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[Historic development of yeast genetics from the beginning to the first gene transformation in brewing yeast strains]
1Scientific-technical Economic Centre of Brewing and Malt Industry, Department of Microbiology, Berlin, GDR.
Zentralblatt Fur Mikrobiologie
|January 1, 1989
Abstract:
A more intensive use of the potential of brewing yeasts in the biotechnological process of brewing is based on the knowledge of the genetic background of these microorganisms. It is given a review on the stages of genetic manipulation of brewing yeasts including recombinant DNA technology which has proved to be the most successful method for a further improvement of strains.