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Isolation and laboratory domestication of natural yeast strain

Journal article
Authors G. Liti
Jonas Warringer
Anders Blomberg
Published in Cold Spring Harbor Protocols
Issue 8
Pages 626-630
ISSN 1940-3402
Publication year 2017
Published at Department of Chemistry and Molecular Biology
Pages 626-630
Language en
Links doi.org/10.1101/pdb.prot089052
Subject categories Molecular biology

Abstract

The process from yeast isolation to their use in laboratory experiments is lengthy. Historically, Saccharomyces strains were easily obtained by sampling alcoholic fermentation processes or other substrates associated with human activity in which Saccharomyces was heavily enriched. In contrast, wild Saccharomyces yeasts are found in complex microbial communities and small population sizes, making isolation challenging. We have overcome this problem by enriching yeast on media favoring the growth of Saccharomyces over other microorganisms. The isolation process is usually followed by molecular characterization that allows the strain identification. Finally, yeast isolated from domestic or wild environments need to be genetically manipulated before they can be used in laboratory experiments. © 2017 Cold Spring Harbor Laboratory Press.

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