title: Microbiology: Mixing Wine, Chocolate, and Coffee.
abstract: Yeasts associated with cocoa and coffee beans are genetically distinct. These populations have been created through the migration and mixing of populations associated with vineyards, trees in America, and the ancestral seat of this species in Far East Asia.
authors.affiliation: The School of Life Sciences, The University of Lincoln, LN6 7DL, UK and The School of Biological Sciences, The University of Auckland, New Zealand. Electronic address: mgoddard@lincoln.ac.uk.
authors.forename: Matthew R
authors.initials: MR
authors.lastname: Goddard
mesh_terms: D001208:Asia; D002099:Cacao; D003069:Coffee; D014920:Wine; D015003:Yeasts
chemical_list: D003069:Coffee