Vom Bierbrauen zur Forschung im 21. Jahrhundert

Titelangaben

Westermann, Benedikt ; Klecker, Till:
Vom Bierbrauen zur Forschung im 21. Jahrhundert.
In: BIOspektrum. Bd. 28 (2022) . - S. 11-13.
ISSN 1868-6249
DOI der Verlagsversion: https://doi.org/10.1007/s12268-022-1687-8

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Abstract

Baker’s yeast Saccharomyces cerevisiae has been used in the production of food and alcoholic beverages since ancient times. In the last century it emerged as a leading model organism for studying molecular processes in eukaryotic cells, and it still is a very powerful experimental system in 21st century biology. The remarkable features of this unicellular fungus made its astonishing journey from the brewery and bakery to the research laboratory possible.