Biotecnologia Aplicada 1999; Vol. 16 No. 2, pp.117-125
Conventional and Non-conventional Yeasts in Modern
Biotechnology
José A Cremata
y
Structural Analysis of Glycoproteins. Its Importance
Javier Menéndez Díaz
Code Number: BA99021
Introduction
Yeasts are of benefit to mankind because they are widely used
for the production of food, wine, beer, and a variety of
biochemicals. Yeasts also cause spoilage of food and beverages and
are of medical importance. At present, more than 700 yeast species
are recognized, but only a few are commonly known. Relatively few
natural habitats have been thoroughly investigated for yeast
species, consequently, we can assume that many more species await
discovery. Because yeasts are widely used in traditional and modern
biotechnology, the exploration for new species should lead to
additional novel technologies. Several definitions have been used
to describe the yeast domain. In general, it is assumed that yeasts
are unicellular fungi which reproduce by budding or fission.
At present, yeasts are widely used, not only in several
industrial processes as it was aforementioned, but also as:
models for the study of gene regulation in eukaryotic
cells
bio-factories for the expression of homologous and
heterologous genes
These two aspects were extensively analyzed in the Congress
Biotecnología Habana98, held at the Center for Genetic
Engineering and Biotechnology (CIGB), in Havana, Cuba.
Copyright 1999 Elfos Scientiae
