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Genetic alteration of yeast

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Authors

Richard Snow, U.C., Davis.

Publication Information

California Agriculture 36(8):35-35.

Published August 01, 1982

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Abstract

Not available – first paragraph follows: Yeast is one of the major industrial microorganisms, used in the brewing, baking, and wine industries. Most improvements in wine making have resulted from better grape varieties (such as Ruby Cabernet developed at University of California, Davis) or from improvements in fermentation practices. Not much attention has been given to planned improvement of the other organism on which the wine industry is based, the wine yeast. Yeast has many favorable characteristics making it one of the best organisms to use for basic genetics research, and as a result, our genetic understanding of it has reached an extremely high level.

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Genetic alteration of yeast

Richard Snow
Webmaster Email: wsuckow@ucanr.edu

Genetic alteration of yeast

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Richard Snow, U.C., Davis.

Publication Information

California Agriculture 36(8):35-35.

Published August 01, 1982

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Not available – first paragraph follows: Yeast is one of the major industrial microorganisms, used in the brewing, baking, and wine industries. Most improvements in wine making have resulted from better grape varieties (such as Ruby Cabernet developed at University of California, Davis) or from improvements in fermentation practices. Not much attention has been given to planned improvement of the other organism on which the wine industry is based, the wine yeast. Yeast has many favorable characteristics making it one of the best organisms to use for basic genetics research, and as a result, our genetic understanding of it has reached an extremely high level.

Full text

Full text is available in PDF.

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