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Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking
Ist Teil von
Advances in Biochemical Engineering/Biotechnology, 2008, Vol.111, p.67-98
Ort / Verlag
Germany: Springer Berlin / Heidelberg
Erscheinungsjahr
2008
Quelle
MEDLINE
Beschreibungen/Notizen
Yeast was the first microorganism domesticated by mankind. Indeed, the production of bread and alcoholic
beverages such as beer and wine dates from antiquity, even though the fact that the origin of alcoholic
fermentation is a microorganism was not known until the nineteenth century. The use of starter cultures
in yeast industries became a common practice after methods for the isolation of pure yeast strains
were developed. Moreover, effort has been undertaken to improve these strains, first by classical genetic
methods and later by genetic engineering. In general, yeast strain development has aimed at improving the
velocity and efficiency of the respective production process and the quality of the final products. This
review highlights the achievements in genetic engineering of Saccharomyces
yeast strains applied in food and beverage industry.