Yeast Strain Improvement by Protoplast Fusion and Transformation

Morgan, Andrew

doi:10.1007/978-3-0348-6776-4_20

Cited by 4 publications

(2 citation statements)

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“…Distantly related species are more prone to show this effect than closely related species (Morgan, 1983). Generally, protoplast fusion experiments result in hybrids containing the full genome of one parent, with a (few) extra chromosome(s) of the second parent (Yamazaki & Nonomura, 1994; Kavanagh & Whittaker, 1996).…”

Section: Natural and Artificial Diversitymentioning

confidence: 99%

“…An important disadvantage of using protoplast fusion as a strain improvement strategy is that many of the hybrids are mitotically unstable and chromosomal loss (resulting in aneuploidy) or dissociation into the parental strains often occurs (Pina et al, 1986;Attfield & Bell, 2003). Distantly related species are more prone to show this effect than closely related species (Morgan, 1983). containing the full genome of one parent, with a (few) extra chromosome(s) of the second parent (Yamazaki & Nonomura, 1994;Kavanagh & Whittaker, 1996).…”

Section: Protoplast Fusionmentioning

confidence: 99%

See 1 more Smart Citation

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

401

288

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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.

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Section: Natural and Artificial Diversitymentioning

confidence: 99%