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Progress in Metabolic Engineering of Saccharomyces cerevisiae

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Nevoigt, Elke·2008·Microbiology and Molecular Biology Reviews

Abstract

SUMMARY: The traditional use of the yeast Saccharomyces cerevisiae in alcoholic fermentation has, over time, resulted in substantial accumulated knowledge concerning genetics, physiology, and biochemistry as well as genetic engineering and fermentation technologies. S. cerevisiae has become a platform organism for developing metabolic engineering strategies, methods, and tools. The current review discusses the relevance of several engineering strategies, such as rational and inverse metabolic engineering, evolutionary engineering, and global transcription machinery engineering, in yeast strain improvement. It also summarizes existing tools for fine-tuning and regulating enzyme activities and thus metabolic pathways. Recent examples of yeast metabolic engineering for food, beverage, and industrial biotechnology (bioethanol and bulk and fine chemicals) follow. S. cerevisiae currently enjoys increasing popularity as a production organism in industrial (“white”) biotechnology due to its inherent tolerance of low pH values and high ethanol and inhibitor concentrations and its ability to grow anaerobically. Attention is paid to utilizing lignocellulosic biomass as a potential substrate.

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Metadata

Authors
Nevoigt, E.
Venue
Microbiology and Molecular Biology Reviews
Published
2008-09
Volume
72
Issue
3
Pages
379-412
ISSN
  • 1092-2172 (ISSN-L)
  • 1098-5557
OpenAlex
W2102957972
Cited by
595
References
14
FWCI
1.66
Type
journal article
Language
en
Open access
green
Licence
journals.asm.org/non-commercial-tdm-license (tdm)

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Nevoigt, E. (2008). Progress in Metabolic Engineering of Saccharomyces cerevisiae. Microbiology and Molecular Biology Reviews. https://doi.org/10.1128/mmbr.00025-07

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