Molecular evolution in yeast of biotechnological interest

Autores/as

  • Amparo Querol Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Burjassot, Valencia, Spain
  • Carmela Belloch Colección Española de Cultivos Tipo (CECT), Universitat de Valencia, Burjassot, Valencia, Spain
  • María Teresa Fernández-Espinar Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Burjassot, Valencia, Spain
  • Eladio Barrio Institut Cavanilles de Biodiversitat i Biologia Evolutiva; and Departament de Genètica, Universitat de València, Campus de Paterna, Valencia, Spain

Palabras clave:

yeasts biotechnology, adaptive evolution, molecular phylogeny

Resumen

The importance of yeast in the food and beverage industries was only realized about 1860, when the role of these organisms in food manufacture became evident. Since they grow on a wide range of substrates and can tolerate extreme physicochemical conditions, yeasts, especially the genera Saccharomyces and Kluyveromyces, have been applied to many industrial processes, Industrial strains of these genera are highly specialized organisms that have evolved to utilize a range of environments and ecological niches to their full potential. This adaptation is called “domestication”. This review describes the phylogenetic relationships among Saccharomyces and Kluyveromyces species and the different mechanisms involved in the adaptive evolution of industrial yeast strains.

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Publicado

2010-03-08

Número

Vol. 6 Núm. 3 (2003)

Sección

Review Articles

Licencia

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