Journal
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
Volume 94, Issue 6, Pages 536-544Publisher
SOC BIOSCIENCE BIOENGINEERING JAPAN
DOI: 10.1016/S1389-1723(02)80192-X
Keywords
Saccharomyces cerevisiae; industrial yeast; transformation; genetically modified organism; self-cloning
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Tremendous progress in the genetic engineering of yeast had been achieved at the end of 20th century, including the complete genome sequence, genome-wide gene expression profiling, and whole gene disruption strains. Nevertheless, genetically modified (GM) baking, brewing, wine, and sake yeasts have not, as yet, been used commercially, although numerous industrial recombinant yeasts have been constructed. The recent progress of genetic engineering for the construction of GM yeast is reviewed and possible requirements for their application are discussed. 'Self-cloning' yeast will be the most likely candidate for the first commercial application of GM microorganisms in food and beverage industries.
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