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Journal articles on the topic 'Saccharomyces cerevisiae – Biotechnology'

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Author: Grafiati

Published: 4 June 2021

Last updated: 31 January 2023

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1

Wimmer, Zdenĕk, Tomás̆ Macek, Ales̆ Svatos̆, and David Šaman. "Bioreductions by Saccharomyces cerevisiae." Journal of Biotechnology 26, no. 2-3 (November 1992): 173–81. http://dx.doi.org/10.1016/0168-1656(92)90005-t.

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2

THAMMASITTIRONG, SUTTICHA NA-RANONG, THADA CHAMDUANG, UMAPORN PHONROD, and KLANARONG SRIROTH. "Ethanol Production Potential of Ethanol-Tolerant Saccharomyces and Non-Saccharomyces Yeasts." Polish Journal of Microbiology 61, no. 3 (2012): 219–21. http://dx.doi.org/10.33073/pjm-2012-029.

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Four ethanologenic ethanol-tolerant yeast strains, Saccharomyces cerevisiae (ATKU132), Saccharomycodes ludwigii (ATKU47), and Issatchenkia orientalis (ATKU5-60 and ATKU5-70), were isolated by an enrichment technique in yeast extract peptone dextrose (YPD) medium supplemented with 10% (v/v) ethanol at 30°C. Among non-Saccharomyces yeasts, Sd. ludwigii ATKU47 exhibited the highest ethanol-tolerance and ethanol production, which was similar to S. cerevisiae ATKU132. The maximum range of ethanol concentrations produced at 37°C by S. cerevisiae ATKU132 and Sd. ludwigii ATKU47 from an initial D-glucose concentration of 20% (w/v) and 28% (w/v) sugarcane molasses were 9.46-9.82% (w/v) and 8.07-8.32% (w/v), respectively.

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3

Winans, Matthew J. "Yeast Hybrids in Brewing." Fermentation 8, no. 2 (February 18, 2022): 87. http://dx.doi.org/10.3390/fermentation8020087.

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Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science. Consequently, modern understanding of brewer’s yeast has undergone significant refinement over the last few decades. This publication presents a condensed summation of Saccharomyces species dynamics with an emphasis on the relationship between; traditional Saccharomyces cerevisiae ale yeast, S. pastorianus interspecific hybrids used in lager production, and novel hybrid yeast progress. Moreover, introgression from other Saccharomyces species is briefly addressed. The unique history of Saccharomyces cerevisiae and Saccharomyces hybrids is exemplified by recent genomic sequencing studies aimed at categorizing brewing strains through phylogeny and redefining Saccharomyces species boundaries. Phylogenetic investigations highlight the genomic diversity of Saccharomyces cerevisiae ale strains long known to brewers for their fermentation characteristics and phenotypes. The discovery of genomic contributions from interspecific Saccharomyces species into the genome of S. cerevisiae strains is ever more apparent with increasing research investigating the hybrid nature of modern industrial and historical fermentation yeast.

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4

Nevoigt, Elke. "Progress in Metabolic Engineering of Saccharomyces cerevisiae." Microbiology and Molecular Biology Reviews 72, no. 3 (September 2008): 379–412. http://dx.doi.org/10.1128/mmbr.00025-07.

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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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5

Zastrow, C. R., C. Hollatz, P. S. de Araujo, and B. U. Stambuk. "Maltotriose fermentation by Saccharomyces cerevisiae." Journal of Industrial Microbiology and Biotechnology 27, no. 1 (July 1, 2001): 34–38. http://dx.doi.org/10.1038/sj.jim.7000158.

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6

Lee, Won-Chul, Minho Lee, Jin Woo Jung, Kwang Pyo Kim, and Dongsup Kim. "SCUD: Saccharomyces Cerevisiae Ubiquitination Database." BMC Genomics 9, no. 1 (2008): 440. http://dx.doi.org/10.1186/1471-2164-9-440.

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7

Iattici, Fabrizio, Martina Catallo, and Lisa Solieri. "Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology." Beverages 6, no. 1 (January 9, 2020): 3. http://dx.doi.org/10.3390/beverages6010003.

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Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.

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8

Belloch, Carmela, Roberto Pérez-Torrado, Sara S. González, José E. Pérez-Ortín, José García-Martínez, Amparo Querol, and Eladio Barrio. "Chimeric Genomes of Natural Hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii." Applied and Environmental Microbiology 75, no. 8 (February 27, 2009): 2534–44. http://dx.doi.org/10.1128/aem.02282-08.

