Old buddy to beer and new friend to biologics: yeast collection is re-launched

For long-term survival yeasts are best maintained under liquid nitrogen. This is how the master copies are preserved

The UK’s largest collection of yeast strains, the National Collection of Yeast Cultures (NCYC), housed at the Institute of Food Research (IFR), has been re-launched to highlight current and emerging applications of this valuable public resource.

The diversity of the 3,200 strains held has already helped IFR scientists to develop new techniques for rapid yeast identification and to describe novel species that pose both benefits and threats to food production. The rarity of some of the strains held makes them vital as reference material for future research and potential new applications.

Drawing on the collection and the expertise of its curators, yeast can contribute to cutting edge science. For example, in 2003 new insights into evolution and speciation were published showing how different species may arise.

Yeasts freeze-dried in glass ampoules survive extreme temperatures and can be stored as a back-up to the main collection

Senior scientist for the collection Dr Ian Roberts said: “Today research with yeast is set to push the boundaries in the fields of biotechnology and functional genomics. The fundamentals of genome variation in yeast are the same as the fundamentals of genome variation in humans and much can be learned from comparative analysis.”

Looking further into the future, the first complete ‘wiring diagram’ will probably be for a yeast. By organising genetic information into a wiring diagram, the known functions and interactions of genes can be used to generate a computer model of a living cell.

“Wiring diagrams have the potential to solve any biological problem, including cellular approaches to treat diseases”, said Dr Roberts.

Yeasts are also the most important organisms in biotechnology, acting as cell factories to produce proteins, flavours, vitamins and functional foods. They can be used to generate therapeutic products known as biologics – such as cancer antibodies, insulin or cytokines - that can only be made by a living system.

Long before the first humans, yeasts were active in the environment – recycling, fermenting and upgrading nutrients – and since humans evolved yeasts have been an ever-present component of our diet. Over evolutionary time, they have “learned” to manipulate human cells just as effectively as humans have learned to manipulate yeast cells. By selecting yeast cells that adhere to specific human cell types, it may become possible to deliver drugs to defined regions of the gastrointestinal tract.

In food spoilage, genetic research has revealed how yeast genomes can reorganise during food production to form new hybrids such as preservative resistant species. Knowledge of genome organisation may also yield the possibility of screening for designer yeasts with new commercially valuable characteristics.

NCYC scientists have used their understanding of yeast genetics to adapt a DNA amplification and sequencing method for rapid yeast identification. It targets a region in the yeast genome that varies between species. The target DNA is amplified so identification of contaminated products can be made with just a few yeast cells.

“The NCYC invites collaboration in these exciting new areas and maintains its commitment to characterising, preserving and providing yeasts such as brewers’ strains”, said Dr Roberts.

Contact: Dr Ian Roberts (IFR), ncyc@ifr.ac.uk

Website: www.ncyc.co.uk

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Notes to Editors

Please contact Zoe Dunford for more information, photos and to arrange interviews: zoe.dunford@ifr.ac.uk, tel. 01603 255111 / 07768 164185
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