Читать книгу Fermentation Processes: Emerging and Conventional Technologies - Группа авторов - Страница 13

Nowadays, the advances in genetic engineering techniques allow introducing genes from animal and plant cells into microorganisms. These genetically modified cells will produce the so‐called recombinant proteins because their synthesis relies on the recombination of microbial DNA with foreign DNA (Griffiths et al. 2000). Several microbial species have been selected as hosts for such productions (e.g. Escherichia coli, Saccharomyces cerevisiae, Yarrowia lipolytica, etc.). The research and development effort required to develop such strains is, however, colossal, and the recombinant proteins produced by fermentation are therefore almost all dedicated to pharmaceutical uses (e.g. human insulin, human growth hormone, etc.).