Non-conventional yeasts

In the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was another yeast, and it was named Schizosaccharomyces pombe; now there were two...

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Veröffentlicht in:	Applied microbiology and biotechnology 2002, Vol.58 (2), p.147-156
Hauptverfasser:	SPENCER, J. F. T, RAGOUT DE SPENCER, A. L, LALUCE, C
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biotechnology Biotechnology - methods Fundamental and applied biological sciences. Psychology Isolation and description Mission oriented research Saccharomyces cerevisiae Schizosaccharomyces pombe Yeast Yeasts Yeasts - classification Yeasts - genetics Yeasts - physiology
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Beschreibung
Zusammenfassung:	In the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was another yeast, and it was named Schizosaccharomyces pombe; now there were two stars in the yeast heaven. In only a few more years there were other yeasts, and then more, and more, and more. The era of the non-conventional yeasts had begun.
ISSN:	0175-7598 1432-0614
DOI:	10.1007/s00253-001-0834-2