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How did Saccharomyces evolve to become a good brewer?

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Author

  • Jure Piskur
  • Elzbieta Rozpedowska
  • Silvia Poláková
  • A Merico
  • C Compagno

Summary, in English

Brewing and wine production are among the oldest technologies and their products are almost indispensable in our lives. The central biological agents of beer and wine fermentation are yeasts belonging to the genus Saccharomyces, which can accumulate ethanol. Recent advances in comparative genomics and bioinformatics have made it possible to elucidate when and why yeasts produce ethanol in high concentrations, and how this remarkable trait originated and developed during their evolutionary history. Two research groups have shed light on the origin of the genes encoding alcohol dehydrogenase and the process of ethanol accumulation in Saccharomyces cerevisiae.

Publishing year

2006

Language

English

Pages

183-186

Publication/Series

Trends in Genetics

Volume

22

Issue

4

Document type

Journal article

Publisher

Elsevier

Topic

  • Biological Sciences

Status

Published

ISBN/ISSN/Other

  • ISSN: 1362-4555