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Origins, evolution, domestication and diversity of Saccharomyces beer yeasts

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Abstract
Yeasts have been used for food and beverage fermentations for thousands of years. Today, numerous different strains are available for each specific fermentation process. However, the nature and extent of the phenotypic and genetic diversity and specific adaptations to industrial niches have only begun to be elucidated recently. In Saccharomyces, domestication is most pronounced in beer strains, likely because they continuously live in their industrial niche, allowing only limited genetic admixture with wild stocks and minimal contact with natural environments. As a result, beer yeast genomes show complex patterns of domestication and divergence, making both ale (S. cerevisiae) and lager (S. pastorianus) producing strains ideal models to study domestication and, more generally, genetic mechanisms underlying swift adaptation to new niches.
Keywords
WHOLE-GENOME DUPLICATION, COPY NUMBER VARIATION, LAGER-BREWING YEAST, INTERSPECIES HYBRIDIZATION, WINE YEASTS, STRAINS, DIVERGENCE, REVEALS, FERMENTATION, ADAPTATION

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  • Gallone et al. (2018) Current Opinion in Biotechnology 49,148.pdf
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Chicago
Gallone, Brigida, Stijn Mertens, Jonathan L Gordon, Steven Maere, Kevin J Verstrepen, and Jan Steensels. 2018. “Origins, Evolution, Domestication and Diversity of Saccharomyces Beer Yeasts.” Current Opinion in Biotechnology 49: 148–155.
APA
Gallone, B., Mertens, S., Gordon, J. L., Maere, S., Verstrepen, K. J., & Steensels, J. (2018). Origins, evolution, domestication and diversity of Saccharomyces beer yeasts. CURRENT OPINION IN BIOTECHNOLOGY, 49, 148–155.
Vancouver
1.
Gallone B, Mertens S, Gordon JL, Maere S, Verstrepen KJ, Steensels J. Origins, evolution, domestication and diversity of Saccharomyces beer yeasts. CURRENT OPINION IN BIOTECHNOLOGY. 2018;49:148–55.
MLA
Gallone, Brigida, Stijn Mertens, Jonathan L Gordon, et al. “Origins, Evolution, Domestication and Diversity of Saccharomyces Beer Yeasts.” CURRENT OPINION IN BIOTECHNOLOGY 49 (2018): 148–155. Print.
@article{8558085,
  abstract     = {Yeasts have been used for food and beverage fermentations for thousands of years. Today, numerous different strains are available for each specific fermentation process. However, the nature and extent of the phenotypic and genetic diversity and specific adaptations to industrial niches have only begun to be elucidated recently. In Saccharomyces, domestication is most pronounced in beer strains, likely because they continuously live in their industrial niche, allowing only limited genetic admixture with wild stocks and minimal contact with natural environments. As a result, beer yeast genomes show complex patterns of domestication and divergence, making both ale (S. cerevisiae) and lager (S. pastorianus) producing strains ideal models to study domestication and, more generally, genetic mechanisms underlying swift adaptation to new niches.},
  author       = {Gallone, Brigida and Mertens, Stijn and Gordon, Jonathan L and Maere, Steven and Verstrepen, Kevin J and Steensels, Jan},
  issn         = {0958-1669},
  journal      = {CURRENT OPINION IN BIOTECHNOLOGY},
  keyword      = {WHOLE-GENOME DUPLICATION,COPY NUMBER VARIATION,LAGER-BREWING YEAST,INTERSPECIES HYBRIDIZATION,WINE YEASTS,STRAINS,DIVERGENCE,REVEALS,FERMENTATION,ADAPTATION},
  language     = {eng},
  pages        = {148--155},
  title        = {Origins, evolution, domestication and diversity of Saccharomyces beer yeasts},
  url          = {http://dx.doi.org/10.1016/j.copbio.2017.08.005},
  volume       = {49},
  year         = {2018},
}

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