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ABSTRACT Recently, a new type of hybrid resulting from the hybridization between Saccharomyces cerevisiae and Saccharomyces kudriavzevii was described. These strains exhibit physiological properties of potential biotechnological interest. A preliminary characterization of these hybrids showed a trend to reduce the S. kudriavzevii fraction of the hybrid genome. We characterized the genomic constitution of several wine S. cerevisiae × S. kudriavzevii strains by using a combined approach based on the restriction fragment length polymorphism analysis of gene regions, comparative genome hybridizations with S. cerevisiae DNA arrays, ploidy analysis, and gene dose determination by quantitative real-time PCR. The high similarity in the genome structures of the S. cerevisiae × S. kudriavzevii hybrids under study indicates that they originated from a single hybridization event. After hybridization, the hybrid genome underwent extensive chromosomal rearrangements, including chromosome losses and the generation of chimeric chromosomes by the nonreciprocal recombination between homeologous chromosomes. These nonreciprocal recombinations between homeologous chromosomes occurred in highly conserved regions, such as Ty long terminal repeats (LTRs), rRNA regions, and conserved protein-coding genes. This study supports the hypothesis that chimeric chromosomes may have been generated by a mechanism similar to the recombination-mediated chromosome loss acting during meiosis in Saccharomyces hybrids. As a result of the selective processes acting during fermentation, hybrid genomes maintained the S. cerevisiae genome but reduced the S. kudriavzevii fraction.

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9

Van der Heggen, Maarten, Sara Martins, Gisela Flores, and Eduardo V. Soares. "Lead toxicity in Saccharomyces cerevisiae." Applied Microbiology and Biotechnology 88, no. 6 (September 1, 2010): 1355–61. http://dx.doi.org/10.1007/s00253-010-2799-5.

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10

K�tter, Peter, and Michael Ciriacy. "Xylose fermentation by Saccharomyces cerevisiae." Applied Microbiology and Biotechnology 38, no. 6 (March 1993): 776–83. http://dx.doi.org/10.1007/bf00167144.

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11

Zhang, Z., M. Moo-Young, and Y. Chisti. "Plasmid stability in recombinant Saccharomyces cerevisiae." Biotechnology Advances 14, no. 4 (January 1996): 401–35. http://dx.doi.org/10.1016/s0734-9750(96)00033-x.

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12

Hallborn, Johan, Mats Walfridsson, Ulla Airaksinen, Heikki Ojamo, Bärbel Hahn-Hägerdal, Merja Penttilä, and Sirkka Keränen. "Xylitol Production by Recombinant Saccharomyces Cerevisiae." Bio/Technology 9, no. 11 (November 1991): 1090–95. http://dx.doi.org/10.1038/nbt1191-1090.

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13

Gonzalez-Perez, David, Eva Garcia-Ruiz, and Miguel Alcalde. "Saccharomyces cerevisiae in directed evolution." Bioengineered 3, no. 3 (May 2012): 174–79. http://dx.doi.org/10.4161/bbug.19544.

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14

Wendland, Jürgen. "Special Issue: Non-Conventional Yeasts: Genomics and Biotechnology." Microorganisms 8, no. 1 (December 20, 2019): 21. http://dx.doi.org/10.3390/microorganisms8010021.

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Non-conventional yeasts, i.e., the vast biodiversity beyond already well-established model systems such as Saccharomyces cerevisiae, Candida albicans and Schizosaccharomyces pombe and a few others, are a huge and untapped resource of organisms. [...]

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15

Adt, Isabelle, Achim Kohler, Sabine Gognies, Julien Budin, Christophe Sandt, Abdelkader Belarbi, Michel Manfait, and Ganesh D. Sockalingum. "FTIR spectroscopic discrimination of Saccharomyces cerevisiae and Saccharomyces bayanus strains." Canadian Journal of Microbiology 56, no. 9 (September 2010): 793–801. http://dx.doi.org/10.1139/w10-062.

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In this study, we tested the potential of Fourier-transform infrared absorption spectroscopy to screen, on the one hand, Saccharomyces cerevisiae and non-S. cerevisiae strains and, on the other hand, to discriminate between S. cerevisiae and Saccharomyces bayanus strains. Principal components analysis (PCA), used to compare 20 S. cerevisiae and 21 non-Saccharomyces strains, showed only 2 misclassifications. The PCA model was then used to classify spectra from 14 Samos strains. All 14 Samos strains clustered together with the S. cerevisiae group. This result was confirmed by a routinely used electrophoretic pattern obtained by pulsed-field gel electrophoresis. The method was then tested to compare S. cerevisiae and S. bayanus strains. Our results indicate that identification at the strain level is possible. This first result shows that yeast classification and S. bayanus identification can be feasible in a single measurement.

