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Abstract
Industrial strains of Saccharomyces cerevisiae used in the brewing, baking, distilling, wine and sake industries have been uniquely selected within each industry for optimum performance. Nevertheless, the genetic structure of industrial strains is sufficiently closely related to haploid laboratory strains of Saccharomyces cerevisiae to utilize laboratory based vectors for single gene transfer. We describe gene transfer systems based on markers that have the potential for use in industrial strains and indicate when these vectors have been used in industrial yeasts. Alternative gene transfer systems based on selection for carbohydrate utilization and acquisition of killer immunity are discussed. In addition, the limitations of current vector systems are reviewed with a view to improving gene transfer systems that meet the requirements of industry.
Notes
Dept. of Biology, University of Saskatchewan, Saskatoon, Sask., Canada S7N 0W0
Research Manager, Corporate R&D, Anheuser Busch Co., One Busch Place, St. Louis, MO 63118–1852