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Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.

Molecular ecology - 1 May 2007

Legras Jean-Luc, Merdinoglu Didier, Cornuet Jean-Marie, Karst Francis

Abstract excerpt

Fermented beverages and foods have played a significant role in most societies worldwide for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the main fermenting agent, evolved along this historical and expansion process, we analysed the genetic diversity among 651 strains from 56 different geographical origins, worldwide. Their genotyping at 12 microsatellite loci revealed 575...

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PMID: 17498234
DOI: 10.1111/j.1365-294X.2007.03266.x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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