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16

Tantirungkij, Manee, Noriyuki Nakashima, Tatsuji Seki, and Toshiomi Yoshida. "Construction of xylose-assimilating Saccharomyces cerevisiae." Journal of Fermentation and Bioengineering 75, no. 2 (January 1993): 83–88. http://dx.doi.org/10.1016/0922-338x(93)90214-s.

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17

Mwesigye, Patrick K., and John P. Barford. "Transport of sucrose by Saccharomyces cerevisiae." Journal of Fermentation and Bioengineering 77, no. 6 (January 1994): 687–90. http://dx.doi.org/10.1016/0922-338x(94)90154-6.

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18

Brady, D., D. Glaum, and J. R. Duncan. "Copper tolerance in Saccharomyces cerevisiae." Letters in Applied Microbiology 18, no. 5 (May 1994): 245–50. http://dx.doi.org/10.1111/j.1472-765x.1994.tb00860.x.

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19

Hofmann, Gerald, Mhairi McIntyre, and Jens Nielsen. "Fungal genomics beyond Saccharomyces cerevisiae?" Current Opinion in Biotechnology 14, no. 2 (April 2003): 226–31. http://dx.doi.org/10.1016/s0958-1669(03)00020-x.

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20

Tzagoloff, A., and C. L. Dieckmann. "PET genes of Saccharomyces cerevisiae." Microbiological Reviews 54, no. 3 (1990): 211–25. http://dx.doi.org/10.1128/mmbr.54.3.211-225.1990.

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21

Tzagoloff, A., and C. L. Dieckmann. "PET genes of Saccharomyces cerevisiae." Microbiological Reviews 54, no. 3 (1990): 211–25. http://dx.doi.org/10.1128/mr.54.3.211-225.1990.

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22

Toivari, Mervi H., Laura SalusjÃ¯Â¿Â½rvi, Laura Ruohonen, and Merja PenttilÃ¯Â¿Â½. "Endogenous Xylose Pathway in Saccharomyces cerevisiae." Applied and Environmental Microbiology 70, no. 6 (June 2004): 3681–86. http://dx.doi.org/10.1128/aem.70.6.3681-3686.2004.

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ABSTRACT The baker's yeast Saccharomyces cerevisiae is generally classified as a non-xylose-utilizing organism. We found that S. cerevisiae can grow on d-xylose when only the endogenous genes GRE3 (YHR104w), coding for a nonspecific aldose reductase, and XYL2 (YLR070c, ScXYL2), coding for a xylitol dehydrogenase (XDH), are overexpressed under endogenous promoters. In nontransformed S. cerevisiae strains, XDH activity was significantly higher in the presence of xylose, but xylose reductase (XR) activity was not affected by the choice of carbon source. The expression of SOR1, encoding a sorbitol dehydrogenase, was elevated in the presence of xylose as were the genes encoding transketolase and transaldolase. An S. cerevisiae strain carrying the XR and XDH enzymes from the xylose-utilizing yeast Pichia stipitis grew more quickly and accumulated less xylitol than did the strain overexpressing the endogenous enzymes. Overexpression of the GRE3 and ScXYL2 genes in the S. cerevisiae CEN.PK2 strain resulted in a growth rate of 0.01 g of cell dry mass liter−1 h−1 and a xylitol yield of 55% when xylose was the main carbon source.

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23

Kim, Jinho, Edward E. K. Baidoo, Bashar Amer, Aindrila Mukhopadhyay, Paul D. Adams, Blake A. Simmons, and Taek Soon Lee. "Engineering Saccharomyces cerevisiae for isoprenol production." Metabolic Engineering 64 (March 2021): 154–66. http://dx.doi.org/10.1016/j.ymben.2021.02.002.

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24

Wang, Guokun, Iben Møller-Hansen, Mahsa Babaei, Vasil D'Ambrosio, Hanne Bjerre Christensen, Behrooz Darbani, Michael Krogh Jensen, and Irina Borodina. "Transportome-wide engineering of Saccharomyces cerevisiae." Metabolic Engineering 64 (March 2021): 52–63. http://dx.doi.org/10.1016/j.ymben.2021.01.007.

