Abstract
The fact that baking and brewing yeasts are successful industrial microorganisms is without question. They have been used for centuries for the production to carbon dioxide and ethanol in their respective applications, and more recently have been used as a source for naturally contained vitamins, enzymes and cofactors of commercial and scientific value (1). Since their adaptation to the genetics laboratory in the 1930s and 40’s by Winge, Lindegren and collaborators (2,3) in the form of cooperative strains of Saccharomyces cerevisiae, baker’s yeast has become a very well developed eukaryotic genetic system, and one which is most amenable to biochemical fractionation and analysis.
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© 1982 Plenum Press, New York
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Scott, J.F. (1982). Baker’s Yeast: A Successful Industrial Microorganism is Now a Favorable Host for Molecular Cloning. In: Hollaender, A., DeMoss, R.D., Kaplan, S., Konisky, J., Savage, D., Wolfe, R.S. (eds) Genetic Engineering of Microorganisms for Chemicals. Basic Life Sciences. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-4142-0_9
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DOI: https://doi.org/10.1007/978-1-4684-4142-0_9
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