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Classical genetic and protoplast fusion techniques in yeast

  • Chapter
Yeast Biotechnology

Abstract

The yeast genusSaccharomyces is without doubt one of the oldest ‘plants’ cultivated by man. It has recently progressed from being a ‘workhorse’ in the traditional food and beverage industries to the organism of choice for the ‘gene manipulators’. This has resulted in a plethora of literature describing the genetics and biochemistry of laboratory strains ofSaccharomyces cerevisiae and related species; however, there is still a general lack of knowledge regarding the genetics and biochemistry of industrialSaccharomyces strains. Non-Saccharomyces strains have not yet been studied as extensively, but interest in such genera asKluyveromyces andSaccharomycopsis is increasing as researchers utilize these organisms for industrial purposes.

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  1. R. M. Jones
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  2. I. Russell
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  1. Department of Bioscience & Biotechnology, University of Strathclyde, UK

    D. R. Berry

  2. Labatt Brewing Co., London, Ontario, Canada

    I. Russell  & G. G. Stewart  & 

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Jones, R.M., Russell, I., Stewart, G.G. (1987). Classical genetic and protoplast fusion techniques in yeast. In: Berry, D.R., Russell, I., Stewart, G.G. (eds) Yeast Biotechnology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3119-0_3

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  • DOI: https://doi.org/10.1007/978-94-009-3119-0_3

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-7903-7

  • Online ISBN: 978-94-009-3119-0

  • eBook Packages: Springer Book Archive

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