Functional Genetics of Industrial Yeasts

  • Johannes H. de Winde

Part of the Topics in Current Genetics book series (TCG, volume 2)

Table of contents

  1. Front Matter
    Pages I-XIV
  2. Paul V. Attfield, Philip J. L. Bell
    Pages 17-55
  3. Francisca Randez-Gil, Jaime Aguilera, Antonio Codón, Ana M. Rincón, Francisco Estruch, Jose A. Prieto
    Pages 57-97
  4. Isak S. Pretorius
    Pages 99-142
  5. Jørgen Hansen, Morten C. Kielland-Brandt
    Pages 143-170
  6. Karin D. Breunig, H. Yde Steensma
    Pages 171-205
  7. Gerold Barth, Jean-Marie Beckerich, Angel Dominguez, Stefan Kerscher, David Ogrydziak, Vladimir Titorenko et al.
    Pages 227-271
  8. S. Brul, J. van der Vossen, A. Boorsma, F. M. Klis
    Pages 273-295
  9. Volkmar Passoth, Johan Schnürer
    Pages 297-329
  10. Christoffer Bro, Birgitte Regenberg, Jens Nielsen
    Pages 331-360
  11. Back Matter
    Pages 361-367

About this book


Yeasts have a longstanding history as domesticated organisms. The brewing of beer and wine and the leavening of bread dough are well-known ‘artisanal’ applications of yeast. These early examples of yeast biotechnology have clearly contributed to the acceptance of yeasts, both as biotechnological workhorses and as model systems for the detailed understanding of eukaryotic molecular cell biology and genetics.

In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts.


Biotechnology, Fungi Biotechnology, Yeasts Genetics, Fungi Genetics, Yeasts Genomics Molecular Biology, Yeasts Taxonomy, Yeasts biology biotechnology cell cell biology food fungi genetics genomics molecular biology taxonomy yeast

Editors and affiliations

  • Johannes H. de Winde
    • 1
    • 2
  1. 1.Beyerinck Laboratory DSM Life SciencesBakery Ingredients TechnologyDelftThe Netherlands
  2. 2.Kluyver Laboratory for BiotechnologyTechnical University of DelftDelftThe Netherlands

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag Berlin Heidelberg 2003
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Print ISBN 978-3-540-02489-7
  • Online ISBN 978-3-540-37003-1
  • Series Print ISSN 1610-2096
  • Buy this book on publisher's site
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