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 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.
Mortimer
R K
RK
Department of Molecular and Cell Biology, University of California, Berkeley, California 94720, USA. ygsc305@violet.berkeley.edu
D000434:Alcoholic Beverages / Q000266:history; D001515:Beer / Q000266:history; D005075:Biological Evolution; D001939:Bread / Q000266:history; D014644:Genetic Variation / Q000235:genetics*; D016681:Genome, Fungal; D049672:History, 19th Century; D049673:History, 20th Century; D049690:History, Ancient; D049691:History, Medieval; D006801:Humans; D012440:Saccharomyces / Q000235:genetics* / Q000302:isolation & purification; D009626:Terminology as Topic; D014920:Wine / Q000266:history