Skip to main content

Advertisement

SpringerLink
  • BIOspektrum
  • Journal Aims and Scope
Vom Bierbrauen zur Forschung im 21. Jahrhundert
Download PDF
Your article has downloaded

Similar articles being viewed by others

Slider with three articles shown per slide. Use the Previous and Next buttons to navigate the slides or the slide controller buttons at the end to navigate through each slide.

Maßgeschneiderte Hefezellen für biotechnologische Anwendungen

13 February 2022

Mislav Oreb & Joanna Tripp

How a fungus shapes biotechnology: 100 years of Aspergillus niger research

24 May 2018

Timothy C. Cairns, Corrado Nai & Vera Meyer

Yeast Expression Systems: Overview and Recent Advances

25 February 2019

Roghayyeh Baghban, Safar Farajnia, … Maryam Aria

New Insights of Ustilago maydis as Yeast Model for Genetic and Biotechnological Research: A Review

28 January 2019

Dario R. Olicón-Hernández, Minerva G. Araiza-Villanueva, … Guadalupe Guerra-Sánchez

Debaryomyces hansenii: an old acquaintance for a fresh start in the era of the green biotechnology

28 April 2022

Clara Navarrete, Mònica Estrada & José L. Martínez

Myxobakterielle Naturstofffabriken

15 February 2020

Daniel Krug, Ronald Garcia & Rolf Müller

The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology

10 May 2021

L. Solieri

Recent progress on bio-based production of dicarboxylic acids in yeast

25 March 2020

Xi Zhang, Yunying Zhao, … Yu Deng

The amazing potential of fungi: 50 ways we can exploit fungi industrially

03 July 2019

Kevin D. Hyde, Jianchu Xu, … Marc Stadler

Download PDF
  • Wissenschaft
  • Open Access
  • Published: 13 February 2022

Vom Bierbrauen zur Forschung im 21. Jahrhundert

  • Benedikt Westermann1 &
  • Till Klecker1 

BIOspektrum volume 28, pages 11–13 (2022)Cite this article

  • 258 Accesses

  • Metrics details

Abstract

Baker’s yeast Saccharomyces cerevisiae has been used in the production of food and alcoholic beverages since ancient times. In the last century it emerged as a leading model organism for studying molecular processes in eukaryotic cells, and it still is a very powerful experimental system in 21st century biology. The remarkable features of this unicellular fungus made its astonishing journey from the brewery and bakery to the research laboratory possible.

Download to read the full article text

Working on a manuscript?

Avoid the common mistakes

Literatur

  1. Pasteur L (1858) Nouveaux faits concernant l’histoire de la fermentation alcoolique. Comptes Rendus Chimie 47: 1011–1013

    Google Scholar 

  2. Piskur J, Rozpedowska E, Polakova S et al. (2006) How did Saccharomyces evolve to become a good brewer? Trends Genet 22: 183–186

    Article  CAS  Google Scholar 

  3. Liti G (2015) The fascinating and secret wild life of the budding yeast S. cerevisiae. eLife 4: e05835

    Article  Google Scholar 

  4. Hartwell LH, Culotti J, Pringle JR, Reid BJ (1974) Genetic control of the cell division cycle in yeast. Science 183: 46–51

    Article  CAS  Google Scholar 

  5. Novick P, Schekman R (1979) Secretion and cell-surface growth are blocked in a temperature-sensitive mutant of Saccharomyces cerevisiae. Proc Natl Acad Sci USA 76: 1858–1862

    Article  CAS  Google Scholar 

  6. Tsukada M, Ohsumi Y (1993) Isolation and characterization of autophagy-defective mutants of Saccharomyces cervisiae. FEBS Letters 333: 169–174

    Article  CAS  Google Scholar 

  7. Goffeau A, Barrell BG, Bussey H et al. (1996) Life with 6000 genes. Science 274: 546–552

    Article  CAS  Google Scholar 

  8. Giaever G, Chu AM, Ni L et al. (2002) Functional profiling of the Saccharomyces cerevisiae genome. Nature 418: 387–391

    Article  CAS  Google Scholar 

  9. Huh WK, Falvo JV, Gerke LC et al. (2003) Global analysis of protein localization in budding yeast. Nature 425: 686–691

