The yin and yang of yeast: biodiversity research and systems biology as complementary forces driving innovation in biotechnology.
The aim of this article is to review how yeast has contributed to contemporary biotechnology and to seek underlying principles relevant to its future exploitation for human benefit. Recent advances in systems biology combined with new knowledge of genome diversity promise to make yeast the eukaryotic workhorse of choice for production of everything from probiotics and pharmaceuticals to fuels and chemicals. The ability to engineer new capabilities through introduction of controlled diversity based on a complete understanding of genome complexity and metabolic flux is key. Here, we briefly summarise the history that has led to these apparently simple organisms being employed in such a broad range of commercial applications. Subsequently, we discuss the likely consequences of current yeast research for the future of biotechnological innovation.
National Collection of Yeast Cultures, Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK. ian.roberts@bbsrc.ac.uk
Ian N
IN
Roberts
Stephen G
SG
Oliver
D044822:Biodiversity; D001709:Biotechnology / Q000379:methods*; D049490:Systems Biology / Q000379:methods*; D015003:Yeasts / Q000145:classification / Q000235:genetics / Q000378:metabolism*