Yeast pathogenesis and drug resistance: the beauty of the BYeast

Yeasts are well-known for their friendly nature and biotechnological potential. For millennia, yeasts of the Saccharomyces genus, particularly, have been used in traditional baking, brewing, and wine-making processes. More recently, the impressive diversity of yeast species has been exploited in modern industrial biotechnology, either to produce natural products of yeast metabolism, for example, riboflavin by Ashbya gossypii or fatty acids by the oleaginous yeast Rhodotorula toruloides, or for the production of heterologous metabolites and proteins of pharmacological relevance.