Yeast systems biology: modelling the winemaker's art

被引：16

作者：

Borneman, Anthony R. ^{[1
]}

Chambers, Paul J. ^{[1
]}

Pretorius, Isak S. ^{[1
]}

机构：

[1] Australian Wine Res Inst, Glen Osmond, SA 5064, Australia

来源：

TRENDS IN BIOTECHNOLOGY | 2007年 / 25卷 / 08期

关键词：

D O I：

10.1016/j.tibtech.2007.05.006

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Yeast research represents an important nexus between fundamental and applied research. Just as fundamental yeast research transitioned from classical, reductionist strategies to whole-genome techniques, whole-genome studies are advancing to the next level of biological research, referred to as systems biology. Industries that rely on high-performing yeast, such as the wine industry, are therefore poised to reap the many benefits that systems biology can provide. This includes the promise of strain development at speeds and costs which are unobtainable using current techniques. This article reviews the current state of whole-genome techniques available to yeast researchers and outlines how these processes can be used to obtain 'systems-level' information to provide insights into winemaking.

引用

页码：349 / 355

页数：7

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