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Article

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes.

Current biology : CB - 22 Feb 2021

Bigey Frédéric, Segond Diego, Friedrich Anne, Guezenec Stephane, Bourgais Aurélie, Huyghe Lucie, Agier Nicolas, Nidelet Thibault, Sicard Delphine

Abstract excerpt

Production of leavened bread dates to the second millennium BCE. Since then, the art of bread making has developed, yet the evolution of bread-associated microbial species remains largely unknown. Nowadays, leavened bread is made either by using a pure commercial culture of the yeast Saccharomyces cerevisiae or by propagating a sourdough-a mix of flour and water spontaneously fermented by yeasts and bacteria. We...

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PMID: 33301710
DOI: 10.1016/j.cub.2020.11.016

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026.

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