Yeasts

Marc-Andre Lachance, Graeme M. Walker

    Research output: Chapter in Book/Report/Conference proceedingChapter

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    Abstract

    Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla, the Ascomycota and the Basidiomycota. Within each these phyla, yeasts can be found in several subphyla or classes, reflecting the enormous diversity of their evolutionary origins and biochemical properties. In nature, yeasts are found mainly in association with plants or animals but are also present in soil and aquatic environments. Yeasts grow rapidly and have simple nutritional requirements, for which reason they have been used as model systems in biochemistry, genetics and molecular biology. They were the first microorganisms to be domesticated for the production of beer, bread or wine, and they continue to be used for the benefit of humanity in the production of many important health care and industrial commodities, including recombinant proteins, biopharmaceuticals, biocontrol agents and biofuels. The best-known yeast is the species Saccharomyces cerevisiae, which may be regarded as the world’s foremost industrial microbe.
    Original languageEnglish
    Title of host publicationeLS
    Subtitle of host publicationcitable reviews in the life science
    Editors Mauro Maccarrone, Angus Clarke, Yixian Zheng, Cheryll Tickle, Robert Baxter, Hildegard Kehrer-Sawatzki, David N. Cooper, Peter Delves, Gregg Pettis, Eleonora Candi, David J. Perkel, Alistair M. Hetherington, William F. Bynum, José M. Valpuesta, David Harper
    PublisherJohn Wiley & Sons Inc.
    ISBN (Electronic) 9780470015902
    DOIs
    Publication statusPublished - 15 Oct 2018

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    yeasts
    microorganisms
    biopharmaceuticals
    edaphic factors
    aquatic environment
    beers
    Basidiomycota
    nutrient requirements
    biofuels
    recombinant proteins
    products and commodities
    Ascomycota
    biochemistry
    health services
    molecular biology
    breads
    biological control agents
    wines
    Saccharomyces cerevisiae
    cell walls

    Cite this

    Lachance, M-A., & Walker, G. M. (2018). Yeasts. In M. Maccarrone, A. Clarke, Y. Zheng, C. Tickle, R. Baxter, H. Kehrer-Sawatzki, D. N. Cooper, P. Delves, G. Pettis, E. Candi, D. J. Perkel, A. M. Hetherington, W. F. Bynum, J. M. Valpuesta, ... D. Harper (Eds.), eLS: citable reviews in the life science John Wiley & Sons Inc.. https://doi.org/10.1002/9780470015902.a0000380.pub3
    Lachance, Marc-Andre ; Walker, Graeme M. / Yeasts. eLS: citable reviews in the life science. editor / Mauro Maccarrone ; Angus Clarke ; Yixian Zheng ; Cheryll Tickle ; Robert Baxter ; Hildegard Kehrer-Sawatzki ; David N. Cooper ; Peter Delves ; Gregg Pettis ; Eleonora Candi ; David J. Perkel ; Alistair M. Hetherington ; William F. Bynum ; José M. Valpuesta ; David Harper. John Wiley & Sons Inc., 2018.
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    title = "Yeasts",
    abstract = "Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla, the Ascomycota and the Basidiomycota. Within each these phyla, yeasts can be found in several subphyla or classes, reflecting the enormous diversity of their evolutionary origins and biochemical properties. In nature, yeasts are found mainly in association with plants or animals but are also present in soil and aquatic environments. Yeasts grow rapidly and have simple nutritional requirements, for which reason they have been used as model systems in biochemistry, genetics and molecular biology. They were the first microorganisms to be domesticated for the production of beer, bread or wine, and they continue to be used for the benefit of humanity in the production of many important health care and industrial commodities, including recombinant proteins, biopharmaceuticals, biocontrol agents and biofuels. The best-known yeast is the species Saccharomyces cerevisiae, which may be regarded as the world’s foremost industrial microbe.",
    author = "Marc-Andre Lachance and Walker, {Graeme M.}",
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    month = "10",
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    Lachance, M-A & Walker, GM 2018, Yeasts. in M Maccarrone, A Clarke, Y Zheng, C Tickle, R Baxter, H Kehrer-Sawatzki, DN Cooper, P Delves, G Pettis, E Candi, DJ Perkel, AM Hetherington, WF Bynum, JM Valpuesta & D Harper (eds), eLS: citable reviews in the life science. John Wiley & Sons Inc. https://doi.org/10.1002/9780470015902.a0000380.pub3