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25

Kollar, Roman, Ernest Sturdik, and Jan Sajbidor. "Complete fractionation of saccharomyces cerevisiae biomass." Food Biotechnology 6, no. 3 (January 1992): 225–37. http://dx.doi.org/10.1080/08905439209549836.

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26

Choi, E. S., H. K. Ryu, and S. W. Kim. "Production of isoprenoids in Saccharomyces cerevisiae." Journal of Biotechnology 150 (November 2010): 155. http://dx.doi.org/10.1016/j.jbiotec.2010.08.402.

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27

Soares, E. V. "Flocculation in Saccharomyces cerevisiae: a review." Journal of Applied Microbiology 110, no. 1 (November 29, 2010): 1–18. http://dx.doi.org/10.1111/j.1365-2672.2010.04897.x.

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28

Kotrba, Pavel, Jan Kas, and Tomas Ruml. "Enhanced metallosorption by engineered Saccharomyces cerevisiae." Journal of Biotechnology 136 (October 2008): S702. http://dx.doi.org/10.1016/j.jbiotec.2008.07.1630.

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29

Cheraiti, Naoufel, StÃ¯Â¿Â½phane Guezenec, and Jean-Michel Salmon. "Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions." Applied and Environmental Microbiology 71, no. 1 (January 2005): 255–60. http://dx.doi.org/10.1128/aem.71.1.255-260.2005.

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ABSTRACT Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. The S. cerevisiae-S. uvarum hybrid strain produced large amounts of acetaldehyde for which the S. cerevisiae strain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media by S. cerevisiae.

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30

Chow, Chi-Kin, and Sean P. Palecek. "Enzyme Encapsulation in Permeabilized Saccharomyces cerevisiae Cells." Biotechnology Progress 20, no. 2 (September 5, 2008): 449–56. http://dx.doi.org/10.1021/bp034216r.

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31

Moses, S. B. Gundllapalli, R. R. Cordero Otero, and I. S. Pretorius. "Domain engineering of Saccharomyces cerevisiae exoglucanases." Biotechnology Letters 27, no. 5 (March 2005): 355–62. http://dx.doi.org/10.1007/s10529-005-1014-8.

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32

Delorme, E. "Transformation of Saccharomyces cerevisiae by electroporation." Applied and Environmental Microbiology 55, no. 9 (1989): 2242–46. http://dx.doi.org/10.1128/aem.55.9.2242-2246.1989.

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33

Martini, Alessandro. "Biotechnology of natural and winery-associated strains of Saccharomyces cerevisiae." International Microbiology 6, no. 3 (September 1, 2003): 207–9. http://dx.doi.org/10.1007/s10123-003-0135-y.

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34

Hofman-Bang, Jacob. "Nitrogen Catabolite Repression in Saccharomyces cerevisiae." Molecular Biotechnology 12, no. 1 (1999): 35–74. http://dx.doi.org/10.1385/mb:12:1:35.

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35

Njokweni, A. P., S. H. Rose, and W. H. van Zyl. "Fungal β-glucosidase expression in Saccharomyces cerevisiae." Journal of Industrial Microbiology & Biotechnology 39, no. 10 (June 16, 2012): 1445–52. http://dx.doi.org/10.1007/s10295-012-1150-9.

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36

Martorell, P., A. Querol, and M. T. Fernández-Espinar. "Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR." Applied and Environmental Microbiology 71, no. 11 (November 2005): 6823–30. http://dx.doi.org/10.1128/aem.71.11.6823-6830.2005.

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ABSTRACT Despite the beneficial role of Saccharomyces cerevisiae in the food industry for food and beverage production, it is able to cause spoilage in wines. We have developed a real-time PCR method to directly detect and quantify this yeast species in wine samples to provide winemakers with a rapid and sensitive method to detect and prevent wine spoilage. Specific primers were designed for S. cerevisiae using the sequence information obtained from a cloned random amplified polymorphic DNA band that differentiated S. cerevisiae from its sibling species Saccharomyces bayanus, Saccharomyces pastorianus, and Saccharomyces paradoxus. The specificity of the primers was demonstrated for typical wine spoilage yeast species. The method was useful for estimating the level of S. cerevisiae directly in sweet wines and red wines without preenrichment when yeast is present in concentrations as low as 3.8 and 5 CFU per ml. This detection limit is in the same order as that obtained from glucose-peptone-yeast growth medium (GPY). Moreover, it was possible to quantify S. cerevisiae in artificially contaminated samples accurately. Limits for accurate quantification in wine were established, from 3.8 × 105 to 3.8 CFU/ml in sweet wine and from 5 × 106 to 50 CFU/ml in red wine.

