Molecular evolution in yeast of biotechnological interest
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Molecular evolution in yeast of biotechnological interest

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Molecular evolution in yeast of biotechnological interest

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dc.contributor.author Querol Simón, Amparo
dc.contributor.author Fernández-Espinar, María Teresa
dc.contributor.author Barrio Esparducer, Eladio
dc.contributor.author Belloch, Carmela
dc.date.accessioned 2010-06-02T10:11:19Z
dc.date.available 2010-06-02T10:11:19Z
dc.date.issued 2003
dc.identifier.uri http://hdl.handle.net/10550/12819
dc.description.abstract 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. en
dc.language.iso en en
dc.relation http://www.im.microbios.org/articles0203/2003/september/08%20Querol.pdf en
dc.source Querol, A; Belloch, C; Fernández-Espinar, MT; Barrio, E. Molecular evolution in yeast of biotechnological interest. En Int Microbiol. 6(3):201-5. Epub 2003 en
dc.subject Yeasts biotechnology; Adaptive evolution; Molecular phylogeny en
dc.title Molecular evolution in yeast of biotechnological interest en
dc.type info:eu-repo/semantics/article en
dc.type info:eu-repo/semantics/publishedVersion en
dc.subject.unesco UNESCO::CIENCIAS DE LA VIDA::Microbiología ::Otras en
dc.identifier.doi 10.1007/s10123-003-0134-z en
dc.description.private amquesi@uv.es; barrioe@uv.es en
dc.identifier.idgrec 004179 en

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