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Improving industrial yeast strains: exploiting natural and artificial diversity
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biot...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BlackWell Publishing Ltd
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4293462/ https://www.ncbi.nlm.nih.gov/pubmed/24724938 http://dx.doi.org/10.1111/1574-6976.12073 |
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author | Steensels, Jan Snoek, Tim Meersman, Esther Nicolino, Martina Picca Voordeckers, Karin Verstrepen, Kevin J |
author_facet | Steensels, Jan Snoek, Tim Meersman, Esther Nicolino, Martina Picca Voordeckers, Karin Verstrepen, Kevin J |
author_sort | Steensels, Jan |
collection | PubMed |
description | Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity. |
format | Online Article Text |
id | pubmed-4293462 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | BlackWell Publishing Ltd |
record_format | MEDLINE/PubMed |
spelling | pubmed-42934622015-01-22 Improving industrial yeast strains: exploiting natural and artificial diversity Steensels, Jan Snoek, Tim Meersman, Esther Nicolino, Martina Picca Voordeckers, Karin Verstrepen, Kevin J FEMS Microbiol Rev Review Articles Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity. BlackWell Publishing Ltd 2014-09 2014-05-08 /pmc/articles/PMC4293462/ /pubmed/24724938 http://dx.doi.org/10.1111/1574-6976.12073 Text en © 2014 The Authors. FEMS Microbiology Reviews published by John Wiley & Sons Ltd on behalf of Federation of European Microbiological Societies. http://creativecommons.org/licenses/by-nc-nd/3.0/ This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made. |
spellingShingle | Review Articles Steensels, Jan Snoek, Tim Meersman, Esther Nicolino, Martina Picca Voordeckers, Karin Verstrepen, Kevin J Improving industrial yeast strains: exploiting natural and artificial diversity |
title | Improving industrial yeast strains: exploiting natural and artificial diversity |
title_full | Improving industrial yeast strains: exploiting natural and artificial diversity |
title_fullStr | Improving industrial yeast strains: exploiting natural and artificial diversity |
title_full_unstemmed | Improving industrial yeast strains: exploiting natural and artificial diversity |
title_short | Improving industrial yeast strains: exploiting natural and artificial diversity |
title_sort | improving industrial yeast strains: exploiting natural and artificial diversity |
topic | Review Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4293462/ https://www.ncbi.nlm.nih.gov/pubmed/24724938 http://dx.doi.org/10.1111/1574-6976.12073 |
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