The Use of Yeast in Biosensing

Abstract

Yeast has been used as a model for several diseases as it is the simplest unicellular eukaryote, safe and easy to culture and harbors most of the fundamental processes that are present in almost all higher eukaryotes, including humans. From understanding the pathogenesis of disease to drug discovery studies, yeast has served as an important biosensor. It is not only due to the conservation of genetics, amenable modification of its genome and easily accessible analytical methods, but also some characteristic features such as its ability to survive with defective mitochondria, making it a highly flexible microbe for designing whole-cell biosensing systems. The aim of this review is to report on how yeasts have been utilized as biosensors, reporting on responses to various stimuli.

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

“…One of the key advantages of yeasts is their potent antifungal and antagonistic activities, making them ideal candidates for controlling fungal pathogens. Additionally, their ability to grow under various conditions, exhibit stress resistance, and ease of cultivation have further increased their significance in diverse applications [ [6] , [7] , [8] , [9] ]. More recently, some yeasts have been delineated as efficacious antagonists against a diverse array of plant pathogens, particularly recommended for the prevention and control of pre- and post-harvest diseases afflicting fruits and vegetables attributable to mold proliferation.…”