentations ever since the Neolithic Age. In more recent times, on the basis of their peculiar features and history, yeasts have become very important experimental models in both microbiological and genetic research, as well as the main characters in many fermentative production processes. In the last 40 years, advances in molecular biology and genetic engineering have made possible not only the genetic selection of organisms, but also the genetic modification of some of them, especially the simplest of them, such as bacteria and yeasts. These discoveries have led to the availability of new yeast strains fit to fulfill requests of industrial production and fermentation. Moreover, genetically modified and transformed yeasts have been constructed that are able to produce large amounts of biologically active proteins and enzymes. Thus, recombinant yeasts make it easier to produce drugs, biologically active products, diagnostics, and vaccines, by inexpensive and relatively simple techniques. Yeasts are going to become more and more important in the {open_quotes}biotechnological revolution{close_quotes} by virtue of both their features and their very long and safe use in human nutrition and industry. 175 refs., 4 figs., 6 tabs.

• OSTI ID: 625687
• Journal Information: Journal of Environmental Pathology, Toxicology and Oncology, Journal Name: Journal of Environmental Pathology, Toxicology and Oncology Journal Issue: 3-4 Vol. 14; ISSN 0731-8898; ISSN JEPOEC
• Country of Publication: United States
• Language: English

Related Subjects

55 BIOLOGY AND MEDICINE
BASIC STUDIES
BACTERIA
BIOLOGICAL MODELS
BIOTECHNOLOGY
COST
DRUGS
ENZYMES
FERMENTATION
FOOD INDUSTRY
GENE REGULATION
GENES
GENETIC ENGINEERING
GENETICS
GENOME MUTATIONS
GENOTYPE
MOLECULAR BIOLOGY
NUTRITION
PLASMIDS
PRODUCTION
PROTEINS
SACCHAROMYCES CEREVISIAE
STRAINS
TRANSCRIPTION FACTORS
VACCINES
YEASTS