    Yeasts. / Lachance, Marc-Andre; Walker, Graeme M.

    eLS: citable reviews in the life science. ed. / Mauro Maccarrone; Angus Clarke; Yixian Zheng; Cheryll Tickle; Robert Baxter; Hildegard Kehrer-Sawatzki; David N. Cooper; Peter Delves; Gregg Pettis; Eleonora Candi; David J. Perkel; Alistair M. Hetherington; William F. Bynum; José M. Valpuesta; David Harper. John Wiley & Sons Inc., 2018.

    Research output: Chapter in Book/Report/Conference proceedingChapter

    TY - CHAP

    T1 - Yeasts

    AU - Lachance, Marc-Andre

    AU - Walker, Graeme M.

    PY - 2018/10/15

    Y1 - 2018/10/15

    N2 - Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla, the Ascomycota and the Basidiomycota. Within each these phyla, yeasts can be found in several subphyla or classes, reflecting the enormous diversity of their evolutionary origins and biochemical properties. In nature, yeasts are found mainly in association with plants or animals but are also present in soil and aquatic environments. Yeasts grow rapidly and have simple nutritional requirements, for which reason they have been used as model systems in biochemistry, genetics and molecular biology. They were the first microorganisms to be domesticated for the production of beer, bread or wine, and they continue to be used for the benefit of humanity in the production of many important health care and industrial commodities, including recombinant proteins, biopharmaceuticals, biocontrol agents and biofuels. The best-known yeast is the species Saccharomyces cerevisiae, which may be regarded as the world’s foremost industrial microbe.

    AB - Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla, the Ascomycota and the Basidiomycota. Within each these phyla, yeasts can be found in several subphyla or classes, reflecting the enormous diversity of their evolutionary origins and biochemical properties. In nature, yeasts are found mainly in association with plants or animals but are also present in soil and aquatic environments. Yeasts grow rapidly and have simple nutritional requirements, for which reason they have been used as model systems in biochemistry, genetics and molecular biology. They were the first microorganisms to be domesticated for the production of beer, bread or wine, and they continue to be used for the benefit of humanity in the production of many important health care and industrial commodities, including recombinant proteins, biopharmaceuticals, biocontrol agents and biofuels. The best-known yeast is the species Saccharomyces cerevisiae, which may be regarded as the world’s foremost industrial microbe.

    U2 - 10.1002/9780470015902.a0000380.pub3

    DO - 10.1002/9780470015902.a0000380.pub3

    M3 - Chapter

    BT - eLS

    A2 - Maccarrone, Mauro

    A2 - Clarke, Angus

    A2 - Zheng, Yixian

    A2 - Tickle, Cheryll

    A2 - Baxter, Robert

    A2 - Kehrer-Sawatzki, Hildegard

    A2 - Cooper, David N.

    A2 - Delves, Peter

    A2 - Pettis, Gregg

    A2 - Candi, Eleonora

    A2 - Perkel, David J.

    A2 - Hetherington, Alistair M.

    A2 - Bynum, William F.

    A2 - Valpuesta, José M.

    A2 - Harper, David

    PB - John Wiley & Sons Inc.

    ER -

    Lachance M-A, Walker GM. Yeasts. In Maccarrone M, Clarke A, Zheng Y, Tickle C, Baxter R, Kehrer-Sawatzki H, Cooper DN, Delves P, Pettis G, Candi E, Perkel DJ, Hetherington AM, Bynum WF, Valpuesta JM, Harper D, editors, eLS: citable reviews in the life science. John Wiley & Sons Inc. 2018 https://doi.org/10.1002/9780470015902.a0000380.pub3