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Yeast Genetics

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Yeast Technology

Abstract

Although yeasts were used for baking, brewing, and wine making since the dawn of civilization, their existence was not known until the discovery of the tiny “animalcules” by van Leeuwenhoek in 1680. The role of yeast as a fermenting agent was later recognized by Louis Pasteur in 1866. These studies concluded that viable yeast cells cause fermentation under anaerobic conditions during which the sugar in the medium is converted to carbon dioxide and ethanol. With these findings, the role of yeast in industrial fermentations began to unfold.

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    Gerald Reed & Tilak W. Nagodawithana

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Reed, G., Nagodawithana, T.W. (1991). Yeast Genetics. In: Yeast Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-9771-7_3

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