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Baker’s Yeast: A Successful Industrial Microorganism is Now a Favorable Host for Molecular Cloning

  • John F. Scott
Part of the Basic Life Sciences book series

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.

Keywords

Molecular Cloning Brewing Yeast Autonomously Replicate Sequence Coli Plasmid Yeast Centromere 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1982

Authors and Affiliations

  • John F. Scott
    • 1
  1. 1.Molecular Biology InstituteUniversity of CaliforniaLos AngelesUSA

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