    Article  CAS  Google Scholar 

  10. Costanzo M, Baryshnikova A, Bellay J et al. (2010) The genetic landscape of a cell. Science 327: 425–431

    Article  CAS  Google Scholar 

  11. Botstein D, Fink GR (2011) Yeast: an experimental organism for 21st century biology. Genetics 189: 695–704

    Article  CAS  Google Scholar 

  12. Böckler S, Chelius X, Hock N et al. (2017) Fusion, fission, and transport control asymmetric inheritance of mitochondria and protein aggregates. J Cell Biol 216: 2481–2498

    Article  Google Scholar 

  13. Moore AS, Coscia SM, Simpson CL et al. (2021) Actin cables and comet tails organize mitochondrial networks in mitosis. Nature 591: 659–664

    Article  CAS  Google Scholar 

  14. Klecker T, Westermann B (2020) Asymmetric inheritance of mitochondria in yeast. Biol Chem 401: 779–791

    Article  CAS  Google Scholar 

  15. Katajisto P, Dohla J, Chaffer CL et al. (2015) Asymmetric apportioning of aged mitochondria between daughter cells is required for stemness. Science 348: 340–343

    Article  CAS  Google Scholar 

Download references

Funding

Open Access funding enabled and organized by Projekt DEAL.

Author information

Authors and Affiliations

  1. Institut für Zellbiologie, Universität Bayreuth, D-95440, Bayreuth, Universitätsstraße 30, Deutschland

    Benedikt Westermann & Till Klecker

Authors
  1. Benedikt Westermann
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Till Klecker
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Benedikt Westermann.

Additional information

Benedikt Westermann 1987–1992 Studium der Biologie an der Universität Hannover. 1996 Promotion bei Prof. Dr. Dr. W. Neupert an der LMU München. 1997 Postdoc bei Prof. Dr. J. E. Rothman am Sloan-Kettering Institute New York, USA. 1998–2003 Gruppenleiter an der LMU München. Seit 2003 Professor für Zellbiologie an der Universität Bayreuth.

Till Klecker 2005–2010 Studium der Biologie und Biochemie an der Universität Bayreuth. 2014 Promotion bei Prof. Dr. B. Westermann an der Universität Bayreuth. 2014–2016 Postdoc bei Prof. Dr. S. D. Emr an der Cornell University, Ithaca, NY, USA. Seit 2016 Nachwuchsgruppenleiter an der Universität Bayreuth.

Rights and permissions

Dieser Artikel wird unter der Creative Commons Namensnennung 4.0 International Lizenz veröffentlicht, welche die Nutzung, Vervielfältigung, Bearbeitung, Verbreitung und Wiedergabe in jeglichem Medium und Format erlaubt, sofern Sie den/die ursprünglichen Autor(en) und die Quelle ordnungsgemäß nennen, einen Link zur Creative Commons Lizenz beifügen und angeben, ob Änderungen vorgenommen wurden. Die in diesem Artikel enthaltenen Bilder und sonstiges Drittmaterial unterliegen ebenfalls der genannten Creative Commons Lizenz, sofern sich aus der Abbildungslegende nichts anderes ergibt. Sofern das betreffende Material nicht unter der genannten Creative Commons Lizenz steht und die betreffende Handlung nicht nach gesetzlichen Vorschriften erlaubt ist, ist für die oben aufgeführten Weiterverwendungen des Materials die Einwilligung des jeweiligen Rechteinhabers einzuholen. Weitere Details zur Lizenz entnehmen Sie bitte der Lizenzinformation auf http://creativecommons.org/licenses/by/4.0/deed.de.

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Westermann, B., Klecker, T. Vom Bierbrauen zur Forschung im 21. Jahrhundert. Biospektrum 28, 11–13 (2022). https://doi.org/10.1007/s12268-022-1687-8

Download citation

  • Published: 13 February 2022

  • Issue Date: February 2022

  • DOI: https://doi.org/10.1007/s12268-022-1687-8

Share this article

Anyone you share the following link with will be able to read this content:

Sorry, a shareable link is not currently available for this article.

Provided by the Springer Nature SharedIt content-sharing initiative

Download PDF

Working on a manuscript?

Avoid the common mistakes

Advertisement

Over 10 million scientific documents at your fingertips

Switch Edition
  • Academic Edition
  • Corporate Edition
  • Home
  • Impressum
  • Legal information
  • Privacy statement
  • California Privacy Statement
  • How we use cookies
  • Manage cookies/Do not sell my data
  • Accessibility
  • FAQ
  • Contact us
  • Affiliate program

Not affiliated

Springer Nature

© 2023 Springer Nature Switzerland AG. Part of Springer Nature.