Abstract
Genetic improvement of beer or wine yeast strains has taken only limited advantage of classical techniques, including the formation of hybrids from strains with different desirable qualities and mutagenesis followed by screening for selection of the desired phenotype. This is mainly due to the polyploid or aneuploid nature of these strains. This characteristic ensures the high genetic stability of industrial strains that is necessary for the maintenance of product quality, but makes both sporulation and mutagenesis very difficult, and so has hence severely limited the use of classical genetic improvement techniques.
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© 1989 Elsevier Science Publishers LTD
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Falcone, C., Frontali, L. (1989). Genetic Manipulation of Brewing and Wine Yeast. In: Cantarelli, C., Lanzarini, G. (eds) Biotechnology Applications in Beverage Production. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-1113-0_3
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DOI: https://doi.org/10.1007/978-94-009-1113-0_3
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