Yeasts have a longstanding history as domesticated organisms. The brewing of beer and wine and the leavening of bread dough are well-known 'artisanal' applications of yeast. These early examples of yeast biotechnology have clearly contributed to the acceptance of yeasts, both as biotechnological workhorses and as model systems for the detailed understanding of eukaryotic molecular cell biology and genetics.

In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts.

Functional genetics of industrial yeasts; of ancient skills and modern applications

Genetics and classical genetic manipulations of industrial yeasts
Baker's yeast: challenges and future prospects
The genetic analysis and tailoring of wine yeasts
Brewer's yeast: genetic structure and targets for improvement
Kluyveromyces lactis: genetics, physiology, and application
The methylotrophic yeasts Hansenula polymorpha and Pichia pastoris: favourable cell factories in various applications
Functional genetics of Yarrowia lipolytica
Yeasts and food spoilage
Non-conventional yeasts in antifungal application
Yeast functional genomics and metabolic engineering: past, present and future.