title: Yeast biotechnology: teaching the old dog new tricks.
abstract: Yeasts are regarded as the first microorganisms used by humans to process food and alcoholic beverages. The technology developed out of these ancient processes has been the basis for modern industrial biotechnology. Yeast biotechnology has gained great interest again in the last decades. Joining the potentials of genomics, metabolic engineering, systems and synthetic biology enables the production of numerous valuable products of primary and secondary metabolism, technical enzymes and biopharmaceutical proteins. An overview of emerging and established substrates and products of yeast biotechnology is provided and discussed in the light of the recent literature.
authors.affiliation: Department of Biotechnology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria. diethard.mattanovich@boku.ac.at.
authors.forename: Diethard
authors.initials: D
authors.lastname: Mattanovich
authors.forename: Michael
authors.initials: M
authors.lastname: Sauer
authors.forename: Brigitte
authors.initials: B
authors.lastname: Gasser
mesh_terms: D055162:Biocatalysis; D001709:Biotechnology; D060847:Metabolic Engineering; D061065:Polyketides / Q000378:metabolism; D011994:Recombinant Proteins / Q000096:biosynthesis / Q000235:genetics; D012441:Saccharomyces cerevisiae / Q000378:metabolism*
chemical_list: D061065:Polyketides; D011994:Recombinant Proteins