Standard Article

Yeast Cell Culture

  1. Alicia l Ragout de Spencer,
  2. JFT Spencer

Published Online: 26 FEB 2003

DOI: 10.1038/npg.els.0002578

eLS

eLS

How to Cite

de Spencer, A. l. R. and Spencer, J. 2003. Yeast Cell Culture. eLS. .

Author Information

  1. PROIMI Genetics Division, San Miguel de Tucuman, Argentina

Publication History

  1. Published Online: 26 FEB 2003

Abstract

Yeasts – unicellular, eukaryotic fungi with membrane-bound nucleus and mitochondria – were among the first microorganisms to be domesticated. They are still used for brewing and baking, but under appropriate culture conditions they also find numerous technological applications, including fodder production, production of fermented foods, waste disposal and, when genetically engineered, the production of vaccines and therapeutic proteins.

Keywords:

  • yeast;
  • Saccharomyces cerevisiae;
  • brewing;
  • baker′s yeast;
  • biotechnology;
  • food yeasts;
  • continuous culture