Advanced

How did Saccharomyces evolve to become a good brewer?

Piskur, Jure LU ; Rozpedowska, Elzbieta LU ; Poláková, Silvia LU ; Merico, A and Compagno, C (2006) In Trends in Genetics 22(4). p.183-186
Abstract
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.
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Trends in Genetics
volume
22
issue
4
pages
183 - 186
publisher
Elsevier
external identifiers
  • pmid:16499989
  • wos:000237145200001
  • scopus:33645862582
ISSN
1362-4555
DOI
10.1016/j.tig.2006.02.002
language
English
LU publication?
yes
id
cb1733e0-4b98-49b6-b7eb-c7c06588f692 (old id 410593)
date added to LUP
2016-04-01 11:34:15
date last changed
2020-01-19 03:47:26
@article{cb1733e0-4b98-49b6-b7eb-c7c06588f692,
  abstract     = {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.},
  author       = {Piskur, Jure and Rozpedowska, Elzbieta and Poláková, Silvia and Merico, A and Compagno, C},
  issn         = {1362-4555},
  language     = {eng},
  number       = {4},
  pages        = {183--186},
  publisher    = {Elsevier},
  series       = {Trends in Genetics},
  title        = {How did Saccharomyces evolve to become a good brewer?},
  url          = {http://dx.doi.org/10.1016/j.tig.2006.02.002},
  doi          = {10.1016/j.tig.2006.02.002},
  volume       = {22},
  year         = {2006},
}