Document Detail


Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex.
MedLine Citation:
PMID:  21377618     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Yeasts of the Saccharomyces sensu stricto species complex are able to convert sugar into ethanol and CO(2) via fermentation. They have been used for thousands years by mankind for fermenting food and beverages. In the Neolithic times, fermentations were probably initiated by naturally occurring yeasts, and it is unknown when humans started to consciously add selected yeast to make beer, wine or bread. Interestingly, such human activities gave rise to the creation of new species in the Saccharomyces sensu stricto complex by interspecies hybridization or polyploidization. Within the S. cerevisiae species, they have led to the differentiation of genetically distinct groups according to the food process origin. Although the evolutionary history of wine yeast populations has been well described, the histories of other domesticated yeasts need further investigation.
Authors:
Delphine Sicard; Jean-Luc Legras
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Publication Detail:
Type:  Journal Article     Date:  2011-02-01
Journal Detail:
Title:  Comptes rendus biologies     Volume:  334     ISSN:  1768-3238     ISO Abbreviation:  C. R. Biol.     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2011-03-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101140040     Medline TA:  C R Biol     Country:  France    
Other Details:
Languages:  eng     Pagination:  229-36     Citation Subset:  IM    
Copyright Information:
Copyright © 2011 Académie des sciences. Published by Elsevier SAS. All rights reserved.
Affiliation:
Université Paris-Sud, UMR 0320/UMR 8120 Génétique Végétale, 91190 Gif-sur-Yvette, France.
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