Facts, myths and legends on the prime industrial microorganism.
Archaic speculations and firmly established legends regarding the origin of the yeast Saccharomyces cerevisiae and related species are revisited in light of past and recent ecological evidence pointing to a strict association with artificial, man-made environments such as wineries and fermentation plants. The nomenclature within this industrially important group is also discussed in view of the modifications imposed from application of molecular techniques to classification.
Vaughan-Martini
A
A
Dipartimento di Biologia Vegetale, University of Perugia, Italy.
Martini
A
A
D001515:Beer / Q000382:microbiology; D017753:Ecosystem; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D049672:History, 19th Century; D049673:History, 20th Century; D007218:Industrial Microbiology / Q000266:history; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000378:metabolism; D009626:Terminology as Topic; D014920:Wine / Q000382:microbiology
D000431:Ethanol