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Commercial <i>Saccharomyces cerevisiae</i> baker’s yeasts: strain redundancy, genome plasticity, and colonization of the sourdough environment and the human body

2025-02-08

Abstract excerpt

Leavening dough is one of the most widespread applications of fermentative yeast and the most common practice for the general public to come into contact with microbial cultures. Saccharomyces cerevisiae is the typical species used for dough making, but the evolutionary origin of strains isolated from dough is mixed. Here, using 49 newly sequenced and 183 previously described isolates from the bakery environment,...

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Literature Corpus work
fa230a95-9f3e-5d18-9e92-e96f68aaa25f
DOI
10.1101/2025.02.07.637159
Open publication

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