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Yeast Cell Factories

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Genetics and Biotechnology

Part of the book series: The Mycota ((MYCOTA,volume 2))

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Abstract

Yeasts, as unicellular fungi, have been employed for the production of food and beverages since millennia. Modern biotechnology has emerged from these traditional processes. Different yeasts are used for the production of alcohols, organic acids, secondary metabolites, lipids, and recombinant proteins. Here we provide an overview of major products and processes using yeasts, including also the different species spanning the wide phylogenetic diversity of biotechnologically applied yeasts. We highlight the ever-increasing importance of nature’s resource of different yeast species as well as the emerging role of synthetic biology.

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Acknowledgments

Research on yeast biotechnology in our labs is supported by the Federal Ministry for Digital and Economic Affairs (BMDW); the Federal Ministry for Transport, Innovation and Technology (BMVIT); the Styrian Business Promotion Agency SFG; the Standortagentur Tirol; Government of Lower Austria; and ZIT—Technology Agency of the City of Vienna through the COMET-Funding Program managed by the Austrian Research Promotion Agency FFG. Further support by the BMDW and the National Foundation for Research, Technology and Development through the Christian Doppler Research Association is acknowledged.

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Authors and Affiliations

  1. Department of Biotechnology, University of Natural Resources and Life Sciences Vienna, Vienna, Austria

    Bernhard Schmelzer, Martin Altvater, Brigitte Gasser, Michael Sauer & Diethard Mattanovich

  2. Austrian Centre of Industrial Biotechnology (ACIB GmbH), Vienna, Austria

    Bernhard Schmelzer, Martin Altvater, Brigitte Gasser, Michael Sauer & Diethard Mattanovich

  3. CD Laboratory for Growth-Decoupled Protein Production in Yeast, University of Natural Resources and Life Sciences, Vienna, Austria

    Brigitte Gasser

  4. CD Laboratory for Biotechnology of Glycerol, University of Natural Resources and Life Sciences, Vienna, Austria

    Michael Sauer

Authors
  1. Bernhard Schmelzer
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  2. Martin Altvater
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  3. Brigitte Gasser
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  4. Michael Sauer
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  5. Diethard Mattanovich
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Correspondence to Diethard Mattanovich .

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Editors and Affiliations

  1. TUM School of Life Sciences Weihenstephan, Holzforschung München – Fungal Biotechnology in Wood Science, Technische Universität München, Freising, Germany

    J. Philipp Benz

  2. Institut für Mikrobiologie, Department Biologie, Heinrich-Heine-Universität Düsseldorf, Düsseldorf, Germany

    Kerstin Schipper

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Schmelzer, B., Altvater, M., Gasser, B., Sauer, M., Mattanovich, D. (2020). Yeast Cell Factories. In: Benz, J.P., Schipper, K. (eds) Genetics and Biotechnology. The Mycota, vol 2. Springer, Cham. https://doi.org/10.1007/978-3-030-49924-2_13

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