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Genetics of Yeasts

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Meat Biotechnology

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The use of yeasts in biotechnology processes dates back to ancient days. Before 7000 BC, beer was produced in Sumeria. Wine was made in Assyria in 3500 BC, and ancient Rome had over 250 bakeries, which were making leavened bread by 100 BC. And milk has been made into Kefyr and Koumiss in Asia for many centuries (Demain, Phaff, & Kurtzman, 1999). However, the importance of yeast in the food and beverage industries was only realized about 1860, when their role in food manufacturing became evident.

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  1. Instituto de Agroquímica y Tecnología de Alimentos CSIC, P.O. Box 73, Valencia, 46100 Burjassot, Spain

    Amparo Querol

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  1. Amparo Querol
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  2. M Teresa Fernández-Espinar
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  3. Carmela Belloch
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  1. Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46100 Burjassot (Valencia), Spain

    Fidel Toldrá

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Querol, A., Fernández-Espinar, M.T., Belloch, C. (2008). Genetics of Yeasts. In: Toldrá, F. (eds) Meat Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79382-5_7

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