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37

Warner, J. R. "Synthesis of ribosomes in Saccharomyces cerevisiae." Microbiological Reviews 53, no. 2 (1989): 256–71. http://dx.doi.org/10.1128/mmbr.53.2.256-271.1989.

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38

Warner, J. R. "Synthesis of ribosomes in Saccharomyces cerevisiae." Microbiological Reviews 53, no. 2 (1989): 256–71. http://dx.doi.org/10.1128/mr.53.2.256-271.1989.

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39

Bond, Carly M., and Yi Tang. "Engineering Saccharomyces cerevisiae for production of simvastatin." Metabolic Engineering 51 (January 2019): 1–8. http://dx.doi.org/10.1016/j.ymben.2018.09.005.

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40

Kwun, Kyu Hyuk, Jung-Heon Lee, Kyung-Ho Rho, and Hyun-Shik Yun. "Production of Ceramide With Saccharomyces cerevisiae." Applied Biochemistry and Biotechnology 133, no. 3 (2006): 203–10. http://dx.doi.org/10.1385/abab:133:3:203.

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41

Silveira, Maria Cristina F., Edna M. M. Oliveira, Elvira Carvajal, and Elba P. S. Bon. "Nitrogen Regulation of Saccharomyces cerevisiae Invertase." Applied Biochemistry and Biotechnology 84-86, no. 1-9 (2000): 247–54. http://dx.doi.org/10.1385/abab:84-86:1-9:247.

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42

Fuhrmann, G. F. "Regulation of glucose transport in Saccharomyces cerevisiae." Journal of Biotechnology 27, no. 1 (December 1992): v. http://dx.doi.org/10.1016/0168-1656(92)90024-4.

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43

Fuhrmann, Günter Fred. "Regulation of glucose transport in Saccharomyces cerevisiae." Journal of Biotechnology 27, no. 1 (December 1992): vii—viii. http://dx.doi.org/10.1016/0168-1656(92)90025-5.

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44

Fuhrmann, Günter Fred, and Bernhard Völker. "Regulation of glucose transport in Saccharomyces cerevisiae." Journal of Biotechnology 27, no. 1 (December 1992): 1–15. http://dx.doi.org/10.1016/0168-1656(92)90026-6.

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45

Brady, D., and J. R. Duncan. "Bioaccumulation of metal cations by Saccharomyces cerevisiae." Applied Microbiology and Biotechnology 41, no. 1 (March 1, 1994): 149–54. http://dx.doi.org/10.1007/s002530050123.

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46

May-Phillips, H. A., and B. Volesky. "Biosorption of heavy metals by Saccharomyces cerevisiae." Applied Microbiology and Biotechnology 42, no. 5 (January 1, 1995): 797–806. http://dx.doi.org/10.1007/s002530050333.

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47

Dupont, Sebastien, Alexander Rapoport, Patrick Gervais, and Laurent Beney. "Survival kit of Saccharomyces cerevisiae for anhydrobiosis." Applied Microbiology and Biotechnology 98, no. 21 (August 30, 2014): 8821–34. http://dx.doi.org/10.1007/s00253-014-6028-5.

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48

Lei, Frede, Morten Rotbøll, and Sten Bay Jørgensen. "A biochemically structured model for Saccharomyces cerevisiae." Journal of Biotechnology 88, no. 3 (July 2001): 205–21. http://dx.doi.org/10.1016/s0168-1656(01)00269-3.

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49

Stanley, Dragana, Sarah Fraser, Grant A. Stanley, and Paul J. Chambers. "Retrotransposon expression in ethanol-stressed Saccharomyces cerevisiae." Applied Microbiology and Biotechnology 87, no. 4 (April 15, 2010): 1447–54. http://dx.doi.org/10.1007/s00253-010-2562-y.

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50

Ma, Menggen, and Z. Lewis Liu. "Mechanisms of ethanol tolerance in Saccharomyces cerevisiae." Applied Microbiology and Biotechnology 87, no. 3 (May 13, 2010): 829–45. http://dx.doi.org/10.1007/s00253-010-2594-3.

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