The yeast Saccharomyces cerevisiae in science and biotechnology
Komitet Biotechnologii PAN ; Instytut Chemii Bioorganicznej PAN
The baker’s yeast Saccharomyces cerevisiae is a unieellular eukaryotie organism veiy atraetivefor studies of fundamental proeesses in eellular and molecular biology. Yeast cells can be genetically engineered toward synthesizing of new and valuable proteins and possibly used toimprove old strains or to develop new strains for industral fermentation through changes inmetabolic pathways. The variety of transformation techniques associated to the available industrial technology for a large scale culture make yeast the host of choice for expression of foreignproteins. Furthermore, yeast cells can be used to study current problems of importance tohuman medicine and biology.
Biotechnologia, vol.24, 1 (1994)-.
0860-7796 ; oai:rcin.org.pl:149016 ; IChB B-20
Biblioteka Instytutu Chemii Bioorganicznej PAN
Licencja Creative Commons Uznanie autorstwa-Na tych samych warunkach 4.0
Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Nov 27, 2020
Nov 27, 2020
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https://rcin.org.pl/ichb/publication/184361
Edition name | Date |
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Drożdże Saccharomyces cerevisiae w nauce i biotechnologii | Nov 27, 2020 |
Borkowska, Bożenna
Ziółkowski, Piotr Babula- Skowrońska, Danuta Kaczmarek, Małgorzata Cieśla, Agata Sadowski, Jan
Nowak, Jacek K.