Evolution and variation of the yeast (Saccharomyces) genome

In this review we describe the role of the yeast Saccharomyces in the development of human societies including the use of this organism in the making of wine, bread, beer, and distilled beverages. We also discuss the tremendous diversity of yeast found in natural (i.e., noninoculated) wine fermentat...

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Bibliographic Details
Published in:Genome research 2000-04, Vol.10 (4), p.403-409
Main Author: Mortimer, R K
Format: Article
Language:English
Subjects:
Alcoholic Beverages - history
Beer - history
Biological Evolution
Bread - history
Genetic Variation - genetics
Genome, Fungal
History of medicine
History, 19th Century
History, 20th Century
History, Ancient
History, Medieval
Humans
Saccharomyces - genetics
Saccharomyces - isolation & purification
Terminology as Topic
Wine - history
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Summary:In this review we describe the role of the yeast Saccharomyces in the development of human societies including the use of this organism in the making of wine, bread, beer, and distilled beverages. We also discuss the tremendous diversity of yeast found in natural (i.e., noninoculated) wine fermentations and the scientific uses of yeast over the past 60 years. In conclusion, we present ideas on the model of "genome renewal" and the use of this model to explain the mode by which yeast has evolved and how diversity can be generated.
ISSN:1088-9051
1549-5469
DOI:10.1101/gr.10.4.403