Molecular evolution in yeast of biotechnological interest
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Amparo Querol [1] ; Carmela Belloch [2] ; María Teresa Fernández-Espinar [1] ; Eladio Barrio; Institut Cavanilles de Biodiversitat i Biologia Evolutiva; and Departament de Genètica, Universitat de València, Campus de Paterna, Valencia, Spain
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[1] Instituto de Agroquímica y Tecnología de los Alimentos
Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, España
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[2] Universitat de València
Universitat de València
Valencia, España
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- Localización: International microbiology: official journal of the Spanish Society for Microbiology, ISSN 1139-6709, Vol. 6, Nº. 3, 2003, págs. 201-205
- Idioma: inglés
- Enlaces
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Resumen
The importance of yeast in the food and beverage industries was only realized about 1860, when the role of these organisms in food manufacture became evident. Since they grow on a wide range of substrates and can tolerate extreme physicochemical conditions, yeasts, especially the genera Saccharomyces and Kluyveromyces, have been applied to many industrial processes, Industrial strains of these genera are highly specialized organisms that have evolved to utilize a range of environments and ecological niches to their full potential. This adaptation is called “domestication”. This review describes the phylogenetic relationships among Saccharomyces and Kluyveromyces species and the different mechanisms involved in the adaptive evolution of industrial yeast strains.
