RODRIGUEZ maria eugenia
capítulos de libros
Yeasts in the Beverage Industry: Patagonia Gets Wild
GONZÁLEZ FLORES, MELISA; BRUZONE CLARA; ORIGONE ANDREA; BURINI JULIETA; RODRÍGUEZ M.E; LOPES C.A.; LIBKIND, DIEGO
Yeast: form nature to bioprocesses
Bentham Science Publishers Pte. Ltd. Singapore
Año: 2022; p. 1 - 494
Yeasts are important industrial platforms for the efficient production offoods, beverages, commodity chemicals, and biofuels. Although these yeasts usuallyhave beneficial native phenotypes, it is often desirable to engineer these cell factoriesto increase yield, titer, and production rates, or even promote the production of newmolecules. In the present chapter, we describe several classical genetic approaches toimprove industrial yeast strains (mating, cell and protoplast fusion techniques,mutagenesis, genome shuffling, adaptive laboratory evolution, etc.), as well as methodsto identify the genetic basis of phenotypic traits, including phenotypes controlled byquantitative trait loci (QTL), through bulk segregant analysis (BSA) and DNAsequencing. We then review modern technologies for industrial yeast strainimprovement (genomic engineering through homologous recombination, CRISPRCas9,synthetic chromosomes, synthetic genomes and SCRaMbLE) both inconventional (mostly Saccharomyces strains) as well as non-conventional yeasts.Finally, we give several current examples (and ideas for the future) of yeast strainsgenetically modified in the laboratory to produce a range of commercial products andbiofuels through industrial bioprocesses.